We stock only the very finest mature English and Scotch beef, the high standard of which has been achieved through tried and trusted traditional farming methods and has been hand selected by our butchers by weight and grade. After arriving at the store, the beef is hung for 14 – 21 days, on the bone, in our chilled facilities. This hanging process both intensifies the flavour and tenderizes the meat. The result - beef that melts in your mouth like butter!
A tender and succulent cut of beef. Rolled to make a perfect roasting joint the sirloin is boneless and easy to carve, the layer of fat gives the meat great intense taste.
A truly Great British tradition is a Sunday roast joint of beef with Yorkshire puddings, crunchy roast potatoes and gravy from the juices of the meat. Beef on the bone is a great joint for roasting as the bone conducts the heat from the oven and adds to the flavour of the meat. The fore-rib’s layer of fat makes the best basting juices and gives intensely tasty gravy.
This most luxurious cut of beef is so tender and lean it will melt in your mouth like butter. To get the best flavour from fillet, simply season and oven roast, make sure you rest the meat and serve medium rare.
Use diced in a stew or casserole. Slowly cooked the meat will become meltingly tender
The classic British pie filling is the perfect combination of succulent braising steak and tasty kidney pieces.
"If we know who we are, we will not try to become someone else in order to have value and meaning in our lives. If we don't know who we are, we will try to become someone who someone else wants us to be."
- Robert McGee