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Côte De Boeuf
This cut is from the most delicious part of the sirloin, sitting on the wing bone and marbled with fat for incredible flavour.
Best cooked from room temperature for 20 minutes on a hot, high heat to be served rare. Season with salt and pepper.
- Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
- Dry Aged for 4 weeks on the carcass.
- 100% traceable, naturally cow suckled carcass beef
Fillet Tail
Fillet is an unused muscle which is why it is so tender sitting under the Sirloin from the centre of the back and towards the tail.
Lean, tender and flavoursome best serve blue - rare. Never well done.
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef
Dry Aged Top Rump
Rump is a large joint made up of three muscles sitting on the top of the bottom near the tail.
Lean, juicy and flavour some. Best served rare to medium. Cook on hot grill, BBQ or frying pan
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef
Dry Aged Diced Beef
Dry Aged Mince
Our mince beef is full of flavour and very lean - it is the surprise that mince taste of beef not just the sauce its cooked in.
Perfect for bolognese, cottage pie, beef burgers, tacos and more
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef
T Bone
This well-marbled cut consists of two lean, tender steaks - the sirloin and the fillet – the ultimate in wow steak factor! Sitting on the bone often of thick cut you get everything in flavour, tenderness, prime steak and plate wow factor.
Cook from room temperature on a hot high heat not for long – season with salt and pepper.
- Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
- Dry Aged for 4 weeks on the carcass.
- 100% traceable, naturally cow suckled carcass beef
Tomahawk
The tomahawk steak is an incredibly tender steak with buttery, rich flavour. It is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact with fantastic marbling for incredible flavour!
Best cooked from room temperature, in a pre heated hot pan or oven. Best served rare or medium. Season with salt & Pepper.
- Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
- Dry Aged for 4 weeks on the carcass.
- 100% traceable, naturally cow suckled carcass beef
Dry Aged Topside
Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside that is taken from the hindquarters.
Best served Rare or Medium
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef
Dry Aged Silverside
Silverside comes from the top outer leg. It is a lean and inexpensive roasting joint. Best served medium to well done and sliced thinly.
Cooking times – 20 mins at 190ºC; 25 mins per 500g at 170ºC
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef
Flat Rib
Flat rib comes from the end of the brisket is full of flavour thanks to the marbling and the bone.
Slow roasting or BBQ your flat rib brings the best results.
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef
Braise Steak
Chuck Braise is one rib away from the forerib so its super tender for a braising steak.
It needs to cooked slow and low in stock, wine or beer. Perfect for pulled beef, stews & pies
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef
Osso Bucco
Osso Bucco – the hind shank of the animal. The shin meat surrounds the marrow bone giving a slow cooking cut that bursts with flavour.
To be slow cooked for 3 hours at 120ºC emerged in your favourite wines or stocks.
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef