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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
Dry Aged Rolled Sirloin Joint
Sirloin is lean in the eye of the meat but carries one edge of fat so is full of flavour, the perfect balance.
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
• Sirloin sits over the back of the carcass between the ribs and the rump.
Beef Heart
The heart is rich in folate, iron, zinc, and selenium. It is also a great source of vitamins B2, B6, and B12.
Slow cooked or slice into heart steaks to pan fry.
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• 100% traceable carcass beef
Boned And Rolled Lamb Shoulder
By far the most flavour some and succulent lamb for roasting.
This will shred beautifully for Sunday roast or be more creative and cook it in harissa and spices for a Moroccan feast, the impressive sweet taste reflects the quality of the lush pastures where our flocks mature on natural grasses.
The shoulder needs to be slow cooked usually roasted on a low heat.
