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Butchery
Dry Aged Fillet Steak
Fillet: Lean, tender and flavoursome best serve blue to 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
- 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.
Dry Aged Fore Rib
The Fore rib of beef, a glorious roasting joint, comprises of the first 5 bones of the loin, has ample marbled fat running through the meat, which intensifies the flavour and ensures that the beef is kept tender through the cooking process.
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 Rib Eye
The prime rib sits completely centrally on the back spine. Rib-eye steak has excellent marbling, giving it loads of flavour and providing the fat needed to help it stay tender during cooking.
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 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 Sirloin steak
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.
Dry Aged Thick Rib
Thick rib or plate is part of the ribs of beef.
The Thick Rib is Tori & Bens ‘go to’ roast beef – its tender, beautifully fatted on top and best served medium to well done on a slow and low heat it means all the farm jobs get done and the Sunday roast doesn’t over cook.
- 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
Lambs Heart
Neck Of Lamb
Ox Kidney
When properly prepared, kidneys are a unique experience. There is nothing quite like them - the taste combined with a mouthfeel not quite as tender and fatty as liver, nor as chewy as gizzards.
- 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
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