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Dry Aged Longhorn Beef
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
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
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
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
Dry Aged Minute Steak
Minute steak is a tender and succulent steak. Thinly sliced it is cut from the thick flank, requires minimum preparation and is ideal for quick frying.
- 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
Oxtail
Oxtail – as it says on the tin the cow’s tail. There is nothing that comes close to this flavour bang.
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