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Steak
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 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 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 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