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Dry Aged Fillet Steak
- 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
- 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
- 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
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