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Longhorn Beef Burgers
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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 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
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
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 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
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 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
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
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