Premium Quality, dry aged sirloin steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged striploin with fat on the outer edge.
Premium Quality, dry aged sirloin steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged striploin with fat on the outer edge.
Premium Quality, dry aged ribeye steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged fore rib of beef with fat marbling throughout.
Premium Quality, dry aged ribeye steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged fore rib of beef with fat marbling throughout.
Whole beef knuckle taken from between the topside and silverside and sold by the kilogram. A tender cut that can be used as a roasting joint, trimmed for stir fry or used for braising.
Frozen. 6oz beef burger made in our butchery with three cuts of meat. The burgers are frozen on production and packed with paper separators between them to prevent sticking. Meat content of the burger is 100%. There are no seasonings added to this burger, it is ready for you to add your own or serve plain so the flavour of the meat comes through. Although the burger is not made with any gluten containing ingredients, it is not currently certified as gluten free.