T bones have a fantastic flavour as they are cooked on the bone. essentially a sirloin steak and fillet steak together. by far the best way to cook these steaks are on the barbie, but under the grill works almost as well

great on the barbie or just as a quick and easy meal,
it`s always a good idea to have some of these in the freezer.

This really versatile cut of beef (also known as hanger steak or bavette steak) is great for every dish,
from pasties and stews to stir-fry and sliced as steak. Great flavour.

seasoned minced beef with cracked black pepper, herbs, horseradish, and garlic, wrapped in puff pastry. a great easy meal when you`re stuck for ideas

aged on the bone for 28 days, this cut has great flavour and needs to be braised in the oven for best results.

Our diced chuck steak is low in fat perfect for stews and casseroles. fantastic flavour.

aged on the bone for 28 days, not much needs to be said about our fillet steak, this cut really is the best of the best. cook rare for best results.

fillet tails are an ideal choice for stir-fry or any dish that requires beef for fast cooking with good flavour.

sliced thin from the blade this is a very economical slice of steak that can be cooked in the frying pan or under the grill, great in a steak sandwich.

Aged on the bone for 28 days, rib eye really is the butchers favourite. always well marbled and tender.

aged on the bone for 28 days rib of beef is the king of roasts, great if you want to make an impression on the family or friends on a sunday.

aged on the bone for 28 days our roasting beef is great value and reliable perfect for a sunday roast rare or well done.

aged on the bone for 28 days roast brisket roasted slow and long is probably the tastiest joint of beef on the market.

The very best of the best, rolled sirloin is the best choice when money is no object. Always guaranteed to be tender and seriously tasty. can be served rare.

Aged on the bone for 28 days, rump steak is a good every day steak, not as expensive as other steak cuts but brimming with flavour.

beef shin steaks are an ideal choice for stews and casseroles when diced up chunky, or make a good replacement for a braising steak. approx 2 slices

Beef short ribs, or flat ribs as they are sometimes known are a fantastic underrated cut of beef, layers of soft meat sandwiched between fat, helps this cut to be one of the tastiest most tender cuts. cook slowly for best results.
each rib is cut to 500gram portions and serves one person each.

aged on the bone for 28 days, sirloin steak needs no introduction, seen on menus worldwide (also known as porterhouse steak) great for frying or grilling, best served medium rare.

our fresh English beef mince is 95% lean and at a very competitive price, no need to go to the supermarket.

When braised, these beef cheeks become meltingly tender, with a rich, deep flavour.
beef cheeks are one of those cheap cuts that are packed with flavour when stewed.

Ox kidney is the traditional choice of kidney used for steak and kidney in stews and pies. quite strong in flavour these packs of 500 grams is usually enough for any size meal.

Beef ox tail has a great beefy rich flavour and is a fantastic in stews and casseroles. cook for a long time to release all the flavours. nothing better than ox tail soup in the winter time.

These mammoth steaks serve between 2 to 3 people and a real showpiece! awesome on the BBQ or in the oven.
best served rare to medium. A butcher`s favourite.