All beef is locally sourced and purchased direct from a family run farm which is within a 10 mile radius. The beef that we select is consistently at a high standard, and the specific breed we use produces a very good yield. We only purchase native breeds and heifers to deliver distinctive flavour and quality. We prepare a wide range of joints and products that vary from rib of beef on the bone to your more traditional roasting joints such as a corner cut of topside. All steaks are hung for 21 days ensuring the optimum results are redeemed from each one. We have four delicious steaks for you to choose from, juicy rump, well marbled rib eye, tender fillet, and full flavoured sirloin. If your looking to choose the more old fashioned way of cooking then for your casseroles, stews and hotpots choose between diced skirt, shin or braising. Our mince steak is very lean also one of our best sellers.
This muscle does very little work, so it is the most tender part of the beef. The fillet can be cut for either roasts or steaks.
Braising steak has many uses, it can be fried braised as slices or diced up to make very lean and delicious stews, pies and casseroles.
Indiviual Beef Wellingtons
21 day matured fillet steak on a bed of garlic mushrooms and topped with a course Ardennes pate wrapped up in a puff pastry.
The wellingtons are individual however if you are having a dinner party and want a bigger one that’s not a problem either.