Beef

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.

Sirloin Steak

The sirloin steak is a steak cut from the back of the loin, continuing off the short loin from which T-bone, steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name.

Rump Steak

Rump steak is slightly cheaper than sirloin but it’s still a great steak for griddling or frying, with more flavour than sirloin.

Rib Eye Steak

A rib steak is a beef steak sliced from the rib of the beef.

It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling.

Fillet Steak

The fillet sits beneath the ribs, next to the backbone. It has two ends. The smaller, pointed end — the “tail” — starts a little past the ribs, growing in thickness until it ends in the sirloin.

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

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.

Ox Tail

Not only used to make soup, oxtail is perfect for flavouring stews or casseroles, cooked slowly the delicious meat will fall away from the bone just leaving the beautiful flavoursome taste.

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.

Meatloaf

Mince beef and pork combined together with peppers, mushrooms, onions, cheddar cheese and tomato, and topped with mushroom oil. Meatloaf is a hit with all the family and comes oven ready in a oven and freezer proof tray.