British Beef
All of our beef is sourced from local farms supplying great produce.
Rump Steak
The most economic of the steaks; it is less tender than fillet but
is often considered the best steak for flavour.
Sirloin
A delicious and tender cut of steak – Porterhouse or Entrecôte.
('Tis said that this steak was made a knight of the realm by King
Henry VIII.)
Fillet
Virtually no fat and very tender – Tournedos or Châteaubriand
Rib Eye
Very tender and marbled with fat for a fuller flavour.
Minute Steak
Good value, this steak is cut thin so that it can be cooked in just
a minute.
Topside / Silverside
Lean joints for roasting, usually sold with a layer of fat tied
around it to keep it tender while cooking in the oven. Remove the
fat to keep it extra lean if you’re intending to cook it gently over
a long time.
Rib Beef
The traditional choice for Roast Beef. A moist succulent cut that is
marbled with fat. Usually on the bone for a fuller flavour.
Brisket
An economic cut which is great for braising or pot-roasting.
Braising Steak
Cooked long and slow on the hob or in the oven with a sauce and
vegetables, this steak can be just as tender and flavourful as it’s
more expensive cousins.
Diced Beef
Perfect for stir-fries, casseroles & pies.
Minced Steak
A leaner minced beef for a healthier option.
Minced Beef
The most versatile mince! Chilli, Spaghetti Bolognese, Cottage Pie,
Meatballs, Enchilladas, pie or patties…
Shin Beef
Another great choice for casseroles and stews although it needs a
little longer cooking. Can give a wonderful gravy.
Skirt
A traditional and tasty choice for pot-roasting and stews. The skirt
is cut from the flank of the animal and can even be grilled if it is
scored and marinated before cooking.