Products

Our beef cuts

La carne de cordero es un manjar en todas las estaciones, desde los deliciosos guisos de invierno hasta las parrilladas de verano; podemos consumirla y disfrutar de ella durante todo el año. En The British Butcher somos muy conscientes de que la calidad y el sabor de la carne de cordero varía según su zona, o el pasto con el que se alimenta. Las diferentes razas, procedencia incluso la edad del sacrificio son valores determinantes a la hora de cocinar y saborear un buen cordero.

En The British Butcher trabajamos desde hace años con productores de confianza que garantizan la trazabilidad del producto. A continuación le ofrecemos algunas variedades de productos, y cortes para el cordero.


Beef cuts

Matured Sirloin
Matured Ribeye
Fillet steak
Rib of beef
Diced beef
Minced beef
Calf Liver
Topside
Beef Ribs

Matured sirloin

Our most generously cut sirloin steak offers a truly unrivaled sharing experience. This is the very definition of to ‘Eat Better Meat’ with its unrivaled deep flavour and generous marbling that caramelises and tenderises the meat upon cooking.

Matured Ribeye

This steak is enriched considerably from a nugget of natural fat, the ‘eye,’ to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked.

Fillet Steak

Fillet steak is a signature cut the world over, and in Britain the most prized of all cuts. When sliced specifically for your order, the result is a thick, juicy disc of lean and utterly tender beef.

Rib of beef

With natural fat and on the bone, this steak is inspired by American steak cutting traditions and is taken from the prime piece of the beast, promising exquisite eating.

Diced beef

Hand diced by our own master butchers, our diced beef tastes nothing like the automated machine diced beef you can buy. As we trim by hand we cut away most of the surface fat from the muscle prior to dicing.

Minced beef

Lean minced steak made using chuck steak taken from around the blade bone in the shoulder. Trimmed of tough membrane before being passed once through the mincer.

Calf liver

Extraordinarily tender and has a texture as soft as silk.

Topside

A popular cut of beef for roasting, beef topside is taken from the rear of the cow, also known as the round. When roasted, topside has a good beefy flavour and a tender texture

Beef ribs

More tender and meatier than their pork counterparts, Beef Short Ribs are a versatile cut, well suited to slow cooks, as well as marinating and popping under the grill or on the barbecue