Our beef cuts
All our beef is imported direct from Salamanca in northern Spain, we hung all the beef loins on our premises for a minimum of 21 days to guarentee the best texture and flavour of the steaks and roasting joints.
Rib of beef
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.
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 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.
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.
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.
Extraordinarily tender and has a texture as soft as silk.
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
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