Beef

QUALITY BRITISH BEEF

Sourced as locally as possible.
Prime beef with sufficient fat cover to add to the flavour.
Matured for 21 days.

Topside of beef Traditional cut of beef. The traditional Sunday lunch.

Sirloin

Rump Lean and easy to portion. Renowned for it's excellent flavour and succulence

Fillet Renowned for it's extra tenderness, this beef is available in steaks or in a piece for that special beef wellington.

Rib Excellent for that Sunday Roast.

Braising A high quality steak, suitable for frying or braising.

Brisket Brisket of beef, boned, trimmed and rolled to make a traditional pot roast.

Stewing Steak Trimmed and diced to your own specifications. Ideal for casseroles and stews.

Mince Using only the finest cuts, trimmed of excess fat and minced very finely.