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Beef

QUALITY BRITISH BEEF



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

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<z1>Topside of beef
Topside of beef
Traditional cut of beef. The traditional Sunday lunch.
<z2>Sirloin
Sirloin
<z3>Rump
Rump
Lean and easy to portion. Renowned for it's excellent flavour and succulence
<z4>Fillet
Fillet
Renowned for it's extra tenderness, this beef is available in steaks or in a piece for that special beef wellington.
<z5>Rib
Rib
Excellent for that Sunday Roast.
<z6>Braising
Braising
A high quality steak, suitable for frying or braising.
<z7>Brisket
Brisket
Brisket of beef, boned, trimmed and rolled to make a traditional pot roast.
<z8>Stewing Steak
Stewing Steak
Trimmed and diced to your own specifications. Ideal for casseroles and stews.
<z9>Mince
Mince
Using only the finest cuts, trimmed of excess fat and minced very finely.
You are viewing results 1 to 9 of 9
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