Butchery

Made with free-range grass-fed Rump steak with onions and a smoky barbeque marinade. 15 minutes under a grill or on a BBQ Turning occasionally

Organic rump steaks come from grass fed Guernsey cattle raised on Judith Freane's sustainable farm in Somerset. Melt in the mouth tender and full o...

Oxtail is fantastic for making rich casseroles and of course the famous Ox Tail Soup - the melting bone marrow adds a sticky texture that's impossi...

The eye of the sirloin is trimmed, boned, rolled and garnished with a thin covering of natural buttery fat for basting. This famous cut is lean an...

Made with Angus chuck & rib cap.  Blended with traditional cheeseburger accompaniments - cheddar cheese, gherkins, onion, ketchup and mustard. ...

Chorizo style sausages using free range pork. Added paprika for that burst of flavour and to give a mild heat.  Great for barbecues, pasta dishes o...

A thick cut of Sirloin steak - a great balance of succulence and flavour, and is delicious pan-fried, grilled or barbecued. (Minimum Pack weight 460g)

Herb Crust. Dressed with Sun blushed Tomatoes and Filled with a Homemade Garlic and Fresh Horseradish Butter (Minimum pack weight 850g)   Cooking ...

Fantastically marbled, superior tenderness with a delicate sweet flavour. Available in 250g Steaks

The classic rib eye steak with the bone left in for additional flavour. Minimum 28 days dry aged for maximum tenderness and flavour. (Minimum Pac...

Free Range diced beef, with fresh peppers and mushrooms in a Caribbean marinade.  

Fantastically marbled, superior tenderness with a delicate sweet flavour. Available in 180g Steaks Cooking Guide It's best to avoid under cooking...

A slice of juicy, tender steak cut approximately 2.5 inches thick and weighing approx 1.3kg. These can be marinated if required. Any steak left ov...