From Farm Gate To Plate
We work closely with our local farmers enabling us to be at the forefront of a supply chain of true west country provenance and are proud to know where all our meat has been raised, slaughtered, and processed.
A T-bone steak is one for the connoisseurs. It’s strip loin on one side and tenderloin on the other, separated by a piece of vertebrae. It’s a lovely piece of meat that has flavour in spades.
With lean low-fat meat, venison is an increasingly popular alternative to other red meats. The amazing rich flavour is the result of the deer’s varied, natural diet.
Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe.
Welcome to the brand new Veyseys website!