Fillet Steak
£15.20 – £19.00
This has the tenderness of all the steaks. Used for Chateaubriand, while the center cut fillet is used primarily for steaks, ideal for pan frying.
2 x 200g
Or
2 x 250g
This has the tenderness of all the steaks. Used for Chateaubriand, while the center cut fillet is used primarily for steaks, ideal for pan frying.
2 x 200g
Or
2 x 250g
Shin Of Beef
GRASS FED BEEFLong slow cook will bring the flavour and tenderness out of this cut.
500g
Rump Steak
GRASS FED BEEFCheaper of the steak range but tender and succulent, ideal for pan frying or grilling, fat on the outside for a great tasting steak.
2 x 220g
Ox Tail
GRASS FED BEEFThis cut is a bony, gelatine-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup.
T-Bone Steak
GRASS FED BEEFThe daddy of all steaks with its presence on the plate is a great talking point at any table, sirloin on one side of the bone and fillet on the other, so the best of both!
2 x 500g