Beef (Butchery)

Dry aged for a minimum of 21 days in our himalyan salt chamber for a distinctive depth of flavour

Himalayan Dry Aged Blog

Frozen. Perfect for making stock.

Dry aged for a minimum of 21 days in our himalyan salt chamber for a distinctive depth of flavour

Himalayan Dry Aged Blog

Dry aged for a minimum of 21 days in our himalyan salt chamber for a distinctive depth of flavour

Himalayan Dry Aged Blog

Flat cut full of flavour.

Boneless cut from the short loin that's prized for its flavour and texture.

Boneless cut from the short loin that's prized for its flavour and texture.

Boneless cut from the short loin that's prized for its flavour and texture.

Boneless cut from the short loin that's prized for its flavour and texture.

Boneless cut from the short loin that's prized for its flavour and texture.

A delicious cut of beef for slow cooking. 7-8oz Approx.

A delicious cut of beef for slow cooking. 8-9oz Approx.

Roasting joint with plenty of flavour, also perfect for slow-cooking and braising.

Flavoursome Beef Brisket, perfect for slow cooking

Perfect for roasts, pot roasts, cubes for kebab or stew.

Amazingly tender and flavoursome, this prized cut will melt in the mouth.

Amazingly tender and flavoursome, this prized cut will melt in the mouth.

Lean and tender beef, perfect for roasting.

Lean and tender beef, perfect for roasting.

Lean and tender beef, perfect for roasting.

Lean and tender beef, perfect for roasting.

Bone In. Dry aged for a minimum of 21 days. Premium roasting joint.

British. 3 ribs wide. Perfect cooked slow and low.

Tender and meaty beef short rib. Perfect cooked slow and low.

Braising Steak from the chuck or blade and is ideal for casseroling or braising.

Braising Steak from the chuck or blade and is ideal for casseroling or braising.

Braising Steak from the chuck or blade and is ideal for casseroling or braising.

Braising Steak from the chuck or blade and is ideal for casseroling or braising.

Braising Steak from the chuck or blade and is ideal for casseroling or braising.

Braising Steak from the chuck or blade and is ideal for casseroling or braising.

A luxurious lean and tender fillet steak.

A luxurious lean and tender fillet steak.

A luxurious lean and tender fillet steak.

A luxurious lean and tender fillet steak.

British Beef.

British Beef.

Delicious all round steak, lean, tender, flavoursome and juicy.

Delicious all round steak, lean, tender, flavoursome and juicy.

Delicious all round steak, lean, tender, flavoursome and juicy.

Delicious all round steak, lean, tender, flavoursome and juicy.

Great rump steak, both tasty and tender.

Great rump steak, both tasty and tender.

Great rump steak, both tasty and tender.

Great rump steak, both tasty and tender.

Great rump steak, both tasty and tender.

British beef.

British beef.

British beef.

British beef.

British beef.

British beef.

Fresh British Beef - 5% fat

Fresh British Beef - 5% fat

Fresh British Beef - 15% fat

Hand cut British beef sliced into strips, quick to cook, nutritious and versatile. Prepared & De-gristled.

Hand cut British beef sliced into strips, quick to cook, nutritious and versatile. Prepared & De-gristled.

Hand cut from the flank. Prepared and de-gristled. Perfect for cutting into strips for stir fry or steak sandwiches.

A premium mix of three cuts of beef made from chuck steak, short rib and brisket.

A premium mix of three cuts of beef made from chuck steak, short rib and brisket.

British.

Frozen. Perfect for making stock. Marrow Bone Canoe?s are cut from centre cut marrow bones (Round Bone (Femur) and the Arm Bone (Humerus)). The bone is cut length ways down the bone, to create the Canoe shape.

It can be boiled, pickled, roasted or braised in sauce.

Frozen.