Search

x
Groceries
    Menu Close

    Steaks (Beef)

    View as Grid List
    Sort by

    Beef T-Bone Steak 16oz (Each)

    BB3030
    Frozen.
    £10.18

    Beef T-Bone Steak (1kg CW)

    BB3031
    Frozen.
    £22.00

    Beef T-Bone Steak 20oz (Each)

    BB3032
    Frozen.
    £12.67

    Beef T-Bone Steak 22oz (Each)

    BB3033
    Frozen.
    £13.92

    Beef Fillet Steaks (1kg Wt)

    BPTN7C
    Centre Cut & Chain Off.
    £50.00

    Beef Fillet Steak 9oz (Each)

    BB1504
    A hand cut 9oz steak prepared from the tenderloin fillet.
    £11.45

    Himalayan Salt Dry Aged 8oz Sirloin (Each)

    BB0206
    Premium Quality, dry aged sirloin steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged striploin with fat on the outer edge.

    Himalayan Dry Aged Blog
    £7.95

    Himalayan Salt Dry Aged 10oz Sirloin (Each)

    BB0207
    Premium Quality, dry aged sirloin steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged striploin with fat on the outer edge.

    Himalayan Dry Aged Blog
    £9.94

    Himalayan Salt Dry Aged 8oz Ribeye (Each)

    BB0208
    Premium Quality, dry aged ribeye steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged fore rib of beef with fat marbling throughout.

    Himalayan Dry Aged Blog
    £9.08

    Himalayan Salt Dry Aged 10oz Ribeye (Each)

    BB0209
    Premium Quality, dry aged ribeye steak. Matured for a minimum of 21 days using our state-of-the-art Himalayan salt chamber. The dry ageing process ensures the meat is remarkably more tender than the usual steak. It also results in a 'beefier' flavour. The steaks are hand cut from an aged fore rib of beef with fat marbling throughout.

    Himalayan Dry Aged Blog
    £11.36