Beef Steaks

All our steaks are dry ageing  for at least 28 days, allowing it to mature and develop this helps bring out its full, rich flavour. The steaks are slod with two steaks per pack 

Fillet  are cut from the tenderloin, fillet or filet mignon is, in terms of steak, about as good as it gets. It’s therefore best left to shine on its own with minimal accompaniment, so no heavy sauces. Simply cook it in a flat-bottomed pan with loads of butter and be sure to let it rest for half its cooking time.

Rump steaks are cut from the hind quarters of the animal without external fat and are well textured with plenty of deep flavour and a meaty bite which allows them to hold a rich sauce. 

Sirloin steak is characterised by the layer of fat that runs along its length. This gives it a rich, deep taste making it more strongly flavoured than fillet, so it takes sauces very nicely. 

Rib eye steak, also known as scotch fillet or entrecote, comes off the rib and is ideal for fast cooking. If you’re a steak expert you’ll know Ribeye is the ‘Butcher’s Favourite’ steak. The sign of good quality ribeye is a characteristic marbling of fat that adds succulence and richness.