Hand cut roasts dry-aged to a minimum of 28 days, with some particularly well-marbled cuts selected to age for longer. Everything from rustic ribs of beef and neat, easy-to-carve boneless joints to sleek piece of fillet for a decadent homemade Beef Wellington. Free range, pasture-reared cattle sourced from our small network of high welfare, sustainable farmers from around the country. Click the menu to choose your roast.
Read more about our producers here.
Pictured (1) Wing Rib, (2) Rolled Sirloin, (3) Chateaubriand, (4) Fillet, (5) Rolled Rib-Eye, (6) Topside, (7) Cote de Boeuf, (8) Forerib
Available for delivery Tuesday to Saturday.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Shelf life: Boneless - 3-4 days, Bone-In - 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.