Hand cut steaks dry-aged to a minimum of 28 days, with some particularly well-marbled cuts selected to age for longer. A great selection to suit all tastes, from the flavoursome fat of the ribeye or prime rib, to the lean and tender fillet. Free range, pasture-reared cattle sourced from our small network of high welfare, sustainable farmers from around the country. Limousin veal sourced from Rungis Market in Paris from producers renowned for their welfare standards. Click the menu to find your steak of choice.
Read more about our producers here.
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: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.