Typical percentage of fat content under 5%
Lean and tasty. Perfect for lasagne and mince pies.
Tail Meat From Cattle Which Is Usually Slow-Cooked As A Stew Or Braised And Great Value For Money.
Perfect For Hot And Hearty Meals Such As Stews And Casseroles, This Beef Should Be Cooked Slowly For Full Flavour Release And A Melt In The Mouth Texture.
Matured for 28 days for extra tenderness. 200g e per steak
The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it, it’s the meat’s soft texture that is most prized.
Matured For 28 Days For Extra Tenderness. 200g E-Per Steak
The Most Prized Cut Of Beef For Many, The Fillet Is Extremely Tender And Suits Quick Cooking. It Is Very Lean With Almost No Fat Running Through It, It’s The Meat’s Soft Texture That Is Most Prized.
Beef Knuckle Is A Versatile Cut Of Meat Originating From The Round Primal Cut, Which Is Located In The Rear Of The Animal.
Angus Is Flavorful And Tender Beef From The Finest Cattle Originating From Scotland.
Try Our Special Handmade Burgers.
One Of The Best-Known And Most Identifiable British Steak Cuts, Sirloin Steak Is Taken From The Middle Section Of The Back Of The Beef Carcass. It’s A Great Choice If You Like The Combination Of A Crispy-But-Melting Layer Of Fat And Moderately Grained.
