The highest grade available – We carefully select our beef from the very top of the grading range to ensure that you receive the best of the best. so which ever cut you select you can guarantee that it will be ultimate in tenderness, succulence and flavour.

Fillet

One of the prime cuts also known as tenderloin. Has little fat and is very tender because it does very little work.

Used in dishes like Beef Wellington and for the cuts known as Tournedos and Chateaubriand.

Rump

Although a prime cut, it is usually cheaper than fillet or sirloin because it’s not quite as tender. Considered by many to have a far superior flavour than sirloin or fillet.

Suitable for quick cooking in frying, stir-fries, grilling, barbecuing or can be roasted.

Sirloin

Often sold boned, rolled or as a T-bone steak with the fillet attached. Comes from the back of the animal and is very flavoursome.

A prime cut which is suitable for roasting or steaking.

Ribeye

Sometimes sold on the bone or rolled. Has a higher fat content throughout the flesh and makes a superb roast.

Can also be cut into steaks for grilling or frying.