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  • Best beef mince


    We take pride in our mince, using hand-trimmed cuts of beef and just enough fat to add flavour and succulence. We mince the meat twice, so it has a fine, even texture – perfect for making Bolognese sauces, cottage pies and home-made burgers. Sold in 500g packs.

    Buy 2.5kg or 4.5kg and save!

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  • Sirloin steak

    Fine-grained and edged with a layer of rich, buttery fat, it’s easy to see why sirloin steaks are so popular. They’re cut from the back of the animal, between the fillet and the rib, and combine tenderness with real depth of flavour. They’re versatile, too: perfect pan fried, grilled or as the highlight of a barbecue. Our sirloin steaks are dry aged on the bone for a full 28 days, and sold individually. Choose from our classic 225g (8oz) steak, hearty 280g (10oz) steak, or our indulgent 340g (12oz) steak.
  • Rump steak


    The bigger muscles of the rump produce steaks that are firmer and less meltingly tender than fillet or sirloin, but make up for this in rich, meaty flavour. And because cattle have large rumps, there’s plenty of it, so these steaks are excellent value for money, too. A great all-rounder, rump steak is good pan fried, grilled, barbecued, or sliced into strips and served in fajitas and stir fries.
    Like all our boneless steaks, our rump steaks are sold individually in a choice of weights. Choose from our regular 225g (8oz) steak, hearty 280g (10oz) steak or indulgent 340g (12oz) steak. Or choose our mighty 600g sharing steak or 1kg family pack.

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  • British rib-eye steaks x 2

    Rib-eye steak is hands down our most popular steak cut – and it's not hard to see why. The steaks are cut from the "eye" – the very best part – of the rib, close to the backbone, where the meat is naturally tender. And a rich marbling of fat bastes the meat as it cooks, adding succulence and flavour. Our 250g British rib-eyes are expertly matured for 28 days for a really rich, beefy taste. We like them best pan-fried and served medium-rare, but they're a real treat on the barbecue, too, especially with one of our lush marinades. Sold in packs of 2 (approx. total weight 500g).
  • Beef roasting joint


    Our classic roasting joint, naturally lean and full of rich, beefy flavour. We choose tender topside or silverside for these joints, rolling and tying them with a cap of flavoursome fat to keep the meat moist as it cooks. Delicious served pink, with Yorkshire puddings and a dollop of fiery horseradish sauce. See below for advice on what size joint you need, and how to roast it.

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  • Diced best beef pieces


    Our best beef pieces come from top-quality cuts, including topside, silverside and frying steak and are specially hand trimmed for leanness. Because they're so lean and full of flavour, they're a great choice for steak pies and puddings, or for casseroles and stews with shorter cooking times. Available in 500g packs.

    Buy 2.5kg (5 packs) and save!

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  • Diced beef shin


    Our diced beef shin is packed with good old-fashioned flavour. And because it's one of the tougher cuts – from the hardworking muscles of the foreshank – it's good and cheap, too. Slow cooking in stews and casseroles gently breaks down the connective tissue, resulting in meltingly tender beef and rich, thick gravy. Ours comes hand trimmed and cut into generous dice ready for cooking. Sold in 500g packs.

    Buy 2.5kg or 4.5kg and save!

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  • Boned & rolled beef brisket

    Cut from the breast, brisket is a great-value joint that needs time to bring out its rich succulence and flavour. A classic slow-cook cut, it becomes meltingly tender when simmered for a couple of hours as a pot roast. And it’s not just a winter warmer: when summer comes, a lot of our customers buy it to marinate in smoky spices and cook slowly on the barbecue.
  • Tomahawk steak

    Weighing in at around 650g, the tomahawk is our biggest and most impressive-looking steak. Named for its axe-like appearance, it’s actually a large, well-marbled rib-eye served on the bone, which we French-trim for an elegant finish. Tomahawk steaks are increasingly popular in restaurants, and ours are aged for a full 28 days so they're big on flavour, too. Given their generous size, tomahawk steaks are perfect for sharing, though they're also great for hearty appetites. Because of their thickness and size, we recommend searing them in a hot pan then finishing them in the oven. But you can also serve them pan fried or grilled – and they're great on the barbecue, too. See below for more tips.