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  • Best beef mince

    £4.50£30.00
    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!
  • British rib-eye steaks x 2

    £14.90
    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).
  • Rump steak

    £4.50£6.80
    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, indulgent 340g (12oz) steak, and mighty 600g (20oz) sharing steak. Or try our 500g packs of ready-sliced rump-steak strips.
  • Sirloin steak

    £6.75£10.20
    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.
  • Boned & rolled beef brisket

    £9.90£19.80
    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.
  • Diced best beef pieces

    £5.95
    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!
  • Topside roasting joint

    £13.20£39.60
    This is the classic Sunday roasting joint, and always in great demand by our local hotels. It’s a naturally tender cut from the lean inner thigh of the animal, and is full of traditional, beefy flavour. We roll and tie ours with a cap of flavoursome fat, to keep the meat moist as it cooks. Really hits the spot served pink with Yorkshire puddings and a dollop of horseradish sauce.
  • Diced beef shin

    £4.50£30.00
    Our diced shin beef 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!
  • Diced chuck steak

    £4.95£35.00
    Our diced chuck steak is always popular, but particularly in the winter months, when our customers start making more warming stews and casseroles. Like most hardworking shoulder cuts, chuck steak is good value and full of flavour, but benefits from lower cooking temperatures and plenty of time. Ours is hand trimmed and cut into generous dice ready for cooking. Sold in 500g packs. Buy 2.5kg or 4.5kg and save!  
  • T-bone steak

    £10.99£13.20
    Our T-bone steak is the classic choice for hearty appetites: a combination of meltingly tender fillet and succulent sirloin together in one very generous serving. Our 28-day-aged T-bones are always in high demand with customers at The Carpenters Arms in Walterstone, near Abergavenny, where they top the speciality steak menu. We sell them in a choice of 500g (17oz) and 600g (20oz) weights, and 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.
  • Rolled sirloin

    £22.00£77.00
    This is a truly superior roasting joint, with a tender texture and wonderfully rich flavour. This is thanks in part to our 28-day dry ageing process, but also because of sirloin’s natural balance of well-marbled muscle to flavoursome fat. And it’s this cap of fat that helps ensure the meat stays moist and succulent as it cooks.
  • Tomahawk steak

    £17.99
    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.
  • Luxury dry-aged Welsh steak box

    £55.00
    Perfect for two, our Luxury dry-aged Welsh steak box is ideal for stocking the freezer – and it makes a great gift, offering a saving of more than £4 on our usual steak prices. Inside you’ll find the very best of our local Welsh beef, with a choice of four classic steaks vacuum packed in twos and labelled, ready for you to cook straightaway, or freeze for later: • 2 x 168g (6oz) Fillet steaks • 2 x 225g (8oz) Sirloin steaks • 2 x 225g (8oz) Rib-eye steaks • 2 x 280g (10oz) Rump steaks As with all our beef, these steaks come from predominantly grass-fed cattle reared on the slopes of the Black Mountains. And they’re hung properly – dry-aged on the bone for a minimum 21 days for real succulence and flavour.
  • Rib of beef

    £44.60£89.19
    The ultimate feasting joint, our rib of beef makes a striking festive centrepiece. Dry aged for a minimum 28 days, this classic cut serves richly marbled rib-eye on the bone for maximum succulence and flavour. We present it French trimmed for an elegant finish, and leave a good covering of fat to baste the meat as it roasts and form a rich, caramelised crust. Perfect served pink with Yorkshire puddings and a dollop of creamy horseradish sauce or fiery English mustard. See below for help choosing the right size joint, and for roasting timings and tips.
  • Hearty Welsh beef saver box

    £55.00
    This generous box contains more than 40 individual servings our fabulous local Welsh beef. It’s ideal for stocking the freezer and offers a meaty £10 saving on our usual prices. Inside you’ll find a choice of three versatile favourites, vacuum packed and labelled in convenient 500g pouches: As with all our beef, this great-value selection comes from predominantly grass-fed cattle reared on the slopes of the Black Mountains. And it’s hung properly – dry-aged on the bone for a minimum 21 days for real succulence and flavour.
  • 28-day dry-aged rolled sirloin

    £22.00£77.00
    This is a truly superior roasting joint – perfect for festive entertaining. It's a beautifully tender cut, full of rich flavour, thanks in part to our 28-day dry-ageing process, but also because of sirloin’s natural balance of well-marbled muscle to flavoursome fat. And it’s this cap of fat that helps ensure the meat stays moist and succulent as it cooks. See below for help choosing the right size joint, and for roasting timings and tips.