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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!
  • 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.
  • Free-range pork loin chops x 2 (650g)

    £6.20
    Our free-range pork loin chops are thick cut and really meaty. They're the pork equivalent of a T-bone, with the main loin muscle on one side of the bone, and a sweet bite of tenderloin fillet on the other. We keep the rind on for extra succulence, and the option of crispy crackling. But if you prefer yours without, it’s easy to cut off. We love them roasted in the oven for half an hour or so with a hearty mix of sweet root vegetables. Available in packs of two (approx. total weight 650g).
  • 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.
  • Lamb loin chops x 4

    £12.31
    Succulent loin chops are meaty on both sides of the bone, combining sweet loin muscle on one side with a nugget of juicy tenderloin on the other. They're best pan-fried or grilled. Allow around 6-8 minutes’ cooking time on each side, and use your fingertip to test how well done the meat is. The meat firms up as it cooks, so if you prefer them pinker, make sure they still have a bit of bounce. Sold in packs of 4 (approx. total weight 560g).
  • 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.
  • Boneless lamb leg steaks x 2

    £12.75
    Our lean and succulent boneless lamb leg steaks are a satisfying weekday choice for lamb lovers who like a good-size serving but don’t want to spend ages cooking a joint. Like beef steaks, we think they’re best served pan fried, although they grill or roast very well, too. And our minted ones are great for the barbecue. See below for cooking tips. Sold in packs of 2 (approx. total weight 500g).
  • Diced best lamb pieces

    £8.99
    Served in chunky dice, our best lamb pieces are cut from the leg and shoulder and specially hand trimmed for leanness. Just the job for casseroles, curries, hotpots and stews. Sold in 500g packs.
  • Boned & rolled lamb shoulder

    £15.26£33.90
    The perfect roasting joint: sweet and succulent Welsh lamb shoulder boned and rolled for easy carving. This cut is the favourite of Annie Morgan, on our deli counter, who roasts hers studded with garlic and rosemary. “The smell of it cooking brings back memories of helping my nana make fresh mint sauce to accompany it,” she says.
  • 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!  
  • Gluten-free free-range pork & leek sausages x 6 (550g)

    £6.95
    We make these traditional Welsh favourites to a gluten-free recipe, with rich-tasting free-range pork from Forest Coalpit Farm just five miles from our door. We use hand-trimmed cuts – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for extra succulence, adding sweet leeks and a delicate blend of spices to really round out the flavour. Our gluten-free sausages are made without preservatives, so we supply them frozen to ensure you receive them at their very best. Simply defrost in the fridge overnight before cooking. If left defrosted for more than two days, the sausages may start to lose their pink colour due to the lack of preservatives. This doesn’t affect the taste or texture, but they may look less appealing, so it’s best to use them promptly, as with any defrosted food.
  • Free-range pork neck chops x 2 (560g)

    £5.29
    Even by the high standard of our local free-range pork, these well-marbled neck chops are exceptionally sweet and succulent. We sell them the old-fashioned way – thick cut, with the rind left on – for those who like their chops to have a bit of bite. Pam Hughes, who’s been running our deli counter for the past 20 years, is definitely a fan. “You can’t beat a free-range pork chop with crisp, crunchy crackling and a dollop of apple sauce,” she says. Available in packs of two (approx. total weight 560g).
  • Free-range pork belly slices x 4 (560g)

    £3.99
    Our free-range pork belly slices have a really rich flavour because they come from local pigs reared slowly outdoors on a varied, partly foraged diet. The generous slices are a good balance of lean meat to fat, and very versatile: try them slow roasted or in aromatic Oriental dishes. They're great on the barbecue, too, especially with one of our delicious marinades. Sold in packs of 4 (approx. total weight 560g).
  • Barnsley chops x 2

    £10.56
    We think of this meaty prime cut as the lamb equivalent of a T-bone steak. It’s taken from a cross-section of the saddle, so it’s essentially a double loin chop. The cut may have originated in Yorkshire but ours are Welsh through and through, so they’re beautifully sweet and tender. Like any chops, they’re perfect pan fried or grilled, and they’re also good baked. Sold in packs of 2 (approx. total weight 480g).
  • Boned & rolled leg of free-range pork

    £9.90£29.70
    Our free-range legs of pork are full of flavour, and because they come boned, rolled and hand tied they're easy to carve and a great choice for feeding a crowd. We score the skin ready for roasting: just sprinkle it with salt and blot dry with kitchen towel before cooking for extra-crispy crackling. See How Much Do You Need? below for help choosing the right size joint, and How To Roast Your Pork Joint for timings and more tips.
  • Boned & rolled shoulder of free-range pork

    £13.50£22.50
    Our pork shoulder sells out fast, and it’s not hard to see why. Firstly, because it's from free-range pigs, it has a rich succulence and flavour – way ahead of intensively farmed pork. It’s versatile, too: ideal for both traditional roasts or slow-cooked pulled pork. And it’s excellent value for money. Ours come boned, rolled and hand tied for easy carving, with the crackling scored ready for roasting. See below for help choosing the right size joint, and for roasting timings and tips.
  • Leg of lamb

    £20.34£42.38
    The classic bone-in roasting joint from one of our local flocks: meaty, succulent and always tender. Our lamb legs come table trimmed, which means we remove the excess fat but leave enough to baste the meat naturally as it roasts. Sold as either a whole (2.2kg; 2.5kg) or half leg (1.2kg), it’s perfect with garlic, rosemary and a spoonful of mint sauce.
  • 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.
  • Free-range pork belly joint

    £4.99£10.50
    Served on the ribs, our free-range pork belly joints are substantial cuts offering the perfect balance of sweet, succulent meat to flavoursome fat. This is the ideal joint for people who like their roast pork meltingly tender, with lots of crackling. Pork belly needs plenty of time and a low oven temperature – essential for rendering the fat and tenderising the meat. And don’t forget to salt and blot the skin – which comes ready scored – for super-crispy crackling. See below for help choosing the right size joint.
  • Free-range pork mince (500g)

    £4.50
    It takes experience to produce pork mince of just the right consistency, with a good, tasty balance of lean meat to fat. We make ours using only hand-trimmed cuts of our local free-range pork – mostly leg and shoulder. And we mince the meat twice for a fine, even texture that's perfect for meatballs, burgers and classic pork pies. Available in 500g packs.
  • Lamb cutlets x 4

    £11.43
    Tender Welsh lamb cutlets have always been a favourite in our family, especially with the children, who called them “chops with handles”. And our boys still love them, even though they’re grown up and working in the shop themselves now. Quick to cook either pan fried or under the grill, they’re also brilliant marinated and sizzled swiftly on the barbecue. Sold in packs of four (approx. total weight 520g).
  • Free-range pork & leek sausages x 6 (550g)

    £5.95
    We make these traditional Welsh favourites with fresh leeks and rich-tasting free-range pork from Forest Coalpit Farm just five miles from our door. We use hand-trimmed cuts – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for extra succulence, adding sweet blanched leeks plus a dash of warming spice to really round out the flavour.
  • 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.
  • Shoulder of lamb

    £8.99£26.97
    Our whole and half shoulders of Welsh lamb are naturally succulent and make great-value roasting joints. Sold on the bone, we trim them carefully, leaving just enough flavoursome fat to ensure they stay moist while cooking. Lamb shoulder is best cooked lower and slower than leg of lamb. See below for timings for a traditional roast. Or try pulled lamb: cover the joint and roasting tray tightly with foil and allow an extra hour of cooking time. You’ll end up with perfectly tender lamb that falls off the bone and shreds easily – a delicious and easy alternative to carving.
  • Rack of lamb (6 ribs)

    £18.69
    Cut from the “best end” of the saddle, these six-rib lamb racks are one of our bestsellers, and it’s easy to see why. Not only do they taste amazing – sweet and delicate – but they’re very versatile: quick to cook for a weekday meal, but special enough for guests. Ours come French trimmed for an elegant finish, and because we remove the backbone, they’re easy to divide up and serve. To roast, just score the fat lightly, season and pop into a preheated oven (200˚C/ fan 180˚C/gas 6) for half an hour or so. (Approx. weight 450g)
  • 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.
  • Free-range pork leg – boned & rolled

    £10.25£30.75
    Naturally lean and full of flavour, our free-range pork leg joints are a real festive favourite. They come boned, rolled and hand tied, so they're easy to carve, and because they're so meaty, they're a great choice for feeding a crowd. Just sprinkle the ready-scored skin with salt and blot dry with kitchen towel before cooking for extra-crispy crackling. See below for help choosing the right size joint, and for roasting timings and tips.
  • Guard of honour

    £38.50£42.90
    Formed from two racks of lamb, our guard of honour makes a delicious and impressive-looking roast. The racks come French trimmed for an elegant finish, and because we remove the backbone they’re easy to divide up and serve. Simply stand the racks on their bases, interlacing the ribs to form an arch. Guard of honour can be cooked with a herb crust or stuffing filling, or simply seasoned and roasted. Just score the fat lightly, season and pop into a preheated oven (200˚C/fan 180˚C/gas 6) for half an hour or so. When cooked, allow to rest, and for a restaurant-style finish, top each rib with the mini paper chefs' hats that we’ve supplied. Choose from 12 or 14 ribs (approx. weight 900g or 1.05kg).
  • Crown roast

    £38.50£42.90
    Our succulent crown roast makes an impressive centrepiece for special occasions and comes with mini chefs’ hats for a professional finishing touch. It’s formed from two six- or seven-rib racks, French trimmed and tied together to give you 12 or 14 cutlets. And because we cut through the backbone between each cutlet, they’re easy to divide up and serve. Crown roast tastes best filled with a fruity or herby stuffing. Just fill the cavity, cover the stuffing and ribs with foil, and pop into a preheated oven (200˚C/fan 180˚C/gas 6) for around 40 minutes. When cooked, allow the crown to rest – and don’t forget to add the chefs’ hats before serving! Approx. weight 1.56kg (12 cutlets) or 1.82kg (14 cutlets).
  • Free-range pork shoulder – boned & rolled

    £13.98£18.64
    Our meaty pork shoulder is a great choice for festive celebrations. Firstly, because it's from free-range pigs, it has a rich succulence and flavour – way ahead of intensively farmed pork. It’s versatile, too: ideal roasted as a traditional Christmas Day joint or slow-cooked and served as pulled pork as part of a buffet. And it’s excellent value for money. Ours comes boned, rolled and hand tied for easy carving, with the skin scored ready for roasting. See below for help choosing the right size joint, and for roasting timings and tips.
  • 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.