The Rolls-Royce of Beef Cuts - the ribs serve as insulation from the harsh heat of the oven and provide anchorage for the meat which prevents shrinkage.

A supremely tender and indulgent treat - Cook it low temperature for delicately flavoured meat that will melt in the mouth.

A beautifully succulent easy to carve roast with a thin covering of fat to keep all that flavour in.

Lean, juicy and packed with rich rump flavour.

A beautiful lean roast which is easy to cook & carve.

Long, slow cooking gives Brisket rich beef flavor and a tender texture.

Prime Rib Beef boned & seamed - with a thin covering of fat to keep all that flavour in - the perfect juicy roast.

Rare Roast Topside with it's deliciously rich, savoury flavour is always a winner.

Fillet steaks cut by hand to your requirement.
For flavour and meltingly tender texture they can't be beat.

Rich in flavour and succulently tender. Sirloin Steaks are at their best when not cooked beyond medium.

These “T-shaped” steaks are a favorite of meat lovers because they actually contain two steaks: the fillet and the sirloin.

Lots of stew recipes call for very gentle cooking – but they still need to simmer - the strands of collagen in beef don't dissolve into gelatin much below 180 degrees F.