A selection of roasting joints cut from grass-fed beef, dry aged for a minimum of 28 days. Prepared for even cooking and carving, ideal for traditional roasts.
Beef Topside cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Our beef is 100%...
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Beef Rib (on the Bone) cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Our be...
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Beef Sirloin cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Our beef is 100%...
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Beef Fillet cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Our beef is 100% ...
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Beef Rib cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Our beef is 100% gra...
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Beef Brisket cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Our beef is 100%...
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Beef Rump Cap (min 1kg) cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Our b...
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Beef Rump Roast (approx 2.5kg) cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness....
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Smokin Elk Grass-fed Beef Point End Brisket cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour an...
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Beef Rump Barrel (min 1kg) cut from British native breed beef and dry aged for a minimum of 28 days to develop depth of flavour and tenderness. Ou...
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