We sell pure-bred Aberdeen Angus beef, hand selected to meet our exacting standards, and traditionally reared on open pastures in Ayrshire, Scotland. Our beef has the good natural marbling and firm fat covering that’s essential for succulent and tasty meat. We also age prime cuts of beef on the bone for at least 28 days, in specially designed cool rooms. Hanging beef in this way something most sellers have sacrificed in the cause of lower costs - dramatically improves the taste and texture of the meat: the difference is simply stunning.

Possibly the tastiest option for your Sunday roast. Cut and trimmed to your specification. Lean, economical and easy to carve. Ideal for pot roasting and buffets. The leanest and most tender of all cuts. Easy to carve and perfect for special occasions. Unsurprisingly Walter’s most popular roasting joint. Juicy, tender and full of flavour. Boned and rolled fore-rib of beef. Same excellent flavour as the fore-rib but the bones have been removed making it easier to carve.

Arguably the king of all steaks. Perfect for grilling or frying. Renowned as the most tender of all steaks. Excellent for dinner parties or a romantic meal for two. A tender cut with generous marbling which provides succulence and flavour. This is fast becoming Walter’s most popular cut of beef. A beef lover’s dream. Tasty sirloin and tender fillet cut together on the bone. A lovely lean cut of beef. Superb flavour with a reasonable price tag. Thinly cut steak ideal for a steak sandwich. Choose from sirloin, ribeye or fillet. Also known as the ‘hanger steak’. This uniquely flavoured steak is highly sought after on the Continent, and among Walter’s customers.

Finely minced beef with a good balance of fat to enhance flavour. Extra lean organic beef which has been finely minced. Choose from cuts such as well marbled chuck or lean skirt steak for slow braising and stewing. For kebabs, fondues or stir-frys opt for lean and tender rump or fillet tails. This gelatinous and delicious cut is ideal for soups and slow braising. This economical cut can be prepared on or off the bone and is delicious when slowly braised. Thinly cut steak ideal for a steak sandwich. Choose from sirloin, ribeye or fillet. This versatile cut is suited to various styles of cooking.

Scottish minced beef blended with a special recipe designed exclusively by Anthony Worrall Thompson for HG Walter. Meltingly tender beef fillet topped with Dijon mustard and a mushroom duxelle wrapped in a light puff pastry. Trimmed cubes of Aberdeen Angus rump with a Greek Passion marinade consisting of paprika, cumin, thyme, oregano and rosemary. 28-day matured sirloin in Walter’s famous Teriyaki sauce. Exquisite beef from Japanese cattle which have been raised on a diet of beer and grain.