This British Beef Week, we're celebrating the craft, care, and expertise that make our grass-fed, native-breed beef truly world-class. From slow rearing and pasture-led farming to dry ageing and whole carcass butchery, great British beef is a story of tradition, innovation, and flavour — one that begins on the farm and ends at the table. At HG Walter, we've always championed sustainable farming and native breeds, working closely with trusted suppliers and farmers who rear their animals slowly and respectfully. It's an approach that not only enhances flavour, but also supports biodiversity, animal welfare, and long-term soil health. We dry-age our beef in-house to develop rich, complex character, and break down each carcass by hand to honour every part of the animal — from the celebrated prime steaks to the often-overlooked chef’s cuts. And no one knows the value of great British beef better than the chefs we work with every day. That’s why we asked three of them to share their thoughts on what makes British beef special, the cuts they can’t live without, and how they balance quality, sustainability, and creativity in their kitchens. We sat down with Emily Roux, John Chantarasak and Sabrina Gidda to pick their brains. What makes great British beef stand out to you? Emily Roux, Caractere: “Most of the beef here in the UK is raised on green pastures and a grass-fed diet, which just gives me a richer, more complex flavour. In addition, we're very lucky to have breeds that are renowned worldwide for their quality and flavour, like Aberdeen Angus or Highland. And then finally, I'd say here in the UK, something that we've been doing for a long time now, which was initially quite avant-garde, is the dry-ageing of certain cuts of meat - it just gives a different depth of flavour and tenderness." John Chantarasak, AngloThai: “British produce is key to everything we do at AngloThai. I believe the British Isles has some of the best cattle breeds in the world, such as Aberdeen Angus, Hereford and Wexford County, and our natural landscape allows for year-round grass feeding meaning the quality of meat is second to none. Recently I've had the pleasure of working with animals that rival Wagyu in their texture and flavour, highlighting the incredible work our local farmers are doing with native British beef.” Sabrina Gidda: “For me it’s the flavour and quality that really stands out. There are some incredibly skilled farmers rearing some unique breeds - I’ve no doubt this level of care impacts the final product.” The cut you can’t live without? Emily: "There are two cuts of meat that I really really like – in two different scenarios. I love bavette, either to do a tartare at home, or to marinate and put on a barbecue. But I also love onglet, which can sometimes be a little strong and a little offal-y, but I just think it has so much taste. That is a great cut of meat that probably isn't used enough." John: “My all-time favourite cut has to be ribeye, cooked on the bone over charcoal so the meat develops a lovely crust and smoky notes.” Sabrina: “For me I absolutely love all cuts to slow cook. Shin, cheek, tail. Maximum flavour and a perfect way to build flavour whether that’s a ragu, hotpot or a curry!” An overlooked hero? Emily: “It has to be the spider steak - it's hard to find it in a butcher's, probably because there are only two spider steaks per animal, and the butcher will probably keep them for themselves. But it’s an incredibly tender, super flavoursome piece of meat and really easy to cook - I love to marinate it with some garlic, onions, and herbs and then just flash that on a really high temperature in a griddle or pan - it's absolutely delicious." John: “Recently I've been enjoying flatiron from Earl Stonham-reared British Wagyu. We serve it at the restaurant alongside a rich coconut curry sauce infused with several exotic peppercorns.” Sabrina: “Onglet has to be one of the unsung hero cuts for me. Rich, deep, full of flavour and absolutely spectacular when cooked properly!” How do you balance quality, sustainability and creativity when working with beef? Emily: "I think that balancing all three can be tricky. We've all got to source responsibly and use cuts that try to respect the whole animal. It's very easy to just use prime cuts, but I think it’s essential we all make an effort to use what are called ‘secondary cuts’ – when really they're not – that are equally delicious. Seasonality must also be respected on our menus and is a no-brainer. With regards to creativity, we tend to be quite classic here when it comes to our beef and do very traditional dishes with traditional cuts. Still, I think if we were to use some spices from overseas and further afield, as well as different cooking techniques, methods and recipes, that could be very interesting.” John: “For me, it’s about working with native breeds and using every part of the animal in inventive, respectful ways. We try to balance bold global flavours with the integrity of top British produce — it’s where tradition and creativity meet.” Sabrina: “I think it’s really great to work with your butcher to chat about full utilisation of the animal. When flavour is a focus, you can be incredibly creative working with cuts that aren’t currently considered ‘on trend’. As a Chef, making economical decisions on cuts and using our knowledge to amplify flavour is the easy part! I would always recommend everyone to buy the best quality they can afford, eat a little less in quantity but better in quality if possible. And my tip is to get creative ! British beef plus global flavours = winning!” From fire-charred ribeye and marinated spider steaks to slow-cooked shin and punchy global pairings, it’s clear that British beef has never been more exciting - or more respected. What unites these chefs is not just a love of flavour, but a reverence for the whole animal, a commitment to sustainability, and a refusal to let great cuts go unnoticed. Whether it’s in a fine dining room, a family kitchen, or over glowing coals in the garden, British beef offers endless possibilities - if you know where to look, how to cook, and who to trust.