Grass-Fed Beef Roasting Joints

Our roasting joints are a celebration of grass-fed British beef at its best - from richly marbled ribeye and sirloin roasting joints to show-stopping ribs of beef. Sourced from native breed, grass-fed cattle raised on small British farms, our beef is dry-aged for a minimum of 28 days - and up to 90 - in our Himalayan salt chamber to intensify flavour and tenderness. Each cut is selected for its flavour, fat cover, and roasting performance.

Whether you’re serving an impressive Sunday roast or slow-cooking for a crowd, these joints bring generosity and impact to the table - with all the hallmark quality of an HG Walter cut.

Butchered in-house and built for real roast lovers.