Grass-Fed Beef Steaks

From the luxurious Côte de Boeuf to the lesser-known butcher’s cuts prized by chefs, our steaks are all about flavour, provenance, and precision. Sourced from high-welfare, native breed cattle, each cut is dry-aged for a minimum of 28 days - and up to 90 - in our purpose-built Himalayan salt chamber to intensify its natural depth and tenderness.

Whether you’re reverse-searing a thick ribeye or flash-frying a bavette, these steaks are a cut above - and a true reflection of what we do best.