Cut from the thickest section of the fillet, the chateaubriand is perfect for roasting as a joint...
The shoulder is full of flavour and when boneless makes an easy carving roasting joint. When...
Unsmoked free range gammon from the Sussex Downs. With a mild salty flavour it is...
If you're after a stunning roasting joint that is easy to carve and keeps its...
Veal shin on the bone is an epic component for stews and ragus. Cook low and slow...
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
For those who want a leaner option, our lean meat hamper is the perfect choice....
Vibrant and aromatic, with the fragrance of lemongrass and turmeric.
Each jar contains 180g.
While there's a big ribeye shaped space in our hearts for the prime cuts, there's a reason these so-called 'lesser cuts' are more frequently referred to as 'butcher's cuts'.
To put it simply, they're the cuts butcher's would take home as their pick for a mid-week steak night. Packed with flavour and the most fantastic texture, these cuts are real winners.
Try your hand at steak frites with bavette, a classic osso bucco with some veal shin, or slow cook the chef's favourite, lamb breast!