Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£23.05
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
Butterflied and boned by our butchers, this leg of lamb is opened out to create...
£34.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Pork belly is...
£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison mince is rich and tasty, and a great alternative if you fancy experimenting with...
£7.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Atlantic waters of Galicia, these queen scallops are prepared in a traditional...
£12.50
Ox heart is a lean, hardworking muscle with a firm texture and deep beef flavour. Like many offal cuts, it responds best to either very quick cooking over high heat or slow, gentle cooking over a longer period.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each heart is carefully prepared by our butchers.
Slice thinly and grill quickly, or slow-cook slowly to allow the muscle fibres to soften. A versatile cut that works well in stews, skewers and traditional offal dishes.
Each ox heart weighs approximately 2.5-3kg. Due to popularity, we may require 24 hours' notice for this product.
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.
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