A leg of lamb makes a wonderful roast. There are two main approaches; either roast...
£28.95
Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£17.95
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£40.95
Slow cooking lamb shoulder allows the connective tissue to break down over time, rendering it moist,...
£20.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Crafted from pork...
£45.00
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
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£24.50
Our BBQ Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Crafted in small batches and carefully filtered, filled, and sealed by hand in South-East London....
£6.99
Bestseller
A showstopping roasting joint, our Rib of Beef is aged for a minimum of 4 weeks, allowing the flavour to intensify and develop a beautifully rugged texture. Cut from the fore-rib, it’s a well-marbled, bone-in joint that carries just the right balance of meat, fat, and bone for depth of flavour and succulence.
The bone acts as a natural insulator, helping the meat retain moisture as it roasts, while the generous marbling renders down, basting the beef from within and creating a lovely caramelised crust.
Whether it’s the centrepiece of a Sunday roast or the highlight of a special gathering, this is beef as it should be. Our native breed beef is grass-fed and comes from Ayrshire in Scotland and Wexford County in Ireland.
Each bone is cut to around 1.4kg.
Allow 1 bone between 2-3 people.
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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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