Beef Joints
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Beef Brisket Joint (1kg)
Our Brisket Joint is cut from the breast of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is tough because this part is used for movement therefore is a full-flavoured meat. It undergoes 28 days of dry ageing to become more tender and flavourful. The meat is ideal for cooking low and slow, either in the oven as a roast, braising in slow cooker or slow grill on the barbecue.
£11.00£12.20Add to basket -
Beef Silverside Joint (1kg)
Our Silverside Joint is cut from the hindquarter section just above the leg of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is quite lean with rich flavour and undergoes a further 28 days of dry ageing to become more tender and release even more flavour. Being a tough meat, it benefits from slow and low cooking, which aims at gradually extracting all the juices and flavour of the meat. It is regarded as one of the inexpensive cuts that deliver exceptional flavour.
£13.99 Add to basket -
Beef Topside Joint (1kg)
Our Topside Joint is cut from the hindquarter section just above the leg of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is lean but tender, with marbles of fat that enriches its flavour. It undergoes 28 days of dry ageing to become more tender and flavourful. Just as the silverside joint, it benefits from slow and low cooking for tenderizing and greater flavour. It is also regarded as one of the rich yet inexpensive cuts and has been a staple for British families.
£13.99 Add to basket -
Beef Rump Joint (1kg)
Our Rump Joint is cut from the D-Cap of the rump, around the inside of the rear leg of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is lean and tough because the muscles are used for movement. It undergoes a long 45 days of dry ageing for improved flavour. The meat is ideal for oven roasting and makes a perfect inexpensive choice for a family grill.
£15.50 Add to basket -
Beef Striploin Joint (1kg)
Our Striploin Joint is cut from the area below the backbone of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is very tender, juicy and full of flavour. Our special striploin joint undergoes a long 45 days of dry ageing to become even more tender and gain sensational flavour. The meat although lean, has lovely marbles of fat that enhances the taste when roasted. Our joint is a family favourite during barbecue and will always make a good mark.
£26.99 Add to basket -
Whole Ribeye Joint (1kg)
Our Rolled Ribeye Joint is cut from under the front section of the backbone of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is very fine textured with generous marbling which makes this one of the most delicious and sort after cuts of beef. It undergoes 28 days of dry ageing to become more tender and flavourful. The meat tastes very delicious when grilled on the barbecue and is considered a classic entertainment roast.
£31.05£34.50Add to basket -
Whole Fillet of Beef (1kg)
Our Whole Fillet Joint is cut and trimmed from the middle of the tenderloin of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. This is popularly known as the most tender lean beef cut and is extremely succulent. It undergoes 28 days of dry ageing to become more tender and flavourful. The meat is ideal for special meals and fine dining experience. Its fine texture is also easy to carve into steaks.
£66.99 Add to basket
