Beef Steaks

Our Braising Steak is cut from the forequarter section of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The steak boasts of its full and rich beefy flavour. The cut undergoes 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 an inexpensive cut that delivers exceptional flavour.

Our Rump Steak is cut from the hind section of the legs of cows reared in selected high welfare farms in Yorkshire, and the steak boasts of its rich, dense and outstanding taste. The cut undergoes 28 days of dry ageing to become more tender and release even more flavour. Our herds are allowed to graze freely and are always grass-fed. With its lean and tougher texture, our rump steak benefits from slow cooking, which releases its succulent juices that makes it ideal for marinating.

Our Ribeye Steak is cut from 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 steak boasts of its rich, juicy and full-flavoured taste. The cut undergoes 28 days of dry ageing to achieve even more flavour and tenderness. With its generous marbling throughout, ribeye steak always delivers exceptionally tasty and juicy dining experience.

Our Fillet Steak is cut from 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. This is one of the most tender and at the same time, lean cuts. It undergoes 28 days of dry ageing to achieve even more flavour and tenderness. Although it is a lean meat, its yet very succulent with a buttery texture and is regarded as a premium cut for any dining experience.