Steaks

From ex-dairy cattle, strong in flavour with amazing marbling

Cut from ex-dairy cattle, with a huge, lasting flavour

From ex-dairy cattle, with a huge flavour and succulence

Cut from ex-dairy cattle, with a huge, lasting flavour

Skirt steak with a strong flavour

Rib-eye, the bone left in to enhance the flavour

Sirloin steak, bone-in, for extra flavour

The head of the fillet, a perfect roast for two

The juiciest and tastiest part of the rib-eye

The most tender cut on the carcass, lean and soft

An 'on trend' steak full of flavour and bite

Fillet from the 'old cow' soft, and packing a real flavour.

True 'old cow' the beef of the moment

Rump from the 'old cow' soft, and packing a real flavour.

Cut from the beef of the moment Old Cow

The rich, but perfect accompaniment to steak

A strong, offally skirt steak with bags of flavour

Cut from the rump cap and ready to grill or BBQ

T-Bone cut from the widest part of the loin

Thick cut steak with heavy marbling.

Extra marbling means extra flavour

Thick cut bone-in rib eye.

Cut from the rump, less tender but more flavourful

Cut from the loin, a lean, tender steak

A combination of sirloin and fillet on the bone

A versatile cut taken from the bottom sirloin

Descended from a long line of noble steaks

Raise the bar with 'UK Old Cow' rib eye

Bone-in rib eye, from UK ex-dairy cattle

UK ex-dairy sirloin steak, marbled and tender