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

True 'old cow' the beef of the moment

Cut from the beef of the moment Old Cow

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

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

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