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A signature Turner & George cut for roasting
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
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 most tender cut on the carcass, lean and soft
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.
Mince made from chuck steak.
Whole fillet, trimmed by our butchers and ready to roast
Cut from the rump cap and ready to grill or BBQ
Thick cut steak with heavy marbling.
The mother of all roasting joints, plenty of marbling for flavour
Thick cut bone-in rib eye.
Cut from the rib, versatile roasting joint with extra marbling
A classic British roasting joint with superior tenderness
Rolled rump, great slow cooked or cooked fast and served rare.
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
Centre-cut of the fillet, perfect for Beef Wellington
Sirloin with the bone left in, perfect for roasting
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