Dinner Party

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

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

All the tenderness of the fillet and flavour of the bone

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

Generously rich meat for slow cooking on the bone

Sirloin steak, bone-in, for extra flavour

Cut from the breast, a fantastic and flavourful braising cut

Left fat on and ready to smoke -

Left untrimmed, perfect for smoking

The head of the fillet, a perfect roast for two

Cut from the shoulder with plenty of marbling

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

Whole fillet, trimmed by our butchers and ready to roast

The most used muscle with the most flavour

The whole, untrimmed packer cut ready for smoking

T-Bone cut from the widest part of the loin

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 leaner cut, similar to topside, for a more economical roast