Potts Beef & Red Wine Gravy (350g)

A traditional beef roasting joint cut from the inside of the leg, tender, juicy and full of flavour. Our topside is trimmed and hand tied by our skilled butchers. Lean and tasty with an extra noggin of fat to baste whilst cooking if desired. Delicious roasted and served with seasonal vegetables. As a guide when ordering, allow 250g per person and if you want a little extra left over allow more.

Warm-up your weekend with this nostalgic flavour combo. Perfect with chunky chips, a bottle of your favourite artisan ale. Serves 2 to 4 people.

Buying a whole fillet is ideal for the keen cook. You can slice steaks just the way you like them, make an impressive beef wellington, and of course you can freeze for a later date.The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it. It's the meat’s soft texture that is most prized and should be cooked with care so as not to destroy its virtues.

Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing. Furthermore, unlike many butchers that buy their beef already cut we work with the full carcass meaning we can offer the full range of cuts for the more adventurous cooks.

Aging creates, hands down, the very best flavour and tenderness in beef. The process is carefully controlled in our specialist refrigeration unit. As the meat ages, moisture is lost and the flavour intensifies, in much the same way as reducing a sauce produces bolder richer flavour. The meat naturally shrinks considerably during the aging, but the end result is most certainly worth the cost.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles. As a guide each rib weighs in at approx 1-1.5 kg and serves 2-3. Please allow for a variance +/-500g with each joint ordered, though we will try to get as close to your desired weight as possible it really will depend on the individual animal

We can't call this our plain steak pie, because it's utterly delicious, but sometimes less is more. Beautiful steak cooked till it's tenderly wrapped in our own pastry that we make from scratch. Serves 1.

Perfect for a whole range of dishes. Hand dicing makes all the difference – our skilled butchers remove the gristle and the fat and because we hang all our beef for a minimum of three weeks, it is even more succulent.

Perfect for a whole range of dishes. Hand dicing makes all the difference – our skilled butchers remove the gristle and the fat and because we hang all our beef for a minimum of three weeks, it is even more succulent.

Our properly hung and well-matured sirloin, boned and strung by hand by our master butchers. Easy to carve, with virtually no waste, this flavoursome cut truly deserves its title "The king of roasting joints"

A classic flavour combination. Made with the highest quality beef shin and craft ale all encased in a rich shortcrust pastry. With the barley gluten from the ale removed and gluten free gravy, this pie is a as safe as it is delicious!

The Country Victualler Silverside is leaner than Topside and can be used as an inexpensive roasting joint. This lean meat is perfect for a slow-cooked pot roast. Steaks cut from the Silverside make delicious, tasty Braising Steaks. This cut is very versatile and can be braised or boiled.

Tender and flavoursome minced steak. Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing.

Pure unadulterated steak in a heritage recipe pastry case. Serve with a tray of seasonal roasted veggies, some extra gravy and you’re done! Serves 2 - 4.

We know steak and kidney is a traditional choice, but if it works it works and ours certainly does. Perfect for 1 person.

Get everyone in on the retro pie action with our family-sized steak and kidney pie. Feeding 8 -10 with satisfaction in every bite.

The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it. It's the meat’s soft texture that is most prized and should be cooked with care so as not to destroy its virtues. Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing. Furthermore, unlike many butchers that buy their beef already cut we work with the full carcass meaning we can offer the full range of cuts for the more adventurous cooks.

The Country Victualler Brisket is a cut of meat from the breast or lower chest of beef or veal. Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it falls from the fork. The leftovers freeze beautifully, too! Serve the brisket pot roast with a side of potatoes or buttered egg noodles, polenta for a lighter Summery dish. Or maybe just serve with delicious crusty bread and serve with some green beans on the side, or a lightly dressed green salad. This can also be reheated it will keep in the fridge, easily, for about 5 days. Reheat it in a low oven, wrapped in aluminum foil, for 20-25 minutes or so. You can also freeze it for up to 3 months. Serves up to 8.

Pure unadulterated steak in a heritage recipe pastry case. Serve with a tray of seasonal roasted veggies, some extra gravy and you’re done! Serves 2 - 4.

A whopping family-sized steak pie for the pie purists amongst you. This is one of our best selling pies and we think you will agree it's perfect just the way it is. 8 - 10 servings.