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.

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"

Beef Sirloin Steak has the perfect balance of tenderness and taste and because we hang all our beef for a minimum of three weeks, it is melt-in-the-mouth succulent. All of our beef is sourced from British Beef cattle, naturally raised on farms recognised for high standards of animal welfare. Your order is prepared here at The Country Victualler by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.

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.