Specially Selected Steaks

This steak is enriched considerably from a nugget of natural fat to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked.The rib eye steak is taken from the rib primal of a beef animal, with the bone removed. It’s known as a butcher’s cut, because traditionally the butcher would reserve certain tasty cuts for himself, the rib eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising a tender and flavoursome steak.

Rich with natural marbling, this rib cut is cooked with the bone in, for a big, bold juicy steak. Perfect for sharing.

Grill or fry, but make sure your grill or pan is searing hot before you start to cook the meat. Allow plenty of time for the steak to rest and relax before you thickly slice.

A sauce made with green, pink & black peppercorns along with a good glug of brandy- the perfect partner for a steak or other red meat or even try with grilled fish!

Beef Steak is a firmer textured steak than sirloin, it is often considered to have the most rich intense flavour of the steak family. Ours is hung for at least 3 weeks to perfectly mature. Can be grilled or fried and is usually accompanied with sauces such as peppercorn or red wine sauce. Also good used in stir-fries and kebabs.

If you like your steak BIG this is the one for you, tender and flavoursome this is a real treat. With both sirloin and fillet in one steak this is the best of both worlds, fitting for any steak connoisseur.