Fillet steaks are tender and luxurious, perfect for a special occasion. The fillet is taken from the smaller end of the tenderloin. Despite being next to the sirloin the fillet couldn't be any more different. A small, lean and very under used muscle, the fillet is renowned for being the most tender cut of steak you could buy. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. This cut is best served medium rare/ rare due to it being a lean cut. Make sure you rest the steak for at least half the cooking time to allow it to relax.
Chateaubriand is cut from the head of the Fillet and is, a very luxurious cut of steak. Cut slightly thicker than the fillet, this steak is a show stopper perfect for feeding 2/3 people. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. This cut is best served medium rare/ rare due to it being a lean cut. Make sure you rest the steak for at least half the cooking time to allow it to relax. Traditionally Chateaubriand is served with a rich creamy sauce, mushrooms and tarragon.
The sirloin steak is located in the lower middle of the animal's back (along with the fillet and T-bone) While not as expensive as fillet, this steak is packed with flavour. This is a popular cut which has a layer of fat around the outside and also marbling throughout the meat which caramelises and melts once cooked providing extra flavour. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. Make sure you rest the steak for at least half the cooking time to allow it to relax.
Quickly becoming the first choice for many steak lovers, the Ribeye is packed with flavour! The ribeye generally retains more moisture than a fillet due to it's generous marbling and this marbled fat caramelises and tenderises the meat when cooked. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. Make sure you rest the steak for at least half the cooking time to allow it to relax.
When it comes to steak, those who value flavour above all else tend to choose rump. Although not quite as tender as other cuts it will more than make up for it in incredible flavour. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. We recommend cooking this steak medium/medium rare. Make sure you rest the steak for at least half the cooking time to allow it to relax.
Bavette or flank as its otherwise known is a loose textured, highly flavoured flat cut. This cut is best suited to being marinated first to tenderise the meat then flash fried very quickly and served rare. Alternatively, cut into strips and make it the centre of a stir-fry. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. Be sure to rest your steak for much longer than normal steak cuts to allow it to fully relax.
Hanger steak is a lesser known cut, but is rapidly growing in popularity. Like the bavette it has a loose texture with lots of flavour. This cut is best suited to being marinated first to tenderise the meat then flash fried very quickly and served rare. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. Be sure to rest your steak for much longer than normal steak cuts to allow it to fully relax.
This wing rib steak is a delicious cut which is kept on the Rib bone allowing you to experience even greater flavour. This cut has a layer of fat around the outside and also marvelling throughout the meat which caramelises and melts once cooked providing extra flavour. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. Make sure you rest the steak for at least half the cooking time to allow it to relax.
The cote de boeuf is a thick, bone in rib steak. The well-marbled steak caramelises upon cooking, which makes for naturally tender meat with outstanding flavour. Increasingly popular with high end restaurants, this cut is perfect for creating a memorable dining experience in the comfort of your own home. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. Make sure you rest the steak for at least half the cooking time to allow it to relax.
Getting the best of both worlds, this steak is cut on the bone and is a stunning combination of the fillet and tasty sirloin - the two most succulent steaks going. Big and beautiful also perfect for sharing! We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. Make sure you rest the steak for at least half the cooking time to allow it to relax.
Our Tomahawk is cut from the fore rib with the entire rib bone left in. The combination of being left on the bone and the meat itself being well marbled with fat, melting and tenderising once cooked, ensures you get an exceptional steak full of flavour and tenderness. Once more its aged for at least 21 days which enhances the incredible flavour throughout the steak. This steak is a show stopper! Due to the bone being so large we recommend searing the meat in a hot pan then oven cooking until the internal temperature reaches 58 (for medium rare). Or even better grill on the BBQ. Rest the steak for at least half the cooking time to allow it to relax.
Our fillet tail end is cut from the tapered end of the beef fillet, the fillet tail is a chef's favourite, increasingly appearing on restaurant menus. A small, lean and very under used muscle, the fillet tail is renowned for being the most tender cut of steak you could buy. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. This delicious cut is ideal for slicing and using in stir fries or stroganoff for flavoursome meals or enjoy in its own right as a great value steak.
Our flat iron steak is increasingly popular due to its presence on menus in top restaurants. It's taken from the muscle, which is in the chuck and blade section of the beef. The key to its new found popularity is its outstanding flavour, especially when cooked fast and rare, before being thinly sliced. Boasting outstanding value, the flat iron is a great place to start if you are trying our steaks for the first time and are looking for great value and flavour.
Our prime steak strips are tender and tasty and a great addition to those speedy suppers. Cut from the rump, these are best flash-fried and used in stir fries and curries. We like to use them to make fajitas and tacos!
