Longhorn Steaks

Steaks are rather like good wine. Your choice depends on personal preference and your budget. You'll see below that we describe each cut and we also give you a choice of various sizes. However, if you’d like your steaks cut to a certain specification (eg thickness) do please say so in the "Special Instructions/Comments" box. The range of sizes is purely there as a guide. When we collect payment it will be based on the actual weight of the cut steak.
  1. Rump Steak

    Sometimes overlooked, but this is probably our favourite steak

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    From £6.00

  2. Minute Rump Steak

    Thinly sliced Rump cap, with just the right amount of bark fat for flavour and for frying. For extra tenderness we ‘bash’ the steak between two sheets of greaseproof paper.

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    From £3.50

  3. Sirloin Steak

    A classic steak with a good covering of bark (fat) on one side, it has a great balance of flavour and tenderness

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    From £6.50

  4. Ribeye Steak

    This steak is one of our best sellers and as a result there may sometimes be a short waiting list. Very tender and with fantastic marbling, each steak can be cut, as near as possible, to your specification.

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    From £10.00

  5. Porterhouse Steak

    We're frequently asked what this is and that's understandable. We sell this as an English Porterhouse which is a Sirloin steak on the bone. There tends to be some confusion because the American Porterhouse is our T-Bone

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    From £11.50

  6. T Bone Steak

    The Ultimate Steak! A classic, where you get sirloin and fillet cut either side of the bone. Do please give us as much notice as possible if you’d like T-bones, as the sirloin and fillet are just as popular cut and sold separately!

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    From £15.50

  7. Bavette (Flank/Skirt Steak) 150-200g Pack

    A long flat cut steak used in a variety of dishes including London Broil and as an alternative to the traditional Skirt steak in Fajitas.
    £3.60
  8. Skirt / Diaphragm

    This coarse, but tender meat is ideal for stir fry. All the gristle and connective tissue is removed yielding a steak which is quick and easy to use

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    From £2.90

  9. Goose Skirt

    When cut across the grain of the muscle, goose skirt is a deliciously tender steak. In terms of the geography of the carcase the goose skirt lies just above the Traditional Skirt

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    From £4.50

  10. Hangar Steak (Onglet/Feather Steak)

    When butterflied out (split in half as shown in the image) this steak has an open texture and an amazing flavour. We remove the connective tissue which runs down the centre to yield two slender steaks.

    From £6.50

  11. Flat Iron Steak (Butlers' / Oyster Blade Steak)

    This is a really flavoursome, well marbled steak taken from the top blade or shoulder. It is a thin, flat steak with the gristle removed.

    From £6.25

  12. Fillet Steak

    The fillet is the laziest muscle and as a consequence it is exceptionally lean and tender. With just 4kg of fillet per animal, it's just a little bit special. Let us know in plenty of time if you require a large quantity.

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    From £12.00

  13. Centre Cut (Fillet)

    As it says on the box this is the centre piece of the fillet. It is tubular in shape and the most consistent in terms of diameter.

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    From £30.50

  14. Chateaubriand (Fillet)

    This is the thick end of the whole fillet. The fibres are slightly more open than the centre cut and it is super soft and tender

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    From £33.00

  15. Flat End or Tail (Fillet Steak)

    This is the tapered tail or flat end of the fillet

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    From £9.00

  16. Whole Fillet

    This is the whole top to tail fillet, dressed and ready to cook as one piece or slice into your perfect steaks. They tend to be between 1.5 and 2.2kg

    From £60.00

  17. Steak Burger

    We use a blend of chuck steak and bone marrow, coarsely ground to produce what we believe to be the ultimate burger. Because there is nothing added and nothing taken away they are also Gluten Free!

    Sold in packs of 2

    £3.00