Longhorn Steaks

Sometimes overlooked, but this is probably our favourite steak

The very nature of the rump, which comprises three different muscles means that it can be a little bit variable. It has to work harder than the sirloin, but we seam it out and cut the muscle so as to maximise tenderness.

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The rump comprises three separate muscles but the picanha is specifically the Rump Cap. Seamed out from the other rump muscle, we cut it across the grain, which means that it is a really tender steak with an outer layer of bark (fat).

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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.

As it says on the tin, they literally need a minute on each side in a smoking hot pan before tucking them into a baguette with some rocket leaves and a dollop of horseradish mayo for a super speedy, super scrumptious lunch

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This is the eye of the sirloin steak taken from the rump end with all the gristle and fat removed. Can be used for minute steaks or stir fry.

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

On the carcase the sirloin sits just above the fillet. Sometimes known as the strip loin, we can cut to your requirements. As a guide if we cut to a thickness of 3-4cm they tend to weigh approx 250g but we can of course cut slimmer or thicker, just let us know.

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We carefully seam out the three elements of the Rump muscle and the chunky bit is the tri-tip. The picanha (listed separately) is the Rump Cap and the bit in the middle is listed as Rump Steak.

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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.

Cut from the inner eye muscle of the flavoursome forerib muscles. It can be cooked as a whole or we can cut into steaks (approx 250g). Ideal for quick cooking in a searing hot pan or on a hot grill. Contains a lovely seam of fat which bastes the meat beautifully as it cooks.

This is one of our best sellers! 

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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

Depending on thickness, one of our large Porterhouse steaks (600g) will easily feed two. 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 and serve.

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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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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. The fibres of the meat are very apparent and it is best to cut it across the grain to make the meat more tender.

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

£15.00 per KG

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

It lends itself to marinating and is best cooked very quickly in a pan or on the barbeque.

Subject to availability. 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. It is cut along the grain rather than across it and it is best marinated before grilling or frying.

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.

It is a long muscle which sits close to the Sirloin. We can either cut to your specification or we can leave it whole (between 1.5 and 2kg) for you to cut as you wish.

Flash fry in a really hot pan and serve with new potatoes, lightly steamed vegetables or a crispy green salad. Or, really impress your friends by creating individual beef wellingtons.

Whole fillets are also available.

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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.

Perfect for beef wellington, steaks or carpaccio

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This is the ultimate 'wow factor' steak! An on the bone Ribeye with the entire rib bone left attached. It makes an ideal sharing steak. The bone is french trimmed to yield an amazing handlebar and it's brilliant for cooked on the barbecue. The combination of flavours released by cooking on the bone and from the intermuscular fat are utterly mouth watering. Once cooked and rested, separate the meat from the bone and then cut into slices across the grain. Season and enjoy eating like a Flintstone

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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

Use for roasting in one piece or cut into steaks.

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This is a large ribeye on a single Forerib bone. An iconic steak which will easily serve two, if not more!

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This is the tapered tail or flat end of the fillet

Classically used for stroganoff and steak tartare, where you would chop, season and serve raw.

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We use coarsely ground chuck steak to produce what we believe it the ultimate burger.

With nothing added and nothing taken away (so 100% gluten free) we leave it up to you to add a sprinkle of salt flakes, a good bun, some crisp iceburg lettuce and a dollop of horseradish. Delicious!

Sold in packs of 2

The ribeye fillet steak is a continuation of the ribeye steak. They say that all the best things come in small packages and this is no exception. With only approx 1kg on each carcase, it is a deliciously lean and tender steak.

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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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Also known as Shoulder tender, Mock tender or Petite tender or Shoulder tender. It's a muscle derived as a result of our seam butchery.  It lies just under the flat iron steak and it helps connect the shoulder blade to the shoulder. Sometimes it's called Mock tender because it resembles a smaller version of the tender loin (fillet).

Season well and sear in a smoking hot pan.  Don't overcook! It needs to be served rare - medium rare, otherwise it will become tough. 

 

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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

This is the ultimate piece of beef for tenderness. Ideal for beef wellington. Or, if you are planning to cut your own steaks from a whole fillet, lightly sprinkle with some salt, pepper and a drizzle of oil and then let the meat do the talking