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Dry Aged Beef

​Our Welsh beef is traditionally hung and dry-aged in our cold store, where it is hung for between 14 and 21 days to ensure the maximum flavour and tenderness.

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A5 Japanese Wagyu Rib Eye - Beef
A5 Japanese Wagyu Rib Eye - Beef

A5 Japanese Wagyu Rib Eye

£45.00 - £95.00
£45.00 - £95.00
£45.00 - £95.00
£45.00

JAPANESE A5 WAGYU RIBEYE STEAK - BMS - 8-12 (EXCEPTIONAL) In Japan, some of the most prized, and expensive beef in the country is Wagyu, or what is...

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£45.00 - £95.00
£45.00 - £95.00
£45.00 - £95.00
£45.00
A5 Japanese Wagyu Sirloin - Beef

A5 Japanese Wagyu Sirloin

£39.99 - £95.00
£39.99 - £95.00
£39.99 - £95.00
£39.99

JAPANESE A5 WAGYU SIRLOIN STEAK - BMS - 8-12 (EXCEPTIONAL) In Japan, some of the most prized, and expensive beef in the country is Wagyu, or what i...

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£39.99 - £95.00
£39.99 - £95.00
£39.99 - £95.00
£39.99
Beef Fillet Tails 600g Sold out

Beef Fillet Tails 600g

£29.99
£29.99 - £29.99
£29.99
£24.99
£24.99 - £24.99
£24.99

luxury steak for a fraction of the price.Cut from the ends of full tenderloins or fillets of beef.One of the most tender muscles these Fillet Tails...

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£29.99
£29.99 - £29.99
£29.99
£24.99
£24.99 - £24.99
£24.99
Sold out
Tomahawk Steak - 35oz / 980g - Beef
Tomahawk Steak - 35oz / 980g - Beef Sold out

Tomahawk Steak

£35.00
£35.00 - £35.00
£35.00
£24.99
£24.99 - £24.99
£24.99

Named for its resemblance to the axe of the same name, the tomahawk steak is an on-the-bone rib steak, cut from the fore rib with the rib bone left...

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£35.00
£35.00 - £35.00
£35.00
£24.99
£24.99 - £24.99
£24.99
Sold out
Bone Marrow Melt - 200g - Beef
Sold out

Bone Marrow Melt

£9.99 - £9.99
£9.99
£9.99 - £9.99
£9.99

Bone marrow melt is the perfect treat for the home cook who loves nose to tail eating. Made by simply blending bone marrow with seasonings to give ...

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£9.99 - £9.99
£9.99
£9.99 - £9.99
£9.99
Sold out
32 Day Dry Aged Welsh Sirloin Steak - Beef

Signature Steaks

Our Signature steaks are dry aged in our state of the art dry age fridges using Himalayan salt slabs for a minimum of 21 days, the salt draws the moisture from the meat tenderising and intensifying the natural flavour, with some cuts we allow even longer up to 42 days. This gives our beef the fullest flavour possible.

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