Fine Heritage-breed Beef
Our Products
Fillet (Tenderloin)
This is a prime cut and is all about texture. It is very lean, has no internal sinew, and as a muscle on the animal it does very little work.
The fillet should be cooked rare – it can be sliced into individual steaks and grilled on a hot grill or dry roasted in a hot oven for a short time, then sliced before serving. It goes very nicely with rich sauces like a Bearnaise or a mushroom and red wine reduction.
Porterhouse
This steak is made up of two parts with a bone in the middle – a larger piece of flavourful, higher fat content meat on the outside and a medallion of fillet on the inside. It is basically the same as a T-Bone and with our butchering we don’t make a distinction between the two. There is a bit of a knack to cooking it because the two parts cook at different rates, but a hot grill and a careful eye will sort it out. Cooking it on the bone adds flavour.
Rib Eye
The Rib Eye is the same muscle group as the fillet, but further forward on the body. It has a firmer texture than the fillet and a central crescent of fat running through it, which adds a great flavour. Ours are prepared on the bone, but it can be boneless as well. Another great grilling steak and very popular for satisfying a good appetite.
This is a prime cut and is all about texture. It is very lean, has no internal sinew, and as a muscle on the animal it does very little work.
This steak is made up of two parts with a bone in the middle – a larger piece of flavourful, higher fat content meat on the outside and a medallion of fillet on the inside. It is basically the same as a T-Bone and with our butchering we don’t make a distinction between the two. There is a bit of a knack to cooking it because the two parts cook at different rates, but a hot grill and a careful eye will sort it out. Cooking it on the bone adds flavour.
The Rib Eye is the same muscle group as the fillet, but further forward on the body. It has a firmer texture than the fillet and a central crescent of fat running through it, which adds a great flavour. Ours are prepared on the bone, but it can be boneless as well. Another great grilling steak and very popular for satisfying a good appetite.
Strip
This classic loin steak comes from the “strip” of meat down the outside of the rib. It is taken off the bone for tender and flavourful steaks.
Sirloin
This is a cut taken from the back end of the loin. It can be a bit tougher than the other loin steaks, but is a popular and very flavourful go-to for the grill. Alternatively, cut into thin strips and marinate in a blend of oyster sauce, soy sauce, garlic, Szechuan pepper, and a touch of honey, then stir fry with sliced onion, cashews and Asian greens.
Rib Roast
We present these as “three rib roasts”, which is a large cut incorporating rib eye and strip in a single three-rib section. A fantastic centrepiece for a dinner party and often served at Christmas in Britain. To cook, rub with a little olive oil, salt and pepper and roast in a hot oven. Use the pan juices for gravy.
Chuck Roast
This larger piece from the shoulder is the classic pot roast cut. Although it is quite tough, it has loads of flavour and with 5-6 hours in the slow cooker will provide a pull-apart-with-a-fork centrepiece for a family dinner
This classic loin steak comes from the “strip” of meat down the outside of the rib. It is taken off the bone for tender and flavourful steaks.
This is a cut taken from the back end of the loin. It can be a bit tougher than the other loin steaks, but is a popular and very flavourful go-to for the grill. Alternatively, cut into thin strips and marinate in a blend of oyster sauce, soy sauce, garlic, Szechuan pepper, and a touch of honey, then stir fry with sliced onion, cashews and Asian greens.
We present these as “three rib roasts”, which is a large cut incorporating rib eye and strip in a single three-rib section. A fantastic centrepiece for a dinner party and often served at Christmas in Britain. To cook, rub with a little olive oil, salt and pepper and roast in a hot oven. Use the pan juices for gravy.
This larger piece from the shoulder is the classic pot roast cut. Although it is quite tough, it has loads of flavour and with 5-6 hours in the slow cooker will provide a pull-apart-with-a-fork centrepiece for a family dinner
Shoulder/London Broil
This is a lovely flavourful steak cut from the shoulder. The traditional way to cook this piece is to marinate it in olives oil and herbs, broil hot but quickly so it’s still quite pink, then slice thinly for serving.
Brisket
This cut comes from the front side of the neck or chest of the cow. It is generally quite substantial and has a wonderful flavour. It is incredibly versatile with great recipes including Korean plum sauce, Texas barbecue, onion gravy, or Mexican with cilantro and lime. Long, slow roasting will result in pull apart tenderness.
Flank
This one, like the skirt and hanger steak, used to be thought of as a less desirable alternative to the classic loin steaks, but in recent years has developed a die-hard following in it’s own right. This is because of its ample flavour and tender texture when cooked well. Grill or braise hot and quickly. Serve with a red wine reduction.
Skirt
This cut comes from the underside to the rear of the ribcage. It is a smaller steak with wonderful flavour that is popular with the “in the know” beef aficionados
This is a lovely flavourful steak cut from the shoulder. The traditional way to cook this piece is to marinate it in olives oil and herbs, broil hot but quickly so it’s still quite pink, then slice thinly for serving.
This cut comes from the front side of the neck or chest of the cow. It is generally quite substantial and has a wonderful flavour. It is incredibly versatile with great recipes including Korean plum sauce, Texas barbecue, onion gravy, or Mexican with cilantro and lime. Long, slow roasting will result in pull apart tenderness.
This one, like the skirt and hanger steak, used to be thought of as a less desirable alternative to the classic loin steaks, but in recent years has developed a die-hard following in it’s own right. This is because of its ample flavour and tender texture when cooked well. Grill or braise hot and quickly. Serve with a red wine reduction.
This cut comes from the underside to the rear of the ribcage. It is a smaller steak with wonderful flavour that is popular with the “in the know” beef aficionados
Round Roast
This piece is cut from the leg just under the rump. It is a tougher cut that goes beautifully as a pot roast.
Sirloin Flap
This piece comes from below the Sirloin on the side of the carcass. It is thin with great flavour, so will benefit from a quick braise. Also works well in a stew or stir-fry.
Onglet (Hanger Steak)
Sometimes known as the butcher’s steak, this is a small steak cut from alongside the diaphragm. There is only one on a carcass and as it is not very well known but tender and with great flavour, the butcher would often keep it for him or herself. A light grill in a hot pan is all it needs
Short Ribs (4-6 pieces)
These are pieces of rib about 4 or 5 inches long with a deliciously flavourful morsel of meat on each. Put on a barbecue rub, then into a covered oven dish and slow roast for 4 hours. Serve two per person as a starter or as many as you like for a main – they’re very more-ish.
This piece is cut from the leg just under the rump. It is a tougher cut that goes beautifully as a pot roast.
This piece comes from below the Sirloin on the side of the carcass. It is thin with great flavour, so will benefit from a quick braise. Also works well in a stew or stir-fry.
Sometimes known as the butcher’s steak, this is a small steak cut from alongside the diaphragm. There is only one on a carcass and as it is not very well known but tender and with great flavour, the butcher would often keep it for him or herself. A light grill in a hot pan is all it needs
These are pieces of rib about 4 or 5 inches long with a deliciously flavourful morsel of meat on each. Put on a barbecue rub, then into a covered oven dish and slow roast for 4 hours. Serve two per person as a starter or as many as you like for a main – they’re very more-ish.
Family Pack
$207 Approx. Weight 15lbs.
Designed with the family chef in mind. Approximately 3 pounds of sirloin steaks; 6 pounds of roasts (chuck and round roast); and 6 pounds stew or ground beef.
The sirloin steaks are a great versatile cut: grill whole or excellent in a stir fry. These roast cuts will be great in a pot roast, served with roasted root vegetables and kale sautéed with garlic. Try the ground beef in a Bolognese sauce made in the slow cooker.
Grill Pack
$257 Approx. Weight 14lbs.
For grill lovers: about 4 pounds of rib steaks (ribeye, porterhouse, strip); 3 pounds of short ribs; and 7 pounds of hamburger.
These steaks will be great with hot, dry grilling and served with a Bearnaise sauce and roasted potatoes or chunky, home-made fries. Get your bourbon rub on the short ribs and slow roast over an afternoon – and it’s a fine excuse for a beer or two while it cooks…
Roast Pack
$248 Approx. Weight 14lbs.
A 4.5 pound rib roast; 4 pounds of round roast; and 5 pounds of stew.
Cook the rib roast rare and serve with Yorkshire pudding and gravy from the pan, roasted parsnip and potatoes, and fresh garden beans. The round roast is perfect with stock-pot veggies and bouquet garni in a pot roast.
Sampler Pack
$135 Approx. Weight 8lbs.
About 2 lbs of strip steak; 3 lbs round roast; and 3 lbs of hamburger for an introduction to our grass-fed beef.
Beef Stroganoff is a good home for this strip steak, or just grill it hot. The round is a classic pot roast cut, or you could dice it and get some red wine involved for a beef Bourguignon.
Slow Food Pack
$234 Approx. Weight 18lbs.
Full of foodie favourites, this package includes approximately 2 pounds of London broiler steak; 4 pounds of chuck roast; 3 pounds of short ribs; 4 pounds of “thin cuts” (brisket, flank, sirloin flap, and skirt steak); and 5 pounds of stew or ground beef for the slow cooker.
Trim the London broil steak and broil rare with a little olive oil and thyme. The skirt is a secret gem – grill rare and cut into slices. Perhaps venture into some smoked brisket to have on rye bread with pickles.
