A delicious Sunday roast and one of our favourite items, delicious, succulent and excellent value.

French trimming available on request.

Prime rolled silverside joint, a truly superb roasting/pot-roasting joint made with the utmost tender beef.

Ideal for a pot-roast dinner and leftovers for cold beef sandwiches.

Roast for Christmas? 

We definitely recommend using the knuckle for making a stew - when slow-cooked it's so tender it will melt in your mouth!

It can also be used whole as a roast or cut into steaks for broiling, frying and grilling.

A medium-sized economical slow roasting joint. Boned and rolled, perfect for pot roasts.

A very large choice steak, divided by a T shaped bone. Ideal for sharing, or for those with a big appetite!

1x steak per pack

The most well known of all beef steaks - cut from beef fillet from the centre of the sirloin along the back of the cow, this is the tenderest and most expensive cut of beef. It's very lean and succulent, and is best served grilled or fried whole.

Great for barbeques, roasting and grilling. Simpy marinate, then roast for a delicious easy meal!

If you would like a larger whole rack uncut please specify in comments otherwise they will be cut into 1-2 pieces per pack individually based on weight.

The Rib eye's distinctive marbling is an indicator of rich, succulent flavourings and ensures that the meat is tender and jucy after cooking. 

Rump steak is marvelously lean and although less tender than sirloin. It’s a beautifully juicy cut of beef.

Beef strips, sliced and ready for a perfect stir fry.

Prime boneless Diced beef, a beautifully tender cut especially great in a casserole or stew.

Each pack is approximately enough to feed 2-4 people.

2 x steaks per pack

These steaks needs a long, slow cooking. In return these fairly inexpensive cuts will reward you with a rich dish that's full of deep flavour.

Lovely in sticky, flavoursome stews with rich, thick gravy. Very tender after being cooked in a stew or braised over a long period.