Perfection takes time
creating the ultimate steak
a finely honed skill, time-honoured and only mastered by a few, dry ageing is only part of the process we use to create the ultimate steak.
Enjoy the finest steaks in 5 easy steps
Choose Your Steak
Select your Size
Checkout
We cut your order
Nationwide Delivery
The Big Four
our most popular steaks
available individually, or buy a case of 10 and get 2 steaks Free
Dry Aged Rump Steak
Dry Aged Rump Steak
The rump needs slightly more maturation time than some other steaks to ensure optimum tenderness. We Dry-age on the bone for between 36 and 42 days
Full of intense beefy flavours with an earthy aftertaste.
Dry Aged Sirloin Steak
Dry Aged Sirloin Steak
The sirloin is from the back of the animal and has a very fine texture ensuring maximum tenderness.
We dry age for between 28 and 36 days to really bring out the flavour
Dry Aged Ribeye Steak
Dry Aged Ribeye Steak
The ribeye has a fine texture and has nice fat marbling which melts when cooking naturally basting the beef.
We dry age for between 28 and 36 days to intensify the flavour
Dry Aged Fillet Steak
Dry Aged Fillet Steak
Taken from the inside of the vertebrae the fillet is the most tender of all the beef cuts.
The fillet should have a delicate flavour so we only dry age for between 18 and 22 days
Something Different
pretty much every steak you can imagine
Dry Aged Taster Box
Dry Aged Taster Box
Cut to our master butcher’s favourite size.
2x10oz Rump, 2x10oz Sirloin, 2x10oz Ribeye, 2x6oz Fillet and 2x6oz complimentary Ultimate Steak Burgers
Sharing Steaks
Sharing Steaks
Our sharing steaks are cut extra large so they can serve 2 or feed the biggest appetite.
Many are cut on the bone for extra flavour and look really impressive, particularly good for BBQ.
Whole Steak Cuts
Whole Steak Cuts
Fancy doing your own butchery, why not try one of our whole cuts.
You can even cut them as a premium roasting joint for that special occasion.
The Ultimate Burger
The Ultimate Burger
We only make one burger simply seasoned with Himalayan Sea Salt and Black Pepper.
Available in 3 sizes, quarter-pounder, 6oz and half-pounder
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What others are saying
Ensuring the very best steak
Taking Care
100% British Grass Fed Beef
Looking after the livestock we use is not only ethically responsible it makes for better beef. Cattle that have been cared for are more relaxed, less prone to illness and ultimately happier.
By using Heritage Breeds we ensure beef has a fine texture and adequate fat marbling. A great starting point for creating excellent steak.
Art & Science
enhanced flavour & increased enjoyment
Selecting the right beef for our steaks and the dry aging time required for optimum steak quality is an art born of over 50 years of experience. We monitor the temperature, humidity and air flow in our maturation room which incorporates a wall of Himalayan Sea Salt which ionises and literally cleans the air which produces the best environment for dry aging.
Expert Butchery
the ultimate in traceability
Our master butchers only cut your steak to order, we do not hold any pre-cut stock, preferring to cut everything fresh. We then pack your steaks and clearly label it with all the legal requirements PLUS:
- The breed of the cattle
- The farm it came from
- The days ageing before cutting.
put great dry-aged steak on your menu
run a high end restaurant, hotel or gastro -pub
Why not sign up for a wholesale account and receive:
- Special online prices based on volume
- Bespoke service based on individual requirements.
- Master Butcher Account Manager