Our beef is sourced from local farms, is produced by experienced stockmen who are renowned for the quality of their livestock and their farming systems and is personally hand-selected by Rob himself. Cattle are slaughtered locally and butchered at the purpose-built Butchery Unit on our own farm. Hind quarters are hung on the bone, in a temperature controlled environment for at least 21 days to mature; during this process the enzymes break down the muscle fibre, which concentrates the flavour and makes the meat increasingly tender. Our beef has a good cover of fat, which is essential to prevent the meat from drying out during the hanging and to maintain succulency during cooking.

- Rolled Sirloin Joint
- Rolled Rib of Beef
- Topside
- Rib on the Bone
- Silverside
- Rolled Brisket
- Fillet Steak
- T-Bone Steak
- Sirloin Steak
- Rump steak
- Rib Eye Steak
- Braising Steak
- Frying Steak
- Diced Steak
- Steak Mince
- Minced Beef
- 4oz Steak Burgers
- 6oz Steak Burgers
- Beef Grill sticks with garlic butter
- Beef Grillsticks with pepper