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. [wptabs style=”ui-lightness”] [wptabtitle]Products[/wptabtitle] [wptabcontent]

• 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

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• Frying Steak
• Diced Steak
• Steak Mince
• Minced Beef
• 4oz Steak Burgers
• 6oz Steak Burgers
• Beef Grill sticks with garlic butter
• Beef Grillsticks with pepper
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