From mince to fillet steak, all our Beef is English & fully traceable. All Beef is aged so when it reaches your dinner table it is in top condition, tender & flavoursome.
The Beef from the Bovingdon's at Broadview Farm, Coldash is exclusively reared for Cook and Butcher using all English native breeds and spend its life roaming the hills on a fresh grass diet.
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Located from the hind quarter this large muscle is from the buttock.
Found to have good marbling ..
The Beast- this steak has been cut as a whole slab from the rump to be cooked by frying or on the BB..
This cut is full of gelatinous fibres which shall turn to gelatin or act as a thickener to your cass..
This amazing cut of beef is what adjoins the fore rib and is packed full of flavour with inter-woven..
Prepared from the hind quarter of beef this old time favourite is much like the aitch bone and is go..
Sirloin steak is cut from the back of the animal from a long muscle running along the back bone, thi..
Skirt is another popular choice when it comes to choosing the traditional cuts of beef. This traditi..
Quick and easy for all kinds of oriental dishes…
Just add a dash of sesame oil or Chinese style o..
Tender rib of beef is located in the shoulder region of the animal and is the very next cut on from ..
The English classic taken from the hind leg this muscle group is prepared to give simply the leanest..
Prepared, fully trimmed at our shop this delicate cut of meat is often frozen immediately to prevent..
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