• The Artisan Steak Box
  • The Artisan Steak Box
  • The Artisan Steak Box
  • The Artisan Steak Box
  • The Artisan Steak Box

The Artisan Steak Box


In stock

Select box quantity

We currently have 10 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Welcome to the world of artisan steak*. The Artisan Steak Box is a selection of secondary or butchers’ cuts that are sure to satisfy your beefy curiosity.

What's in the box?

  • 1 x 180g Onglet Steak
  • 1 x 180g Bavette Steak
  • 1 x 300g Sirloin Steak, Bone-in
  • 1 x 180g Denver Steak
  • 1 x 180g Flat Iron Steak

These cuts, each and every one, revered by our chef community, are rich, dense, deeply flavoursome and represent an alternative take on steak. Secondary cuts with a more open texture than Yorkshire's finest prime steak and all, except the sirloin, cut from the forequarter.

Swaledale Online Butchers has an extra level of affection for butchers' cuts as they physically represent our whole carcass butchery philosophy.

This responsible and considered style of butchery follows the anatomical lines of the carcass and separates each muscle group so it can be prepared and cooked in a way that best suits it. These 'special' cuts showcase the superior marbling and texture of native breed meat. Suffice to say if you go to these lengths to seam butcher commercially farmed cattle you will not achieve the same quality or taste.

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale artisan steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

All these artisan steaks cook perfectly over the glowing orange coals of a barbecue, ensure a large bowl of chimichurri at the ready to spoon over once sliced. A French bistro classic, onglet aux échalottes is a dish of bewitching flavour transporting you to a softly-lit table with candles, a red and white gingham tablecloth and a carafe of red wine. Or perhaps a bavette steak with a salad of frisée, watercress and beef fat croutons, all tossed in a punchy mustard vinaigrette. At least one of these steaks must surely be eaten with French fries, preferably cooked in beef dripping – and if you are going to that much effort then you may as well go that little step further and make béarnaise sauce. Happy days.

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