Cut from the wing rib end of the Sirloin next to the fore-rib, left on the bone for maximum flavour. Our traditional breeds of cattle are reared on lush pastures in the picturesque Yorkshire countryside, allowed to grow at their own pace.
This slow process allows marbling to naturally occur and real, old-fashioned flavour to develop. As such our beef is typically darker in colour and our dry-ageing methods really bring out the best in this heritage breed roasting joint. Chined for easy carving.
100% grass-fed beef
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.