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Our Amazing Steaks

Our Amazing Steaks

Delivery

We are particularly proud of our steaks range, we go to great lengths to ensure their tenderness and flavour is truly exceptional. Our preference is to source our meat from cattle farmed in areas of outstanding natural beauty. We favour traditional British breeds and expect the cattle to have been reared slowly, grazing on grass and the natural surrounding vegetation. We believe all these factors come together create meat with the best possible flavour. We then carefully dry age our steaks on the bone for a minimum of 28 days in our Himalyan Sat Ageing Chamber this guarantees melt in the mouth tenderness. Finally our skilled team of butchers trim and cut to exacting specifications giving our customer the best steak experience possible.

   
  • Albert Matthews, 28 Day dry aged, grass fed, Galloway Sirloin Steak

    Salt Aged, Galloway Sirloin Steak

    Rare Breed, Grass Fed and Dry Aged in our unique Himalayan Salt Ageing Chamber for sublime tenderness and flavour.

    Starting at: £10.08

    2 Servings

  • Albert Matthews 28 Day dry aged, Galloway, Rib eye steak

    Salt Aged Galloway Ribeye Steak

    Aged for a minimum of 28 days in our Himalayan Salt Ageing Chamber this steak cut is naturally tender and full of flavour.

    Starting at: £9.41

    2 Servings

  • Albert Matthews 28 Day Aged Rump steak

    Salt Aged Galloway Rump Steak

    Galloway, grass fed, rump steaks, dry aged for 28 days in our special Himalayan salt ageing chamber for incredible tenderness.

    Starting at: £7.15

    2 Servings

  • 28 Day Aged, Grass Fed, Galloway Chateau Briand

    Salt Aged Galloway Chateau Briand

    The classic head of fillet cut for two people to share. Cut from our naturally reared, Galloway beef and then 28 Day Aged in our Himalayan Salt Chamber

    £25.00

    2/3 people

  • Flat Iron Steaks

    Flat Iron Steak

    A much underrated steak, made famous within the US the flat Iron steak has a deep, rich flavour.

    £8.75

    3 to 4 people

  • Flat Iron Steak with Fajita Rub

    Flat Iron Steak in Fired up Fajita Rub

    Packed full of flavour the flat iron steak is perfect for Fajitas especially when combined with our own home made "fired up" fajita rub.

    £9.00

    3 to 4 people

  • hanger-onglet-steak

    Onglet / Hanger Steak - 2 x 227g (8oz)

    It is a very popular cut in France where it is called Onglet, and is often preferred above most other steaks.

    £6.36

    2 people

  • Whole Picanha

    Salt Aged Galloway Whole Picanha

    In South America the Picanha is a much sought after cut. Taken from the top of the rump, it is very tender and full of flavour.

    £38.99

    3 to 4 people

  • Picanha Steak

    Salt Aged Galloway Picanha steak

    A fantastic cut loved and used frequently in South America. It is the tenderest muscle on the rump and full of flavour.

    £17.80

    2 People

  • Porterhouse Steak

    Salt Aged Bone In Porterhouse Steak

    This is a big steak, full of flavour from the wing end of the sirloin, aged for a minimum of 28 days in our Himalayan Salt Ageing Chamber

    £13.99

    2 People

  • T Bone Steak

    Salt Aged Galloway T Bone Steak

    A great big steak, you get a piece of fillet and sirloin all together in one steak. Aged on the bone for a minimum of 28 days in our Himalayan salt ageing chamber.

    £30.99

    2 People

  • Salt aged bone in fillet

    Salt Aged Fillet Steak on the Bone

    An incredibly tender cut of steak, left on the bone helps enhance the flavour. Dry aged on the bone for a minimum of 28 days in our Himalayan salt ageing chamber.

    £23.99

    2 people

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