Your basket is currently empty

Steaks | Salt Aged

Steaks | Salt Aged

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.

  • Salt Aged, 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 People

  • Rib eye steak - 35 Day Dry Aged, Galloway, Grass Fed

    Salt Aged Galloway Rib Eye Steak

    Aged for a minimum of 35 days in our Himalayan Salt Ageing Chamber this steak cut is naturally tender and full of flavour.

    Starting at: £9.41

    2 People

  • Salt Aged Galloway Rump Steak Great Taste Award

    Salt Aged Galloway Rump Steak

    Galloway, grass fed, rump steaks, dry aged for 35 days in our special Himalayan salt ageing chamber for incredible tenderness.

    Starting at: £7.15

    2 people

  • Beef Chateaubriand - 35 Day Aged, Grass Fed, Galloway

    Chateaubriand - Salt Aged, Galloway

    The classic head of fillet cut for two people to share. Cut from our naturally reared, Galloway beef and then 35 Day Aged in our Himalayan Salt Chamber


    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.


    3/4 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.


    3/4 people

  • Onglet Steak

    Onglet Steak

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


    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.


    2/3 people

  • Galloway-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.


    2 people

  • Salt Aged 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 35 days in our Himalayan Salt Ageing Chamber


    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 35 days in our Himalayan salt ageing chamber.


    2 people

  • Salt Aged Steak Sandwich

    Salt Aged Sandwich Steak

    Great value, our salt aged sirloin is very tender you won't find yourself pulling all the meat out the centre with your first mouthful.


    2/4 people

Items 1 to 15 of 16 total

per page
  1. 1
  2. 2

Set Descending Direction

From the blog