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  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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