Expertly dry aged for 28 days, our grass fed beef ribeye steaks are extremely popular. Cut from the eye of the Rib from slow-grown Ruby Red Devon cattle, a traditional and heritage British breed well known for its unique depth of flavour. Raised on...

There's good reason why our grass fed sirloin steaks are a lot of people's favourite choice for a steak night. With a generous marbling of well-textured fat, our steak is not only delicious but also packed with natural nutrients.  From our grass fed, slow...

Rump steak is a certified classic, prized for its depth of flavour and satisfying bite. Cut from the hindquarter, it’s a working muscle with real character, offering richness without excess. Our rump comes from native Ruby Red Devon cattle, raised slowly and finished on...

Our pork tomahawk chops are cut from the rib eye section of the loin, with a long rib bone left intact and the belly attached, creating one continuous piece of meat. This cut combines the tenderness of the loin with the rich flavour and...

Similar to the well-known beef ribeye, our pork ribeye steaks deserve equal attention. Cut from the fore-rib of the pork shoulder, this is a naturally tender, highly marbled cut. The marbling helps keep the meat juicy and enhances its rich flavour as it cooks....

Boneless lamb steaks are cut from the top of the leg, also known as the chump or rump of the Lamb. This is a working muscle, which gives the meat a firm texture and a full, natural flavour. There is a light layer of...

Our pork chops are a classic cut from the loin and left on the bone, as they traditionally should be. Keeping the bone in helps the chop cook more evenly and adds depth of flavour, while the surrounding fat helps keep the meat tender...

Minute steaks, sometimes known as sandwich steaks, come from the top rump, also called the thick flank. Lean and firm, with just a hint of marbling, creating a full-flavoured steak without being heavy. Our steaks are sliced thin, making them perfect for a quick...

Barnsley chops are cut from the lamb’s loin, leaving the bone in the centre for flavour and structure. Essentially a double loin chop, this cut combines two small chops joined by a single T-shaped bone, giving a tender, fine-grained texture with a natural, rich...

Pork loin steaks are cut from the loin, a naturally lean and tender part of the pig that produces a balanced cut with good flavour and a gentle layer of fat. For these steaks the rind is carefully removed by our butchers, leaving a...

The butcher's best kept secret, one of the most flavourful cuts on the market. If you don’t need your steak to ‘melt in the mouth’ but instead enjoy the flavour of proper dry aged beef - this is the steak for you. A classic...

The ultimate classic. Perfect for the barbecue, this thick cut sharing rump is packed full of flavour and perfectly tender. Our rumps come from heritage-breed cattle, raised on our Devon farm. These animals enjoy a forage-based diet, grazing on the lush pastures of the...

Cut from the fillet of our heritage breed, grass fed cattle, which has been dry aged on the bone by our master butchers. A beautifully fine-grained fillet steak with a rich depth of flavour that simply melts in your mouth. A real treat of...

These Lamb loin chops are cut from the centre of the back (the saddle) of our lambs. Much like a T-bone steak, these lamb chops are left on the bone, with a portion of the fillet and loin. As our lambs age slowly for...

Lamb noisettes are cut from the loin, one of the most tender parts of the animal. Boned, rolled, and sliced into neat medallions, they offer all the delicacy of a loin chop without the bone, making them quick to cook and easy to carve....

Cut from the back of the loin, sirloin on the bone is a substantial steak with real depth of flavour. Left on the bone, it cooks more evenly and retains moisture, resulting in a juicier texture and a fuller, more rounded beef flavor. The...

A T-bone steak comes from the short loin, with a characteristic T-shaped bone dividing two prized cuts: the striploin on one side and the tender fillet on the other. This gives you the perfect balance of flavour and tenderness in a single steak. Well-marbled...

A Côte de Bœuf is a show-stopping steak, cut thick from the fore rib with the bone left in for maximum flavour. Well-marbled and richly flavoured, it’s tender, juicy, and packed with that deep, beefy taste that only a bone-in rib steak can deliver....