Grass-fed Aberdeen Angus and Highland beef, dry-aged in our Himalayan salt chamber for deep, beefy flavour. Hand-butchered to order and delivered fresh — never frozen — within 48 hours.
BESTSELLER
28-day dry-aged. Beautifully marbled — sears to a deep crust, melts in the middle.
Lean, full-flavoured, classic. Pan-fry to medium-rare for the perfect Friday night.
PREMIUM
The most tender cut on the animal. Lean, buttery, restaurant-grade luxury.
Two cuts in one — sirloin one side, fillet the other. A showstopper on the BBQ.
12 hours low and slow turns this into BBQ gold. Bark on the outside, butter inside.
Coarsely minced daily from chuck. Perfect for burgers, bolognese, keema, kofta.
Diced chuck steak. Tender after 3 hours in a slow cooker — ideal for curries and casseroles.
The Sunday roast staple. Rolled and tied, lean, slices beautifully thin.
Korean BBQ favourite. Braise in red wine for fork-tender, deeply rich results.
Cross-cut shin on the bone with marrow. The Italian classic — gelatinous, rich, sublime.
Bold, beefy, brilliant value. Best cooked rare-to-medium and rested 5 minutes.
PREMIUM
The king of bone-in steaks. Bigger fillet section than a T-bone — built to share.
Marbled shoulder roast. Slow-braise into pot roast magic — fork-tender in 4 hours.
Lean rump joint — slow-roast medium-rare or braise for melt-in-the-mouth slices.
Chef's secret weapon. Braise in red wine for 5 hours — luscious, gelatinous, unforgettable.
Loose-grained, intensely flavoured. The fajita and stir-fry champion — high heat, fast.
Deep, marrow-rich flavour. Classic for soups, stews, and Jamaican rice and peas.
Roast at 220°C for 20 min, spread on sourdough with parsley salt. Pure indulgence.
Try clearing some filters or expanding your price range.