Steaks
Fillet steak is a signature cut the world over, and in Britain the most prized of all cuts, this steak illustrates exactly why British beef enjoys such a strong reputation. With our herds exclusively free range and grass fed on lush pastures, the fillet is dry aged by our Master Butcher to relax the beef into exquisite tenderness.
The Rib Eyre Steaks or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking. Generously marbled, our traditionally matured rib eye steaks are bursting with the mellow flavour of prime rib, and are juicy and succulent when cooked.
More taste than a fillet steak with a more firm texture, our Rump Steak is properly matured for a minimum of 32 days and are great for frying, grilling or barbecuing. Wonderfully lean, our Rump Steaks are full of deep flavour and cut to be firm and juicy.
Our Sirloin Steak shows exactly what better meat means. All of our sirloins are taken from grass fed beasts that are allowed to mature at their own pace, before being expertly dry aged to relax the meat to tenderness, before being cut specifically for your order. The result is outstanding steaks that can't be beaten for its deep flavour, dark flesh, and generous marbling that caramelises and tenderises the meat upon cooking.
The T bone is regarded as one of the fullest flavour steaks because it combines the two best cuts of steak cooked on the bone. We select only the finest T bones with just the right amount of fat cover and perfect marbling in the meat. Our T Bones are hung for a minimum of 30 days prior to being cut freshly to your requirements we recommend having your T Bone ¾ to 1 inch thick and up to 1 ½ for those who are hungry.- Locally Reared
- Pembrokeshire Beef
- Versatile Cut
© | Website by
Yogi | All Rights ReservedSubscribe to our Newsletter
