- Locally Reared
- Pembrokeshire Pork
- Versatile Cut
Once a favourite, Pork Steaks are being rediscovered as a great value cut, with all the flavour and succulence other steaks have to offer. Pork Steaks offer lean character, but with fat cover and rich, juicy flavours. As such, they’re ideal for easy mid week meals, or Saturday night treats, with the pork showcasing the quality of our free range pigs which are allowed to mature at their own pace on hearty diets.
Awarded Silver in the “2019 Great British Butchers Awards” Hand made with care by our butchers with only the best selected lean cuts of leg and shoulder from our locally reared Welsh pork, combined with just a little seasoning then carefully filled into our natural sausage skins resulting in the best flavour for our own Prendergast Gold Sausages. Ideal for quick and tasty meals anytime, they can be fried, grilled or cooked in the oven.
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.
Ideal for slow roasting and a cheaper alternative to the more pricey cuts, Our Welsh Rolled Beef Brisket is great value for the perfect Sunday roast or mid week meal.
Our Rolled Rib of Beef offers characteristic marbling running through the meat, which gives our beef its flavour and natural succulence upon roasting. Exclusively sourced from grass fed herds, this robust, meaty joint is dry aged by our Master Butcher on the bone, before being skillfully boned and rolled specifically for your order, for a celebration joint of the highest quality.
Our Rolled Shoulder of Lamb comes from only the highest quality Welsh lamb, sourced and produced in the West of Wales. Hand prepared by our Master butchers, our lamb is full flavoured with sweet meat and just the right amount of creamy fat. Expertly trimmed and rolled, our Rolled Shoulder of Lamb is superb when slow roasted to melting perfection. Full of flavour, Rolled Shoulder of Lamb is soft, succulent and loved by all.
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.
Shoulder of lamb can be more fatty that other cuts of lamb. This means that the meat is more succulent and sweet tasting. Ideally cooked long and slow, therefore the meat will just fall off the bone.
Silverside is taken from the hindquarter, and this large, lean, boneless cut of meat has very little marbling of fat and a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface.
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.
