Beef

From the sunday roast to beef bourguignon, beef has been a favourite for generations. But which cut should you choose? For ideas and cooking suggestions please feel welcome to read on, or alternatively come in to one of our shops and experience dedicated help and service.

Our locally sourced beef is of the highest quality and is matured for a minimum of 21 days. We handle side's of beef which include; hind-quarters & fore-quarters, which are butchered on the premises at Didcot. We receive consistent and thorough feedback from customers, restaurants and pubs to express positive comments about our beef.

At both Didcot and Watlington we stock a wide range of steaks, roasting joints, casserole meat, minces and speciality cuts.

	Grilling	Frying	Rating	Average Size	Price per Kg
Steak			Flavour
Sirloin			9/10	8oz - 10oz	£22.99
Fillet			7/10	6oz	£39.99
Rib-Eye			10/10	8oz - 10oz	£19.99
T- Bone			8/10	14oz - 16oz	£17.80
Rump			9/10	8oz - 10oz	£16.99
All Prices & ratings can be of subject to change without prior warning

Roasting Joints	Roasting	Grilling	Frying	Casserole/ Pot Roast	Slow Roast	BBQ
Rolled Sirloin
Rib on the Bone
Topside
Cornercut Topside
Rolled Top Rib
Brisket
Other Items
Braising Steak
Stewing Steak
Beef Olives
Steak Burgers
Beef Sausages
Best Mince

Beef

Beef down to the bone