The quality of our beef is outstanding. Cattle spend two summers eating the lush local mash vegetation, letting them grow slowly and naturally stress free. They are brought inside for finishing, where they are free to roam in open barns and fed on a mixture of hay, root vegetables, barley and other cereals giving the beef time to fully mature and gain a good covering of fat and a little marbling. This is important to keep the meat sweet and tender during the cooking.
All our prime beef cuts are hung in the traditional manner to mature for added tenderness and flavour for a minimum of 21 days. Each week we display above the meat counter the animal’s passport details, which shows the breed and sex, date of birth and which farm it was reared on, giving the customer the confidence and full trackability of our succulent, tender and tasty Norfolk/Suffolk beef.
Roasting Joints
Rolled Sirloin
Rib on the Bone
Rolled Rib
Topside
Silverside
Slow Roasting Joints
Brisket on the Bone
Rolled Brisket
Rolled Blade
Rond of Beef
Braising/Stewing
Best Braising Steak
(very lean)
Diced Braising
(very lean)
Chuck/Blade Steak
Skirt
Shin
Best Mince Steak
(very lean)
Ordinary Beef Mince
Grilling and
Frying Steaks
T-Bone Steak
Fillet Steak
Sirloin Steak
Rump Steak
Rib-Eye Steak
Beef Stir Fry with S/F Veg.
