BEEF

Short Ribs are fantastic for soups and stews or to slow roast in the oven for hours to give you an oven buster! Alternatively put these in your smoker for a real treat.

Slow Cooker Beef Short RIbs (thestayathomechef.com)

The Brisket has been one of the most under rated cuts in years gone by and provides many great meal options. From a traditional pot roast to a slow roast with a BBQ sauce so that it can be ‘pulled’ you’ll be missing out by overlooking this option.

Cut From the shoulder, the chuck is the perfect choice for stewing and making pies and casseroles. With its abundance of flavour and relatively short cooking time we really would recommend this braising steak for your hearty cold-weather meals, especially if you don’t like your beef too lean.

This fillet steak is so tender that no matter how you like it cooked you’ll not be disappointed. We mature our fillets along with all our steak meats to guarantee its tenderness and give them that extra boost in flavour.

Cut from the rib and packed full of flavour the ribeye has long been the ‘butchers’ choice of steak. The great full flavour that comes from the marbling running through the steak also ensures that the steak is tender and moist. Matured on the bone for 28 days these are not to be missed.

Boneless sliced shin of beef ideal to create an amazing tasting stew that melts in your mouth and gives a taste like no other. Be patient and give the shin the extra cooking time that it needs and you will not be disappointed.

Cut from the beef Hind Quarter this larger, lean roasting joint is perfect for a sunday lunch or for cold cuts for sandwich’s. At its best when slowly roasted and sliced thinly with a rich gravy .

Sirloin truly is the great steak option. In fact king Henry VIII enjoyed it so much that he actually officially knighted it, hence the name Sir-Loin!!

Cut from the loin, its lean and tender and great in the pan, on the BBQ or under the grill.

Large appetite? Special occasion? Great steak lover? Our T-Bone steaks are certainly the ones for you! All cut by hand from our own beef loins, these steaks are simply the perfect choice for any occasion. Tender, full of flavour and large enough to satisfy all appetites.

Topside is the classic roasting joint for your Sunday lunch menu and its hard to go wrong with this option. Oven-roasted until slightly pink and left to rest for 20 mins after cooking means that the tenderness and flavour will shine through leaving you with nothing but compliments from your family and guests.

The Fore Rib really is something special and gets its name as its cut from the ‘fore’ (front) quarter of beef, its tasty fat marble and muscle make up ensures tenderness and a mountain of flavour for you and your guests. This cut even looks great as a centre piece to any table.

Oxtail is a gelatine rich meat which is usually slow-cooked as a stew, to make soup or braised. Full of great flavour, vitamin-rich and a family favourite for many years.

Oxtail is a gelatine rich meat which is usually slow cooked as stew, to make soup or braised. Full of great flavour, vitamin rich and a family favourite for many years. This Ox Tail is sliced thinner than normal to suit your menu and to speed up the cooking time.