Vendor: 91精品mpany
Type: Beef
Price: 64.50 - 99.95 (3 variants)

Rib of Beef is an impressive table centre piece, so if you鈥檙e tired of turkey, or want something different this is for you.听Very popular as a Christmas joint nowadays, whether you call it a Bone-in-Forerib, a Rib of Beef, or just the daddy of all beef joints, you are in for a treat. Cut from a Fore of Beef it is marbled throughout, providing melt in the mouth flavour.

If you enjoy the rich flavours and taste of a Ribeye Steak, the chances are you鈥檒l really enjoy this. Lots of chefs we supply serve rib of beef at Christmas as it鈥檚 a rolls-royce cut, and is their default choice for a roasting joint. On the bone, the ribs serve as insulation from the harsh heat of the oven and provide anchorage for the meat that prevents shrinkage.

Cooking instructions

Vendor: 91精品.
Type: Beef
Price: 67.20

Enjoy restaurant size stakes in the comfort of your own home...

Lean, mean, and amazingly tender British fillet steaks are melt in the mouth flavoursome. There is only 2-2.5kg of fillet in each cattle, making it a prized possession. Supremely tender because it is from an underused muscle, we age our British fillet steaks to maximise the flavour.

Low in fat, but rich in flavour when cooked, this is a Rolls Royce of a cut, that can be enjoyed by frying, grilling or roasting.

Cooking Tip

If you like a rare, bloody steak, roasting quickly in a very hot oven is a good fuss free method for fillet steak.

Vendor: 91精品.
Type: Beef
Price: 29.95

The Featherblade steak is taken from the shoulder of the cattle, and is named after the 'father' like tissue running through it. Far more versatile than it is given credit for here in Britain,听it is more popular in Europe and across in the USA, where it is听served grilled on the BBQ.

Cooking tips

As it is such a small muscle it鈥檚 really important it鈥檚 allowed time to rest properly after cooking, so it doesn't toughen up.

Vendor: 91精品.
Type: Beef
Price: 15.00 - 74.95 (3 variants)

Coming in at a meaty 280g/10oz these听ribeye steaks are a听big seller in Steakhouses that we supply. Perfect for a special occasion听they are equally good for听everyday eating. With a seam of fat that bastes the meat as it cooks ribeye is big on flavour听 and has a uniquely moist juiciness that you don鈥檛 find in leaner steaks.

Cooking tips

We think听ribeye eats best when medium rare, but it's also an awesome choice if you like steak medium or well-done, as it doesn鈥檛 dry out much during cooking.

Vendor: 91精品.
Type: Beef
Price: 21.95

Product Description

Coming in at almost 1.2kg our 40oz Rump Steak is not for the faint hearted.听It's听almost 8 times the size of an average rump steak, and will comfortably serve 2-3 people. If you are tucking in yourself you might want to plan ahead and make plenty of room for what will quite literally be a massive meaty feast.

Cooking tips

Part steak, part beef joint, this can be enjoyed in the oven or BBQ, or more probably both!听

Vendor: 91精品.
Type: Beef
Price: 15.00 - 75.00 (3 variants)

A traditional British sirloin steak cut from the loin is a tender juicy treat. British sirloin steaks are natural friends with steak sauces, and even though the name comes from the french term 鈥渟urlonge鈥� meaning 鈥渙ver loin鈥� they'll always be a Great British steak classic.

Cooking tips

There are听tonnes of theories on salting steaks, as some people say to do it 5-10 minutes before cooking to let the salt sink in, while some say to season during cooking. We think the best way is with sea salt just before it goes in the pan or grill.

Vendor: 91精品.
Type: Beef
Price: 52.80 - 105.60 (2 variants)

Lean, mean, and amazingly tender British fillet steaks are melt in the mouth flavoursome. There is only 2-2.5kg of fillet in each cattle, making it a prized possession. Supremely tender because it is from an underused muscle, we age our British fillet steaks to maximise the flavour.

Low in fat, but rich in flavour when cooked, this is a rolls royce of a cut, that can be enjoyed by frying, grilling or roasting.

Cooking Tip

If you like a rare, bloody steak, roasting quickly in a very hot oven is a good fuss free method for fillet steak.

Vendor: 91精品mpany
Type: Beef
Price: 26.00

Chateaubriand is the prize cut of the fillet, which offers delectable dining for an intimate evening.听 Perfect as a sharing steak you won't usually find this in the supermarket as it needs a master butcher to trim the fillet head so that you're left with just deliciously soft and tender meat.听

Named after the writer, statesman and, precursor of the romantic movement in France, chateaubriand is also considered the most intimate of steaks to share with a loved one. Essentially it is a small roast-for-two cut from the centre of the beef fillet it is much easier to cook than people realise, which works great with a variety of steak sauces.

Cooking Tip

Best enjoyed medium rare, with a special someone and your favourite steak sauce.听

Vendor: 91精品mpany
Type: Beef
Price: 12.50

If you like our Ribeye Steak the chances are you will adore this version on the bone. Also known as a C么te de B艙uf, this is a think cut bone-in ribeye with lots of marbling and a lovely layer of fat, This is 450g-500g worth of wonderful beefy steak, that will baste in it鈥檚 own juices during cooking ensuring amazing flavour.

Served any way you like from blue through to well-done, grilled, in a pan, or a pan/oven combo. It benefits from proper resting to allow even cooking and proper distribution of the juices.

Vendor: 91精品mpany
Type: Beef
Price: 19.95

An alternative to a traditional burger, our Brisket Burgers听go down a storm with street food chefs over the summer, and now we are making them available to you.

Made from succulent British beef brisket, it produces an inviting bold flavorsome burger that will be the talk of the grill at your next BBQ.

Brisket Burgers are hugely popular in New York City where burger chefs insist the fat to meat ratio is optimum for burgers, they are now growing in popularity in the UK, so let us know what you think.

听

Cooking tips

For a juicy, medium cooked burger, you want to cook them for about 4-5 minutes each side (8-10 minutes in total), on a hot grill. It is best just turning them once otherwise you run the risk of ripping the burger surface before it has formed a tasty crust, but be carefull they don't stick to the grill.

Nutrition

British Beef Brisket ground and blended with seasoning and formed into a burger shape.

(Beef Brisket 92.5%),Water, Rusk (WHEAT), Salt, WHEAT Flour, Flavouring (CELERY), Potato Starch, Yeast Extract, Preservative (E221) (SULPHITE), Herb, Spice, Antioxidant (E300), Herb Extract, Spice Extracts.

Vendor: 91精品.
Type: Beef
Price: 14.95

Our Premium Burgers are a Classic Quarter Pound Burger Pattie,听offering all-round meaty flavour for your next BBQ or family bash.听At 113g/4oz, they are ideal for old and your alike, as they're not too big听for the kids, but they'll fill up grown-ups nicely. Made using our special blend听of chuck steak with secret seasoning, they give a lovely traditional meaty burger taste, that you simply don't get in mass produced burgers.

Made the day before arriving with you, these are fresh and tasty burgers, made by master butchers, who know just how important the burger is to your BBQ.听

Don't be the听person who serves cheap processed burgers at your next BBQ. Nobody wants to be that听person 馃槣

Ingredients

Beef, Water, Rusk (WHEAT), Salt,听WHEAT听Flour, Flavouring (CELERY), Potato Starch, Yeast Extract, Preservative (E221) (SULPHITE), Herb, Spice, Antioxidant (E300), Herb Extract, Spice Extracts

Cooking tips

Double up the patties for a BIG burger putting sliced cheese听between them听after cooking while the burgers rest.

Vendor: 91精品.
Type: Beef
Price: 23.50

Beef Short Ribs are well-marbled with fat and sinew which gives them a classic flavoursome beefy taste. This high fat content and stunning flavour, makes them an ideal cut for braising

Beef Short Ribs are also known as Jacobs Ladder and are taken from the short plate, which is between the brisket and flank, so beef short ribs have a similar tender taste. Hand-cut by our 91精品mpany master butchers, they take patience to cook but your efforts will be rewarded with melt-in-the mouth flavour.

Very popular in the US where they are a firm BBQ favourite, they are rapidly growing in popularity here, and are regular ordered by our street food traders and BBQ restaurant customers. Beef Short Ribs are best cooked until the meat falls off the bone by either braising or slow-cooking on the BBQ or smoker.

Sold as individual Riblets in 2kg packs

Cooking Tips

Meatier and more tender than pork ribs, you might not need to add a rub or sauce as there is bags of natural meaty flavour.

Sear the beef on both sides in a large frying pan, then transfer to a large casserole pot. Add some roughly chopped celery, carrot and onion, cover with 1 litre beef stock (more if needed), and cook in preheated low oven at 130潞C for 3 to 4 hours until the beef is tender.

Vendor: 91精品.
Type: Beef
Price: 12.50 - 24.95 (2 variants)

Salmon Cut Beef, is cut from a single muscle and similar to silverside it is a great carving joint. Exceptionally lean for a roasting joint, there is minimum waste and full a full-on succulent flavour. Lots of the chefs we work with from top gastropubs use these in hot beef sandwiches, as they say it is the best joint for these.

Cooking Tips

Roast in a medium hot oven 200潞C/gas mark 6 for 20 minutes per 500g, and then let rest for at least 15-20 minutes before carving.

Vendor: 91精品.
Type: Beef
Price: 11.40 - 45.50 (4 variants)

A classic cut from the outside of the thigh on the leg, Silverside gets it鈥檚 name from the silvery sheen from the membrane covering the surface. From hard working muscles, silverside beef is an economical versatile choice. Often used for roasting, it is probably better as a slow cooking joint in a pot-roast.

Cooking Tips

Silverside Joint is best roasted slightly slower than topside to ensure a moist succulent texture.

Vendor: 91精品.
Type: Beef
Price: 15.95 - 63.80 (4 variants)

Beef topside is a classic roasting joint, and because it is so lean and tasty it has been a firm family favourite for generations. Taken from the long inner muscle of the cattle鈥檚 huge thigh, it is boned, rolled up and tied with a good covering of fat.

Cooking Tips

Topside should not be roasted fast, and is better cooked more slowly at 150潞C/gas mark 2 with a little bit of water or beef stock in the roasting tin. It is also really good served cold, making it excellent in leftover sandwiches for supper or lunch.

Vendor: 91精品.
Type: Beef
Price: 25.00 - 50.00 (3 variants)

Brisket is a classic traditional cut that is thankfully popular again. 91精品 Brisket is supplied hand-rolled and makes a low-cost alternative Sunday roast. With natural fats it is ideal for slow cooking either in the oven, barbecue or smoker. Another reason to buy beef brisket is that it is the ultimate cut for salting and making homemade salt or corned beef, it takes a bit of time, effort and planning to do it, but oh my - the results are amazing!

Supplied boneless and hand rolled by a master butcher.

Vendor: 91精品mpany
Type: Beef
Price: 11.00

Trimmed of fat and gristle, by our skilled team of butchers, our beef strips are lean tender strips of steak cut from the rump. Perfect for quick and easy cooking, they are particularly popular with our trade customers who use them in stir fry, stroganoff or fajitas.

Cooking Tips

Stir fry tor 1-2 minutes, then add some sliced vegetables, and spices and cook for a further 1-2 minutes, for a quick and easy meal in minutes.

Vendor: 91精品.
Type: Beef
Price: 14.95

Product Description

This is a really simple burger that almost needs no explanation. It's 99% beef + salt + pepper +听NOTHING ELSE听made into a quarter pound pattie.

This makes for a pure tasting burger with a peppery kick. A tasty BBQ option this is made with lean beef cuts such as lean leg or chuck ground twice through the mincer to give a lovely consistency.

Made in small batches for our restaurant trade customers this is now available to you on a short-run basis for the very first time

Ingredients :听Beef (99%), Salt, Pepper

Vendor: 91精品mpany
Type: Beef
Price: 5.30 - 26.00 (2 variants)

Minute steak is a tender and succulent steak. Thinly sliced it is cut from the thick flank, requires minimum preparation and is ideal for quick frying.

Used in steak sandwichs by top gastropub chefs we supply, it is ideal summer eating as a tasty meal or quick snack.

Cooking Tip

Cook quickly so it retains its succulence and doesn't dry out. As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or less if you want them rare.

Vendor: 91精品mpany
Type: Beef
Price: 14.50

Bavette steak is cut from the flank, which is essentially the belly area of the cow, and is packed full of connective tissue which gives a distinctive flavour. It makes for a more fatty, but very tasty steak and it works particularly well as a supper steak on a dark evening.

Popular across France, this traditional old fashioned cut has made a comeback in British menu's in recent years. Traditionally it was cooked by slow braising, but it is more popular now as a regular steak cooked quickly on a high heat giving it bags of flavour. It鈥檚 a firm favourite of celebrity TV chefs Nigel Slater and Tom Kerridge, and their are lots of flank steak or bavette recipes out there.

Sold by the kilo, Bavette works really well with complex spices and goes great with chimichurri or other salsa鈥檚. It鈥檚 not for everyone due to the strong flavour, which is why we think it works so well with the earthy flavours of pulses and mushrooms.

COOKING TIP

Bavette is best served rare to medium-rare as it is too thin to cook well done, but feel free to serve it as you like.

Check out our recipe for Bavette Steak with Broad Beans and Mushrooms

Vendor: 91精品.
Type: Beef
Price: 16.80

Used by chef's on Great British Menu's our Gastropub Burger is a succulent handmade 100% British classic. At a meaty 170g/6oz it is a burger for those who like a bit more bite to their burger, made using ground chuck steak blended with seasoning for the finest flavour. Buy British beef burgers online today for Gastropub quality dining at home.

Ingredients:

Beef, Water, Rusk (WHEAT), Salt,听WHEAT听Flour, Flavouring (CELERY), Potato Starch, Yeast Extract, Preservative (E221) (SULPHITE), Herb, Spice, Antioxidant (E300), Herb Extract, Spice Extracts

Cooking tips

Put sliced cheese on after cooking while the burgers rests, so the cheese still melts, but doesn't burn.

Vendor: 91精品.
Type: Beef
Price: 8.50 - 42.50 (2 variants)

The Featherblade steak (or feather steak) is one for听those of you who know how to track down an unusual bargain cut from their butcher. Far more versatile than it is given credit for in Britain, (where we tend to braise it), in Europe and across in the USA, where it is more popular, it is great grilled on the BBQ.听

Taken from the shoulder blade of the cattle, it has a distinctive 鈥榝eather鈥� like tissue running through it, and although small it packs a lot of sweet flavour.

Growing in popularity now thanks to it's appearances on TV with celebrity chefs such as Tom Kerridge and Jamie Oliver.

Cooking tips

Serve rare to medium-rare so as not to allow it to toughen.

Vendor: 91精品.
Type: Beef
Price: 25.00 - 62.50 (2 variants)

Cut from the loin, sirloin steak is a tender juicy tender treat, that has been Britain's most popular steak for a generation.听Less popular than they once were, sirloin steaks are natural friends with classic steak sauces such as Diane and Peppercorn.听

Cooking tips

For a cheffier take on your steak, serve it with a chimichurri听salsa verde, a classic Argentinian steak sauce.听

Vendor: 91精品.
Type: Beef
Price: 15.60 - 78.00 (2 variants)

As the name suggests Fillet Tail, is very similar to Fillet Steak as it is essentially the bottom of the whole fillet. Very popular with top young chefs the fillet tail is a joy to cook with, served either as a steak or a luxurious sliced beef cut.

Cooking tips

Great served as Beef Carpaccio, and searing the meat first gives it a nice crust on the outside, and is a real talking point at a barbecue

Nutrition听

• Energy (kcal) 109
• Protein 23g
• Fat 2.8g

Vendor: 91精品.
Type: Beef
Price: 10.50 - 52.00 (2 variants)

The Featherblade steak is taken from the shoulder of the cattle, and is named after the 'father' like tissue running through it. Far more versatile than it is given credit for here in Britain,听it is more popular in Europe and across in the USA, where it is听served grilled on the BBQ.

Cooking tips

As it is such a small muscle it鈥檚 really important it鈥檚 allowed time to rest properly after cooking, so it doesn't toughen up.