ChateaubriandDry aged beef fillet cut from our premium grass fed cattle. Prized for being the most tender of steak cuts with a delicate beef flavour. Cut from the thick end of the fillet usually weighing between 750 1000g this makes for an indulgent roast and is a perfect roast to share. This is best served rare or medium rare, don't leave it to chance and make sure you've got it spot on with a thermometer. We like to cook this using the reverse sear method.

This makes for an exceptionally luxurious roast with very tender sweet meat

meaty ribs taken from the upper rib cage near the backbone

Rapeseed Oil

the connective tissue breaks down into rich gelatin

where they are allowed to roam freely in outdoor pasture and naturally ventilated barns with plenty of space and fresh air

Stir-fries and fajitas

Our corned beef is dry cured with our own recipe cure to make a classic treat

to produce a duck that is full of flavour

Leg of lamb with the bone removed

Protein: 25

Stuffed turkey crown with the bone removed

and deep beef flavor