The head of the fillet, a perfect roast for two.
Cut from the shoulder with plenty of marbling.
The most tender cut on the carcass, lean and soft.
Flat Iron Steak
An ‘on trend’ steak full of flavour and bite.
Rib Eye Steak
Thick cut steak with heavy marbling.
The mother of all roasting joints, plenty of marbling for flavour.
A traditional roasting joint with added fat for moisture.
A leaner cut, similar to topside, for a more economical roast.
A classic British roasting joint with superior tenderness.
Cut from the rump, less tender but more flavourful.
Cut from the loin, a lean, tender steak.
A combination of sirloin and fillet on the bone.