Our core range of beef comes from our farm in Ecton although we cannot guarantee to have our own throughout the year so a number of suppliers are hand-selected by Thomas using a variety of breeds from a range of farms across the UK. Each piece of meat that we cut has been raised naturally and lived the best possible life free from growth promoters, hormones and cruelty.


The head of the fillet, a perfect roast for two.

Diced Chuck

Cut from the shoulder with plenty of marbling.

Fillet Steak

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.

Rib Roast

The mother of all roasting joints, plenty of marbling for flavour.

Rolled Topside

A traditional roasting joint with added fat for moisture.

Rolled Silverside

A leaner cut, similar to topside, for a more economical roast.

Rolled Sirloin

A classic British roasting joint with superior tenderness.

Rump Steak

Cut from the rump, less tender but more flavourful.

Sirloin Steak

Cut from the loin, a lean, tender steak.

T-Bone Steak

A combination of sirloin and fillet on the bone.

Got a Question? Send us a message!

13 + 2 =