Beef

We work closely with our local specialist wholesalers, to select the best beef that high welfare farms in Norfolk and Suffolk have to offer. Once in our safe hands, we hang the produce in carcass for at least 21 days before our skilled butchers prepare into fresh roasting joints, steaks, and mince throughout the day.

Rolled Sirloin Roast

The Crème de la Crème of beef roasts, best served rare to medium rare, 200g per person.

Top Tip For traditional roasting joints such as Topside, Sirloin, Fore Rib, Aitch Bone and Top Rump, we would suggest you cook at 200C for 15 minutes to get the heat through the meat, then cook at 180C for 45 minutes per kilo of meat. Of course every oven is different, but we find this a good start. The weight of the meat will be written on the receipt.

Sirloin Steak

Tender and full of flavour, grill or fry from rare to medium well, choose from a selection of sizes on the counter, thicker or thinner steaks always available.

Beef Burgers

Handmade and seasoned, grill or BBQ, best cooked through till brown, 1-2 per person.

Minced Beef

A staple, fry quickly and cook through till brown, 150-200g per person.

Braising Steak

Steaks for you to cut as you wish, cook slowly, 180-200g per person.

Casserole Steak

Lean and diced, cook slowly for melt in the mouth meat, 200g per person.

Stir Fry Beef

In a delicious spicy Indonesian marinade, stir-fry quickly, 150-200g per person. Also available plain.

Rump Steak Great value-for-money, full of flavour, grill or fry from rare to medium well, choose from a selection of sizes on the counter, thicker or thinner steaks always available.

Brisket

Flavoursome, cook this roasting joint slowly and gently for melt in the mouth tender meat.

Whole Fillet

We are happy to cut you the size of fillet you desire, from a 500g piece to the whole fillet. Ask in store for portion sizes. Best cooked rare to medium rare.

Fillet Steak

Cut from the whole fillet on demand to the size you desire, best cooked rare to medium rare.

Shin of Beef

Cook slowly for 5-6 hours for a beef stew full of flavour, 200g per person.

Fore Rib of Beef

Tender and full of distinctive flavour as left on the bone, 1KG would serve 4 people generously, delicious served rare to medium.

Topside

The traditional family roasting joint, best served medium rare, 200g per person

Beef Short Ribs

On the bone, cook whole in the oven at 100C for 8 hours, wrapped in foil, for a Sunday dinner packed with distinctive flavour.

We also have Silverside, Top Rump, Aitch Bone, Rib Eye Steaks, Minced Steak, Marinated Beef Kebabs and Steaks come BBQ season.