A regular comment about our mince is that it is "so much better quality than supermarket mince". There is a reason for this. We make sure we use primal cuts of beef to create a VL (visual lean) ratio of 95. Meaning 95%lean and 5%fat. The fat is vital in allowing moisture and flavour into the mince when cooking. Until you've tried it, you won't know what good mince tastes like.
All of our diced beef is from a cut called 'chuck tender'. The name of this cut is proof alone that you are getting tender chunks of beef for your cooking requirements.
A prime cut of beef most preferred for Sunday roast. The noise created in preparing topside is awfully loud. Our fat bashers come crashing down to prepare a layer of fat to cover our prime cut of beef. This noise compensates for the lack of sound made whilst eating the perfectly cooked topside. After all, there is little time for talk when Sunday dinner has never tasted so good.
Out of a selection of freshly cut sirloins we choose what we believe will be the most tender and flavoursome. We then dry-age the sirloin for the respected 21-28 days to ensure the best taste. Watch the below video to learn more.
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