Steak Pies
Dry Aged Beef Joints
Beautifully marbled for rich flavour, with the rib bone keeping it tender and juicy.
The ultimate centrepiece roast.
Cut from the Chateaubriand end - the more flavoursome part of Fillet.
A decadent roast for smaller gatherings.
Centre-cut from the sirloin end for a perfectly uniform shape.
Ideal for making Beef Wellington.
An excellent choice for roasting due to it's great fat cover.
Melt-in-the-mouth tender and packed with flavour.
Melt-in-the-mouth tender and packed with rich, beefy flavour.
Our personal favourite - most butchers will agree.
Alternate Roasting Joints
Beef
The ultimate choice for both quality and value - tender and flavoursome.
Our most popular Beef joint.
A rich, hearty cut that offers great value for money.
Best suited for low-and-slow cooking.
The ultimate choice for both quality and value - tender and flavoursome.
Lean and tender, with a smooth texture.
A premium joint of beef - lean and tender with a finer texture.
Packed with rich, beefy flavour.
Gammon
Traditional Dry Cured Gammon from Ayrshire.
Perfect for a sweet festive glaze.
Dry Cured Ayrshire Bacon Loin - super tasty and easy to carve.
An ideal choice for smaller gatherings, or as an accompaniment to Turkey.
Dry Cured Ayrshire Bacon Loin - super tasty and easy to carve.
An ideal choice for smaller gatherings, or as an accompaniment to Turkey.
Pork
Ayrshire Pork Loin, sourced from Robertsons of Ardrossan.
Lamb
Aberdeenshire leg of lamb De-boned, trimmed and rolled for easy carving.
Trimmings
24 Pork Chipolatas
Approx 400g
Approx 1lb per roll
Provides around 8-10 slices
Approx 1lb per roll
Provides around 8-10 slices
Approx 1lb per roll
Provides around 8-10 slices
Approx 1lb per roll
Provides around 8-10 slices
Approx. 228g pack
Approx. 228g pack
Dry Aged Steaks
Rich, juicy, and full of marbling for unbeatable flavour.
Extra-Aged for a minimum of 35 days.
Tender and juicy, with a fat cap that bastes the steak in rich flavour as it cooks.
Extra-Aged for a minimum of 35 days.
Luxuriously tender and melt-in-the-mouth.
Extra-Aged for a minimum of 35 days.
Lean, tender medallions of Rump Steak.
Perfect for pairing with a sauce.
The best of both worlds: tender fillet on one side, juicy sirloin on the other.
Extra-Aged for a minimum of 35 days.
