Beef

LMC

Ribeye Steak

Minced Beef

Rolled Brisket of Beef

The perfect long, slow roasting joint

Rib Of Crop.

The best known and loved roast for a fabulous Sunday lunch or celebration, providing a test for the most talented carver, but well worth the effort. This joint has complimentary textures and a surround and marbling of fat that is without equal.

Diced Chuck.

Just the job for stews or curries , taken from the neck or as off-cuts from roasting joints , the pieces are of a good size and are well trimmed of all superfluous fat and connective tissue ; requiring no further preparation this meat can go straight into the casserole or skillet .

Stir-Fry Beef Strips

Tender Strips of prime beef to stir-fry in a flash!

Fillet Whole.

As the least-used beef muscle, this particular cut is highly rated for its tenderness. A very lean joint, it's best lightly roasted, but makes a quite exceptional steak too.  Perfect for Beef Wellington - an English classic!