Our beef is all sourced from local farms. Dry-aged in a Himalayan salt chamber for a minimum of 28 days, this enhances the flavour and produces meat that’s beautifully tender.
Taken from the loin of beef, this cut is a Sunday Roast showstopper. Tender and succulent, with a beautiful fat cover to keep it moist, cook this cut to medium-rare to make the most of its flavour.
£18.69 – £130.83