All our steaks are from British native breed cattle and from North Yorkshire farms that we know and trust. The cattle are predominantly grass fed and free from growth promoters and antibiotics. Due to the nature of native breeds, and the time they take to reach maturity, the steaks have a good fat content and deep beefy flavour.
All our beef is aged for a minimum of 28 days in a climate controlled room with Himalayan rock salt. This “dry ageing” process, along with the salt, draws moisture from the steak tenderising the meat and concentrating the flavour.
These are the classic steaks that you will find in all butcher’s shops and still as popular as ever.
Fillet steak is the most tender steak for a special occasion and should not be overcooked as it becomes tough.
Sirloin steak has more depth of flavour than fillet and has more bite. Can be cooked from rare to well done.
Ribeye has lots of flavour and fat. It tends to need cooking longer to break down the connective tissue.
Rump steak has bags of flavour, but can become tough if over cooked.
These steaks that were once popular with butchers have become so again. They offer a tasty alternative steak when cooked in the right way.
Picanha steak is popular in Argentina where it is cooked on a spit over flame. This from the cap of the rump.
Flat Iron, Bavette and Featherblade steaks all have lots of flavour and are best cooked quickly and at a high heat.
All our steaks are available to order online for delivery to your home. Delivery is free on all orders over £45, otherwise the delivery charge is £8.95.
You can choose your delivery date at the checkout.
Sauces for your steak
We have a range of sauces to compliment steaks. Made by TRUEFoods in exactly the same way any high calibre chef would.
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