Discover the cuts, choose the right beef for your cooking and explore recipes from the Grid Iron kitchen. British native breed beef, carefully sourced and dry-aged for depth of flavour.
Looking for a particular cut? Explore our beef selections below, or browse by how you like to cook.
From ribeye and sirloin to generous bone-in steaks and cuts made for sharing.
Traditional Sunday roasts, rib joints and larger cuts for a memorable meal.
Everyday ingredients for burgers, ragù, pies, stews and family cooking.
Discover ox cheek, shin, oxtail, marrow bones and cuts worth getting to know.
Whether you’re cooking a steak supper or choosing a centrepiece to share, start with the cuts that suit your occasion.
Ribeye, fillet, sirloin and rump — excellent choices for pan-searing or grilling.
Bavette, featherblade, flat iron and onglet for adventurous cooks who value flavour.
Rib chops, tomahawks and other substantial steaks with centrepiece appeal.
Not sure which cut you need? Start with the meal and explore beef suited to the way you want to cook.
Build deep flavour with cuts that benefit from long, gentle cooking.
Choose larger cuts for slow smoke or high-heat cooking outdoors.
Versatile beef for burgers, mince dishes, pies and easy midweek meals.
Our guides help you compare cuts and decide what to make before you order.
Understand flavour, tenderness and the differences between classic and artisan cuts.
Find a roasting cut for Sunday lunch, a family gathering or a special occasion.
A practical introduction to long, slow barbecue cooking with brisket.
Explore Grid Iron Gourmet for practical advice on choosing cuts, preparing beef and making the most of each meal. We add new features regularly.
Our British native-breed beef is dry-aged on the bone for at least 28 days to develop a deeper, fuller flavour. Explore the range and find the right cut for your next meal.
