From native and heritage breeds to skilled butchery and carefully aged beef, we think the details behind a cut are worth knowing.
Great meat is about more than the cut on the label. We choose our range for flavour, character and the way it will cook — and we want you to have enough information to choose well, too.
We value the character of native and heritage breeds. Different breeds and cuts suit different meals, and we explain what makes each worth considering.
Preparation matters. From the way a joint is trimmed to the cut you choose for slow cooking, skilled butchery helps make good meat easier to use.
Selected beef is dry-aged to develop its character before cutting. The precise cut and ageing details belong on the product page, so you know what you are ordering.
You don’t always need the most expensive cut. A slow-cooking joint, a good piece of skirt or a simply roasted chicken can be every bit as satisfying when it’s chosen and cooked well.
We’d rather help you find the right cut than send you away with the wrong one.
Start with the meat, then explore cuts, weights and ideas for the way you want to cook. Each collection links to the current Grid Iron range.
Roasts, chops, belly and shoulder selected for flavour and versatility.
Our recipes and cut guides help you decide what to make before you order — and get more from it when it arrives.
If you’re looking for a particular cut or want to talk through a weight or cooking method, get in touch. Availability can vary, but we’re happy to help you find something suitable.
