For a meal that you can prepare with the minimum of fuss, nothing beats a steak.
Our steaks are well marbled, and have just enough fat left to give a real, old-fashioned beef taste. You won’t find better than our Fillet, Sirloin, Rib eye or Rump steaks which are aged for up to 21 days to get a real true beef taste.

How to cook the perfect steak:
Steaks are ideal for grilling or pan frying. Grilling is a healthier method of cooking as any fat can drip away during cooking

Why not try griddling your steaks if you have a griddle pan. These are like frying pans with a ridged base that create the look and taste of a barbecue leaving char-grilled stripes on the steaks. There is no need to add any oil to the griddle pan, just get the pan nice and hot and cook as you would do when pan frying.
The timings given below are for each side. It is only necessary to turn the steaks once during cooking. Simply cook the steaks for the recommended time on one side, then turn them over and cook for the remaining time. The more the steaks are prodded and turned the drier they will become, leaving them to cook untouched will produce more succulent results.
Remember, the timings relate to the thickness of the meat - thicker steaks will need an extra 1-2 minutes each side.

Guideline timings are per side and can vary according to the thickness of the meat and degree of cooking preferred pan, just get the pan nice and hot and cook as you would do when pan frying.
The timings given below are for each side. It is only necessary to turn the steaks once during cooking. Simply cook the steaks for the recommended time on one side, then turn them over and cook for the remaining time. The more the steaks are prodded and turned the drier they will become, leaving them to cook untouched will produce more succulent results.
Remember, the timings relate to the thickness of the meat - thicker steaks will need an extra 1-2 minutes each side.

Guideline timings are per side and can vary according to the thickness of the meat and degree of cooking preferred

Joints:

Our joints of beef are matured for up to 21 days, which allows the muscle fibres of the beef to break down. This natural process makes our beef incredibly tender, and gives it a real old-fashioned beef taste. Our butchers cut the beef by hand to the absolute highest standards.

Guide to roasting
Roasting doesn’t need to be complicated. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking:
 

Fillet Steak:
A number of steaks can be cut from the Fillet including Toumedos and Chateaubriand. (a thick steak from the centre large enough to serve 2). The whole fillet is used for the classic Beef Wellington.
Cooking:
Grill/Fry/Barbecue (steaks)/Roast (whole fillet). Steaks can be microwaved but it would be no quicker than conventional methods and they’d still need browning.
Further info >>>

Braising steak
May be Ready-Cubed (as shown) or sliced and trimmed of fat and gristle. Sometimes called ’Beef for Bourguignon’ on specialist meat counters, showing more helpful labeling. Blade Steaks are a quick-cook cut, butchered by the ’Continental’ method (see Rump Steak).
Cooking
Braise (Casserole) and use for pies, curries, Cornish pasties etc. If not already trimmed, remove visible fat before cooking. Grill/Fry (Blade Steaks).
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Brisket:
Sold on the bone or more commonly, boned and rolled (as shown) for easy carving. Also sold salted for boiling – ask butcher if it will need soaking before cooking.
Pot Roast or Braise/Boil. Trim excess fat before cooking. Needs long slow cooking but can be left to cook while out, in an electric slaw cooker or in a covered casserole in the oven, using a timer for a pre-planned meal.
Further info >>>

Flash Fry Steak:
Slices of lean cuts – possibly Top Rump, Thick Rib or Silverside – that have been beaten out or passed between spiked rollers to crush the muscle fibres and tenderise the meat. May also be called ’quick fry’ or ’quick grill’ steak.
Grill/Fry. Cook as the name suggests, following instructions on the label. Don’t over-cook.
Further info >>>

Steak Mince
Different kinds available: coarse cut for dishes like Shepherd’s Pie, finely minced for hamburgers; ’extra lean’; and economy (with a higher fat content). Kitchen-ready products include ’Chilli Beef’, prepared with red kidney beans, onion, peppers and spices.
Grill/Barbecue (burgers)/Microwave/Fry – without adding extra fat and using a non-stick pan. Brown the mince before draining off any fat and using in made-up dishes. Can be used from frozen.
Further info >>>

Silverside
A boneless Joint traditionally sold salted (cured) for boiling and still popular in some parts of the country. Nowadays, it’s more often sold for roasting, dressed with strips of pork fat to baste it during cooking. Prepared in this way, it may be called ’Continental-style’.
Roast/Braise or Pot Roast/Boil (salted). Salted joints may need soaking before cooking – check with butcher. Despite a move away from basting roast joints (as a means of reducing fat intake) this cut does need constant basting to be successfully roasted. Better pot-roasted.
Further info >>>

Thick flank
Slices are sold for frying or braising (as shown). Also available as a lean and boneless Joint like Topside and Silverside. But coming from the hard-working hindquarter not the best choice for a roasting joint – although often labeled as such. (See Flash Fry Steaks).
Roast/Pot Roast or Braise (joint)/Fry (steaks). Slices should be slowly fried over a low heat until tender or can be braised. 
Further info >>>