Few people know that this under-rated steak is the second most tender cut of beef across the entire animal. It comes from within the shoulder and thus packs much more flavour than a fillet.
We leave this as a whole piece and it is best cooked as such. Slice before serving.
Dry-Ageing Our beef is expertly dry-aged for around 28 days. We believe any longer is not necessary as our beef has a deep enough flavour already and doesn't need additional support in the form of a mildly cheesy flavour brought about by over-hanging beef.
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We strongly encourage using the refrigerated delivery service. For available postcodes, check out the Delivery Options page.
Please let us know where to leave the package if you are not at home when it’s delivered; ideally you would leave a note for the postman.
We deliver via ParcelForce on the second and last Thursday of every month.