Topside Roasting Beef Joint

A lean cut of beef, rolled with a thin layer of fat tied to it. An ideal roasting joint.

Rolled Sirloin Beef

Matured on the bone for a minimum of 28 days in our Himalayan Salt chiller.

Rib of Beef

Matured on the bone for a minimum of 28 days in our Himalayan Salt chiller.

Sirloin Steak

Matured on the bone for a minimum of 28 days in our Himalayan Salt chiller.

Fillet of Beef

Matured on the bone for a minimum of 28 days in our Himalayan Salt chiller.

Fillet Steak

Matured on the bone for a minimum of 28 days in our Himalayan Salt chiller.

Rib Eye Steak

Matured on the bone for a minimum of 28 days in our Himalayan Salt chiller.

Boneless Rolled Brisket (slow roast)

Minced Beef

Diced Beef