British Beef has been a symbol and source of national pride for centuries. The breeding cattle for meat appears to have been invented in Britain, with breeds singled out for eating from the 15th century onwards.
Britain has a celebrated collection of native breeds: Hereford, Galloway, South Devon and Aberdeen Angus; and our abundance of green grazing pastures ensure we effortlessly pick up the trophy for the world’s best tasting beef flecked with unsaturated fat – marbling.
Consumers are looking for better eating quality with attributes such as tenderness, flavour and juiciness being the most important factors. To ensure these requirements we hand select and ‘hang ‘our beef for a minimum of three weeks.
Hanging Meat /Maturing and or Dry Aging Meat is a culinary process to improve flavour. Once a carcass is hung, progressive changes start to affect the meat and the enzymes naturally present in the meat break down the muscle tissue, resulting in improved texture and a more concentrated flavour.
Customers can be confident that our beef has been ethically reared, assuring food safety, animal welfare, hygiene and environmental protection through every part of the food chain.
Our beef is traceable – ‘gate to plate.’
Our Premium brand the finest quality hung & matured locally sourced beef
|Whole Beef Fillets 3kg +|
|Short Cut Sirloin on the Bone with Fillet|
|Short Cut Sirloin on the Bone|
|Aged Striploins 5-6kg|
|Aged Striploins 8kg +|
|Rib Eye Steak Piece 2.5-3kg|
|Rib Eye Steak Piece 3kg +|
|Porter House Steaks|
|Rib Eye Steaks|
|Flat Iron Steaks|
All beef is hand selected by our team of skilled Ribble Valley Butchers
|Whole Fillets 3kg +|
|Cut & Tied Topsides|
|Cut & Tied Silverside|
|Rib Eye Steaks|
|Cote de Beauf / Tomahawk|
|Stewing Steak 5kg +|
|Mince Beef 5Kg +|
|Striploins 5kg (from the freezer)|
|Rib Eye Piece 2.5kg (from the freezer)|