Only the Best
Introducing the Connoisseur's Steaks
  • The crème de la crème of ribeyes - grass-fed, hand cut and dry-aged on the bone for 35 days

  • Like Wagyu, the secret's in the heavy marbling - these are the richest of all our steaks

  • Hand selected by a senior butcher to be absolutely perfect in every way

  • Supreme succulence and mellow flavour guaranteed, with a certificate to prove it


Connoisseur's Steaks
Extra special just got even better
  • The same fantastic dry-aged, grass-fed beef on which we have built our reputation since 1974

  • Extra trimmed to another level of presentation by our butchers

  • Each steak has been hand-cut to match the exacting specifications of elite chefs in the restaurant trade

  • Supreme succulence and mellow flavour guaranteed, with a certificate to prove it

Larder Trimmed Sirloin Steak

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