Guide to Sirloin - Help and Advice Videos


Butchery Videos

Butcher's Guide to Beef

A fascinating insight into the butchery preparation of "The Big Four" from Mark, our award-winning Head Butcher.
The Big 4

The Big Four

A brief explaination of the difference in texture and flavour between the "Big 4" - Sirloin, Fillet, Ribeye and Rump.
The Big Four explained


Cooking the Perfect Roast

Traditional Roasting

Stefan is back to show you how to get the best results from traditionally roasting our larger cuts.

Traditional Roasting

Pan to Oven Roasting

This time Stefan is showing you how to get the maximum flavour from our medium sized cuts such as the Centre Cut Fillet Log

Pan to Oven Roasting

Carving Hints

Let Stefan show you just how easy our on the bone roasts are to roast, carve and serve.

Carving On The Bone


Cooking the Perfect Steak

How to cook the perfect Steak

Our Head Chef, Stefan, will show you how to get the best out of your Steak.

How to Cook the Perfect Steak

The Press Test

See just how easy it is to tell if your steak is cooked to perfection or not.

The Press Test