Fillet Steaks

Regarded as the finest of all meat cuts, and with good reason! Our award-winning fillet steak is hand selected, prepared and cut by our team of experienced Butchers here in Aberdeenshire. Cut from British beef and matured for atleast 28 days, fillet is melt-in-the-mouth tender as it comes an area where the muscle does little work resulting in less marbling than other cuts.

Sirloin Steaks

Cut from between the fillet and the rib, this steak has it all. Sirloin has a delectable balance of fat and tenderness with a true meaty flavour, while also being almost as tender as fillet, which is why it is so popular. Traditionally matured for at least 28 days, this cut is naturally lean and generously hand trimmed by our Butchers in Aberdeenshire. Simple and scrumptious on its own whilst lending itself ideally to marinades, rubs and sauces.

Ribeye Steaks

If you like a big burst of rich, beefy flavour – ribeye is the steak for you. It’s heavy marbling and ‘eye’ of fat in the middle make sure that flavour goes straight to your taste buds. It also keeps it deliciously juicy and succulent. Our Ribeye Steaks are matured on the bone for up to 35 days.

Rump Steaks

A lean cut that doesn’t skimp on flavour. Our butchers create our Rump Steaks from a single muscle so there’s no sinew or fat around it, just a thick cut steak with a big flavour. Its firm texture and strong flavour is improved even more by a longer maturation period of 35 days.

Speciality Steaks

A lean cut that doesn’t skimp on flavour. Our butchers create our Pavé Rump Steaks from a single muscle so there’s no sinew or fat around it, just a thick cut steak with a big flavour. Its robust, firm texture and strong flavour is improved even more by a longer maturation period of 35 days.

Rearing 

We’re notoriously picky about the selection of our meat – we take nothing but the very best. Our cattle are all from British farms, where the highest standards of animal welfare husbandry are upheld. The cattle must be naturally grass-fed on outdoor grazing, with a hormone-free diet and absolutely no routine antibiotics.

Selection

We have strict criteria regarding age and weight. Our well-trained experts only select the best animals for you.

Traditional Maturation

Our beef is matured for up to 35 days in a strictly controlled environment. The results are meat with that extra depth of flavour and tenderness that you'll love.

Colour and Marbling

The deep red colour is characteristic of our well-aged beef. Top quality beef is also heavily marbled, with small flecks and streaks of fat throughout the meat, creating a fabulous flavour as the the fat melts during cooking and makes the meat juicy and extra tasty.

Butchery

We hand cut many of our steaks from the finer parts of each primal cut; fillet from the center of the whole fillet (which has the best flavour, shape and textrure and Sirloin Steaks from the striploin (specifically trimmed for you, with no excess fat to remove.)