We source most of our Beef from a Lincoln Red farmer from near Louth. Lincoln Red is one of the oldest rare breeds in the UK and has a flavour which is famed for being one of the best, if not the best, of all the breeds. The rest of our Beef is selected native breeds from either the West Country or Norfolk and are selected for their high grading. We hang all our hindquarter and fore-rib meat on the bone for at least three weeks, to add to the tenderness and flavour these British breeds already have. The forequarter is expertly boned and trimmed by our trained butchers, creating the very best quality Mince and Casseroling beef.
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