A steak's a steak, right? Well, actually, no. steaks taken from different parts of the carcass all have highly individual characteristics, flavours and textures. They can be buttery soft and yielding, hearty and robust or refined and complex. What they all have in common is downright deliciousness, so there's no need to stick to just one variety. Our livestock are bred and reared in a open fields eating a diet of grass that builds powerful muscles. Our slow-grown beef has a depth of flavour not matched by animals slaughtered at a younger age. And lamb with an active lifestyle produce steaks that have defined grain and unbeatable texture. 

*Suitable for home freezing