Beef
Beef Bulgogi
Our master butchers hand select well marbled Ribeyes and then thinly slice (4mm). Fantastic for Asian BBQ dishes. 8+ slices per pack. This product is frozen. It will begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
MEATER BBQ Box
Presenting the ultimate BBQ & Smoker selection box. Curated in partnership with our friends at MEATER. Miguel Vergara 300 Day Grain Fed Aberdeen Angus Brisket. 2 RACKS Wexford Valley Short Ribs. USDA St. Louis Ribs.
Tom's BBQ Essentials Box
All you need for a BBQ feast! 8 x Marrow Dry-Aged Steak Burgers (Worth £19.95)*. 18 x Traditional Meaty Pork Sausages (Worth £10.95). 2 x 0.75kg Baby Back Pork Ribs (Worth £17.90)*. *This product is frozen. It will begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
British Wagyu Beef Steak Burgers (10)
From our Burger Bliss range, they are unrivalled in flavour and taste. Using exceptional Wagyu beef to satisfy the most passionate of burger lovers. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Uruguayan Grass Fed Rumptail / Tri-Tip (Lorsinal)
A rich flavour and texture are guaranteed from this exquisite Uruguayan rump tail. A treasure from South America.
Marrow Dry-Aged Steak Burgers (8)
These 28 day dry-aged beef burgers have a special added ingredient - marrow butter. Expect full juicy flavour and satisfaction guaranteed. Perfect under the grill or on the BBQ. This product is frozen. It will begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Irish Fillet Head (Drumlin Gold)
A stress-free lifestyle and grass-fed diet ensure a combination of exquisite tenderness and flavour. Carved from the top of the fillet.
Miguel Vergara Aberdeen Angus Burgers (2)
Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed.
BBQ Beef Rib Fingers (Boneless)
Rib Fingers are full of flavour. Cut from between the ribs. Perfect for barbecuing, smoking and seasoning hot and spicy.
Uruguayan Grass Fed Picanha (Lorsinal)
A staple in the South American steakhouses. Full of phenomenal flavours and brilliant texture.
Irish Rib End Steaks (2)
Origin: Ireland Diet: Grass Fed Revered by chefs around the world for it's tenderness and subtle flavour. Butcher's notes: steaks cut from the ribeye joint.
Black Label Argentine Beef Rumptail / Tri-Tip (Rioplatense)
The tail end of the rump. A splendid cut of Angus and Hereford Argentine beef. Providing incredible texture and wonderful flavours.
Aberdeen Angus Picanha
Certified Aberdeen Angus picanha are reared naturally in luscious grasslands and then expertly carved. The layer of fat surrounding the picanha fat renders through when cooked creating succulent and rich flavours.
Black Label Argentine Beef Rump Heart (Rioplatense)
A splendid cut of Angus and Hereford Argentine beef. Providing incredible texture and wonderful flavours.
Thinly Sliced 'LA Galbi' Beef Short Ribs
LA Galbi is a barbecued Beef Short Ribs – cut thinly (about ¼ inch thick) across the bones. We are now producing these ourselves using the finest Irish grass fed beef. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Hereford Sirloin
Texture, tender and flavoursome. This native breed, Hereford Sirloin score sensationally in all three categories. Ideal for roasting, frying or grilling.
Hereford Rumptail
Carved from the hind section of the rump. A world renowned breed, which delivers an abundance of aromatic flavours and a rich texture.
Uruguayan Grass-Fed Angus Fillet (BPU)
Uruguay has the perfect climate. Clean air, plentiful water and lush green pastures, to allow Hereford and Angus breeds to range and graze freely, to eat and live naturally – reducing stress and promoting better animal welfare.
Hereford Beef Ribeye
Perfectly trimmed, providing a exceptional combination of brilliant flavours and texture.
Wexford Valley Tri-Tip / Rumptail
A rich flavour and texture are guaranteed from this exquisite Irish rump tail. A treasure from Ireland.
Black Label Argentine Picanha (Rioplatense)
A staple in the South American steakhouses. Full of phenomenal flavours and brilliant texture.
USDA CHOICE Rumptail / Tri-Tip (Creekstone Farms)
Also known as the Tri-tip. This outstanding rump tail comes from hand selected Black Angus which have been corn fed. Perfectly cut from the hind section of the rump, this rumptail delivers an abundance of aromatic flavours and a rich texture. Qualifies for USMEF free delivery promotion. Spend £30 on USDA Beef and get delivery reimbursed.
USDA CHOICE Denver Steak x 2 (Creekstone Farms)
Denver steaks are a butcher's favourite. They are cut from the chuck primal. Denver steaks are textured, with nice beefy flavour and feature a good amount of marbling. Qualifies for USMEF free delivery promotion. Spend £30 on USDA Beef and get delivery reimbursed.
USDA CHOICE Sirloin (Creekstone Farms)
From hand selected Black Angus Cattle. The herd are fed a high quality corn based diet which equates to well-marbled, very tender and simply exquisite beef.
Not sure which type of beef to choose? Take a look at our beef cuts guide for info on which cut is best for your preferred cooking method. Looking for bulk supplies for your business? We are also a wholesale butchers that can provide large quantities of our produce.
How long does it take to roast a joint of beef?
The time it takes to roast a joint of beef depends on its weight and your preferred level of doneness. Weigh your joint first, along with any stuffing if you’re using it.
For medium-rare, 20 minutes per 500g. For medium, 25 minutes per 500g. For a well-done result, cook for 30 minutes per 500g.
For more cooking time guidance, take a look at our blog.
How do I cook a joint of beef so it’s tender?
There are a few different cooking methods you can use to ensure you get a beautifully tender joint. Braising or pot roasting is a good option; brown in a frying pan first to add flavour and colour, then cook slowly in liquid that covers around a third of the meat.
You could also slow roast, this works best at 150-170 degrees. Brown the joint first for added colour, then cover and cook on low heat. Turn the heat up at the end to further brown the meat.
Slow cooking is also a common choice. Brown the meat first, then slow cook with some onion and carrot. To check if your meat is ready, push a fork into the joint, it should pull out smoothly and easily if ready.