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.
Wexford Valley Picanha
Guaranteed to deliver incredible juiciness, flavours and texture.
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.
JUMBO RACK Wexford Valley Short Ribs
A COLOSSAL full, 6 bone 'DINO' rack. Quality is never compromised. Naturally reared and perfectly prepared these Irish Short Ribs are unbelievably delicious.
British Beef Bavette
A lesser known cut, but this does not stop it from being incredibly delicious - full of sensational flavours.
Hereford Beef Ribeye
Perfectly trimmed, providing a exceptional combination of brilliant flavours and texture.
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.
Wexford Valley Tri-Tip / Rumptail
A rich flavour and texture are guaranteed from this exquisite Irish rump tail. A treasure from Ireland.
Dark Red T-Bone Steak
Sourced from Fresian and Fresian crossbreeds. Longer than normal maturation (four years) allows for a distinctive depth of flavour to develop. Then Dark Red Beef with exceptional levels of marbling is hand selected. Finally, it is dry-aged to enrich the incredible flavour profile even further. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Aberdeen Angus Rumptail / Tri-Tip
Delivers an abundance of aromatic flavours and a rich texture. Rejuvenate the flavours of your BBQ cooking.
Irish Grass Fed Picanha
The stress free lifestyle of the cattle on the pastures of Ireland ensures a fantastic texture. The grass fed diet provides exquisite flavour.
Uruguayan Grass Fed Fillet
Our Uruguayan farming partners have perfected their craft over many generations. One of the divine fruits of their labour is this incredible fillet. Terrifically tender, textured and flavoursome. A competitor to any South American adversary.
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.
Hereford Sirloin
Tender and succulent with a striking depth of flavour. This native, world-reowned breed delivers as a sensational roast joint. Alternatively, fantastic when portioned into steaks and fried or grilled.
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.
Wexford Valley Ribeye
The farmers of Wexford Valley continue the beef rearing traditions of this region. Breeding the finest select breeds in luscious grasslands. The herds' stress free lifestyle makes this beef extra tender and the taste is consistently superb.
Origin: Wexford Valley
Diet: Grass Fed
Argentine Grass-Fed Fillet
Our Argentine farming partners raise their cattle in pristine pastures, under strict nutritional programs and thorough quality control. Guaranteed natural marbling, tenderness, taste and juiciness.
Wexford Valley Tomahawk Steak
The king of steak! This delicious individual Tomahawk steak is the perfect choice to impress your guests. Full of flavour and splendour.
Aberdeen Angus Sirloin
A select breed. Tender, textured and packed full of flavours.
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.
Argentine Fillet
Our Argentine farming partners raise their cattle in pristine pastures, under strict nutritional programs and thorough quality control. Guaranteed natural marbling, tenderness, taste and juiciness. For the best results roast as a whole joint or enjoy as individual steaks Gaucho style.
Uruguayan Grain-Fed Ribeye
Las Moras has 50 years of experience, providing a high quality and tasty ribeye that is finished on grain for a minimum of 100 days.
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.
British Cured Salt Beef
Sourced from our trusted producers who use their tried and tested methods to create this marvellous cured salt beef. This product is uncooked.
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.