British Beef Bavette
A lesser known cut, but this does not stop it from being incredibly delicious - full of sensational flavours.
Wexford Valley T-Bone Steak
Origin: Wexford Valley Diet: Grass Fed Breed: Select Steers Culinary inspiration: a steak night show stopper
Irish Denver Steak
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. You will receive one steak.
Uruguayan Grain Fed Thin Skirt Steak
A rare, must try and delicious cut of beef, which is packed full of flavour. Also known as the 'Butcher's Steak', as we wanted to keep it for ourselves rather than selling it!
Wexford Valley Cowboy Steak
Also known as Bone-in Ribeye Steak, these are perfect for a stay at home steak night. Full of flavour and perfectly textured.
Wexford Valley Tomahawk Steak
This delicious individual Tomahawk steak is the perfect choice to impress your guests! Full of flavour and splendour.
Galician Dry-Aged Bone-In Ribeye Steak
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
Uruguayan Grain Fed Bavette Steak
Fantastically flavoursome and succulent, this Uruguayan Bavette really is a testament to the expertise of our South American producers.
Galician Dry-Aged T-Bone Steak
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
SALT MOSS AGED COTE DE BOEUF STEAK
By using key ingredients extra virgin Irish oriel sea salt and Irish sea moss and by keeping the beef enclosed in a salt moss cave under specific ageing conditions, a steak like no other has been created.
Miguel Vergara Aberdeen Angus Bavette
Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
Miguel Vergara Aberdeen Angus Bone-In Ribeye Steak
Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
Salt Moss Aged Porterhouse Steak (T-Bone)
By using key ingredients extra virgin Irish oriel sea salt and Irish sea moss and by keeping the beef enclosed in a salt moss cave under specific ageing conditions, a steak like no other has been created.
Galician Dry-Aged Tomahawk Steak
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
USDA Vegas Strip Steaks (3) Creekstone Farms
Introducing the Vegas Strip Steak from our farming partners at Creekstone Farms. This newly discovered steak is found from the shoulder area of the cow and delivers tenderness, flavour and serious visual appeal.
Black Onyx Grain Fed Tomahawk
270+ days grain fed Black Angus beef. Marbled like no other.
Wexford Valley Spider Steak
Origin: Wexford Valley Diet: Grass Fed Breed: Select Steers Culinary inspiration: A unique and rare cut. Full of flavour with superior marbling.
Black Onyx Denver Steak x 2
Denver steaks are a butcher's favourite. They are cut from the chuck primal. Denver steaks are textured with nice beefy flavour.
What Is A Tomahawk Steak?
A Tomahawk steak is cut from the fore rib with the bone left on. The bone releases its flavours during cooking for added flavour. This combined with the intermuscular fat content results in a superb tasting steak. The Tomahawk is often served as a sharing steak due to its size and weight.
What Is A Porterhouse Steak?
The porterhouse is another bone-in steak that is cut where the top loin and tenderloin meet. The porterhouse steak is often quite a large serving as it combines these two types of steaks in one, the tenderloin, also known as fillet and the top loin, often referred to as sirloin.
What Is T Bone Steak?
A t bone steak is similar to a porterhouse. It contains both top loins (sirloin) and tenderloin (fillet), joined together by the bone which is left in. The name is derived from its appearance as the bone often resembles the letter ‘T’.
How To Cook T Bone Steak?
We recommend 5 to 6 minutes each side for a medium-rare t bone steak, ensuring a golden crust is formed along the edge. You can also read our guide on how to cook the perfect steak for more details.