Wexford Valley Spider Steak
Diet: Grass Fed
Provenance: 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 spider steak extra tender and the taste is consistently superb.
Butcher's notes: Also known as Oyster Steak and Pope's Eye, the spider steak is one of those crafty, rare cuts that we often keep for ourselves. The name comes from the look, it resembles a Spider's web. It comes from the hip of the cow. It takes a lot of skill to get the cut right for a spider steak because there is plenty of fat in this part of the cow.
Culinary inspiration: A unique and rare cut. Full of flavour with superior marbling. Grill over high heat, turning the spider steak only once after a rich, golden crust has formed...do not go beyond a medium. Three minutes a side should be more than enough for a medium-rare.
Upon ordering, you can choose a delivery date and time to suit you. All orders are sent in our re-enforced chilled packaging to ensure produce is well-protected during transit.
Orders Over £100 - Free Delivery
Orders Under £100 - £9.95 Delivery Charge
Further info on delivery times can be found here.
We provide some of London's finest restaurants with quality gourmet produce. If you would like further information on our wholesale service, please call 020 7248 3569 or email email@example.com for any wholesale meat enquiries.
Widely recognised as the most luxurious beef in the world, due to it's intense marbling, lusciously smooth texture and profound flavours. This product will be dispatched frozen, you will not be able to re-freeze. Yakinku is thin sliced beef from the Ribcap. Perfect for grilling.
Our Hereford Thin Skirt steak is a long and thin cut that has a intense beefy flavor. It does contain more tough muscles than flank steak, though, so should only be cooked to rare or medium rare for the most tender texture.