Beef
Beef Fillet (Whole Untrimmed)
The entire tenderloin, untrimmed, with the chain and silverskin still on — which is why it costs less per kilo than cut medallions and why you get the trimmings to use for stroganoff or a stock. Butcher it yourself into a chateaubriand from the centre, steaks from the middle and tail meat for stir-frying. The whole thing also roasts as one piece for a table of eight.
- Delivered across Essex from our Braintree base. Free delivery on orders over £40 within 20 miles — check your area.
- Cut to order and packed fresh on the morning of your delivery — never pre-packed to sit on a shelf.
- Prepared in our EC-approved premises. See allergen information.
More from Beef
Mince
Everyday beef mince for the dishes that carry a household through the week: bolognese, cottage pie, chilli, lasagne, meatballs. Brown it properly in batches rather than crowding the pan — grey mince stewing in its own liquid is the most common reason a ragu tastes flat. Freezes well in meal-sized portions laid flat so they thaw quickly.
Brisket (Unrolled)
A flat cut from the front of the animal, well marbled and laced with connective tissue that breaks down into gelatine over a long cook. This is a low-and-slow joint, not a quick roast: barbecue it, braise it in stock, or salt-beef it. Left unrolled and untied so you can trim the fat cap yourself or season the whole surface before it goes on.
Brisket (Rolled)
The same cut, rolled and tied into an even barrel so it holds its shape through a long braise and carves into round slices rather than falling apart on the board. The tighter shape suits a pot roast in the oven with stock and root vegetables, or a slow cooker left alone all day. Choose this one if you want it to look like a joint when it comes out.
Beef Short Ribs (Oven Busters)
Thick, bone-in sections cut from the rib plate, with a deep layer of marbled meat sitting on top of each bone. Three or four hours in a covered dish with wine or stock and they go from tough to spoon-tender, with a sauce that thickens itself from the bone. Cook them the day before if you can — they reheat better than almost anything else.