Beef Steaks
Beef Onglet
A traditional cut of meat from the diaphragm. More flavoursome than many other beef cuts, it is best cooked fast and not much past a rare or medium rare. Cut across the grain when eating. Although some say it lacks tenderness, it more than makes up for it in flavour. Free-range Beef from: Stokes …
Beef Bavette
Bavette steak is a cheaper cut of beef and very popular in France, where we think they do steak well. It comes from the area we know as skirt or flank. Big on flavour, it needs to be fried or grilled no more than just past rare, or it is at risk of becoming tough. …
Beef Braising Steak
Slices of steak that are great for long and very slow cooking methods – which will reward you with a delicious deep flavour. Try them in a casserole, stew, or even a pie that calls for winter veg and gravy. Free-range Beef from: Stokes Marsh Farm, Coulston, Nr Westbury, Wiltshire
Beef Featherblade Steak
Feathered Steaks come from the shoulder / top of the blade and are so-called because of their marbled appearance. When thinly cut they cook within minutes, making them ideal for instant summer barbecuing or for an easy mid-week treat.
Beef Fillet Steak
A very tender, prime steak taken from near the ribs on the underside of the sirloin. No fat included, so a perfect choice for those watching their waistlines but not willing to compromise on luxury. It might be a cliché to say so… but it will melt in your mouth. Free-range Beef from: Stokes …
Beef Flat Iron Steak
he Flat Iron Steak (or Butler’s Steak) is the latest in-steak. This is why.
In 2002, some researchers discovered an impressive new cut of meat, trimmed from the shoulder area, a place more traditionally associated with cheaper cuts of beef. The researchers discovered that if the connective tissue was trimmed off in a certain way, the cut left behind was flavourful and punched way above its weight when compared to more costly cuts of steak. Uniform in thickness and rectangular in shape – the jackpot! The second most tender beef muscle after Fillet.
Beef Porterhouse Steak (450g)
The Giant of the steak family, the Porterhouse is even bigger than the T-bone steak. Sirloin on one side, fillet on the other. They can be cooked any way you like – perfect grilled, sautéed or pan-fried. Try it rubbed with salt and herbs, bathed in BBQ sauce or simply let it be. Free-range …
Beef Ribeye
A beautiful beef steak cut from the rib section. Fry it fast, then step away and let it rest! Just take our advice and don’t watch it while it is resting – you’ll only torture yourself! Wait for it….then devour. 4oz is small or BBQ size.
Beef Rump Steak
These excellent steaks are generated by cutting thickly across the grain of the rump. A great steak if you want rare or medium rare. A very beefy flavour and Britain’s Favourite Steak. Produced by Stokes Marsh Farm.