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Meltingly tender fillet roast for two to share. Chateaubriand is cut from the head of the fillet, giving a very flavoursome cut whilst still maintaining the tenderness of fillet log. Each chateaubriand is dry-aged on the bone for a minimum of 35 days before being hand-trimmed, removing all excess fat and sinew.
Our beef is sourced from prime grass-fed cattle from trusted local farms in the Scottish Borders.
One chateaubriand weighs approximately 1.2kg and will feed up to 6.£55.00Add to trolley
Feather blade of beef is sourced from the shoulder blade of the cow, and it’s named is derived from the feather like tissue that runs through the meat. A blade steak tends to be quite small, but offers a sweet flavour. A great slow/pot roasting cut packed full of flavour. Our beef is sourced from prime grass fed cattle from trusted local farms in the Scottish Borders.£14.00Add to trolley
Our Lardertrim Centre Cut Fillet Log Roast makes the perfect centrepiece for a weekend feast! Cut only from the centre of our whole fillets which have been matured on the bone for a minimum of 35 days, they are meltingly tender with no waste.
Our beef is sourced from prime grass-fed cattle from trusted local farms in the Scottish Borders. 600g roast is perfect for 2-3 people.£39.00Add to trolley
A very versatile roast with no waste, very easy to carve for family meals or can be cut into steaks for weekend suppers. Internal fat gives a concentrated flavour which is further emphasised by dry ageing on the bone for a minimum of 35 days.
Our beef is sourced from prime grass-fed cattle from trusted local farms in the Scottish Borders.£39.00Add to trolley
Our Rib of beef on the bone is hand cut and tied from the same beef as our Rib Eyes, matured on the bone for a minimum of 35 days. An extra layer of fat marbled meat known as the cap is left on and rolled into the roast – giving an additional layer of flavour and helping to self-baste the roasting joint.
Arguably the most flavoursome roasting joint, it strikes a perfect balance between flavour and tenderness. Our beef is from grass fed Scotch Beef cattle, naturally raised on farms recognised for high standards of animal welfare.£45.00Add to trolley
Low in excess fat and Ideal for roasting slowly, our rump roasts are hand-cut and tied from our 35-day dry-aged beef. The rump is a fantastic alternative roasting joint, boasting some of the best textures available and proper, succulent flavour. Roast slowly on a bed of onion, carrot and celeriac to infuse the meat with aroma, serve with traditional roast potatoes.£22.00Add to trolley
A slow cooking bone in cut great as a pot roast on on the bbq. Similar flavour to brisket, meltingly tender when cooked low and slow. 100% grass fed short ribs are a distinctive and characterful cut of beef that looks stunning and tastes delicious. The deeply flavoured meat has robust bite and texture that marries exquisitely with the sweetness of the layer of fat as it melts. Full of marrow and collagen that when gently cooked yields gratefully to create the most wonderfully flavoursome sauce.
The size and shape of short rib may vary.
Our beef is sourced from prime grass fed cattle from trusted local farms in the Scottish Borders.£6.90Add to trolley