Our beef is allowed to hang and mature naturally for up to 21 days before being passed onto our master butchers who take great pride in carefully preparing the vast range of cuts that we provide.

Reared on green pasture within the lush Usk Valley in South East Wales our beef is personally checked and selected by Douglas Willis.

Our diced steak is cut from the forequarter into succulent pieces of beef with all the fat removed, it is then expertly diced to be used in all manor of recipes.

Prepared from off-cuts of our top quality steak. Available as a 454g pack.