Roasting Joints

Typically 20 to 30 months old, our meat is predominantly from Welsh Black, Hereford or Charolais cattle to give the flavour and conformity required for truly great tasting beef. 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.


 RIB EYE JOINT

RIB EYE JOINT

Reared on green pasture within Wales our beef is personally checked and selected by Douglas Willis.O..

£0.00

FILLET STEAK - CENTRE CUT

FILLET STEAK - CENTRE CUT

Our beef is allowed to hang and mature naturally for up to 21 days before being passed onto our mast..

£0.00

PRIME SIRLOIN JOINT

PRIME SIRLOIN JOINT

Reared on green pasture within Wales our beef is personally checked and selected by Douglas Willis.R..

£0.00

RIB OF WELSH BEEF

RIB OF WELSH BEEF

Reared on green pasture within Wales our beef is personally checked and selected by Douglas Willis.O..

£0.00

SPARE RIBS 2 x 350-450g

SPARE RIBS 2 x 350-450g

Our beef is allowed to hang and mature naturally for up to 21 days before being passed onto our mast..

£6.40

TOPSIDE JOINT

TOPSIDE JOINT

Reared on green pasture within Wales our beef is personally checked and selected by Douglas Willis. ..

£0.00

WHOLE FILLET LARDER TRIM

WHOLE FILLET LARDER TRIM

Reared on green pasture within Wales our beef is personally checked and selected by Douglas Willis.&..

£0.00

SILVERSIDE JOINT

SILVERSIDE JOINT

Reared on green pasture within Wales our beef is personally checked and selected by Douglas Willis. ..

£0.00

RUMP JOINT

RUMP JOINT

Reared on green pasture within Wales our beef is personally checked and selected by Douglas Willis. ..

£0.00

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