Diced beef from the leg, a bit leaner than diced beef feom the fore quater but still tender and packed full of flavour due to our aging process..

All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavour and all of our Steaks are hand cut according to classic british butchery standards, taking it above and beyond what you'd find at your average supermarket butcher.