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21 - 28 Day Matured Beef
| Christmas Feast‑Ready 21–28 Day Matured Beef Celebrate the festive season with the finest cuts of beef, matured for 21 to 28 days to deepen flavour and tenderness. Whether you’re planning a Christmas roast or a cosy holiday dinner, our premium matured beef offers rich marbling, succulent texture, and that classic, full‑bodied beef taste everyone loves at Christmas. Each cut is hand‑selected and aged under expert conditions, ensuring a perfect centrepiece for your table. Serve it alongside seasonal roast vegetables, silky gravy, and all the trimmings — it’s the kind of beef that brings warmth, flavour, and joy to the holiday gathering. Make your Christmas dinner unforgettable — explore our 21–28 day matured beef collection today and discover a roast that’s truly worthy of the season. |
Country Victualler Merlot
This soft, smooth and mellow red has ripe, plummy fruit and is delightfully easy drinking. It is grown in an area where the warm sunny climate and ideal soil conditions allow the quality of the grapes to shine through. Modern wine production methods and carefully managed viticulture result in a wine with a rich, ripe and fruity character of a consistently high quality.
£9.95
French Trimmed Beef Rib on the bone.
Aging creates, hands down, the very best flavour and tenderness in beef. The process is carefully controlled in our specialist refrigeration unit. As the meat ages, moisture is lost and the flavour intensifies, in much the same way as reducing a sauce produces bolder richer flavour. The meat naturally shrinks considerably during the aging, but the end result is most certainly worth the cost.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles.
£68.75
Sirloin of Beef Joint
Were you aware that we hand hang and string our Beef? Our Sirloin of Beef is a well-matured sirloin that is boneless. Simple to carve, with minimal wastage, this flavorful cut certainly lives up to its name "The king of roasting joints".
£43.00
Topside of Beef
A classic beef roast cut from the inner leg, tender, succulent, and rich in taste. Our topside is carefully trimmed and hand-tied by our expert butchers. It is lean and delicious, with an additional layer of fat for basting during cooking if preferred. Enjoy it roasted and paired with fresh seasonal vegetables. As a guide when ordering, allow 250g per person and if you want a little extra left over allow more.
£22.00
