Monte Araya, Vendimia Seleccionada, 2018

Beef Steak is a firmer textured steak than sirloin, it is often considered to have the most rich intense flavour of the steak family. Ours is hung for at least 3 weeks to perfectly mature. Can be grilled or fried and is usually accompanied with sauces such as peppercorn or red wine sauce. Also good used in stir-fries and kebabs.

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.

Beef Sirloin Steak has the perfect balance of tenderness and taste and because we hang all our beef for a minimum of three weeks, it is melt-in-the-mouth succulent. All of our beef is sourced from British Beef cattle, naturally raised on farms recognised for high standards of animal welfare. Your order is prepared here at The Country Victualler by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.

This steak is enriched considerably from a nugget of natural fat to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked.The rib eye steak is taken from the rib primal of a beef animal, with the bone removed. It’s known as a butcher’s cut, because traditionally the butcher would reserve certain tasty cuts for himself, the rib eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising a tender and flavoursome steak.

Bake at Home - Filled Pastry Purses. These purses make a wonderful midweek meal, but are certainly pretty enough for the dinner party table. Made using the Welbeck Breweries Cavendish Ale.

Our individual-sized rabbit pie is just right for you to try, without committing to a larger pie. We are sure you'll be back for more! perfect for 1.

Our gourmet range is made with the best quality meats, minced by us for the perfect balance of lean to fat, so that you can enjoy the tastiest handmade burgers at home for any occasion. Made by hand by our skilled team using a special burger press. These create easy to handle burgers that are less dense, and cook quickly and evenly. Tender, full of flavour with a satisfying bite, not too big, not too small these patties are just right and are so succulent and tender.

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.

A winning combination made by our sister company Maloneys. The perfect way to enjoy beef wellington without any fuss. A tender beef fillet topped with mushroom duxelle wrapped in our own recipe pastry, this really eats brilliantly and is a firm favourite with our customers. Supplied frozen for you to bake at home.

Perfect for a whole range of dishes. Hand dicing makes all the difference – our skilled butchers remove the gristle and the fat and because we hang all our beef for a minimum of three weeks, it is even more succulent.

“A Rick Stein Food Hero and he knows what he’s talking about” We are very proud to be the sole producer of the supreme and multi award winning Alderton ham. Created in the small village of Alderton by Colonel Dickinson, late of the Royal Ulster Rifles, his recipe for this deliciously moist and succulently sweet ham has been passed down through the generations but never altered It’s still made today as he originally created it. Steamed and then baked with a traditional Marmalade glaze, to our secret recipe, is what makes this ham a firm favourite with the well-heeled of London and ham lovers across the Country. The Country Victualler is proud to have supplied Alderton Hams to Partridges of Sloane Street since their opening in 1973, also Fortnum and Mason.

There's nothing quite like something that's just for you, our individual-sized pies are a brilliant choice for catering for lots of different tastes, why not mix and match a few?

Finest minced Red Tractor accredited beef, mixed with Cheddar and a generous dollop of horseradish. Wrapped in rich puff pastry, this is a great alternative main component for Sunday dinner. Supplied frozen for you to bake at home.

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".

The Country Victualler are very proud to be the sole producer of the supreme and multi-award-winning Alderton ham. “A Rick Stein Food Hero and he knows what he’s talking about”.The Country Victualler is proud to have supplied Alderton Hams to Partridges of Sloane Street since their opening in 1973, also Fortnum and Mason. Created in the small village of Alderton by Colonel Dickinson, late of the Royal Ulster Rifles, his recipe for this deliciously moist and succulently sweet ham with a smokey undertone has been passed down through the generations but never altered. It’s still made today as he originally created it. Steamed and then baked with a traditional Marmalade glaze, to our secret recipe, is what makes this ham a firm favourite with the well-heeled of London and ham lovers across the Country.

Our Fillet Steaks are cut and trimmed by hand to the highest standard, tender and full of flavour and a great treat for any occasion, guaranteed to give the wow factor to your hearty steak dinner.The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it. It’s the meat’s soft texture that is most prized and should be cooked with care so as not to destroy its virtues. All of our beef is locally sourced from British Beef cattle, naturally raised on farms recognised for high standards of animal welfare. Your order is prepared here at The Country Victualler by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.

The deep savory flavour of Guinness compliments our steak beautifully, and there’s more! The addition of cheddar really lifts the whole pie to another level providing natural seasoning and that “something extra” . Feeds 8 -10

A real taste of the countryside. If you haven’t tried a rabbit before we highly recommend it. Naturally lean with a delicate flavour, this pie surprises people. Serves 2 - 4 people.

The Country Victualler Silverside is leaner than Topside and can be used as an inexpensive roasting joint. This lean meat is perfect for a slow-cooked pot roast. Steaks cut from the Silverside make delicious, tasty Braising Steaks. This cut is very versatile and can be braised or boiled.

Presenting the premium quality beef, The Country Victualler's Salmon Cut of Beef. This beef selection undergoes a meticulous process to offer a delectable and rich flavor. Renowned for its tenderness and juiciness, it is ideal for both special occasions and everyday meals. Our beef is sourced from nearby farms and is free of hormones and antibiotics, guaranteeing top-notch quality.

Ideal for supper club or any gourmet gets together. Our family sized game pie will make your guests mouths water, finished with a rich gravy and crumbly pastry this pie celebrates all things great about Britsh pies. Feeds 8 -10.

An ideal marriage of sweet onions and succulent sausage meat. Try them with Parmesan mash and steamed greens for a deliciously tasty supper.

Lean tender strips of matured grass-fed beef, trimmed of all fat and gristle. Ideal for quick and easy stir fry, stroganoff or fajitas.

Tender and flavoursome minced steak. Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing.

Rich with natural marbling, this rib cut is cooked with the bone in, for a big, bold juicy steak. Perfect for sharing.

Pure unadulterated steak in a heritage recipe pastry case. Serve with a tray of seasonal roasted veggies, some extra gravy and you’re done! Serves 2 - 4.

We know steak and kidney is a traditional choice, but if it works it works and ours certainly does. Perfect for 1 person.

Use this pie in place of a joint for a relaxed weekend lunch, it goes beautifully with homemade chips and mushy peas. Serves 2 - 4.

Steak, Stout and Cheddar are three of life's great pleasures and here you have them all together in one pie. Genius, even if we do say so ourselves! Perfect for 1.

Indulge yourself with one of our individual game pies, packed full of tender cuts of pheasant, turkey, and venison and finished with a rich gravy. Serves 1.

Get everyone in on the retro pie action with our family-sized steak and kidney pie. Feeding 8 -10 with satisfaction in every bite.

Chunks of tender lamb in a minted gravy, and with our individual size you have a good excuse not to share! Perfect for 1.

A feast of a pie for all your rabbit lovers! With naturally sweet leeks and a cider sauce all encased in our delicious pastry, this pie feeds 8 -10 people and is one of our personal favourites.

The Country Victualler Brisket is a cut of meat from the breast or lower chest of beef or veal. Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it falls from the fork. The leftovers freeze beautifully, too! Serve the brisket pot roast with a side of potatoes or buttered egg noodles, polenta for a lighter Summery dish. Or maybe just serve with delicious crusty bread and serve with some green beans on the side, or a lightly dressed green salad. This can also be reheated it will keep in the fridge, easily, for about 5 days. Reheat it in a low oven, wrapped in aluminum foil, for 20-25 minutes or so. You can also freeze it for up to 3 months. Serves up to 8.

Grill or fry, but make sure your grill or pan is searing hot before you start to cook the meat. Allow plenty of time for the steak to rest and relax before you thickly slice.

These are a fantastic meal solution, served simply with some steamed green vegetables or potato of your choice and a splash of gravy or jus. The beef is a melt in the mouth blade of Nottinghamshire beef, with our own chicken liver pate, filling and hearty.