Thick, bone-in short ribs cut from our own native beef — deeply marbled with a generous cap of fat. Braise low and slow with rosemary, sea salt and cracked black pepper until the meat slips from the bone.

A native-breed ribeye with generous marbling, dry-aged for depth and cut thick on the block. Best cooked hard in a dry pan, then basted with Shirgar Welsh butter, garlic and cracked pepper.

The most tender cut on the animal. Lean, elegant, and quick to cook.

Fillet on one side, sirloin on the other — cooked on the bone for extraordinary flavour.

Rolled and tied. Made for a Sunday of low, slow cooking.

Our own topside and silverside, rolled and tied for a classic Sunday roast — lean, generous and forgiving. £13.99 per kilo.

Native-breed sirloin cut to a full 8oz with the fat cap left on, laid out fresh on the tray each morning. £5 each — griddle three minutes a side and rest.

Whole topside and silverside from our own herd, trimmed with a natural fat covering and tied by hand. £13.99 per kilo — roast slow and carve thin.

Cut for stews, pies, and slow braises. Trimmed of sinew.

Coarse-ground minced beef from our own herd. Rich fat ratio.

Bold flavour and generous size. The connoisseur's steak.

Hand-pressed from our own beef with just a whisper of seasoning.