Artisan steaks you'll never forget

Beef as it should be

Delicious, healthy... and planet-friendly

Pasture raised, 100% grass fed

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Sirloin flat roast

Essentially, this is a very large Sirloin steak, boned and ready to roast.

Three things are important for a prime roast, flavour, texture and fat. And Sirloin’s got them all.

More flavour than fillet... more tender than Rump and less fatty than Fore rib.

In short, tender, lean meat, that ticks all the right boxes.

Topside roast

Topside is one of the leanest, most fat-free, cuts you can get.

And it makes for a good and hearty no-nonsense roast.

Go to a carvery – or pub Sunday lunch – it’s probably Topside you’ll see on the counter.
A large, even, uniform roast with no chewy bits. Similar to Rump in flavour, just not quite as tender.

But roasted to Rare or Medium-rare, then thinly sliced… it’s delicious.

why us ?

Artisan butchers

Ideals and techniques set artisan butchers apart – just like Artisan farmers. They prioritise quality, craftsmanship, and sustainability. And use traditional skills to produce cuts of meat you won't often find, even in butcher shops. It's true nose-to-tail eating and a socially conscious approach to meat.

Artisan farmers

Farming’s an art. Every farm needs tending in its own different way, especially Regenerative ones. What sets Artisan farmers apart is the quality and uniqueness of what they produce and devotion to what they do. Artisan agriculture is a way of farming compatible with nature, society and ethical treatment of livestock.

Blast frozen

We want you to enjoy your meat – and that’s why we blast freeze it for you. Because the faster meat freezes the better it tastes. It's a more advanced, rapid and efficient way to preserve the quality of your meat. It locks in the nutrients, flavour and importantly, retains the meat's texture.