Angus Grass-Fed Beef Steaks

Beef from Aberdeen Angus cattle, a Scottish breed known for fine marbling and a consistent, tender grain, which is why the name appears on premium steaks. All the beef on this page is British Angus: ribeye, striploin, sirloin, fillet, T-bone, tomahawk, fore rib, bavette and picanha. Each is cut by our butchers on the day of dispatch.

Yes. Our beef range is grass fed and pasture raised, and it is dry aged for 28 days before cutting. Grass-fed beef has a slightly deeper, more mineral flavour than grain-finished beef and a yellower fat. Every cut is halal-certified, with the certificates published on the halal certificate page.

The beef is hung in a controlled chill for 28 days before it is cut. Moisture leaves the meat and its own enzymes break down the muscle, so the flavour concentrates and the steak becomes more tender. It shows most on the ribeye and striploin. The highly marbled ribeye and the T-bone are both aged this way.

Ribeye, striploin and sirloin for the pan, where their fat can render in contact with the metal; T-bone, tomahawk and fore rib for the grill or barbecue, where the bone protects the meat from the fierce heat. Bavette and picanha suit either, cooked fast and sliced across the grain.