Halal British Beef

Chuck and brisket are the best beef cuts for a slow roast, because both carry the connective tissue that breaks down into gelatine over a long, low cook. Chuck holds its shape when diced for a karahi or a stew, while a whole packer brisket wants four hours or more at a low oven temperature. Topside and silverside are much leaner, so treat those as faster roasts and rest them properly before carving.

Yes, halal beef is sold across the UK, and every cut on this page is halal, from brisket and chuck through to Australian Wagyu ribeye. We buy only non-stunned halal meat. Ours comes through third-party halal-certified suppliers into Noori Halal Ltd, the parent business behind Onlinemeatshop, and because that roster rotates every few months we publish the current certificates at /pages/halal-certificate rather than name a supplier here.

Each cut is vacuum sealed in a food-grade bag, then the whole order goes into a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours in transit. The wool liner is natural, biodegradable and compostable, and the order is wrapped in a food-safe protective sleeve. Nationwide orders travel with DPD on a Tuesday to Saturday cycle, dispatched the next working day and delivered the day after.

Yes, every beef cut here keeps up to 6 days in the fridge from the day it arrives, dry-aged or not. Freeze it on the day it lands instead and it holds for up to 12 months, in the vacuum bag it came in, because that seal is freezer-safe. Thaw overnight in the fridge rather than on the counter, and let a steak lose its chill before it meets the pan.

Our whole beef range is grass-fed and pasture-raised, and the cuts we dry-age are held for 28 days. Grass-fed and pasture-raised describe how the cattle are reared, and they apply to every cut on this page, from ribeye through to chuck, shin and oxtail. Dry ageing is a separate step used on the steak cuts, ribeye, sirloin, striploin, T-bone, tomahawk, picanha and bavette, and the product title tells you which ones carry it.

Yes, striploin is a standing part of the range, and Angus is named on our ribeye titles and on the 95 percent lean beef mince. Australian Wagyu is stocked as well, as ribeye at BMS 8-9+ and striploin at 6-7 BMS. A striploin can be cut into steaks at any thickness from roughly 400-500g down to 5mm, or left whole as a roasting joint.