Premium Halal Selection - Angus Steaks, Lamb Cannon & Chicken Supreme

The muscle it comes from and the way it is handled. The beef here is British Angus, grass fed and dry aged for 28 days, and the cuts are the tender ones: ribeye, striploin, fillet, T-bone and tomahawk. On lamb, the cannon and rump are the eye of the loin and the top of the leg; on chicken, the breast supreme is the breast with the wing bone left in for presentation. Each is cut to order rather than pre-packed.

Fillet for tenderness, ribeye for flavour, tomahawk for the table. The fillet is the leanest and softest and cooks in minutes; the ribeye has the marbling; the tomahawk is a bone-in ribeye of 950-1100g meant for sharing. For a smaller budget with the same beef, the bavette and picanha are the cuts to look at.

Yes. Our beef range is grass fed and pasture raised, and it is dry aged for 28 days before cutting, which concentrates the flavour and softens the muscle. The steak mince on this page is the same Angus beef at 5% fat. Lamb, mutton and goat are dry aged for 7 days. Every cut is halal-certified; the certificates are on the halal certificate page.

Vacuum-sealed and packed in a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours. DPD delivers Tuesday to Saturday: an order is dispatched the next working day and arrives the day after, and the date can be chosen up to a month ahead. Delivery is free from 75 pounds. Keep steaks in the fridge for up to 6 days, or freeze them on the day for up to 12 months.