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Steak guide

All of our meat is locally sourced; it is then prepared by hand by our expert artisan butchers using traditional methods at our premises in Bellshill, North Lanarkshire.

Beef Fillet Steak – Available in various weights, the fillet is among the tastiest cuts, boneless and very lean it is cut from the front end of the beef tenderloin.

T-Bone steak – An old favourite, cut from the back end compromising of the fillet and sirloin, with the ‘T’ shaped bone to keep the meat moist and juicy.

Beef Sirloin Steak - A large steak, cut from the rear back portion of the animal, lightly marbled. This ensures for one of the juiciest cuts.

Ribeye Steak - An old classic, rib eye comes, as the name suggests, from a cow's rib section. It has a wonderful rich flavour and is very tender. Because there are pockets of fat in the steak,

Tomahawk Steak – A massive cut, on the bone rib steak. Its name derives from its obvious appearance. Although technically a steak, this cut would benefit from roasting.

Beef ham – Also known as ‘Minute Steak’, a thinly slices cut, that cooks in less than a minute.

Braising Steak – By the slice or diced, a tasty cut of beef, marbled for a richer flavour. This cut benefits from slower cooking methods.

Popeseye Steak – Popeseye is a thinly sliced piece of rump steak. This piece is perfect for pan frying. A unique cut, native to Scotland.