Bavette Steak
Bavette is the perfect cut for flash frying or barbecuing. A well-marbled steak, with a soft, open texture. Great for
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Diced Stewing/Braising Beef
Our diced stewing/braising beef is native, chuck steak cut from the shoulder resulting in fantastic marbling packed with flavour.
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Minced Beef
A weekly essential, Our beef mince is native and from prime forequarter cuts we use just the right blend of
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Onglet Steak
Valentines Day
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Cote De Beouf
Dry Aged Centre Cut Fillet Of Beef
Dry Aged, Native Beef Topside
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Dry Aged, Native Chateaubriand
Dry Aged, Native Rib of Beef
A forerib of beef is the most decadent of beef roasting joints which makes it perfect for that special occasion. The rib of beef is matured and dry aged on the bone for a minimum of 28 days to develop the flavour and tenderness. The bone is immaculately chinned for ease of carving and traditionally tied to ensure uniformity when roasting.
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Dry Aged, Native Rolled Sirloin Of Beef
Dry Aged, Native Rolled Sirloin Of Beef Sirloin of beef. The ultimate celebration joint. All the Tenderness and flavour of
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Homemade Luxurious Beef Wellington
Homemade Luxurious Beef Wellington Made by us here at Block & Butcher. Tender native British beef fillet and a Homemade
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