Cote De Beouf
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.
Dry Aged, Native Rolled Sirloin Of Beef
Homemade Luxurious Beef Wellington
Dry Aged, Native T Bone Steak
Rib Cap Burgers
Block & Butchers rib cap burger, made with dry aged native beef!
Made using the cap (covering) of the forerib these burgers are heavily marbled with a course, open texture. A beautiful deep nutty flavour enhanced with a hint of salt and that's it.
Our delicious rib cap burgers are gluten-free and free from any preservatives.
Sold in packs of 4, fresh and perfectly fine to freeze.
Dry Aged, Fillet Steak
Block & Butcher Steak Burger
Block & Butchers ultimate steak burger, made with native beef!
These are a firm favourite on the menu, With a lovely depth of natural flavour enhanced with a hint of salt and that's it.
Our delicious burgers are gluten-free and free from any preservatives.
Sold in packs of 5, fresh and perfectly fine to freeze.
Simply Steak
Dry Aged, Native, Beef Silverside Roasting Joint
Silverside is quite similar visually to topside but has more of a course grained texture. It has a superb flavour but does require longer cooking to achieve tenderness, so lends its self well to slow roasting or pot roasting. Silverside of beef is a fantastic joint for the table it is also ideal to eat cold.