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Home Beef Dry Aged, Native Centre Cut Fillet Of Beef
Dry Aged, Native Chateaubriand
Dry Aged, Native Chateaubriand £55.00
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Dry Aged, Native Centre Cut Fillet Of Beef

£68.00

10 in stock

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Category: Beef
  • Description
Description

Description

This cut is ideal for simply roasting for a very decadent roast or using to make your own beef wellington.

Always tender and always lean.

Taken adjacent from the sirloin this steak has a subtle flavour but is guaranteed to melt in the mouth.

Sold as a 1kg piece, ideal for 4-6 people

 

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Dry Aged, Native Rib of Beef

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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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Simply Steak

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Dry aged for a minimum of 28 days and cut from native beef. Choose from Sirloin, Rump or Rib Eye. Delivered in packs of two, each steak weighs 250g. Fresh and suitable for freezing.   For any additional requirements, please contact us directly. Subscribe weekly or monthly to this product! or make a single purchase using the button below.
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Dry Aged, Native, Beef Silverside Roasting Joint

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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.  
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Our mission is to create a Butchery that works with local and British free-range farms whose passion and beliefs align with ours and put our own unique style to it!

  • 3 Kings Head Parade, Wendover, Bucks HP22 6DX
  • Phone: 01296 707 470
  • Email: info@blockandbutcher.uk
Opening Times

Tuesday 12pm – 5.30pm
Wednesday 9am – 5.30pm
Thursday 9am – 5.30pm
Friday 9am – 5.30pm
Saturday 9am – 5pm

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