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Home Meat boxes The Ultimate Steak Box
Steak 'N' Bacon Box £22.50 – £30.00
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Dry Aged, Native Beef Topside £18.00 – £36.00

The Ultimate Steak Box

£55.00

The Ultimate steak box contains six of the most popular steaks all from dry aged, native beef.

 

RIB EYE

Beef rib eye is undoubtedly the steak for those who love their meat with a healthy amount of marbling and a fuller flavour, . Its muscle structure and ratio of fat makes the taste second to none.

RUMP

A great all-rounder, this steak has a firm texture adding character to the cut, rump has a subtle flavour but thanks to its sweet external covering and ageing process it still tastes fantastic.  Rump is a the leanest of the steaks (except fillet) making it the most popular. We cut our rumps thicker ensuring they can be cooked to your liking without sacrificing its succulence.

SIRLOIN

Sirloin is taken from the middle of the back section, with the perfect amount of marbling and a slightly less firmer texture than the rump the sirloin has not only a beautiful flavour but is lovely and tender. With an extra level of external fat to crisp up to add a sweet, buttery sometimes nutty flavour.

All steaks are cut at 250g each and dry aged for a minimum of 28 days or until we think they are at there very best.

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Description

Description

The Ultimate steak box contains six of the most popular steaks all from dry aged, native beef.

 

RIB EYE

Beef rib eye is undoubtedly the steak for those who love their meat with a healthy amount of marbling and a fuller flavour, . Its muscle structure and ratio of fat makes the taste second to none.

RUMP

A great all-rounder, this steak has a firm texture adding character to the cut, rump has a subtle flavour but thanks to its sweet external covering and ageing process it still tastes fantastic.  Rump is a the leanest of the steaks (except fillet) making it the most popular. We cut our rumps thicker ensuring they can be cooked to your liking without sacrificing its succulence.

SIRLOIN

Sirloin is taken from the middle of the back section, with the perfect amount of marbling and a slightly less firmer texture than the rump the sirloin has not only a beautiful flavour but is lovely and tender. With an extra level of external fat to crisp up to add a sweet, buttery sometimes nutty flavour.

All steaks are cut at 250g each and dry aged for a minimum of 28 days or until we think they are at there very best.

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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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