Expertly French trimmed this joint gives for stunning visual effect, this is an impressive centrepiece for the festive table.

Beef Carvery Rib

Venison fillet is a classic roasting joint, boasting the outstanding tenderness and a rich, gamey flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Venison Fillet

The rolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Topside Roast Irish Angus Beef

Fillet ('filet pur') classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Beef Fillet Irish Angus

As you'd expect, the Oxtail is cut from the tail bone, before being further cut into short sections on the butcher's block to give small, neat portions of beef suited to slow cooking.

Oxtail Irish Angus Beef

A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Sirloin Roast Irish Angus

A French Brasserie favourite, this rib cut promises rich marbling through the joint

Irish Angus Côte de Bœuf

Delicious chunks of vension shoulder to prepare a warming but luxurious stew, lovely with red wine and chestnuts and served with creamy celeriac mash.

Venison Stew

A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Ribeye roast Irish Angus

These generous pieces of diced beef steak are cut from the chuck of the beast, which is the neck and shoulders of the animal.

Irish Angus Stewing Beef