Joints

A good beef joint starts long before it reaches the oven. Ours start on our Gloucestershire farm, where our Aberdeen Angus cattle are raised and finished to the standard we have held to since 1965. The result is a joint with the depth of flavour and the fat cover that slow roasting demands.

We offer a full range of roasting joints: topside for a classic Sunday roast, rib of beef for something more impressive, brisket for low and slow, and lesser-known cuts like tri-tip and picanha that are worth discovering if you want something different. All are butchered by artisan butchers and sent direct to your door.

If you are feeding a crowd or want guidance on which cut suits what occasion, we are always happy to help -- drop us a message before you order.

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