12 Butchers sausages, 4 English Chicken breasts, 500g minced Beef, 4 x 4 oz Steak burgers, 500g dry cured bacon

Made using Outdoor Bred Pork from Bishops Cannings

3 x 500g

£10

save £2.50

3 x 500g Chuck Steak

Grass Fed

£13.50 save £2

4 oz Beef 80p

6 oz Beef £1.20

Dry Aging creates a quality steak with great flavour, from a lesser known cut than traditional Rump.

From the Chuck,, too good to be diced as braising Beef, this cut is well marbled, and makes a great, quick steak.

From the Flank, cook rare to medium , flaky texture with great flavour.

Topside from our own grass fed cattle, dry aged for 30 days.

A world away from supermarket Topside

Sirloin from our  cattle provides an outstanding roasting joint or cut for prime Sirloin steaks.

Outdoor reared at West End Farm, Bishops Cannings, provides a good covering of fat, we only used female pigs (Gilts) because the meat is softer and has better flavour.

Outdoor reared at West End Farm, Bishops Cannings. The Loin has a good covering of fat making a great  quick roasting joint, or traditional butchers Pork chops,

Whole backs of bacon soaked in black treacle for two weeks for a molasses flavour.

French trimmed for a great center piece when presented as a guard of honour.

Dorset Red

Oxford Blue

Greens Cheddar – Glastonbury

Rosary Goats – Salisbury

2 x 230g Rump

2 x 230g Sirloin

2 x 230g Rib eye