*** Steak Flash Sale ***

🥩 LIMITED OFFER: 15% OFF PRIME HEREFORDSHIRE STEAKS 🏷️ Locally reared, naturally grazed, and hung on the bone for exceptional tenderness, our prime Herefordshire beef delivers outstanding flavour and rich marbling. For a limited time, enjoy 15% off our three butcher’s block favourites. 🔪 The Cuts & Descriptions 🥩 Herefordshire Ribeye Steak The butcher's choice for deep flavour. Cut from the fore-rib, ribeye features a distinctive central eye of fat and fine internal marbling that melts throughout the meat during cooking. Exceptionally juicy, rich, and naturally tender. 🥩 Herefordshire Sirloin Steak The steakhouse classic. Cut from the striploin, sirloin strikes the perfect balance between robust beef flavour and succulent texture. Edged with a firm strip of fat that crisps up beautifully in a hot pan. 🥩 Herefordshire Rump Steak Full-bodied and deeply savoury. Taken from the working hindquarter, rump delivers a more pronounced, classic beef punch than tender cuts. Hung properly and cut thick, it yields fantastic chew and moisture when cooked medium-rare. 🍳 The Butcher’s Guide: Pan-Seared Steak Follow this reliable skillet method for the perfect crust and juicy centre: ⏳ Room Temperature First: Take the steaks out of the fridge 30–40 minutes before cooking to ensure an even cook. 🧂 Season Generously: Pat completely dry with kitchen towel, then season heavily with flaky sea salt and cracked black pepper just before cooking. 🔥 Hard Sear: Get a heavy cast-iron pan or skillet smoking hot with a little high-smoke-point oil or beef dripping. 🧈 Baste with Butter & Herbs: Sear undisturbed, flip, then toss in a knob of butter, crushed garlic, and fresh rosemary or thyme. Baste that foaming butter over the top. ⏱️ Cooking Guidelines 1-inch cut - please adjust acordingly: Ribeye: 3–4 mins per side (medium-rare to medium, giving the marbling time to melt). Sirloin: 2.5–3 mins per side (ideal at medium-rare). Rump: 2–2.5 mins per side (best medium-rare; keep it pink for maximum tenderness). 🪵 Resting is Essential: Rest on a warm board for 5–7 minutes so the juices settle back into the meat. 🍽️ Meal & Serving Ideas 🍟 The Classic Steakhouse (Best with Sirloin): Served alongside chunky triple-cooked chips, slow-roasted vine tomatoes, and a creamy green peppercorn & brandy sauce. 🌿 Chimichurri & Embered Greens (Best with Ribeye): Cut through the rich, buttery fat with a tangy flat-leaf parsley, garlic, and red wine vinegar chimichurri, paired with grilled tenderstem broccoli. 🥗 Steak Frites & Watercress (Best with Rump): Flash-seared, thinly sliced against the grain, and served with crisp shoestring fries and a punchy tarragon béarnaise.