Scotch Beef and Aberdeen Angus Beef, UK

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There is nothing, which can surpass properly hung, Scottish, bone in Beef. It's hard to explain just how much of a difference it makes to the flavour when Beef is hung correctly and properly butchered. The only way to experience it is to try it yourself.

The most tender steaks money can buy. Trimmed of all excess fat it is best used for frying, grilling or quick roasting. Best served very pink or even rare inside.Surpassed only by the Fillet, it is easy to cook and looks very good on the plate.One of the most popular items on our website. Very versatile, easy to cook and with a rich marbling that provides all the flavour.Celebrated for being tender, succulent and full flavoured.Fillet is the much prized and supremely tender cut of meat, making it the perfect choice for an evening with guests - there will be no waste.Chateau Briand makes a wonderful Miniroast. Delicious served pink.A classic succulent Steak on the bone with plenty of lean meat in the eye. Big in size and full of flavour. Can be shared.One of our most popular cuts. Always a favourite.This cut gives you the fillet on one side of the bone and the sirloin on the other side. A big Steak full of flavour for all meat lovers.The stronger marbling of this cut makes it more succulent and full of flavour. A favourite with chefs.Increasingly popular mini sized portion of a traditional cut. A really big Steak. Named first after the drinking houses where porter, ale and stout were served.More taste than Fillet Steak with a firm texture. Properly matured it is ideal for flash- frying, grilling and barbecuing.Roast Rib of Beef is the classic British Sunday meal. The quality of the raw material matters and is the key to success. Serves 8-10 persons.A rarely offered cut. Our high quality Rump is best cooked fast and served rare.This classic cut should be cooked a low heat and is ideal for pot roasts. It gets its name from a silvery sheen to the meat.From the long inner muscle of the thigh, this is an ideal joint for slow roasting. Excellent served cold.A traditional forequarter cut that benefits from long, slow cooking. Delicious as a gently stewed pot roast. 680g serves 3-4 people.This bargain cut is becoming increasingly popular and is delicious if cooked very slowly in a casserole. For advise on how to cook Beef Shin have a look in our recipe section. (Please note: may be Uk-Beef rather than Scotch Beef)A lean cut prepared from the Sirloin and one of the finest and most popular roasting joints. Best roasted fast and served pink.Our hand diced shoulder steak is perfect for a whole range of dishes.This is thinly cut strips of Fillet made famous by the Stroganoff recipe.Premium quality Beef Mince. Taste the difference.Scotch Beef Rib Eye Steak coated in a tasty Garlic Marinade, which keeps the meat succulent.For the Daily Record our Pie was the clear winner in their Steak Pie competition, which included well known and popular brands. And the reason for this? It is all in our secret stew recipe and home made pastry! A characteristic dish in British cooking. Simmer for at least three hours until the meat literally falls off the bone. Available whole (approximately 1kg). Easy to portion by cutting between the tail bones.