Diced Venison Braising Steak
Burns Night, Butchery, GameLocally sourced venison using cuts from the leg and shoulder to make for a perfect slow cooked stew500g Per Portion£8.00Graham’s Horseradish Sauce
Burns Night, PantryEach pot is full of grated horseradish with an added slightly sweet finish. This goes great with roast beef, smoked salmon, and beetroot.210g£3.95Graham’s Steak Mustard
Burns Night, PantryA stunningly smooth mustard with a heady punch of fresh tarragon.210g£3.952 x 8oz Ribeye Steaks
Beef, Burns Night, Butchery2 x 8oz Premium aged Scotch Beef Ribeye Steaks£16.992 x 8oz Sirloin Steaks
Beef, Burns Night, Butchery2 x 8oz Premium aged Scotch Beef Sirloin Steaks£13.99Leg of Beef Stewing Meat
Beef, Burns Night, ButcheryPrepared from our whole dry aged top bit of Black Angus Beef.This is a great cut for any slow cooking recipe, packed full of flavour.£5.99 – £23.99Silverside of Beef Roasting Joint
Beef, Burns Night, ButcheryOur silversides are hand crafted by our master butchers in store each week.We breakdown dry aged black angus hind quarters for all of our roasting joints for a guaranteed quality and consistency.£14.99 – £44.99Salmon Cut Roasting Joint
Beef, Burns Night, ButcherySalmon Cut roasting joint, taken from the silverside - packed full of flavour and best when slow roasted.One of the best cuts from the top bit of beef. We bone out all of roasting joints from full dry aged hind quarters of beef to guarantee quality and consistency each time.£13.99 – £38.99Chateaubriand
Beef, Burns Night, ButcheryPrepared from our whole free range beef fillets, we remove the head from the fillet before removing all the silver skin and sinew. We tie ready for the oven.Supplied 800g, 1.0kg, 1.2kg each£29.99 – £44.99Centre Cut Beef Fillet
Beef, Burns Night, ButcheryCut from our whole dry aged Scotch beef fillets, we remove the head, tail and silver skin to leave the centre cut perfect for roasting and sharing or for a beef wellington.Supplied 750g-1.75kg each£37.99 – £86.99Free Range Whole Beef Fillet
Beef, Burns Night, ButcheryCut from our whole beef fillets, we remove the chain and silver skin leaving only head, centre and tail. This is a great cut for roasting or for use in a beef wellington.£97.99 – £122.50Beef Shin Diced Boneless
Beef, Burns Night, Butchery£14.99Prepared from our bone in whole beef shin, we removed the bone and diced the beef shin into cubes, this is a great cut for a slow cooked stew of upto 8 hours.
Supplied in 2x500g packsDiced Stewing Steak 1KG
Beef, Burns Night, ButcheryPrepared using cuts from chuck and rump tail our diced stewing steak is great for a quicker cooking time stewed beef casserole.£12.99Tomahawk Steak
Beef, Burns Night, ButcheryPrepared from our full dry aged tomahawks dry aged to 28 days before being cut and trimmed into a real show stopper.Cut 900g - 1.1kg each£34.99Côte De Bouf Steak
Beef, Burns Night, ButcheryPrepared from our dry aged whole ribs of beef, we french trim these côte de bouf steaks creating a real show stopping steak. Packed full of flavour perfect for sharing.Supplied 1kg in weight£29.99Fillet Steak
Beef, Burns Night, ButcheryPrepared from our bone in aged Scotch loins of beef. We dry aged all of our beef for a minimum of 21 days.£19.99 – £29.99Topside of Beef
Beef, Burns Night, ButcheryOur topsides are matured in Scotland by our supplier for 14 days before we finished the process in house. We add a small amount of basting fat to aid the cooking process and ensuring you have a tender roasting joint every time.£12.99 – £77.94Rump Roast Joint
Beef, Burns Night, ButcheryPrepared from our bone in aged Scotch rumps of beef. We dry aged all of our beef for a minimum of 21 days.£32.00 – £79.99Sirloin Roast Joint
Beef, Burns Night, ButcheryPrepared from our bone in aged Scotch loins of beef. We dry age all of our beef for a minimum of 21 days.£32.99 – £139.99
Burns Night
The life of Robert Burns, Scotland's national poet, is celebrated every year on January 25th.
Burns was a noted raconteur and wordsmith of the highest order. The first Burns Supper was organised by his friends after his death in 1796 and is a tradition that continues to this day.
