T-Bone steak offers the ultimate taste – with a piece of sirloin and fillet separated by the bone which adds incredible flavour. The T-bone is a show-stopper that leaves little room for anything else on the plate (except a good dollop of mustard).
We source our local beef from Chalcroft Farm near the River Hamble, where the Owton family have farmed for over 750 years.
The beef is aged on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. They include breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.