BLACK LABEL
Our signature range of PGI Welsh Beef
Himalayan Salt Dry-Aged on the bone for a minimum of 40 days.
Due to selection and the ageing process, our Black Label range is very limited supply and strictly subject to availability. We advise to pre-order by telephone or message us from our home page.
PGI Rib of Welsh Beef
Beef forerib with the cap and backbone removed. French trimmed and dry-aged for a minimum of 40 days to make the most of this spectacular piece of beef.
Very limited supply.
PGI Welsh T-Bone Steak
The best of both worlds, succulent, flavoursome sirloin on one side & meltingly tender fillet on the other. Dry-aged for a minimum of 40 days.
PGI Welsh Rolled Beef Sirloin
Good marbling with a tasty coverage of fat. Dry-aged on the bone for a minimum of 40 days.
PGI Welsh Beef Rump Roast
Suits dry-ageing for longer to tenderise. Plenty of flavour & bite. Dry-aged on the bone for a minimum of 40 days.
PGI Welsh Beef Fillet
Dry-aged on the bone for a minimum of 40 days to enhance the flavour, tender & succulent.
Very limited supply.
PGI Welsh Beef Wing Rib
Gently marbled sirloin on the bone. Dry-aged for a minimum of 40 days, a single-bone wing rib is a fantastic sharing steak.
PGI Côte de boeuf / Tomahawk steak
French-trimmed, great for the barbecue or an impressive table centrepiece to share. Dry-aged for a minimum of 40 days.
HIMALAYAN SALT-AGED BEEF
Individually selected cuts of meat are dry-aged alongside a wall of pure Himalayan Salt blocks. Monitoring temperature, air circulation and humidity causes migration of moisture from the meat giving a specific patina and profound flavour.
PGI Welsh Rump Steak
A cut with plenty of flavour and a good bite. Dry-aged on the bone for a minimum of 40 days.
PGI Welsh Sirloin Steak
A very popular cut, good in size with a tasty layer of fat and marbling giving a tender and succulent steak. Dry-aged on the bone for a minimum of 40 days.