01407 742391

We use cookies to ensure that we give you the best experience on our website, by continuing to browse this site you give consent for cookies to be used. You can adjust your cookie settings at any time in your browser preferences. Click on our Privacy link to find out more.

©2018 by www.angleseyfinefoods.co.uk.

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.

 
IMG_4773.jpg

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.

IMG_5797.jpg

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.

IMG_4820.jpg

PGI Welsh Rolled Beef Sirloin

Good marbling with a tasty coverage of fat. Dry-aged on the bone for a minimum of 40 days.

IMG_4895.jpg

PGI Welsh Beef Rump

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.

IMG_4843.jpg

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.

IMG_4829.jpg

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.

IMG_5070.jpg

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.

IMG_5988.jpg
 
Rump3.jpg

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.

IMG_5087.jpg

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.