Beef

Delight in the exceptional quality of our prime beef cuts at The Country Victualler. Indulge in the succulence of our Sirloin, the tenderness of our Fillet, the rich marbling of our Ribeye, and the robust flavour of our Rump steaks. Experience the versatility of our Topside and the buttery texture of our Salmon cut of beef. Each cut is carefully selected and expertly prepared to ensure maximum flavour and tenderness, reflecting our commitment to premium quality and traditional butchery methods. Whether you're grilling, roasting, or searing, our prime beef cuts promise to elevate your culinary creations to new heights. Experience the epitome of gourmet excellence with The Country Victualler.

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Fillet Steak

Our Fillet Steaks are cut and trimmed by hand to the highest standard, tender and full of flavour and a great treat for any occasion, guaranteed to give the wow factor to your hearty steak dinner.The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it. It’s the meat’s soft texture that is most prized and should be cooked with care so as not to destroy its virtues. All of our beef is locally sourced from British Beef cattle, naturally raised on farms recognised for high standards of animal welfare. Your order is prepared here at The Country Victualler by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.

£14.60

Aged Rib of Beef on the Bone (aged for a minimum of 21 days)

French Trimmed Beef Rib on the bone.

Aging creates, hands down, the very best flavour and tenderness in beef. The process is carefully controlled in our specialist refrigeration unit. As the meat ages, moisture is lost and the flavour intensifies, in much the same way as reducing a sauce produces bolder richer flavour. The meat naturally shrinks considerably during the aging, but the end result is most certainly worth the cost.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles.

£68.75

Hand Diced Lean Prime Beef

Perfect for a whole range of dishes. Hand dicing makes all the difference – our skilled butchers remove the gristle and the fat and because we hang all our beef for a minimum of three weeks, it is even more succulent.

£7.25

Horseradish, Pink Peppercorn and Garden Herb Crusted Beef Fillet (Serves 4 -8)

The Finest cut of Beef Fillet encased in crumbling breadcrumbs. We have added just a hint of horseradish and pink peppercorn to tantalize your palette. Making it the perfect dish for gathering with friends and family!

£62.00

Porterhouse Steak (336g / 12oz)

Grill or fry, but make sure your grill or pan is searing hot before you start to cook the meat. Allow plenty of time for the steak to rest and relax before you thickly slice.

£14.29

Rump Steak

Beef Steak is a firmer textured steak than sirloin, it is often considered to have the most rich intense flavour of the steak family. Ours is hung for at least 3 weeks to perfectly mature. Can be grilled or fried and is usually accompanied with sauces such as peppercorn or red wine sauce. Also good used in stir-fries and kebabs.

£6.80