Steak

100% Ayrshire chuck minced twice and hand pressed. No seasoning added we recommend to add a pinch of sea salt and bl...

Each Steak is approx 200g. Fillet steak is well known as the leanest and most tender of all cuts. Either Aberdeen An...

Either Aberdeen Angus or Hereford, our grass-fed beef comes from Ayrshire in Scotland and Wexford County in Ireland.

Sirloin. Arguably the king of all steaks. Season and olive oil, before grilling or frying.

From the rib end of the sirloin, this HG Walter® cut is also known as the entrecote steak. Cooked on the bone for tha...

Out of all the prime cuts rump is the most economical and arguably has the best flavour. Great cut thick in a big sla...

Minimum weight 250g. The blade steak, also called a featherblade, is made up from two muscles which are separated by ...

Veal rump is a very popular cut. HG Walter®’s can be used in a variety of dishes. We suggest pan frying it in butter,...

Also known as the skirt or flank steak, the bavette sits just below the belly and is a great value steak if you are...

Minimum weight of each steak 240g. Pork loin steaks are lean with a mild flavour. 

A Tomahawk is the ultimate "wow factor" steak. It is the ribeye steak cut from the forerib with the whole long rib ...

Aberdeen Angus fillet steak with a rosemary, thyme, garlic oil, & paprika marinade.  Pack of 3 x skewers, each we...

Sirloin and fillet married together on the bone. A beef lovers dream.

Beautifully marbled with a wonderful flavour, these steaks are perfect for searing.  Each steak weighs approximately...

Rump steaks are full of flavour. A juicy and tender cut.

Cut from the rump this is a flavoursome steak which is quick and easy to cook. Each steak in a minimum weight of 21...