Hand-selected British and world-class prime livestock. Aged inside our dry Himalayan rock salt maturation vault, cut precisely to your cooking depth on counter order.
Prime pedigree steer cuts, dry-hung against pink rock salt walls for concentrated umami and supreme tenderness.
Intense intramuscular lace marbling, buttery melting point at body temperature. Sliced custom to order.
Generous fillet tenderloin alongside deep mineral sirloin, joined by natural marrow-rich bone.
Long bone French trimmed, rich spinalis cap fat cap for high-heat grill searing and table presentation.
Untrimmed natural fat blanket rendering tender slices for barbecue skewers or thick charcoal steaks.
Tell Musku Rajashekar Reddy and the team your target cooking method: Reverse-sear, charcoal grill, or slow pan butter-baste. We cut live from the hung loin right before wrapping.
Naturally grazed British Canterbury Reserve flock. Mild sweet flavor profile with pristine fat trim.
Pristine white rib bones, ultra tender eye of meat. Perfectly calibrated for festive dinner carving or individual cutlet searing.
Deep connective tissue breaks down into velvet gelatin during slow pot braising with rosemary, garlic, and tomato.
Two racks joined and curved into an imperial crown. The ultimate table centrepiece for Eid, family celebrations, and feasts.
Pale pink, fine-grained tenderness with a delicate dairy finish. Ethical welfare Halal certification.
Bone-in veal rib chop boasting gentle sweetness and feather-soft bite when pan-seared in clarified butter.
Tender veal shank disks with generous bone marrow cavity. Classic Milanese braising standard cut to uniform depth.
Sliced from top rump and gently hammered to uniform thinness. Cooks in 90 seconds per side for schnitzels and piccata.
Air-dried over months with botanical rubs and pink salt. 100% pork-free facility integrity.
Dark ruby beef eye rubbed with wild alpine juniper berries and sea salt. Shaved translucent for antipasti.
Rich duck breast wrapped in muslin and air-dried with Tellicherry black pepper and fragrant bay leaves.
Course-ground British beef shoulder, oak-smoked Spanish paprika, and roasted garlic. Dense, pungent, and savory.
Slow-cooked in small kitchen batches with unrefined aromatics or freshly marinated for barbecue readiness.
Wagyu beef shins gently simmered half a day with San Marzano tomatoes, soffritto, and beef reduction bone broth.
Hand-minced leg and breast of lamb with wild Turkish sumac, garden mint, cumin seed, and sweet shallots.
Prime dry-aged beef tomahawk sealed in house chimichurri-coriander and chipotle paste. BBQ ready to char.
The essential seasonings, pure rendered fats, and artisanal salts straight from our maturation chambers.
Pyramid crystal flakes naturally rich in 84 trace minerals. Delivers crisp texture crunch over sliced rare steaks.
Pure slow-rendered Wagyu suet with cold hickory smoke. The secret ingredient for golden roast potatoes and steak basting.
Coarse cracked black, green and pink peppercorns blended with dried wild garlic, toasted onion flakes, and chili silk.
We are an authentic, hands-on craft counter. We do not ship frozen parcels across the mail. Phone your order ahead or step straight into our 213a Radford Road butchery to inspect the marbling and watch your steaks hand-cut on the maple chopping block.