Our Products

We sell our beef either as a box of mixed cuts or as a complete fillet.
Each can be supplied fresh or frozen and ordered online via our ordering page.

The box of beef contains a mix of roasting joints, rump steak, sirloin steak, casserole beef and mince.
The approximate weight of a box is between 7 - 8 kgs.
Each item in the box is individually vacuum packed with pack weights and description of contents. Supplied fresh or frozen @£65.00 + delivery per box.

The fillet of beef contains a complete Beef fillet.
The approximate weight of a box is between 1.3kgs - 1.7kgs. Supplied fresh or frozen @£52.00 + delivery per box.

Whole Fillet
There is very little fillet on one animal and that is why it is expensive. It should be very tender, especially from a well-hung carcass. It can sometimes have less flavour than other cuts and suffers badly if overcooked. Frying, grilling and quick roasting (of a whole or large piece) are all appropriate cooking methods. Fillet steaks are cut from the centre of the fillet, which also produces fillets mignon from its narrower end and Chateaubriand, a larger joint, from the thicker centre of the fillet.

Sirloin steak
Sirloin steak, which is a section of the sirloin joint, comes a close second for melting tenderness to a fillet steak and is definitely the most tasty steak - with its lovely halo of fat - which adds to the taste.   It is delicious grilled or fried and is complemented with sauces such as béarnaise, au poivre (pepper) or red wine. It is also great for slicing up for stir-fries, or cutting into chunks for kebabs. If roasted, this should be done fast and the meat served pink, as sirloin can tolerate high temperatures.

Rump steak
Rump steak is a tender cut and comes from the rump of the animal. It is not quite as tender as sirloin but is still lovely and lean.  If cooked with care, it can be equally as good. It is delicious grilled or fried whole and is complemented with sauces such as béarnaise, au poivre (pepper) and red wine. It is suitable for frying, grilling, stir-frying and also barbecuing, in thicker slices. A really good quality piece of rump can be cooked quickly and served rare.

Braising
When beef is hung and butchered by an expert it brings out the maximum flavour, texture and succulence. Braising steak is usually cut from the front half of the animal, which contains more muscle. It requires slow, gentle cooking which tenderises the meat and we would recommend its use to create a hearty casserole or rich, flavoursome stew.

Fore Rib with Bone In
This is a tender and tasty joint cut from above the brisket from the back of the animal. It is also known as rib of beef or entrecote from the French “between the ribs” and usually has the bone left in.  It is the ultimate roasting joint and if well hung has plenty of flavour and enough fat to keep it moist while roasting. An excellent choice for Sunday roast creating a spectacular centrepiece for any dinner table

Top Rump Joint
This joint is cut from just above the leg and produces meat that can be used for marinating and flash frying or stir-frying and if slow cooked, daubes and casseroles. It is also used to make salt beef.

Topside Joint
This is the long inner muscle of the animal’s thigh. It is a little more tender than silverside and can be used for roasting and braising - but should be cooked slowly. It is also very tasty as a cold joint. Thickly sliced and cut into strips, topside is perfect for quick marinating and flash frying. It has a layer of fat to baste the joint during cooking.

Brisket
Brisket of beef is a boned and rolled joint cut from further up the ribcage.  It is sometimes used for salting and can be good when boiled. It is a useful inexpensive cut for simple dishes such as pot-au-feu - as it requires slow, moist cooking. It is often salted or cured for corned beef.  Some say this is the most flavoursome cut.

Silverside
Cut from the back of the thigh and usually slightly chewier than topside, it is best used for pot roasts or stews and responds well to marinating.
Silverside is a lean and tender joint of beef, which is good for roasting in the oven or cooking in a pot roast with vegetables, herbs, wine and stock.  It can also be served cold and thinly sliced.

Mince
Our top quality mince beef has real flavour and is ideal for cottage pies, lasagne, Bolognese or chilli con carne.  It comes in a pack that weighs approximately 500g. This is enough to feed 2-4 people.

Sausages
We make our own delicious sausages using slow-reared pork and beef from local farms in Wiltshire and Gloucestershire. All the animals are reared in accordance with the highest levels of animal welfare and this is reflected in the quality of the meat. These are traditional sausages with a real old-fashioned flavour and good texture. They are good for grilling, roasting, frying and barbecuing – so make sure that you always have Bisley sausages in your freezer. Then you are always ready to cook a hearty breakfast, brunch or lunch. However, don’t forget that sausages are the original comfort food – making 'bangers and mash' a gourmet meal.

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