All our beef is hung for at least 21 days. We pride ourselves in our grilling steaks: T-bones - for the big appetite Roasting Joints: Sirloin Topside, Silverside, Rump Rib on the Bone Fillet Boneless Rib Beef Ribeye Rolled Sirloin Lean Brisket All braising and casserole steaks are carefully trimmed to ensure minimum waste, as is our minced beef for which only lean, fresh meat is used. Made by Gadgrand © Neil Mellor Butchers, 2012