The ultimate grand feasting cut for a really special occasion. Luxuriously tender and perfect for sharing. We recommend: Medium rare.

The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we've been working with passionate British farmers doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do - they're as close as you can get to a guarantee of great tasting beef.

From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh. Beef, salt, heat. When it's as simple as that the beef really has to be the best there is.

Product attributes: Suitable for freezing. Weight range: 1kg - 1.2kg.

Storage: Keep refrigerated below 5C. Once opened, consume within 1 day. Do not exceed use by date. For use by date see front of pack. Suitable for home freezing on day of purchase. Use within 1 month of freezing. Defrost fully before use. Do not refreeze once defrosted.

Preparation and Usage: Take the meat out of the fridge at least an hour before cooking, to bring it up to room temperature. This joint can be cooked as a whole or sliced into 4 cm thick steaks or use for a spectacular beef wellington. If the weather allows, grill on the barbecue over white hot coals. If not, heat a cast-iron griddle or heavy-gauge frying pan until smoking hot (if using a frying pan add a nugget of beef dripping). Pat the meat dry and season generously with Maldon sea salt. Sear the joint in the hot pan, turning regularly until it forms an even, dark golden crust. After searing, transfer to a hot oven (200°C; 180°C fan) for 12-18 minutes (for Medium Rare), turning the meat halfway through cooking. Use a temperature probe to hit your desired cuisson. At the end of cooking, the internal temperature should be at the bottom end of the range and towards the top end once rested. - Rare 40°C to 50°C - Medium-rare 45°C to 55°C - Medium 50°C to 60°C - Medium-well 55°C to 65°C --Well-done 60°C to 70°C. Wash hands and surfaces thoroughly before and after preparing raw meat.

Country of origin: UK. Country of Packing: UK.