Cut from the tail end of the sirloin, our minute steaks are thin cut so cook in a flash - literally a minute on either side. Ideal for a fast and budget friendly mid-week supper, or a moreish steak sandwich.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 440g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Fry steaks for a minute each side and set aside to rest. While resting, brown an onion in the juices left in the pan. Load a warm baguette with rocket, the cooked onions and strips of steak. Pour over any juices left in the pan and load on as much mustard as you can handle.Check out more recipes
The minute steak is the ultimate quick meal. Packed with flavour and needing cooking for only a minute either side, you can be dining like a king just 5 mins after thinking about eating. An essential cut for the modern day chef.