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That Fat Cow Dry-Aged Grass-Fed Sirloin Steak (Bone-in) 1kg
Regular price £41.48Regular priceUnit price per -
Green Valley Rib Eye Beef Steak Halal
Regular price From £9.60Regular priceUnit price per -
That Fat Cow Dry-Aged Grass-Fed Ribeye Steak (cote du boeuf) 1kg
Regular price £46.36Regular priceUnit price per -
Green Valley Beef Rump Cuts Halal
Regular price From £12.25Regular priceUnit price per -
That Fat Cow Dry-Aged Grass-Fed Porterhouse Steak 1.2kg
Regular price £43.92Regular priceUnit price per -
Green Valley Beef Roast Brisket Halal
Regular price From £13.76Regular priceUnit price per -
That Fat Cow Dry-Aged Grass-Fed T-Bone Steak 1kg
Regular price £40.80Regular priceUnit price per -
Green Valley Beef Roast Rib Eye Halal
Regular price From £47.99Regular priceUnit price per -
That Fat Cow Dry-Aged Grass-Fed Beef Mince 1kg
Regular price £13.80Regular priceUnit price per -
That Fat Cow Salt Moss Dry-Aged Tomahawk Steak 1kg
Regular price £50.40Regular priceUnit price per -
That Fat Cow No Bull, Just Beef Dry-Aged Beef Burgers
Regular price From £15.00Regular priceUnit price per -
That Fat Cow 2GR Full Blood Wagyu Tomahawk Steak 1.4kg
Regular price £146.40Regular priceUnit price per -
Green Valley Lamb Saddle Halal
Regular price From £10.93Regular priceUnit price per -
That Fat Cow 'No Bull, Just Beef' Wagyu Beef Burgers
Regular price From £24.40Regular priceUnit price per -
Green Valley Lamb Rack Halal 500g
Regular price £13.81Regular priceUnit price per -
Green Valley Osso Bucco Veal Shank Halal 1kg
Regular price From £16.32Regular priceUnit price per -
Green Valley Beef Roast Sirloin Halal
Regular price From £35.94Regular priceUnit price per
What is Grass Fed Meat?
Meat from cattle feeding on grass. It has a high degree of the healthy omega-3 fats in it. It also has less of the unhealthy saturated fat that is shown to be harmful to humans. Saturated fats are shown to increase the dangerous LDL cholesterol and are related to cardiovascular diseases.
What is Dry Ageing Beef?
Dry ageing is a process that involves hanging freshly slaughtered beef in a temperature-controlled environment for anywhere from a couple of weeks to several months or more before being trimmed and cut into steaks. During this process, naturally-occurring chemical changes, including bacterial, enzymatic breakdown, and oxidation, cause the meat to become more tender and flavorful. It is the depth of flavor and tenderness that creates value and sets dry-aged beef apart from what is found in the average grocery store.