W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
WELSH BLACK DRY AGED BEEF
Here at Muffs we supply the very best beef the Welsh countryside has to offer . In partnership with our supplier from Rosllannerchrugog not far from Wrexham , we have been doing business together for generations . The rolling Welsh hills have the perfect lush pasture for rearing the best quality beef you can find anywhere in the world .
Once the farmers have done their job it ' s then our responsibility to do justice to this wonderful animal . Using our in house dry aging units we prepare and hang the meat for between 3 to 4 weeks . The reason for this is to allow the meat to mature in flavour and also become beautifully tender .
Our Master Butchers expertly prepare , trim & portion the whole beast ensuring every piece is utilised to its maximum potential . Every time you purchase beef from our store whether it be Fillet steak or beef mince you can have confidence you are getting quality throughout the entire process .
Rib Roast
The rib roast carries the most flavour . The added fat and advantage of cooking on the bone gives the meat so much more depth of flavour . Not only that but the look of it never fails to steel the show . A single bone rib will feed around two to three people or you could go for a four bone that will feed about fourteen to fifteen .
Rolled Sirloin
Sirloin has to be the ultimate King of the roast . With a good fat covering on the outside protecting the beautiful leaner meat within . Cook medium rare for your guests and it will be a feast to be remembered for years to come . It is so easy to cook and carve this is the perfect joint for any table .
Chateaubriand ( Fillet Steak Joint )
If you like your meat lean and juicy this is the one for you . The most expensive cut on the whole animal doesn ’ t disappoint . This beautiful delicate cut has a wonderful texture . Its tender and melts in the mouth with succulent beef flavour . It is truly a fantastic treat that should be savoured .
Topside & Silverside
You can ’ t go wrong with either of these most popular cuts . Both cuts come from the huge upper leg of the animal . There are differences in texture with these cuts with people having a preference for one or the other . Personally I think if you cook these to perfection you are in for a real treat . Our dry aging process really comes into its own here . Delivering a tender mouthwatering slice of the most tasty beef you can get . Lashings of Darlingtons creamy horseradish and you are in heaven .
All cuts , All Dry Aged
Sirloin steak - Fillet Steak - Rump Steak - Rib eye Steak - T Bone Steak- Tomahawk Steak - Hanger Steak .
Low and Slow
Beef mince - Diced Beef - Oxtail - Shin beef - Chuck steak - Beef cheek - Beef flat rib .
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