A collection of dry-aged steaks to allow you to compare three stunning, deliciously different cuts.

Rump sharing steak:a giant 1kg steak to serve 2-4. Our founder Tim’s favourite cut, thanks to its deeply beefy flavour. Sear to create a thick crust then slice across the grain.

Two thick-cut sirloin steaks:flecked with marbling and covered in a tasty layer of fat, a tender, classic steak cut to enjoy with proper chips.

Two onglet steaks:the Parisian bistro classic, loved for its incredible depth of flavour. A textured cut that should be seared hot and fast and served rare, sliced across the grain.

Selection includes:

1 x 1kg Rump Steak, 2 x 350g Sirloin Steaks, 2 x 300g Onglet Steaks. Steaks can be frozen to enjoy over a few weeks.