Rother Valley Farm sources beef from farms in Hampshire, West Sussex and surrounding counties.
We hang our beef in our state of the art butchery in the traditional way for around 5 weeks. This ensures deeply flavoured, beautifully marbled, deliciously tender meat that is wonderful to cook with and even better to eat.
Best for Roasting: Rib, Sirloin, Topside.
Best for Grilling and Barbecuing: Fillet, T-Bone, Minute, Sirloin, Rump and Rib eye steak.
Best for Braising and Pot-Roasting: Topside, Silverside, Brisket and Braising Steak.
Best For Casseroling and stews: Brisket, Shin, Braising Steak and Stewing Steak.