At Farmer's Choice we are proud to source produce from the South Downs National Park. The cattle are left to graze on the sunny hills of the South Downs making this beef slightly more delicate in taste. We mature on the meat on the bone for at least 21 days to ensure juicy tenderness.
Rump Steak (Southdowns) - Free Range
A great steak from British beef grass fed from the hills of the South Downs
Sirloin Steak (Southdowns) - Free Range
Local grass fed British beef, reared naturally on the South Downs for full flavoured meat
Fillet Steak - Free Range
Succulent and very tender. Naturally a small, thick steak at 200gm or can be extra thick at 250gm. Ours have been quoted as being better than restuara
Rib Eye Steak - Free Range
A beautiful succulent steak ideal to cook on the bbq or cook on a griddle pan. Great with chips and salad.
Frying Steak - Free Range
A thin cut steak, can be beaten to tenderise. This steak is ideal to flash fry or grill.
Wing Rib Steak - Free Range
Great rosted whole, grilled or fried. Cut from just below the Forerib a fab texture and very tasty too.
Casserole Steak - Free Range
Ideal for slow cooking. Makes a lovely, hearty beef casserole. Best cooked low and slow on the stove or in a crock pot in the oven. Lovely with a gl
Minute Steak - Free Range
Minute steak is quick and easy if you want your supper in a hurry! It's best pan fried. For best results bash your steak with the end of a rolling p
Hanger Steak - Free Range
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The
Shin Steak - Free Range
This is a very tender steak for casseroles which benifits from slow cooking. It will break down a little which makes for the best ever gravey.
Bavette Steak - Free Range
Part of the flank and like skirt; this steak has a full, rich flavour and should be cooked very quickly, served rare and sliced across the grain. Grea
Skirt Steak - Free Range
One of the most flavoursome casserole steaks. Beautifully tender with a rich taste. Best with creamy mash and fresh vegetables.
Beef Olives - Free Range
Cut from our prime pieces of Topside, in large, thick slices. Nice roasted plain or can be stuffed with sage and onion. Lovely served with creamy mas
Topside Steak - Free Range
This steak can be grilled or fried. Coating in our beef marinade gives extra flavour and taste.
Chuck Steak - Free Range
Chuck steak makes for a very tender and tasty casserole, cooked with seasonal veg and served with boiled or creamy mashed potatoes.
Beef Escalopes - Free Range
Tender, very versatile and thinly cut steak. Ideal for stir fry or casserole and the best solution for a sandwich.
Blade Steak - Free Range
Cut from the shoulder; so full of muscle, which is great in flavour and ideal for slow cooking. May have marbling within it, but this adds to the fla
Feather Steak - Free Range
This delightful steak is cut from the muscle which runs along the blade bone normally. Ideally for cooked quicky and sliced thinly.
Silverside Salmon Steak - Free Range
Very lean alternative to the standard steaks. Best lightly dusted in pepper or lemon pepper then fried or grilled.
Tomahawk Steak (cote de boeuf) - Free Range
The tomahawk steak, because of its resemblance to a tomahawk. The bone is been left in to enhance the taste of this flavorful cut.
Braising Steak - Free Range
An excellent cut for all types of casseroles, curries and stroganoffs. Best browned before cooking, then cook on a low heat for a minimum of 2 hours.
Taking cattle from small local farms on the South Downs cuts down on the food miles as well as supporting our local British farmers helping to boost the local economy. We believe in good quality British beef. And we believe in good quality British farmers. You can't have one without the other.