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Auchtertool Angus Beef

Auchtertool Angus Beef

Angus Beef is world renowned for its superior eating. Believing in traditional farming methods, all of our animals are grass fed and dine in the finest Fife pastures. Our standard hanging period is 3 weeks but we also have a premium range which is dry-aged on the bone for 6 weeks.

Bones for broth & stock

Marrow bones ideal for home made bone broth or stock. Cut into 10cm lengths for easy handling and cooking. 1kg pack.

Beef Fillet Steak

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

Beef Sirloin Steak

We mature our Aberdeen Angus Sirloins on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

A nice lean steak with a thin layer of fat which makes for a steak packed full of flavour.

Beef Ribeye Steak

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

Ribeye steak has a natural marbling of fat which melts while cooking to leave a juicy & succulent piece of meat. My personal favourite.

Beef T-bone Steak

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

Beef Popeseye Steak

Also known as Rump steak. A versatile and tasty frying Aberdeen Angus steak cut from the lower back of the animal, a great steak on its own or cut into strips and used in your favourite stir-fry or fajitas!

Beef Minute Steak

Thinly sliced lean Aberdeen Angus steak cut from the hind leg. A great cut for a meal in a hurry and ideal for steak baguettes or salads.

300g pack containing 3 to 4 slices.

Daube of Beef

The Beef Daube looks like fillet and tastes like heaven! Also known as the Jewish Fillet or the Glasgow Fillet, this cut is ideal for either slow cooking or for pan searing.
Each Daube is approximately 10oz/283g

6 Week Dry Aged Fillet Steak (8oz)

Our premium range is hung for 3 weeks beyond our standard minimum 21 day maturation period.

Beef Fillet Tails

Taken from the narrow end of the fillet, this tender meat is perfect for flash-frying as a whole or as strips in supper tasty stir-fry’s.

6 Week Dry Aged Sirloin Steak (8oz)

 Our premium range is hung for 3 weeks beyond our standard minimum 21 day maturation period.

6 Week Dry Aged Popeseye Steak (10oz)

Our premium range is hung for 3 weeks beyond our standard minimum 21 day maturation period.

Beef Fillet Roast

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

A lovely lean piece of tender fillet, fully trimmed by our butchers. An impressive roast for a special occasion or can be used to make your own Beef Wellington.

Beef Sirloin Roast

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

Beef Ribeye Roast

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

A meat-lovers choice! Beautiful tender joint with a natural marbling of fat through it which melts during roasting to produce a delicious, flavoursome meal.

Beef Popeseye Roast (Rump)

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. A tender cut from the lower back which is trimmed leaving a thin layer of fat on the top to keep the meat moist during roasting.

Beef Topside

A lean Aberdeen Angus Beef roasting joint and traditional favourite. Also fantastic once cold for sandwiches and salads!

 

Beef Silverside

Aberdeen Angus. A classic Sunday roast! Perfect served with Yorkshire Puddings and fresh vegetables.

 

Beef Brisket

Aberdeen Angus Beef. A cut taken from the fore quarter which is great slow roasted. Alternatively the Brisket is ideal for pot roasting or braising.

Beef Rib Roast on the Bone

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

Beef Sirloin Roast on the Bone

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

Grass Fed Beef Stew

A firm family favourite, hand diced beef stewing steak. A versatile cut that can be used in stews, casseroles or steak pies. Cook slowly to release the juices and flavours simply melts in the mouth. Great value for the whole family to enjoy.

500g

Beef Steak Mince

A family favourite from Aberdeen Angus Beef, can be used in a wide range of recipes from the traditional Scottish favourite, mince and tatties to Spaghetti Bolognese or Chilli. Our mince really stands out providing real flavour and texture to guarantee the quality of your dish.

500g

Beef Braising Steak

Slices of lean Aberdeen Angus steak requiring slow cooking. The taste and texture is well worth the weight, produces a real warming dish.

500g

Beef Cheek

An old fashioned cut that has become very fashionable again thanks to our celebrity chefs championing this flavoursome and extremely tender cut. Must be cooked very slowly to maximise tenderness, the results are guaranteed to be mouth-watering.

500g

Beef Stir Fry Strips

Succulent strips of lean Abderdeen Angus Beef to be used in a stir fry. We can supply these plain so that you can add your own preferred marinades or vegetables or already marinated in our popular Mexican Marinade. Use the pull down menu to choose plain or marinated.

500 g pack

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