Popular Beef Cuts
In order to make our website both quick and easy we've put our most popular cuts and products on the left hand side of this page. Hover over each product for a description and choice of size then click on "add to basket". Our master-butcher cuts to order and sends everything out fresh. Our own smoked and cured charcuterie is on our Tombuie page, or alternatively the full range of everything we sell retail can also be found in our Online Shop.
Sixty years of farming Aberdeen Angus has taught us that one of the three corner-stones to abtaining consistancy in quality of beef is Handling. The other two are breeding and feeding, which is why we've locked down pure Aberdeen Angus and only feed grass/ grass silage. However if you get the handling wrong at any stage from conception through to the moment it is swallowed, then the eating experience will suffer. Consequently great care is taken to ensure we stress levels are low (happy cattle really means something), we hang (air-dry) the beef for 3-4 weeks before we butcher anything, and then we have our own, in-house butchers, including a Master Butcher, Lee, who cut everything to order.
We're proud to produce the largest range of steaks in Scotland, from feather steak and Onglet at around £3.00 per steak , through to Ribeye and fillet and on to the exclusive "Hardiesmill Oysters of Beef" at £49.99/kg.
We've listed the most popular Hardiesmill cuts alphabetically in the vertical menu to the left. Hover over the cut for a description or add it straight to your shopping basket by clicking on its name. Please do be aware that throughout the UK the same cuts have many different names and the same name often applies to different cuts (depending on where you are). If you're unsure please either: check our full range in our Online Shop, or try the Hardiesmill Glossary, or do feel free to contact Lee direct via firstname.lastname@example.org.