Rachael & Jonny, Pewsey

Rich in flavour and fat and seriously tender when properly cooked, these steaks are best served medium rare. Do consider marinating them in advance...

Thinly cut, finely marbled French favourite with great flavour. Works really well in a steak sandwich, and takes on a marinade brilliantly. Sear it...

Unctuous meat ribboned with fat. Perfect for smoking and/or braising, the connective tissue breaks down with low n’ slow cooking and delivers a mea...

Coarse ground, 100% pasture fed organic beef mince, approx 10% fat.More about Rachael & Jonny.

Use as an alternative to lamb mince. Takes spice really well, and is hugely versatile. More about Rachael & Jonny.

Versatile, forgiving deliciousness. Big, bold flavours on account of the marbled fat and the bone. Deeply satisfying whether slow roast or barbecue...

French trimmed for a proper show off feast. Sear, then stick in the oven (but not for too long).More about Rachael & Jonny.

Individual portions from the end of the rack. Exquisitely soft meat, best served pink.More about Rachael & Jonny.

Often called the "poor man's ribeye," this cut comes from the shoulder, just next to the rib. While it’s not quite as tender as a ribeye, it shares...

Treat yourself to the delectable tenderness of this pasture fed organic rump steak. Absolutely perfect for an easy, indulgent meal. More about Rach...

Marbled loveliness. Season, then sear in a hot pan and then consider transferring to an oven to ensure that the fat melts into the meat. Rest for 5...

Whether over an open wood fire, charcoal smoker, or a domestic oven, brisket is all about low n' slow - try it Texan style. More about Rachael &...

The key to a good goat curry, make sure to cook low n’ slow so that this amazing meat is tender and reveals all it flavours. More about Rachael &am...

Slow roast and rest well, just like you would lamb. Truly delicious. More about Rachael & Jonny.

You know wok to do with these.More about Rachael & Jonny.

Slow roast and rest well, just like you would lamb. Truly delicious. More about Rachael & Jonny.

With disputed origins (Yorkshire or the Cotswolds…?), this double lamb chop - cut from the saddle with bone still in - is juicy and delicious. Work...

A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous. More about Rachael & Jonny.

Truly fabulous sirloin steak on the bone. Best barbecued. Serve with chimichurri, or a cool salsa tonnata.More about Rachael & Jonny.