Rachael & Jonny, Pewsey

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

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...

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 &...

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...

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.

Hugely satisfying, makes vegetables (and pretty much everything) taste better.More about Rachael & Jonny.

Cross cut from beef shin, this is a classic to braise slowly for a looooong time. The marrow in the bones brings something truly special to the par...

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 &...

Sear, braise, delight, repeat.More about Rachael & Jonny.

A beautiful cut of meat that deserves celebration. Cook it low n’ slow until the fat renders and the meat falls apart. A brilliant winter warmer. M...

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

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. The hogget is the best of both worlds, halfway betwee...

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. Coarse ground lamb mince. High...

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

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. French trimmed for a proper sh...

Truly fabulous sirloin steak on the bone. Best barbecued. Serve with chimichurri, or a cool salsa tonnata.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...