Beef

Our grass fed, free range beef comes from our good friends at Taste Tradition in North Yorkshire. The traditional methods used to rear the cows outdoors with natural feed result in the tastiest product. Ask our expert butchers for your ideal cut.

 

Dry-Aged

We offer an extensive range of up to 65 day dry-aged beef. We have traditional breeds as well as specialty breeds such as Galician and Ex Dairy expertly prepared over time for the best flavour.

 

New Zealand Wagyu

Naturally reared in lush New Zealand pastures, our superb grass-fed Wagyu Beef is completely free of hormones, antibiotics and growth promoters. The beef is produced for us by Firstlight Foods, a collective of small family farms across the North Island. We’re very proud to stock this superb beef at Provenance.

Beef

Rump

Another great frying and grilling steak, mid-priced and prized for its depth of flavour. Our favourite is the Picanha cut.

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Rump

Sirloin

The sirloin offers a single tender muscle and a cap of delicious fat. Served rare, it is succulent and full flavoured.

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Sirloin

Topside

The original beef Sunday roast. Lean, easy to carve and best served pink. When carefully cooked, topside is full flavoured and tender.

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Topside

Oxtail

Rich and strongly flavoured. Give oxtail plenty of time and low heat to create a dark flavoursome stew or soup for the winter months.

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Oxtail

Shin

The perfect cut for a long slow braise. The shin will give an unctious depth and beefy essence to any stew or slow cook.

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Shin

Fore Rib

The king of prime roasting joints, the rib tastes as good as it looks. Roasted on the bone, it is succulent and full of flavour.

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Fore Rib

Short Rib

Beef short ribs have a huge amount of flavour and succulence due to the fat around the animal's ribs. Best dry roasted or stewed.

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Short Rib

Brisket

Rolled and cooked slow and low, brisket’s loose grain and pockets of rich fat make for a full-on roast. A rich treat at a great price.

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Brisket

Chuck & Blade

Marbled and full of beefy flavour. Cooked slowly in a sauce or stock, chuck will add a richness and punch of flavour to the dish.

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Chuck & Blade

Neck

A great stewing cut that’s deeply flavoured. Gentle heat and plenty of time will give the best results.

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Neck

Clod

Full of flavour and a good level of fat, the clod can be used for mincing, or stewing.

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Clod
Beef
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What makes them special

The Japanese Wagyu cattle breed is famous for its nutty-flavoured, fat-marbled beef. The animals are also – traditionally – famous for being housed in small pens called ‘feedlots’, where they are fed beer and massaged by geishas. Firstlight think this is a bit like keeping fancy battery-cage hens, so their Wagyu are free to roam in large paddocks, socialising is groups and eating grass for all of their lives – just as cattle are designed to do. Experts around the globe are describing the meat as as the best grass-fed beef in the world.