Raw fillet steaks on a grill with rosemary and a wooden background

Beef Steaks

A great steak starts with great cattle and careful preparation. At Macbeth’s Butchers, many of our cattle are raised on our own family farm at Edinvale in the Highlands of Scotland, where they are reared slowly on a natural grass and forage diet. This produces beef with excellent flavour, natural texture and the character that only pasture raised cattle can deliver.

Each steak is expertly cut by our butchers and dry aged to allow tenderness and flavour to develop fully. Our range includes classic cuts such as ribeye, sirloin, fillet and rump, each suited to different tastes and cooking styles.

Whether you are planning a quick midweek meal or a special occasion dinner, our steaks offer the quality and provenance that great beef should provide.

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  • Three raw 50 day aged rib eye steaks with visible marbling, resting on crumpled brown butcher paper over a dark wooden surface.
     

    50 Day Dry Aged Beef

    Pasture for Life Highland Shorthorn from our own farm Edinvale, dry aged on the bone for fifty days to bring out a depth of flavour and tenderness most beef never gets the chance to develop.

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    100% grass fed beef

    Raised on grass, clover, herbs and forage. Nothing added, no shortcuts. Our beef has a natural depth of flavour, a meaty texture, and is a reflection of the land it comes from. Better for the cattle, better for the land, better on the plate.

    Farming with nature