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BEEF
BEEF
BEEF
BEEF
Our meat is not your usual fare. From field to fork, everything has been done to make sure it’s not just better meat, but the very best. That means the strict use of small, traditional farms and outdoor reared flocks and herds reared to their full potential on lush pastures, and the crafting of all produce on the butcher’s block by hand for the perfect finish. With this provenance, our meat boasts the character and flavour that made British husbandry the envy of the world, and our farmers acclaimed restaurant suppliers.
Our meat is not your usual fare. From field to fork, everything has been done to make sure it’s not just better meat, but the very best. That means the strict use of small, traditional farms and outdoor reared flocks and herds reared to their full potential on lush pastures, and the crafting of all produce on the butcher’s block by hand for the perfect finish. With this provenance, our meat boasts the character and flavour that made British husbandry the envy of the world, and our farmers acclaimed restaurant suppliers.
+254 (0) 700 942 942
BEEF
From farm to fork, everything has been done to make sure it’s not just better meat, but the very best 100% grass fed and grass finished beef. Boran Cattle are indigenous to Kenya and over the years with selective breeding have become a world respected breed. All of our beef is aged for a minimum of 28 days in the cold room.
WHB Naked Beef Burgers
As naked as it looks,traditional beef chuck taken from prime grass fed cattle is something quite special with just salt and pepper as seasoning. Either barbecued or cooked in your kitchen.
WHB Naked Beef Burgers
Stewing Steak
Chunks of beef- perfect for stewing, pies and casseroles
Stewing Steak
Brisket
Cut from the breast, this meat lends itself well to slow cooking (around 12 hours!) and smoking such as Texas BBQ
Brisket
Osso Bucco
An Italian classic, meaning bone with a hole. A cross cut shank of veal ideal for braising.
Osso Bucco
Rump Steak
A lean and tender cut that is often sliced into steaks and is extremely versatile. Roast, pan-fry or barbeque to make the most of this delicious meat. The rump and its components are the Gold Standard of steak from our native Boran breed.
Rump Steak
Tomahawk
This cut is a bone-in rib steak, with the entire rib bone intact. The bone is left in to enhance the flavour, as well as to ensure a dramatic and elegant presentation. Take this steak seriously!
Tomahawk
Rib Eye
An old classic, rib-eye has a wonderful rich flavour, best cooked in the pan far a few minutes and then rested
Rib Eye
T-Bone
A large cut containing meat from both the sirloin and the fillet, our T-Bone steaks are well marbled and delicious. Best cooked simply seasoned and pan-fried, grilled or roasted.
T-Bone Steak
Top Side
The topside is a large, lean cut of beef, and can be rolled and divided into two or three boneless joints or portioned into steaks. It is very lean and tasty cut best served rare.
Top Side
Minute Steak
Thinly cut from the top side this is a versatile and easy to cook steak. Literally fry in a hot pan for 30 seconds on each side and serve.
Minute Steak
Steak Strips
Perfect for stir frys and kebabs
Steak Strips
Picanha Steak
A South American delicacy, this cut boasts outstanding tenderness and flavour when charred to a rich finish. Taken from the rump cap, these steaks are an interesting alternative for the steak lover. Best cooked in the oven or over hot coals.
Picanha Steak
Spiced Fig Sausage
Spiced Fig Sausage
Made with spice and dried figs, delicious on a BBQ or in the pan.
Spiced Fig Sausage
Beef Dice
Lean diced beef, great for kebabs, stir frys.
Beef Dice
Chuck
Beef chuck comes from the forequarter. This flavourful cut is best braised and slow cooked in a dish such as a slow cooker chilli con carne
Chuck
Top Rump
A lean cut that is ideal for roasting or can be thinly sliced to pan-fry. It also works really well for steak tartare and carpaccio.
Top Rump
Ox Tail
Although oxtail was originally considered ‘the paupers cut’ it is now widely used and adds delicious flavour to many recipes. Its gelatinous content makes it perfect for stocks, soups and braises.
Ox Tail
Short Rib
Small and juicy these well marbled ribs can be used in a variety of ways, slow cooked, grilled or seared.
Short Rib
Eye of Rump
Eye of Rump is a short, lean, log-shaped cut with the grain running lengthwise. The eye of the rump is best suited to cutting into medallions, perfect for pan-frying or the barbecue.
Eye of Rump
Sirloin
This versatile and flavoursome cut is well known around the world for its tenderness and is perfect for getting everyone around the table for dinner.
Sirloin Steak
Fillet
Delicious, tender and lean, this is a great crowd pleaser, whether you choose the barbaque or the pan.
Fillet Steak
Silverside
Taken from the hindquarter this is a large, lean, boneless cut of meat with a wide-grained texture. This cut can be rolled for a roast or cut into steaks. Perfect for biltong makers!
Silverside
Mince
Economical, versatile and delicious our beef mince lends itself well to any mince recipe.
Mince
Skirt Steak
Skirt steak is an incredible tender when and easy to cook as well as being an economical steak. Pan sear it on a very high heat for best results.
Skirt Steak
Shin off the bone
Beef shin benefits from being cooked low and slow for a tender piece of meat and is well worth the wait.
Shin off the Bone
Kabarnos Dried Sausage
Kabarnos Dried Sausage
Smoked and dried sausage perfect for a snack or added to a meal.
Kabarnos Dried Sausage
WHEN COOKING ANY STEAK REMEMBER TO LET IT REST!
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