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"One of the Best Steaks I've Ever Had"

Outdoor personality, Bushcraft Expert, well-versed camping authority and all round meat Lover, Andy from Kent Survival cooked up one of our Jacks Creek Steaks. It's safe to say by the end of the video our mouths were watering and it's so nice to see something a bit different to your conventional steak cooking video! Jacks Creek is a great place to start.

"It’s perfection, absolute perfection"


David and Louise cook up our USDA Prime New York Strip in their own ​unique way. David rose to popularity after his series of holiday vlogs and turned to cooking online helping people to eat better. David & Louise were big fans of the steak as you'll see in their video!


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"Britains strongest man"


Adam Bishop, AKA Britains strongest man, as you can imagine eats a lot of food. He uses The Steak Shop to provide him with the meat he needs to keep up his title of Britains Strongest Man. A big fan of our meat, and we're a big fan of you, Adam! 

We like to think if our Meat is good enough for an Athlete of this caliber, it's better than all the rest.

Adam enjoys our Jacks Creek cuts and eats 2.4Kg of the stuff each week! 


Keep it up, Adam! 

Jacks Creek Black Angus Sirloin

Jack’s Creek is a leading company in Australian premium beef production and consecutive winner of the ‘World’s Best Steak Producer’ in 2015 and 2016, as well as the World’s Best Fillet Steak in 2017. tender and juicy beef, full of flavour with every bite.The Black Angus Sirloin is sensational!

OUR RATINGS: MARBLE  9  FLAVOUR  10  TENDERNESS  9                                                                          OVERALL  28/30



Dry ageing works by exposing the beef to air in a carefully controlled environment with precise humidity and temperature levels. Typically, the beef is placed on racks or is hung to allow the air to circulate around the beef. Angus beef comes from a breed of cattle called Aberdeen Angus which are originally from Scotland.  This meant that the cattle needed to be sturdy enough to survive the harsh Scottish inters.Because of this, Angus beef have significant muscle content which means the meat has greater marbling qualities.

OUR RATINGS: MARBLE  7  FLAVOUR  TENDERNESS  8                                                                          OVERALL  23/30


Anyone that has savoured a USDA Prime Graded Steak knows that it is delightfully tender and juicy with a buttery flavour .Of all the beef produced in the US, less than 2% is certified as USDA Prime.Typically you will  not find USDA Prime in the supermarkets since its limited supply is gobbled up by fine meat purveyors that retail  it to upscale restaurants and affluent consumers.

OUR RATINGS: MARBLE  9  FLAVOUR  8    TENDERNESS  9                                                                       OVERALL  26/30      



Ttxuleta (pronounced ‘chuleta’) means ‘meat chop’. It is a speciality of the Basque region  although traditionally the cattle is actually reared elsewhere, in Galicia, further along the northern Spanish coast. These cattle, which have lovely blond coats, are reared on a strict diet of  high-quality grass for around 15 years, which increases the flavour of the meat and causes the beautiful marbling effect.

OUR RATINGS: MARBLE  9  FLAVOUR  10  TENDERNESS  8                                                                      OVERALL  27/30


 Wagyu beef (Originally From Japan) is highly marbled which gives the beef it’s ” melt in the mouth” moisture and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat it’s tenderness  and flavour. It is now produced in other countries of the world including Australia. Wagyu bred in Australia is the largest outside of Japan 

OUR RATINGS: MARBLE  9  FLAVOUR   TENDERNESS  9                                                                       OVERALL  26/30


Famous for open grassland,Argentina produces beef to the highest standard. Tender, juicy, well-marbled, and extremely flavourful, Argentine beef is delicious regardless of which cut of meat is used in the process.

OUR RATINGS: MARBLE  6   FLAVOUR  TENDERNESS  7                                                                        OVERALL  21/30



"I've Never tasted anything so good"

Qualified Chef and ex-cook at a Michelin Star Restaurant, Gary Freer cooks up one of our steaks. We love seeing peoples reaction when they first experience our meat. Take a look for yourself, he can't find the words to describe it!

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