Sirloin Steak & Wine- Valentines pre-order


Pre order before Wednesday 8th February for collection either 10th/11th/12th or 13th of February (select at checkout)

All our Beef comes from our Roves Farm born and reared Sussex cattle, a traditional rare breed beef that is renowned for producing quality meat that is fine textured, well marbled and traditional in flavour. As part of our high welfare program all cattle graze our pastures during the summer and are fed our home-grown hay and silage in winter, it’s important to us that all our calves stay with their mothers for 9 months until they naturally move on to full grazing.
Our in-house butchers are passionate about using traditional methods with a modern flair to create our customers truly special cuts and handmade products.
All our beef is well-aged for at least 28 days for better flavour and tenderness.


This Valentines offer comes with two of our finest 10oz Sirloin steaks and a bottle of either Poulton Hill Arlington White or Arlington Red (please select)

Our Sirloin steaks are Juicy, rich and tender with a beefy flavour, it’s easy to see why sirloin is one of the more popular steaks.

Poulton Hill Estate is a small family run vineyard that produces award-winning wines and English spirits. Situated in the idyllic Cotswold countryside they grow grape varieties that complement their climate, soil and geography. These wines have been selected by us based on the notes of the wine to compliment the steaks. 

This product is not for sale to people under the age of 18. Proof of age will be required on collection


Roves Farm Beef


For allergens, including CEREALS containing GLUTEN, see ingredients in BOLD

Recommended medium to allow the fantastic strip of fat along the edge adequate time to render down.

Typically 4 mins each side in a hot plan to achieve a medium cook, add two mins each side for medium well or minus 1 min each side for medium rare.

Resting time is as important as cooking time, as this allows the juices brought to the surface by the high cooking heat to sink back into the steak, which also relaxes and becomes more tender.

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