At The Organic Butchery, steak is more than just a meal, it’s a celebration of exceptional beef, carefully raised and fully traceable from farm to fork. Our organic steaks come from cattle reared to the highest welfare standards, resulting in meat that is naturally more flavourful, well-marbled, and consistently tender.

Because the animals are raised slowly on organic pasture without artificial inputs, the beef develops a deeper, more honest flavour and a noticeably superior texture. Below is your complete guide to our premium steak selection, including taste profiles and simple cooking methods to help you get the very best from each cut.

Tomahawk Steak (750g)

A true centrepiece cut, the tomahawk is essentially a bone-in ribeye left with the long rib bone intact, giving it dramatic presentation and outstanding flavour.

Taste & texture:
Rich, buttery, and deeply beefy with excellent marbling throughout. The bone enhances flavour during cooking, while the fat renders slowly for a luxurious texture.

How to cook:
Bring to room temperature, season generously with salt. Sear over a high heat to develop a crust, then finish in the oven until medium-rare to medium. Rest thoroughly before carving.

Best served with:
Simple sides—roast potatoes, seasonal greens, or charred vegetables—so the beef remains the star.

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Sirloin Steak (220g)

Sirloin is a classic steak cut, balancing tenderness with a robust beef flavour.

Taste & texture:
Firm yet tender with a clean, mineral-rich beef taste and a satisfying bite. Less fatty than ribeye but still full of character.

How to cook:
Cook quickly in a very hot pan for 2–3 minutes per side, depending on thickness, aiming for medium-rare to medium. Rest well before serving.

Best served with:
Peppercorn sauce, garlic butter, or simply sea salt to highlight its natural flavour.

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Ribeye Steak (220g)

Ribeye is known for its generous marbling, making it one of the most indulgent cuts available.

Taste & texture:
Exceptionally rich, juicy, and tender with a melting, almost buttery texture when cooked correctly. The fat content delivers deep flavour.

How to cook:
High-heat sear in a heavy pan or over charcoal, allowing the fat to render and caramelise. Cook to medium-rare for best results.

Best served with:
Roasted mushrooms, wilted greens, or a simple red wine jus.

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T-Bone Steak (650g)

A classic steakhouse cut combining two textures in one: sirloin on one side and fillet on the other, separated by the bone.

Taste & texture:
A contrast of firm, beefy sirloin and delicate, tender fillet. The bone adds depth of flavour during cooking.

How to cook:
Sear thoroughly on both sides, then finish gently in the oven. This ensures both muscles cook evenly. Rest well before slicing off the bone.

Best served with:
Simple sides and a drizzle of resting juices or a light herb butter.

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Côte de Bœuf (650g)

A traditional bone-in rib steak, Côte de Bœuf is one of the most flavourful cuts available.

Taste & texture:
Deeply savoury, rich, and well-marbled with a luxurious, tender bite. The bone intensifies flavour and helps retain moisture.

How to cook:
Slow and steady is key. Sear first, then roast until the desired doneness is reached. Rest generously before carving at the table.

Best served with:
Classic accompaniments such as bone marrow butter, roasted root vegetables, or a red wine reduction.

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Fillet Steak (170g)

Fillet is the most tender cut, prized for its soft, delicate texture.

Taste & texture:
Very lean with a mild, refined beef flavour and an exceptionally tender, almost melt-in-the-mouth texture.

How to cook:
Cook quickly over high heat—just a minute or two per side depending on thickness. Avoid overcooking to preserve tenderness.

Best served with:
Simple sauces like béarnaise or a light mushroom cream, allowing its subtle flavour to shine.

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Sirloin Steak on the Bone (350g)

A more indulgent take on the classic sirloin, this cut is left on the bone to enhance both flavour and succulence.

Taste & texture:
Deeply beefy with a slightly richer, more rounded flavour than boneless sirloin. The bone helps retain moisture during cooking, giving a juicier, more satisfying texture while still keeping the characteristic firmness of sirloin.

How to cook:
Allow the steak to come to room temperature and season well. Sear in a hot pan to build a golden crust, then finish in the oven to your preferred doneness (medium-rare to medium works best). Rest thoroughly to allow the juices to settle before serving.

Best served with:
Simple accompaniments such as roasted vegetables, sautéed greens, or a light red wine jus to complement its natural depth.

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Why Organic Steak Tastes Better

Organic beef stands apart because of how the animals are raised. Grazing on natural pasture, slower growth rates, and the absence of artificial inputs all contribute to:

• Better natural marbling
• Improved tenderness
• Deeper, more complex beef flavour
• Consistent quality across cuts

The result is steak that doesn’t need heavy seasoning or complicated preparation—just careful cooking and respect for the ingredient.