We are proud to support Great British Beef Week. A celebration of British beef from our suppliers and of our skilled Butchers who have hand crafted the perfect cut for over 50 years. It's the perfect time to try traditional cuts recommended by our team, or try something new.
At Donald Russell, quality is at the heart of everything we do. Our Butchers are highly trained through sight, touch and even smell to understand when each cut is at the peak of quality and maturation. It is through this highly skilled craftmanship that our products are produced to a standard that is akin to that found in some of the world's best restaurants. We have a highly-skilled Chef and an expert Quality Assurance Team to ensure this.
These products are prepared from scratch using traditional butchery methods. We prepare from prime cuts of meat trimming to the highest of specifications before cutting the final product to size.
We have a wide range of show-stopping products at Donald Russell that we make here in our butchery in Inverurie, including all our burgers & sausages. We ensure to use the finest quality ingredients which are carefully crafted by a team with a wealth of experience.
The butcher that started it all, championing the craft of butchery and producing/delivering the very best to the world's best restaurants and doors of discerning customers across the UK. Proud to be based in the small but vibrant village of Inverurie, Aberdeenshire in the picturesque Scottish countryside, we bring the best of Scottish produce to the customers across the country, championing our suppliers alongside our own established methods.
Centre Cut Fillet Steaks
Our award-winning fillet steak is cut by hand from the centre of the fillet and matured for at least 28 days for the finest taste and meltingly tender texture.
Ribeye Steaks
Our award-winning Ribeye Steaks are traditionally matured for at least 35 days for maximum taste and tenderness.
Sirloin Steaks
Enjoy the same top-quality steaks that are served in the world's best restaurants from your own home. An award-winning balance of tenderness and rich flavour.
Traditional Rump Steaks
Our Traditional Rump Steaks are cut by hand in our Aberdeenshire butchery and matured for at least 35 days to ensure a tender texture.
To take your steak to the next level, choose from our prestige steak collection. This carefully curated range brings our expertise to your kitchen, with award-winning cuts of grass-fed beef steak that are of the highest quality. What's more, we only choose heritage breed cattle for prestige steak. From Fillet Steak to T-Bone, our salt-aged prestige steak selection includes the very best cuts of beef, with boneless and bone-in options available.
Côte de Boeuf Salt Aged Heritage Breed
This classic continental restaurant steak has been given the luxury treatment by our expert Butchers. Generously marbled, they pack a big hit of distinctively rich flavour and delicious juiciness for an unrivalled eating experience. These steaks are hand-cut by our experienced Butchers from the finest heritage breed beef, sourced from trusted farms. It's matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers.
Sirloin Club Steak Salt Aged Heritage Breed
Sample the delectable balance of rich flavour and delicious tenderness that sirloin brings to the table. Kept on the bone for extra flavour, these steaks are perfect for a special steak night. With generous marbling, they stand up to cooking methods such as grilling or barbecuing whilst staying unbelievably tender. These steaks are hand-cut by our experienced Butchers from the finest heritage breed beef, sourced from trusted farms. It's matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture. This leaves a rich, concentrated flavour and allows the fibres to relax for incredibly tender steaks.
T-Bone Steak Salt Aged Heritage Breed
Treat yourself to superior flavour with this steakhouse classic, T-Bone Steak. With juicy sirloin and tender fillet on either side of the central bone, this cut is packed full of flavour and provides two distinct, and delicious, eating experiences. These steaks are hand-cut by our experienced Butchers from the finest heritage breed beef, sourced from trusted farms. It's matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture.
Mark
Master Butcher
Irvine
Butcher
Dave
Head of Butchery
Ravin
Butcher
Mix & Match any 3 for £15, you can stock up and save on customer favourites, from our award-winning Minced Steak and flavourful Ribeye Steak, to Mini Beef Wellingtons and Dry Aged Steak Burgers.
