It is officially our Summer Steak Festival! For over 50 years, Donald Russell have supplied exceptional steaks to discerning hotels and restaurants all over the world and homes across Britain.
Traditionally matured for a rich, deep flavour, we guarantee award-winning quality with your steak home delivery. Lovingly hand-prepared and combined with our range of sides and sauces and speedy online delivery, steak night at home is simple. Buy steak online today or get in touch to learn more.
Celebrate our Summer Steak Festival with Limited Edition grain fed beef from Australia, known for marbling, providing a rich, buttery flavour due to the higher fat content gained from the grain-based diet. Hand-prepared and matured for up to 28 days in our Aberdeenshire butchery for the perfect balance of rich flavours and mouth-watering tenderness. Choose your favourite from Ribeye, Sirloin* and Fillet, or try all three, for a luxury steak night with a difference.
*now out of stock.
The steak as we know it, goes back to 15th century Italy, where they were cooked in open fires, and the first UK steakhouse was opened in 1723 in London.
We were born in 1974 from a venture between Aberdeenshire Farmer, William Donald, and Master Butcher, John Stone of Russell Meats, we began serving the hospitality trade both in the UK and abroad, supplying the finest grass-fed beef to discerning hotels and restaurants, all over the world. Before long, we had a dream to deliver that same high-quality beef steak and other fine foods to homes just like yours all over Britain.
The Big Four Steaks, Ribeye, Fillet, Sirloin and Rump, have always been the most popular steaks in almost all restaurants and shops across the UK and our quality, care, and craftsmanship puts ours a cut above the rest, making them a true Donald Russell staple.
There is no better time to showcase these steaks than our Summer Steak Festival so we have broken down each cut to guide you through which steaks are best for you and how to get the most from them.
We're passionate about the traditional skills of craft butchery and passing them on to the next generation. Even with all the advances in technology which make the job easier, it's essential to have an expert touch, what we call the 'Butcher's eye', something all our expert Butchers have. We work with all of our apprentices to make sure that this is passed on along with the skills and techniques needed to do the job.
There are a lot of skills a Butcher needs, but if we had to choose the most important, it would be hand-eye coordination, depth perception, and exceptional stamina.
For over 50 years, Donald Russell have supplied exceptional steaks to discerning hotels and restaurants all over the world.
Our Butchers' speciality steaks have names like Picanha and Flat Iron, the traditions of cutting these steaks go back a long way. These speciality steaks are cut from well worked or hidden muscles, meaning that they have their own unique textures and deep, beefy flavours.
Cut from 100% grass-fed beef, this range includes luscious steaks, expertly crafted by hand and dry-aged in our Aberdeenshire butchery. From a show-stopping Tomahawk to thick cut versions of the classics, such as Sirloin and Ribeye. With exquisite tenderness and a rich, rounded flavour, these steaks are truly a cut above the rest.
If you're serious about food, as we are, this limited range is for you. The pinnacle of excellence, we are confident that these are the best cuts of meat that money can buy. Exceptional centrepieces that you will take pride in serving, they'll create lasting memories with loved ones.
These steaks are hand-cut by our experienced Butchers from the finest heritage breed beef, sourced from trusted Scottish farms. It's matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers, until the meat has reached its peak of flavour and texture.
Cooking steak is as much an art as it is a science. Whether you're new to steak or refining your technique, the difference between good and unforgettable lies in the details: the cut you choose, how it's prepared, and how you bring it to the plate.
We have put together a helpful guide to walk you through everything you need to know to cook steak perfectly, so you can get the most out of your steaks this Summer Steak Festival.
