Asda work closely with beef farmers across the United Kingdom to produce the very highest quality beef for our customers, whilst not compromising on animal welfare or sustainability - all this is done to give you a great quality steak, at a great Asda price.
With over 60 years’ experience, ABP has a reputation for quality and innovation and supplying 100% of our Fresh Beef. ABP work with Red Tractor-approved farmers like Tim Croxton who has farmed for over 20 years in the Shropshire countryside.
This Beef includes our Extra Special range which has a variety of steak cuts, mince, joints, diced, burgers and meatballs. Red Tractor standards ensure that animal welfare is maintained, and as Tim says, this plays a big part in product integrity, as well as helping to preserve the countryside.
“I farm Simmental and Angus cattle, and they are fed grass and home-produced crops from the farm”, Tim says. “It’s important that we find a balance between producing food and protecting nature, and Asda is helping us to become more efficient and breed a better-quality product through improved genetics.”
Find your cut
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Sirloin
Sirloin steaks come from the back of a beef animal between the fore-rib and the rump. The sirloin steak is lean, high in protein and has great flavour. It’s suitable for grilling, pan-frying, griddling or cooking on a BBQ.
This steak is found on the rib of the cow. The high amount of marbling on the ribeye is its distinguishing feature and makes the cut very tender and full of flavour. it’s generally suggested to cook it until medium at the least, as this gives the fat time to render down and baste the meat.
Rump steak is taken from the rump section of the hindquarter. Rump steaks are rich in taste and are best grilled or pan-fried in a large hot frying pan.
The fillet is a very tender steak which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work, this means it’s a very lean cut with little fat running through it. It has a delicate but rich flavour.
Sirloin steaks come from the back of a beef animal between the fore-rib and the rump. The sirloin steak is lean, high in protein and has great flavour. It’s suitable for grilling, pan-frying, griddling or cooking on a BBQ.
This steak is found on the rib of the cow. The high amount of marbling on the ribeye is its distinguishing feature and makes the cut very tender and full of flavour. it’s generally suggested to cook it until medium at the least, as this gives the fat time to render down and baste the meat.
Rump steak is taken from the rump section of the hindquarter. Rump steaks are rich in taste and are best grilled or pan-fried in a large hot frying pan.
The fillet is a very tender steak which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work, this means it’s a very lean cut with little fat running through it. It has a delicate but rich flavour.
Sirloin steaks come from the back of a beef animal between the fore-rib and the rump. The sirloin steak is lean, high in protein and has great flavour. It’s suitable for grilling, pan-frying, griddling or cooking on a BBQ.
This steak is found on the rib of the cow. The high amount of marbling on the ribeye is its distinguishing feature and makes the cut very tender and full of flavour. it’s generally suggested to cook it until medium at the least, as this gives the fat time to render down and baste the meat.
Rump steak is taken from the rump section of the hindquarter. Rump steaks are rich in taste and are best grilled or pan-fried in a large hot frying pan.
The fillet is a very tender steak which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work, this means it’s a very lean cut with little fat running through it. It has a delicate but rich flavour.
