🔥Dry-aged. Cut to order. Delivered to your door. 🔥
The Man Behind the Meat
Matteo has been a butcher in London for over 25 years. Born in Biella, Piedmont. Trained at Borough Market, working for Silfield Farm — one of the most respected butchers in the city.
“Most butchers cut in advance. We cut to order — the moment before we pack. That is not a marketing line. That is how we work.” — Matteo
Matteo arrived in London in 1994 at nineteen years old. He has been here ever since — and a butcher for most of those years.
He learned his craft at Borough Market, working for Silfield Farm — a breeder and butcher from the Lake District with a long-standing reputation for supplying some of London’s most respected restaurants, and the Royal Family.
Over years at the counter, he mastered not just how to break down an animal, but how to understand it — how ageing changes a cut, how the breed affects the fat, how the way an animal was raised determines everything you taste.
His speciality is large sharing cuts: T-Bone, Tomahawk, Forerib. The cuts that command a table. The cuts that reward patience.
He knows every farm we source from by name. He knows every breed. That knowledge is what Steak Society is built on.
That knowledge is what every cut we sell is built on.
Steak Society is built on a single principle most online meat sellers skip: we dry-age in-house, and we cut to order just before we pack.
Not yesterday. Not last week. The moment before your order ships.
Dry ageing concentrates flavour and transforms texture in ways that wet-aged or fresh-packed meat simply cannot match. But dry ageing is only half the story.
The other half is the cut itself. Pre-cut meat begins to deteriorate the moment the knife goes through it. By cutting to order, we ensure you receive the cut at its peak, every time.
Most butchers cut in advance. We don’t. That is the difference.
Every animal is traceable. Every farm is known. Every cut is butchered by hand.
Rare Breed. Free Range. Fully Traceable.
Every animal we source is rare breed and free-range, raised on British farms we know by name. We believe what the animal eats, how it lives, and how long it ages determines everything you taste.
Dry-Aged In-House
Cut To Order Before Packing
Rare Breed British Beef
Delivered Worldwide
WHAT OUR COMMUNITY SAYS
★ ★ ★ ★ ★
“The Tomahawk was the best steak I have ever cooked at home. Perfectly aged, beautifully cut. You can taste the difference immediately.”
— James R., London
★ ★ ★ ★ ★
“I have ordered from several online butchers. Nothing comes close. You can taste that it was cut fresh. Outstanding.”
— Sarah T., Manchester
★ ★ ★ ★ ★
“Ordered the Forerib for a dinner party. Every guest asked where it came from. The dry-age flavour is unlike anything you get at a supermarket.”
— Mark D., Edinburgh
★ ★ ★ ★ ★
“Delivered perfectly. Packed brilliantly. And the T-Bone was the best I have had outside of a restaurant. Will not be going anywhere else.”
— Rachel K., Bristol
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