THE MASTERS OF STEAK
Being awarded “Masters of Steak” from the prestigious Craft Guild of Chefs is so much more than a title – it drives everything we do. From the way we rear cattle to the meticulous methods we use to age, cut, and cook our exquisite steaks, taught to our passionate chefs during their training at Miller & Carter Steak School.
We are proud to have been awarded ‘Masters of Steak’ from the prestigious Craft Guild of Chefs for our prime 30 day aged steak cuts. Their meticulous inspection of our field to fork practices, from the way we rear our cattle, to how our steaks are butchered, aged, and cooked to perfection has led to this industry-leading award.
Established in 1965, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK, with many members worldwide.
Members come from all aspects of the foodservice and hospitality sectors, working in a wide variety of positions from students and trainees to top management. Their aim is to increase standards of professional cooking through the combination of greater awareness, education, and training.
1. The Field
Great steak begins long before it meets the grill. That’s why we work with a small number of hand-picked Farms of Excellence, ensuring every steak is fully traceable and responsibly sourced. All our beef comes from British & Irish farms, assured by Red Tractor or the Bord Bia Sustainable Beef Assurance Scheme, guaranteeing the highest standards of quality, welfare and provenance.
But it’s not just about great beef – it’s about caring for the countryside too. Together with our farmers, we’re driving initiatives that improve biodiversity and protect the land we all depend on. From reducing the environmental impact of beef production to cutting food miles, every step we take makes our beef chain more sustainable.
Our supply partners are already making a difference: upgrading fleets to achieve a 6% reduction in carbon emissions, optimising delivery routes, and committing to an 80% reduction in cardboard packaging by 2025. Because for us, creating the perfect steak experience means respecting the land as much as the plate.
2. Aged to Perfection
Time is one of our most important ingredients. Each of our prime British & Irish steaks is matured for a minimum of 30 days, using a combination of wet and dry ageing for exceptional tenderness and flavour. Overseen by our Master Butcher, this process unlocks the succulence and depth of taste that sets a Miller & Carter steak apart.
3. Hand-cut with Precision
Our award-winning butchers cut all our steaks by hand, except for the mighty T Bone due to its size. They only use prime cuts from the forerib, sirloin, fillet and rump selected for the ideal balance of tenderness and marbling, for taste. It’s this meticulous attention to detail that ensures consistency and excellence on every plate.
4. Cooked with Passion & Skill
Whether you’ve chosen a butter-soft fillet or a flavour-packed sirloin, we know complete steak satisfaction depends on your cut being cooked just the way you like it. With only a few minutes between rare and well-done, timing is everything. That’s why you’ll find our Steak School-trained chefs waiting patiently for the exact moment to turn it on our chargrill. Like a fine wine, we guarantee our steaks breathe for at least 30 minutes prior to cooking and rest afterwards to ensure the best flavour and tenderness. It’s our team’s know-how, passion and skill that’s helped us become the best kept secret in steak.
This balance of patience and precision is why we’ve been awarded the title of Masters of Steak by the prestigious Craft Guild of Chefs.
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