Steaksquared

06/06/2026

Yesterday I was VERY fortunate to be able to attend a seminar with the living legend , hosted by the gym I train at, .mma. I was also able to show thanks by gifing some jerky for him to enjoy on the road! ;)

31/05/2026

When I make jerky I only use the best parts of the brisket. For every 30kg of brisket I process I trim around 7-9kg. Here is one method I’m experimenting to minimise waste, beef garum! Beef garum is a sauce made from carefully fermenting raw beef with koji and salt, for around 3 months. The result? A beefy, umami, flavour bomb, akin to soy sauce but without the soy! It’s just 2 weeks in, 10 to go! That’s the easy part, then lab tests etc will be run to confirm quality and safety, then hopefully you’ll see it for sale in the future!

18/05/2026

British Wagyu. Pasture raised, olive-finished. Prepared with just the right amount of Maldon Sea Salt, and lots of care!

15/04/2026

As we slice whole briskets to make our jerky each bag has a delicious variety of individual pieces. Crispy, lean pieces from the flat, then decadent fattier parts from towards the brisket point. Before I pack I lay out piles as you can see in the picture, so I get just the right distribution throughout each bag. That being said, some people have favorites! If you could do your own jerky pick-and-mix which like are you going for?

11/04/2026

Come snag some free samples, and some bags to take home, at Wilton Market today!

11/04/2026

This new beef is STUNNING. The flavour from that fat…you need to taste it to believe it!

10/04/2026

When you can make great even better! Today was the first batch from my new beef supplier. Cattle that are raised thoughtfully, and sustainably, grazing on pasture for most of their lives, before being finished with a mixture of crops grown on the farm and olives! Exceptional marbling, and the flavour from that fat… wow!

09/04/2026

Salisbury folks, you can catch us Wilton market on both Saturday and Sunday this weekend. Hope to see you there!

This Sunday at Wilton Village we have even more amazing traders joining us. Open from 10am - 4pm we'd love to see you there!

Welcoming:designstudio
Spirit


CARPE DIEM Catering

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Felycia & Flame
Grace's Fudge
Grovely Puzzles Ltd
Handmade by Hedgehog
Irresponsible Indulgence
Lucky Leads
Niche Alcohol Supplies
Old Sarum Plants

Rozzie Coffee
Steaksquared
Sunsanddaughtersshop
Sweet treats by Danielle
Wessex Spirits
Wessex Meadworks
Whitethorn Designs
WitchBrew
prints and collectables
Reflections Jewellery
Orama Luxury Home Fragrances Ltd
Magpies Oddities