Versatile, tender and tasty cuts of beef with a rich flavour from across our farmers' native breed cows. Your secret weapon for any stews and pies!
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 400g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Season with salt and pepper then coat the meat with thin layer of flour. Brown the meat in an oiled pot, then add a diced onion and cook 1 min before adding sliced carrots, potatoes and your choice of herbs. Fry for a futher 3 mins then add a can of Guinness and a can of tomatoes, bring to the boil, then turn down and simmer without a lid for about 2 hours. Allow to cool, then line a a pie tray with some puff pastry, pour in the filling and close the pie with another layer of puff pastry. Brush some egg yolk accross the lid, bake in an oven for about 35 mins at 200ºC. Always a crowd pleaser.Check out more recipes
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