Perfect for the absolute family classic pasta dishes. Seasoned ground steak mince meatballs with some amazing flavour, combining meat from across our farmers' lovely native breed, free range cows, including shin, clod, neck, flank and steak trim.
With less than 10% fat, you can create some delicious, healthy family meals with this versatile staple.
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: 330g (12 meatballs)
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.
This product contains the following allergens:
Produced in an environment that handles Milk, Celery, Soya
Beef (90%), water, rice flour, seasoning (rice flour, salt, yeast extract, onion powder, preservative E221 (Sodium Sulphite), sugar, spices, spice extracts, herb extracts)
Fry some onions and garlic in a pot until golden brown, add the meatballs and brown. Once the meatballs have browned, add a glass of red wine, a tin of peeled tomatoes, a dollop of tomato paste, some oregano, salt and pepper. Bring to the boil, then reduce the heat, simmer for an hour. Serve with your choice of pasta.Check out more recipes
Good. Unlike supermarkets, we use matured beef for our mince and don’t gas flush with nitrogen. Your mince products should be an intense reddish-brown.