Perfect for the absolute family classics, bolognese, burgers and cottage pie. A ground steak mince 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: 454g
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.
Fry some onions and garlic in a pot until golden brown, add the mince and brown, once the mince has 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. Traditional Bolognese recipe, easy and super tasty, 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 should be an intense reddish-brown.