We source most of our Beef from a Lincoln Red farmer from near Louth. Lincoln Red is one of the oldest rare breeds in the UK and has a flavour which is famed for being one of the best breeds. The rest of our beef is from native breeds from the Norfolk broads and East Anglia and our buyers’ choose only the best beef with a good covering of fat and marbling within the meat.

We hang all our hindquarter and fore-rib meat on the bone for at least three weeks, to add to the tenderness and flavour these British breeds already have. The forequarter is expertly boned and trimmed by our trained butchers, creating the very best quality Mince and Casseroling beef.

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