Description
WHAT’S IN THE BOX
Fillet of Beef 1kg
Rolled Silverside 1kg
Rolled Brisket 1kg
Sirloin Steaks 2 x 226g
Rump Steaks 2 x198-254g
Beef Stir Fry Strips 300g
Beef Bucco 2 (900g)
Shin of Beef 325g
Diced Casserole 300g
Mince Beef 450g
THE BEEF
Every cut in this box comes from native breed cattle hand-selected from small independent farms across Norfolk and Suffolk by a family-run East Anglian abattoir with 60 years of relationships with these farmers. Cattle raised on East Anglian pasture and marshland grazing, at their own pace, producing beef with the depth of flavour and quality of muscle that only comes from properly farmed native breeds. The premium cuts in this box are dry aged for a minimum of 21 days before our butchers prepare each cut to order.
THE CUTS
Fillet of Beef — 1kg
The most tender cut on the animal. The fillet sits tucked inside the ribcage doing almost no work during the animal’s life — which is why it offers virtually no resistance when you cut into it properly cooked. Aged on the carcass before removal, ours has the flavour development that only time and proper ageing can give. Roast it whole as a centrepiece joint or cut it into individual steaks for the most refined steak night you’ll have at home. At 1kg it will serve 4–5 as a roasting joint, or give you 4 generous fillet steaks.
Rolled Silverside — 1kg
The classic British Sunday roast joint. Lean, well-structured, and satisfying — the cut that has been anchoring Sunday tables in this country for generations. Roast at 180°C for roughly 20–25 minutes per 500g, rested well before carving. The silverside has excellent roasting qualities and takes particularly well to being pot roasted low and slow with stock and root vegetables.
1kg Brisket
This is the cut that rewards patience. Brisket is a well-worked muscle with significant connective tissue that, given enough time and low heat, breaks down into rich, silky gelatine, that gives a slow-cooked joint its extraordinary depth. Low and slow at 150°C for 4–5 hours, or in a slow cooker on low for 8 hours with stock, onions, and a bay leaf. The result is beef that falls apart at the touch and a cooking liquid that becomes the best sauce you’ll make all year.
Sirloin Steaks — 2 x 226g
The sirloin sits along the back of the animal — a muscle that does moderate work, producing a steak with good flavour and a satisfying firm texture. The fat running along the top edge is the key — render it first by holding the steak on its side in the pan for a minute before laying it flat, and it will baste the steak throughout the cook. Two minutes each side for medium rare on a 226g steak, rested for five minutes. The weekend steak — reliable, flavourful, and always worth it.
Rump Steaks — 2 x 198–254g
The rump is a working muscle and it shows — in the best possible way. More texture than a sirloin, a deep, robust flavour, and a price point that makes it the most honest steak on the counter. Cook it the same way you’d cook a sirloin but give it a full five minutes rest — the slightly coarser grain benefits from the extra time to relax before carving. Slice it against the grain and you’ll get every bit of tenderness it has to offer.
Beef Buco — 2 (900g total weight)
Cross-cut shin, bone-in, with the marrow still inside. This is one of the great Italian braises — braised low and slow in white wine, stock, tomatoes, garlic, and gremolata until the meat is falling from the bone and the marrow has melted into the sauce. Each piece is a generous single portion. Don’t skip the gremolata — the lemon zest, parsley, and garlic stirred through at the end cuts through the richness and lifts the whole dish. Serve on risotto Milanese, or simply with good bread to mop up the sauce.
Shin of Beef — 325g
The shin is the hardest working muscle on the animal and carries the most flavour for it. Rich, gelatinous, and built for long, slow cooking — braises, stews, and casseroles where the collagen breaks down slowly into something deeply satisfying. Classic beef and ale stew, a slow-cooked beef ragu with pappardelle, or simply braised with red wine and root vegetables. At 325g it’s a generous addition to a casserole for four.
Diced Casserole Beef — 300g
Diced and ready for the pot. Well-trimmed pieces of braising beef from the forequarter, that hold their shape through a long cook while absorbing the flavours of whatever they’re cooked in. Beef bourguignon, a proper beef and vegetable stew, or a slow cooker staple that makes weeknight cooking genuinely easy. Enough for a hearty casserole for two, or a starter portion for four alongside the shin.
Stir Fry Strips — 300g
Thinly sliced beef cut across the grain for fast, high-heat cooking. This is the cut for a weeknight — a beef and broccoli stir fry, a Thai basil beef with rice, or simply fried with garlic, ginger, and soy in a very hot pan for five minutes. The key with stir fry strips is heat — the pan needs to be properly hot before the beef goes in, and the beef needs space. Don’t overcrowd the pan or it steams rather than sears.
Mince Beef — 450g
The most versatile cut in the box — and at 450g, enough for two proper meals. Use it as the base of a Bolognese, a cottage pie, a beef chilli, or homemade burgers. Good mince with a proper fat content cooks with flavour and holds together in the pan — very different to the lean, pale mince you get in a supermarket. Fry it hot, break it up properly, and let it get colour before you add anything else. That initial browning is where the flavour comes from.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within the use-by date on individual packets, or freeze on arrival.
