Description
WHAT’S IN THE BOX
Rolled Silverside 1kg
Rolled Brisket 1kg
Sirloin Steaks 2 x 226g
Rump Steaks 2 x 198-254g
Shin of Beef 325g
Diced Casserole Beef 300g
Stir Fry Strips 300g
Mince Beef 450g
THE BEEF
This box is built around variety — eight cuts from the same native breed East Anglian animal, each one doing a different job in the kitchen. From the prime roasting and steak cuts, dry aged for a minimum of 21 days, to the braising and everyday cuts prepared fresh by our butchers. Every cut comes from native breed cattle hand-selected from small independent farms across Norfolk and Suffolk.
THE CUTS
Rolled Silverside —1kg
The classic British Sunday roast joint. Lean, well-structured, and reliable — 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. Silverside takes particularly well to pot roasting low and slow with stock and root vegetables for a midweek alternative to the traditional Sunday approach.
Brisket Joint — 1kg
The cut that rewards patience above all others. Brisket is a well-worked muscles with significant connective tissue that, given enough time and low heat, breaks down into something rich and deeply satisfying. 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 — the basis for the best pulled beef, beef chilli, or Sunday stew you’ll make this year.
Sirloin Steaks — 2 x 226g
Dry aged for a minimum of 21 days. The sirloin runs along the back of the animal — a muscle that does moderate work, producing a steak with good flavour and satisfying texture. Render the fat running along the top edge first by holding the steak on its side in the pan for a minute, then lay it flat. Two minutes each side for medium rare, rested for five minutes. Reliable, flavourful, and always worth it.
Rump Steaks — 2 x 198–254g
Dry aged for a minimum of 21 days. The rump is a working muscle with a deep, robust flavour and a firm, satisfying texture. Give it a full five minutes rest after cooking and slice it against the grain — the slightly coarser grain benefits from that extra time to relax, and slicing correctly gets you every bit of tenderness the cut has to offer.
Shin of Beef — 325g
The hardest working muscle on the animal and one of the most flavourful for it. Rich, gelatinous, and built for long slow cooking — braises, stews, and casseroles where the collagen breaks down slowly into something deeply satisfying. Beef and ale stew, a slow-cooked ragu with pappardelle, braised with red wine and root vegetables. At 325g it’s a generous addition to a casserole for four.
Diced Casserole Beef — 300g
Well-trimmed pieces of braising beef from the forequarter, ready for the pot. They hold their shape through a long cook while absorbing the flavours of whatever they’re cooked in — a proper beef bourguignon, a straightforward beef and vegetable stew, or a slow cooker staple that makes weeknight cooking genuinely easy.
Stir Fry Strips — 300g
Thinly sliced beef cut across the grain for fast, high-heat cooking. The key 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. Beef and broccoli, Thai basil beef with rice, or simply fried with garlic, ginger, and soy in five minutes flat.
Mince Beef — 450g
The most versatile cut in the box. Good mince with proper fat content cooks with flavour and holds together in the pan — a world away from the lean, pale mince you find in a supermarket. Bolognese, cottage pie, beef chilli, homemade burgers. 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.
