Add fantastic grass-fed flavour to your home cooking.
- Grass-fed, slow grown British beef
- Traditionally matured for the finest finish
- Expertly hand cut by our skilled butchers
Price per kg:
- 2 packs Minced Steak, 440g per pack
- 2 packs Diced Beef Steak, 440g per pack
- 2 packs Diced Beef Shin, 440g per pack
- 2 packs Braising Steaks, 440g per pack
- 24 Beef Meatballs, in packs of 12, 240g per pack
The finest British beef, hand prepared to be ready for long, slow braising. Taste the difference that quality makes!
Braising involves cooking meat in liquid, at a low temperature. It's a gentle cooking process that transforms cuts of meat into mouth-watering stews and casseroles.
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6 - 9 minutes per 440g.
Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.
2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.
3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.
4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.
5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it. Allow a total cooking time between 1½ -2 hrs or until tender for Diced Beef Steak and Diced Beef Shin, 1 - 1½ hrs or until tender for Braising Steaks.
Defrost in the fridge overnight.
Remove all packaging.
Separate the meat balls and allow to come to room temperature for 10 minutes.
Heat a little oil in a frying pan.
Cook on a medium heat 10-12 minutes.
Pre-heat grill to medium.
Place meatballs on grill rack for 10-12 minutes.
Add to simmering stock or sauce and cook for 8-10 minutes.
BBQ for 14-16 minutes. Turn regularly to avoid charring.
This product must be cooked thoroughly prior to consumption.
Diced Beef Steak
Diced Beef Shin