Beef
Why choose our beef?
- Galloway cattle are slow to mature – taking at least 36 months to reach maturity where most commercial beef cattle in the UK go to abattoir before 24 months.
- Additionally, cattle grazed in bio-diverse pastures simply don’t put on weight as fast as commercial breeds but the diversity in forage and the slow grown nature of the cattle means the beef has more complex flavors and better marbling.
- We use a very small, family-run abattoir within 20 minutes of our farm, and we use Jesse Smith butchers in Cirencester, who have a Himalayan salt chamber for dry ageing.
- All our beef is dry-aged 14 days with prime cuts (steak and rib) being dry-aged between 28 and 35 days. Dry-aging results in tastier meat because it causes moisture to evaporate and intensifies the flavour. It also allows for the meat’s natural enzymes to start to break down connective tissue, resulting in more tender meat too.
How to buy
- We sell individual beef cuts, beef boxes, offal and marrow bones from our freezer subject to availability.
- Please call or text/whatsapp us for stocklist and to arrange a collection time.
- Payment is by cash or BACS transfer.
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Prices per kg
Liver (500g packs) £4
Kidney (500g packs) £4
Mince w. 20% liver £10
Mince (500g/1kg packs) £12
Diced Stewing £12
Braising steak £12
Shin £12.50
Brisket £13.50
Flat rib £15
Minute steaks (4x4oz/112g) £15
Skirt/hanger steaks £15
Topside/Silverside (rolled joints) £16
Rump steaks (2x10oz/280g) £22
Sirloin steaks on-bone £26
Sirloin steaks (2x10oz/280g) £29
Rib roast joint £35
Cote de boeuf steak £35
Whole fillet £38
Chateaubriand £38
BIGGER BELTIE BOX (approx. 6.5kg £110)
Mince 1kg
Diced chuck 1kg
Braising steak
Minute steaks
Brisket
Beef & Guinness sausages
Beef & onion burgers
Topside or Silverside
Prime steaks x 2
PRIME STEAK BOX (approx. 1.8kg £65)
Rump steaks x 2
Sirloin steaks x 2
Cote de boeuf
NEW FOR 2024-25
Beef & Guinness sausages (pack of 6) £9
Beef & onion burgers (pack of 4) £10
