Locally sourced South Downs beef…
…grass fed and aged for 30 days for the best flavour and texture. Buy in store or online for home delivery.
Showing all 12 results
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£35.00Beef Box
Our beef box is ideal for tasting our beef – with a range of cuts that is perfect for 2. All the beef is fresh and can be eaten immediately, or put in the freezer for later.
Our beef box contains the following:
- 4 short rib burgers
- 500g diced (or minced) chuck steak
- 750g Top side roasting joint
- 2 rump steaks (450g)
Each beef box contains enough for 12 meals – or just under £3 per portion.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£10.00Beef Burgers (4 pack)
Our beef burgers are handmade with cuts from the Chuck, Short Rib and Shin – and salt and pepper. The simple seasoning allows for the flavour of the beef to shine, with a certain amount of fat to ensure that your burger is juicy, moist and delicious.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£5.99 – £23.50Beef Shin (per kg)
Beef shin makes the finest stew – as the connective tissue between the meat breaks down into an intensely flavoured pot of deliciousness. The beef shin is one of the hardest working muscle groups, so slow cooking is the only way to go. However, it’s the connective tissue of beef shin that adds a richness and velvety texture that can’t be beaten by any other cut of beef.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£5.99 – £23.50Diced Beef
Our diced beef comes from the aged forequarter and is ideal for stews, curries and casseroles. With slow gentle cooking, the fantastic flavour of the beef comes through to make a delicious and very tasty dish.
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£12.85Fillet Steak (pack of 2 x 160g)
Our fillet steak comes from slow-maturing grass fed beef animals that are reared on farms in Sussex and Hampshire. The fillet is matured on the bone for a minimum of 28 days to ensure full flavour and tenderness. It is cut from the centre of the muscle, to make for easy cooking.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£4.99 – £19.50Minced Beef
Our lean Minced Beef comes from specific aged beef cuts to ensure that you get maximum flavour no matter what dish you use the mince in. As a result, you can be sure that your lasagne, bolognese or homemade beef burgers will be far tastier than your supermarket equivalent.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£31.50 – £63.00Rib of Beef on the bone
The Rib of Beef – the finest English Sunday lunch should have rib of beef surrounded by crunchy roast potatoes, Yorkshire pudding and seasonal veg. There is truly no finer sight or taste – with the meat melt-in-the-mouth tender, oozing with flavour and with crackled fat, browned ribs and juicy, red meat.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£7.50Ribeye Steak (250g)
Ribeye steak is a personal favourite as the marbling of fat throughout the meat ensures the best flavour and keeps the meat moist and well basted while you grill.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
250g steak
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£9.99Rump Steak (2 x 250g)
Rump steak offers the best flavour of all the steaks, although it is slightly less tender than sirloin. It’s perfect for frying or on the BBQ where the charcoal grill adds depth and a caramalized crunch.Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£5.75Sirloin Steak (225g)
Sirloin steak is a great combination of tender, melt-in-the-mouth meat and outstanding flavour that comes from aging the steak on the bone for at least 28 days.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
8 oz Steak (225g)
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£9.95T-Bone Steak (450g)
T-Bone steak offers the ultimate taste – with a piece of sirloin and fillet separated by the bone which adds incredible flavour. This is a show-stopper that leaves little room for anything else on the plate (except a good dollop of mustard).
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.
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£8.50 – £32.00Topside of Beef (per kg)
The topside of beef makes for a lovely roasting joint when served pink – (we cover it with beaten our beef fat) to add succulence. It’s best roasted more slowly (150°C) or braised with vegetables and a bit of stock. It’s also excellent for marinating and flash frying for stir fried beef.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.