Organic Beef Aitch BoneA traditional cut perfect for slow cooking
Organic Beef Aitch Bone
A traditional cut perfect for slow cooking
You know us, we like to use every bit of the carcass and we also like to remember all those forgotten cuts that have fallen by the wayside. So let us introduce you to our organic beef aitch bone joint. This is a hindquarter cut found to the inside of the top of the beef animal's leg. It sits close to the topside and top rump and shares some characteristics with those joints. The distinguishing feature of the aitch bone is (not terribly surprisingly) an almost H-shaped bone running through the joint. You might think this would be awkward, and it could explain why the cut fell from favour, but when slow cooked to melting tenderness it doesn't matter. The bone pulls away and you're left with soft delicious meat that doesn't even need carving. See our recipe here.
At Coombe Farm, shorthorn bulls now father all of our beef calves. The shorthorn is a native breed, originally used for both dairy and beef. It originated in the north of England and has been hugely influential in the development of lots of different cattle breeds. As a breed they're generally good tempered, they calf easily, produce stocky, sturdy offspring and well-marbled meat. As a native breed, shorthorns thrive on our pasturelands and they grow thick coats that make them tough and hardy.
We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
We have a minimum order of £40.
The delivery charge is £5.
No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Your delivery box is made of 100% recycled paper and is 100% recyclable.
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
Cooking your organic beef aitch bone joint should be a slow and steady affair. It doesn't need much fuss to bring out the intensely rich flavour, but it's not one to be hurried. The bone imparts flavour and ensures succulence. Sear the joint in a sizzling pan then transfer it to a roasting tin with onion, garlic, lots of woods herbs and a generous seasoning of salt and pepper. Pour in enough beef stock (and maybe a good splosh or red wine or stout) to half cover the meat, and then cook at a very low temperature for at least three hours. You'll be rewarded with so-tender meat and ready made gravy. Serve with buttery cabbage and a tray of roasted root veg.