Our farming system sets great store by high standards of animal welfare so we rear only grass-fed beef from animals that have lived natural, free-range lives. Our animals are cross breeds - their mothers are Friesian dairy cows and their fathers are either Simmental, Limousin or Shorthorn bulls. We like the even distribution of meat this results in, allowing us to offer top quality cuts from across the carcass. All of our beef is hung on the bone for three weeks after slaughter. This is important for slow-cooking cuts like our organic diced stewing steak as it allows the meat to relax and flavour to intensify.
Because it comes to you carefully trimmed and conveniently diced by our expert butchers, your stewing steak requires no preparation. To lock in flavour and maximise tenderness, make sure you sear the meat in a hot pan, browning it all over before setting it to slow cook. Try it in a juicy steak and kidney pie, either topped with buttery puff pastry or encased in a hearty hot-water crust. Alternatively, pop it in a slow cooker with seasonal root veg, rich beef stock and some hoppy, British beer for a real mid-week treat.