Category Archives: Meat, Poultry & Fish
Salt-Aged Sharing Rump Steak (680g)
Our sharing rump steak is a flavoursome centrepiece for sharing with friends. Perfect for those steak lovers in your life, this steak is cut from the hindquarter, making it full of creamy marbling which keeps the steak moist when cooking. We recommend searing and sealing the steak in a pan before transferring to the oven for 20 minutes on a high heat to finish. Be sure to rest your steak for at least half the cooking time to allow it to relax. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Silverside Roasting Joint (1kg)
Our silverside joint is the perfect slow-roast joint for those lazy Sunday lunches. Cut from the hind quarter, this joint is best suited to pot-roasting methods. We recommend cooking slowly and adding a small amount of stock or wine to the base of the pan to really bring out the flavours − you’ll be left with a delicious gravy base too.
Silverside Roasting Joint (2kg)
Our silverside joint is the perfect slow-roast joint for those lazy Sunday lunches. Cut from the hind quarter, this joint is best suited to pot-roasting methods. We recommend cooking slowly and adding a small amount of stock or wine to the base of the pan to really bring out the flavours − you’ll be left with a delicious gravy base too.
Onglet Steaks, Pack of 2 (454g)
Our onglet steaks are known for their unique texture and rich, ‘full’ flavour. It’s a fantastic economical cut, also known as ‘hanger steak’ or ‘hanging tenderloin’. The onglet has a loose grain that is very tender but only if served rare, so we recommend marinating it overnight and cooking in a griddle or frying pan. Our onglet steaks have been butterflied by our butcher to make flash frying even easier. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack.
Ox Cheek (400g)
Our ox cheek is one of the most delicious cuts going, even if we do say so ourselves. It’s had a recent resurgence in top restaurants and once you’ve tried it you’ll know why. It comes cleaned and trimmed by our butcher and is ready to be simply, and slowly, cooked. We love making it into a ragu or a rich, velvety stew with red wine and celeriac mash. One cheek per pack.
Sliced Oxtail (500g)
Our oxtail is a beautifully rich and thrifty cut and best cooked slowly. Cut from the tail, it’s full of muscle fibres and bones, which makes for deeply flavoursome and melting meat. We recommend browning the oxtail in the oven on a high heat for 20 minutes before adding stock and wine. It’s great in a stew with barley or cannellini beans. Just be sure to cook it low and slow for the best result. These cuts arrive in varying sizes per pack.
Boned & Rolled Brisket (2kg)
Brisket is a fantastic cut for adding rich, deep flavours to slow braises; and after a gentle, long cook its open-grained texture will yield to give delicious, full flavoured, fork tender beef. A staple of comfort food, this joint is very simple to cook, and most recipes can be adapted to accommodate it if the oven temperature is reduced to about 130, and the time is increased to 4 hours or more. Brisket is just good in the summer for pulled beef sliders and bierra brisket tacos as it is in the winter for slow cooked curries and rich, sticky braises.
Diced Steak (300g)
Our prime diced steak is cut from the hind quarter (predominantly the topside). The very best meat, this cut is lean and ideal for quick cooking methods. It makes great skewers and marinates really well too. Why not try an Asian-inspired marinade with teriyaki sauce, soy sauce, grated fresh ginger and garlic for a sweet dinner treat?
Boned & Rolled Brisket (3kg)
Brisket is a fantastic cut for adding rich, deep flavours to slow braises; and after a gentle, long cook its open-grained texture will yield to give delicious, full flavoured, fork tender beef. A staple of comfort food, this joint is very simple to cook, and most recipes can be adapted to accommodate it if the oven temperature is reduced to about 130, and the time is increased to 4 hours or more. Brisket is just good in the summer for pulled beef sliders and bierra brisket tacos as it is in the winter for slow cooked curries and rich, sticky braises.
Traditional Salt-Aged Rib of Beef (4kg)
Our rib of beef is the grandest of roasting joints and one of our prized flagship cuts. Cut from the forequarter, this mouth-watering beef joint is full of fantastic marbling and intense flavour. We recommend weighing the beef and calculating its cooking time at 12 minutes per 500g for rare, 15 minutes per 500g for medium-rare, and 18 minutes per 500g for medium. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Lamb’s Liver (200g)
Our lamb’s liver is bursting with flavour, as well as being extremely soft and tender. Cut from our finest grass-fed lambs, it really has a delicious melt- in-the-mouth taste. It’s a real treat and we like to add it to stews and casseroles (the longer you cook it the stronger the taste becomes). It’s also extremely tasty pan-fried with onions and a splash of sherry. Serve with creamy mash and spinach. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Traditional Salt-Aged Rib of Beef (6kg)
Our rib of beef is the grandest of roasting joints and one of our prized flagship cuts. Cut from the forequarter, this mouth-watering beef joint is full of fantastic marbling and intense flavour. We recommend weighing the beef and calculating its cooking time at 12 minutes per 500g for rare, 15 minutes per 500g for medium-rare, and 18 minutes per 500g for medium. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Salt-Aged Chateaubriand (737g)
Our chateaubriand is cut from the thickest end of the fillet and is an outstanding joint. With delicate marbling throughout, this cut it is best served rare or medium-rare so that you can enjoy its tender meat and superb flavour. The perfect roast for two to three people, we recommend cooking this with a rub of generous seasoning and oil. Sear in a pan for 2 minutes on each side and transfer to a hot oven for 10-15 minutes to finish. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Salt-Aged Rib-Eye Steaks, Pack of 2 (396g)
Our rib-eye steaks are one of the tastiest steaks going due to their heavy marbling. Hand-cut from the fore rib, we recommend cooking in a griddle or frying pan and keeping it simple with a butter, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Serve with hot horseradish and hand-cut chips or wedges. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt th
Beef Mince (450g)
Our beef mince is one of our best-sellers (with approximately 10%-15% fat content). It’s coarse cut and packed with flavour, making it a great base for chilli, lasagne and even for making your own burgers. We like to use it for cooking a big cottage pie. Make the mince first and preferably cook it the day before to get the best flavour. Pop in the oven and top with cheesy mash to finish.
Salt-Aged Côte de Boeuf (737g)
Our côte de boeuf is a traditional slice of the rib of beef, with base and ‘chine’ bone removed, to make for easy cooking and carving. Cut from the fore rib, this steak is well marbled with the cap on, making it both tender and full of flavour. We recommend cooking this rare to medium-rare. Sear in a pan for 4 minutes on each side with plenty of Dorset Sea Salt and transfer to a hot oven for 15-20 minutes to finish. Serve with a herb sauce like chimichurri or salsa verde for a real treat. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Diced Braising Steak (500g)
Our diced braising steak is a versatile cut that is great in stews, pies and casseroles. We use cuts from the chuck and flank, all harder-working muscles that are meltingly tender when slow-cooked. Our top tip is to cook your meal the day before eating to enhance all the flavours of your dish. We like to make a simple but rich beef stew with thick-cut onions, a good red wine and porcini mushrooms.
Field & Flower Beef Burgers, Pack of 4 (454g)
Our burgers are meaty and flavoursome. Keeping it simple with the seasoning, our grass-fed, free-range West Country beef does all the talking. Best grilled or BBQ’d, top these with a mature cheddar and onion relish with lashings of ketchup and mayo – don’t forget the pickles! Four burgers per pack.
Salt-Aged Fillet Steaks, Pack of 2 (396g)
Tenderness is the main game here, and when cooked rare or medium-rare you’ll have a melt-in-the-mouth fillet steak that’s butter-soft to the touch. We recommend cooking in a flat-based frying pan with butter. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If you salt
Fillet Tail Ends (227g)
Our fillet tail ends are cut from the tapered end of the beef fillet. Its lean and tender nature makes it ideal for flash-frying and sautéing. We love it sliced thinly, flash-fried and added to a Thai salad. Serve with shredded vegetables, leaves and chopped mint and coriander. For a delicious dressing, try mixing soy sauce, fish sauce, sesame oil, lime juice, brown sugar and coriander. 1-3 fillet tail ends per pack (this can vary).
