Buy online and get your order delivered to your door.
Yes, we can deliver to your area.
Buy online and get your order delivered to your door.
For our online store, we are currently delivering to the following postcode areas. All online orders are dispatched from a separate location. In-store delivery zones and charges may vary. Please note that heavy items may be subject to an additional charge. If an additional charge is applicable, it will be stated in the product description. For more information, contact us, or use our online chat.
We aim to dispatch all orders within 7 working days, however, this may vary depending on the volume of orders we are processing. We are using our own team of drivers and vehicles. Social distancing is being observed and our delivery is operating as a contactless service. We will ring the doorbell to notify you of the delivery, but will not require a signature. All orders are delivered to your front garden or driveway. Deliveries to a further location must be agreed upon in advance. An extra charge may be incurred.
TN13, TN14
BR6
RH17 7, RH18, RH19
ME14 4, ME14 5
BR1, BR2, BR3, BR4, BR5, BR7, BR8
CR0, CR3, CR6,
CR2, CR5, CR8, CR9
ME1, ME2, ME4
SE6
TN12, TN21
locally reared
There are 7 products in this category
Beef ribs are delicious marinated and slow cooked or barbecued.
Cooking guide: Heat oven to 140C/120C fan/gas 1. Season the ribs with your choice of seasonings, put in a roasting tin and pour over around 400mls water. Cover with foil and cook in the oven. Cook for 4 hrs.
Remove the ribs from the oven and strain off the liquid.Turn oven up to 180C/160C fan/gas 6.
Brush the ribs all over with a barbecue glaze, then return to the oven for 15 mins.
Boneless beef shin, perfect for slow roasting.
Cooking guide:
1kg beef shin, diced
flour, for dusting
2l beef stock, or chicken stock
1 onion, chopped
1 carrot, chopped
1 swede, chopped
1 sprig of thyme
1 sprig of rosemary
1/2 bulb of garlic, peeled
salt
Heat a large pan over a medium heat with 1 tbsp of oil
Season the beef with salt and pepper and toss in the flour to lightly coat. Brown the beef until caramelised all over, doing so in small batches so that the pan stays nice and hot.
Caramelise the onions and add the beef back to the pan with the reserved bones, herbs and garlic. Cover with the stock
Bring to the boil, reduce to a simmer and cook for 2 hours before adding the carrots and swedes. Cook for a further hour or until the beef is tender and falling apart