Beef

Beef Mince

From High Fell Farm, Wensleydale, North Yorkshire

Moderate fat ratio and dry aged our grass fed beef mince is the best there is. Our slow grown beef cattle develop remarkable flavour over time. This creates a richer darker colour and more complexity to the taste of our grass fed mince. The ultimate versatile classic, this staple can be used for so many things that its hard to imagine not having some at all times. Our mince is made from a combination of many cuts of our beef resulting in a perfect balance of meat and fat. This is mince as it should be.

What you get: 3 packs of 405g · serves 6–8

How to cook: For the best cottage pie brown your beef mince in a casserole dish. Remove the mince and add on a high heat diced carrots and caramelise them. Lower the heat and add diced onion and celery and sweat out. Add in this order, and cook out individually, 1 tablespoon white flour, Tomato paste, soy sauce, Worcestershire sauce and red wine. Finally add some good beef stock cover with a lid and add to a 170°C Oven for 2 hours. Add to a deep ceramic dish cover with mash potato and top with cheddar cheese and put back back in the oven for 45 mins.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.