Beef

Grass Fed Fortified Beef Mince

Our fortified beef mince combines our regular grass-fed beef mince with the addition of beef liver (15%), delivering the added nutritional benefits that only offal can provide. By incorporating liver into the blend, this mince offers enhanced levels of naturally occurring vitamins and minerals, while retaining the depth of flavour and balance you expect from our beef.

With a moderate fat ratio and dry-aged for superior character, our grass-fed beef mince is quite simply the best there is. Our slow-grown cattle, raised on natural pasture, develop remarkable flavour over time, resulting in a richer, darker colour and greater complexity in taste.

The ultimate versatile classic, this staple can be used across an enormous range of dishes from traditional family favourites to more adventurous recipes.

If you're looking to increase your nutrient intake, why not give this a try!

Build your box

Choose your cuts in a box from £95. Free meat in every box, free delivery.

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.