Rib-eye steak

All of our beef is frozen as soon as possible to preserve freshness. If you opt for a courier delivery; steaks, burgers and other smaller items may arrive partially thawed – it’s perfectly safe to put them back in the freezer for another day or, or defrost them slowly in the fridge and eat within a two days.  Ensure your beef is at room temperature before cooking.

Our beef is pasture-fed without exception and sustainably produced here on the farm in Great Waltham, Chelmsford. The cattle feed on herb rich pastures grazed in a way that benefits our soil ecosystems and feeds our local wildlife. The cattle are bred and born on the farm, raised to maturity and dry-aged for the most delicious beef. Thank you for supporting small-scale farming that’s good for the cattle, the consumer and the environment.

Cooking suggestion

It’ll make a big difference by bringing your beef to room temperature before cooking. A non-stick pan is essential and make sure you oil the meat, not the pan. Season lightly with salt and pepper. Cook on a high heat for around 10 minutes in total turning 2 or 3 times until you see the juices start to rise. When cooking steak Sam always chucks in a big lump of butter and a chopped up clove of garlic towards the end and bastes the meat with it. Cover and leave to rest for 5-10 minutes before serving.