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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
Defrosting guidelines
All of our beef is frozen as soon as possible to preserve freshness once butchered. Plan in advance how long it will take to defrost to make sure it’s ready to cook when you need it
We recommend defrosting your meat slowly in the fridge at 4°C – 12hrs/kg. If you’re in a rush you can defrost in a warm room 20°C – 4hrs/kg
Place the meat in a dish to catch any juices
Once defrosted keep in the fridge and get out 2 hours before cooking to bring it up to room temperature
Cooking suggestion
If there is one thing we’ve learnt from roasting turkeys and beef joints it’s that they usually need less time than you think. We always make sure the meat is at room temperature before cooking and we’re big fans of a meat thermometer for added confidence – you’ll get rare beef at around 55°C so use that as a guide depending on how you like your beef cooked.
