Butcher Ben meat boxes
Browse the current catalogue, see exactly what comes in each pack and build a box around your own kitchen.
Current catalogue · 65 cuts
BEEF
4 x 180g
Skirt as it is known in the UK, Bavette as it is known in France. Bavette one of the most shamefully underutilised cuts of steak. Bavette steak has long flaky fibres running the length of it, this is a cut that takes to marinades and barbeque like no other. Rub in Dijon mustard and olive oil for a smoky crust to dream of.
Pack details & cooking notesBEEF
1 x 1.2kg
The iconic American barbecue and maker of a great hotpot, brisket is a chuck it in and leave it supper staple. Great fat covering and long fibres mean that brisket is one of the easiest cuts to cook. Your only error will be not giving enough time, cook your brisket low and very slow under a braise and your guaranteed a superb fall apart meat. One of the great comfort food suppers.
Pack details & cooking notesBEEF
3 x 185g
More delicate and finely textured than the Bavette; Flat Iron, or butlers steak, is one of the best value cuts of steak available. This steak is named after the old fashioned flat irons they look just alike. Cut from the shoulder of the animal, this quick cooking lean cut is delicate yet flavoursome. It's delicious cooked fast in a griddle pan and can take well to plenty of flavour from marinades. Flat iron slices beautifully into strips that are refined and delicate.
Pack details & cooking notesBEEF
3 x 405g
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.
Pack details & cooking notesBEEF
1 x 550g
The rump cap or picanha is an iconic dish of brazil. Like the tri- tip, its sister cut, the picanha has a perfect covering of sweet fat and is beautiful cooked over a barbecue to medium rare. An exquisite cut.
Pack details & cooking notesBEEF
2 x 190g
The juiciest and most perfectly formed steak. Ribeye is a classic of steakhouses everywhere, packed full of flavour and a fat ratio to dream of. Ribeye is made of primarily of the longissimus dorsi muscle. This tender and flavoursome muscle runs the upper length of the back. The no brainer steak and the best steak for the pan, our grass fed ribeyes have the perfect balanced marbling internal fat eye of the ribeye helps keep the whole steak juicy. Our native breeds slow growth and active life creates the most perfect rich deep flavour and buttery texture that is perfected with our dry ageing process. Cook our grass fed ribeye steak hot and baste.
Pack details & cooking notesBEEF
1 x 560g
Known as the false fillet, the rump eye is just as good as a fillet. If not better. It is a beautiful cut with bold, beefy flavour and tender meat to match. Rump eye is the tender heart of the rump, which for this cut we cover in a thin layer of fat to protect it during roasting and to baste the meat in its wonderful flavours. Roast hot and serve pink for the perfect roast at a great price as well.
Pack details & cooking notesBEEF
3 x 205g
Rump steak is for bite and sharp knives. One for those proper meat eaters. Taken from the hind quarter of the animal rump is one of the more hard working muscles of all the steaks. An underrated and underutilised steak, rump is great for marinating and grilling due to its flavour packed meaty profile. Great value cut as well, rump is plentiful and easy to cook.
Pack details & cooking notesBEEF
2 x 210g
The flat of the back, grass fed sirloin steak packs an absolute punch. Powerful, rich, beefy flavour slowly matured. Sirloin is the cut for crispy fat with a marbled yet lean centre. One of the prime cuts, sirloin is an absolute classic steak found in steakhouses everywhere. The slight yellow fat and rich deep meat, found in our grass fed beef sirloin, is a true sign of the quality of our slow grown native breeds. Cook hot and fast.
Pack details & cooking notesBEEF
4 x 230g
Our grass fed beef stir fry strips are thinly cut, perfect for flash frying in a wok over a high heat. These are the quintessential easy meal in minutes and make the perfect supper for midweek. These long thin stir strips coat beautifully in any thick sauce and absorb flavours brilliantly. When quick cooked these steak strips remain perfectly tender and are supremely flavourful.
Pack details & cooking notesBEEF
1 x 1.05kg
The bargain roast, topside of beef is great value for any Sunday lunch. Lean and tender meat with a fine grained texture. This is a delicate meat yet also packed full of flavour. cook topside pink to avoid drying out. This is a makes a superb cheaper rib alternative.
Pack details & cooking notesBEEF
3 x 255g
Often described as the “poor man’s fillet,” the bistro steak delivers exceptional eating quality without the premium price tag. Cut from the centre of the rump, this uncommon and under appreciated steak is rarely seen on supermarket shelves. Lean, finely grained and naturally tender, it offers a clean, beef-forward flavour with a satisfying texture. When cooked correctly, it rivals far more expensive cuts in tenderness while retaining a fantastic depth of flavour.
Pack details & cooking notesBEEF
3 x 430g
Our grass fed diced beef comes from specially selected cuts of our beef, perfectly proportioned and trimmed of all its sinew. Our diced beef is prepared by hands by our artisan butchers. Slow cook our diced beef for the best stews and pies out there. Punchy, powerful and richly flavoured, our grass fed beef has the most amazing deep flavour from its complex diet. Give this cut the time it needs to melt down to perfection. Our grass fed beef is packed full of natural collagen from leading a healthy natural life and and this translated into the deepest richest flavoured diced beef available.
Pack details & cooking notesBEEF
2 x 640g
Our grass fed beef mince with organ meat blended through it. Liver, heart and kidney are the most nutrient dense foods there are, packed with iron, B vitamins and vitamin A, and blending them into mince is far and away the easiest way to get them into a family's diet. The ratio is judged so the flavour stays firmly beef - it tastes richer and more savoury rather than obviously offaly. Use it exactly as you would any mince, in a bolognese, a chilli or a cottage pie.
Pack details & cooking notesLAMB & MUTTON
2 x 300g (Packs of 2/3)
Cut from the lower loin, these lamb chops are one of the great suppers. With a great grabbing bone, tender meat and delicate flavour. Lamb chops are taken from the lower loin cut between the bones. Wonderful crispy fat running down the back of the chop bastes the meat ensuring it keeps all its juices. Tender meat. Delicious with mint jelly.
Pack details & cooking notesLAMB & MUTTON
2 x 300g (Packs of 2/3)
Also known as lamb lollipops, the cutlet is taken from the most tender and delicate of all lamb cuts. Taken from the upper loin, lamb cutlets are essentially a split rack of lamb. The upper loin is considered the most premium lamb cut and as cutlets, they are at their best. We also leave the chine on to protect the meat for best cooking. Especially tasty gently marinated and on the barbecue on a hot summers day. All of our grass-fed lamb cutlets come from naturally reared grass fed lambs, which are free to roam in our lush green pastures in the Yorkshire Dales.
Pack details & cooking notesLAMB & MUTTON
1 x 920g
Lamb neck is packed full of flavour whilst being great value. Lamb neck is one of the finest slow cooking cuts available. With plenty of collagen and great muscle fibres this makes a superb stew: In fact it's the key ingredient in Irish Stew, one of the best winter warmers.
Pack details & cooking notesLAMB & MUTTON
1 x 1kg
An underutilised cut of meat these are great value for marinating and throwing on the barbeque. Great fat covering and packed full of flavour these will stand up to any marinade and take smoke flavours beautifully.
Pack details & cooking notesLAMB & MUTTON
2 x 240g
Taken from the top of the leg cut, lamb rump is a superbly textured, flavoursome cut of meat. Lamb rump is a very refined cut and one of the purest flavoured cuts of lamb available. Flash fry your rumps and finish in the oven before basting.
Pack details & cooking notesLAMB & MUTTON
1 x 980g
Being surrounded by a thin layer of fat all the way round the meat makes lamb shoulder almost impossible to overcook. The lamb shoulder is a fibrous cut of meat due to the amount of hard work it has to do over a life on pasture. These fibres slowly unravel during cooking to the most meltingly tender meat when cooked low and slow. Try crisping first at high temperature before finishing low and slow under foil for the perfect blend of delicate melting meat and crisp skin.
Pack details & cooking notesLAMB & MUTTON
1 x 395g
Lamb rack is the most luxurious of all lamb cuts. Easy cooking and carving, as we remove the chine bone from the base, grass-fed rack of lamb is a great showpiece for any meal requiring some flair. This 4 bone rack should feed 2 people.
Pack details & cooking notesLAMB & MUTTON
1 x 655g
Our rolled grass fed lamb loin is one of the most premium cuts of lamb available. As tender as lamb can get and with a wonderful delicate texture, this beautiful cut is as refined as you can get. This cut can be quickly pan roasted and is super easy to cook due to the fat surrounding the outside. Serve lightly pink with peas, wild garlic and new potatoes for the ideal spring day meal.
Pack details & cooking notesCHICKEN
4 x 190g
Chicken breast with the skin on is packed with flavour from the skin and when pan fried makes one of the simplest meals. These free range chicken have smaller breasts as they have plentiful exercise and a natural life and this results in a far superior texture and taste to commercially reared chickens. The difference is stark.
Pack details & cooking notesCHICKEN
6 x 240g (Packs of 2)
Drumsticks are a classic of barbecues everywhere and a really underappreciated cut. They take amazingly to marinades and can be slow cooked till meltingly tender. Great value and flavour packed drumsticks have a great bone to meat ratio that adds flavour from the top to the bottom. Our hard working chickens legs are full of collagen and nutrients from a life in the field so are packed with health benefits.
Pack details & cooking notesCHICKEN
4 x 230g
Our chicken stir fry strips are made from slices of our chicken thighs. These thin strips are designed so they can be cooked very quickly over an intense heat. When stir fried these strips have a large surface area and so colour really easily without having to over cook the middle of the chicken. We use thighs for our stir fry strips as these are less prone to drying out in the heat of a wok and have much better flavour. These stir fry strips can take a strong marinade. Due to the way they are sliced these absorb and coat easily in any sticky liquid you stir fry them in. A great meal in minutes.
Pack details & cooking notesCHICKEN
4 x 290g (Packs of 2)
Our free range chicken thighs we think are really special. Our chickens spend almost all their lives wondering around diverse pastures and native hedgerows. This life on their legs leads to them having strong and well worked legs that creates such spectacular thigh meat. Our chicken thighs are so diverse and brilliant for anything from the barbecue to slow braising. These are also great value and we think the best of all chicken cuts. Our go to!
Pack details & cooking notesCHICKEN
4 x 575g (Packs of 4)
Our free range chicken wings are superb value and amazing on the barbecue. Marinate overnight for a flavour packed treat. Wings make a great finger food as well and are perfect for any dinner party. These slow grown chickens are free to roam and use their wings often and so have developed proper muscles and thick skin that make these so good for crispy chicken wings. The difference eating a proper chicken makes is well worth it for the perfect barbecue.
Pack details & cooking notesCHICKEN
4 x 320g
Our diced free range chicken is the perfect ingredient for a wonderful chicken pie or delicious casseroles. Our free range chickens live a long life on pasture grazing away on clover swards and building deep layers of complex flavour. Their well exercised lives mean they build well formed muscles that give our diced chicken pieces their great texture. These pieces are perfect cooked long Our artisan butchers take our free range chicken drumsticks and and dice them down, by hand, ready for you to cook just like that.
Pack details & cooking notesCHICKEN
1 x 1.65kg
Spatchcocked so it cooks evenly and fast, and marinated in a proper fiery peri peri - bird's eye chilli, garlic, lemon and paprika. This is a marinade that needs a chicken with enough flavour of its own to stand up to it, which is exactly what our slow grown free range birds have. Cook over hot coals, turning regularly, or roast hard in the oven. Serve with something cooling alongside.
Pack details & cooking notesCHICKEN
4 x 180g
Superbly simple supper and capable of producing a show stopping dinner party centrepiece. These skinless chicken breasts are great for a light and low fat meal. Perfectly tender and yet packed full of flavour our free range chicken breasts are fine grained. Most supermarket chicken is wet, bland and flavourless and ours are completely different to that. The dark redder colour to the meat is proof that our chickens are not pushed to grow fast and given a proper diverse natural diet. The proof is in the eating.
Pack details & cooking notesCHICKEN
2 x 1.05kg (Packs of 2)
Drumsticks are a properly underappreciated cut with a great bone to meat ratio, which means flavour from top to bottom. Ours come from free range birds that spend their lives on their legs, so the meat is firm and full of flavour rather than soft and bland. Marinated in soy, honey and mustard - salt, sweetness and a bit of sharpness, which is everything a drumstick wants. Roast or barbecue, turning regularly until caramelised and cooked through.
Pack details & cooking notesCHICKEN
1 x 2.15kg
Whole free range chickens with the giblets. The thicker yellow skin, that is the sign of a healthy chicken, is the secret to getting a great crispy outside. This is real chicken as it really should be. Our slow grown chickens are given the time to develop and this creates the perfect bird for a great Sunday roast or a delicious casserole for a comforting winter meal. Chicken like this is extremely rare nowadays and we are extremely proud to source the very finest chicken we think the UK has to offer. Free range, we think, is a massively overused term and we want to show the difference between what people call free range, and what we call really free range. Try this and you'll see this is nothing like any supermarket chicken.
Pack details & cooking notesPORK
1 x 1.45kg
Easy carving and always the leanest cut on a pig, pork leg is an easy choice for a Sunday lunch. With great crackling and soft juicy meat this is an easy carving easy cooking choice for any cook. Unlike shoulder or belly, this cut can be easily sliced into beautiful lean portions.
Pack details & cooking notesPORK
4 x 250g
Gochujang is the fermented Korean chilli paste and it's one of the great marinades for pork - sweet, savoury, fermented and warm rather than sharply hot. It caramelises hard in the pan, which is exactly what you want against the fat of our pork chump steak. Cook it over a decent heat, watching it doesn't catch, and rest it well. Serve with rice and something pickled to cut through.
Pack details & cooking notesPORK
4 x 250g
Our pork chump steaks in a proper jerk marinade - scotch bonnet, allspice, thyme, ginger and spring onion. Jerk is a big, aggressive marinade and it needs a cut with enough fat and flavour to carry it, which is exactly what the chump is. The fat renders out in the pan or over coals and bastes the meat as it goes. Cook hot, rest well, and serve it slightly pink in the middle.
Pack details & cooking notesPORK
1 x 1.2kg
Maximum Crackling. Slow cook pork belly in the oven for perfectly formed layers of soft melting meat. Easy carving makes a perfect Sunday lunch. Also good gently braised in cider. Pork belly has wonderful thin layers of meat and fat sandwiched together like a terrine. These layers meld together as you slowly cook it and the skin crackles perfectly. The meat is wonderfully tender and cut across the muscle fibres for perfect fall apart slices.
Pack details & cooking notesPORK
1 x 1.5kg
Pork shoulder is the ultimate slow roasting pork joint, here boneless for easy carving. We break down our pork shoulders into smaller pieces before boning and rolling neatly. The fat in this cut makes for an easy slow cook and is very hard to overcook. Pull or slice, pork shoulder is absolutely delicious.
Pack details & cooking notesPORK
4 x 250g
The premium cut of pork, the chop contains the sweetest finest fat and most tender flesh found on the pig. Pork chops are packed with flavour from the bone which when cooked spreads throughout the meat and the soft fat that melts out and crisp in the pan. These chops are a wonderful simple dinner and are a great comfort food. Cooked hot and fast in the pan these are delicious but are also great slowly roasted. Can serve blushing pink.
Pack details & cooking notesPORK
1 x 1.3kg
Our pork spare ribs are such a great value cut and a classic for any barbecue occasion. The brilliant flavour of our pork means that they can handle the flavour of any homemade rub or marinade without drowning out the flavour of the meat. Spare ribs are taken from the front of the rib section of the pig. Slow cook these ribs till they fall apart and it's guaranteed that every bone will be cleaned! We sell these ribs are a whole section ready for you to cook as you choose.
Pack details & cooking notesPORK
1 x 795g
Our proper pork tenderloins are beautifully meltingly tender and refined. Taken from the fillet of the pig this is about the most refined and delicate of pork cuts. This beautiful cut simply wants to be quickly cooked over a high heat and needs barely any cooking at all. when sliced across the grain the tenderloin simply melts in the mouth and the fine grains are barely noticeable. We perfectly trim and present the tenderloin of the pig for you and this can either be cooked whole or sliced down into little steaks for frying.
Pack details & cooking notesSAUSAGES
3 x 490g (Packs of 6)
Plain breakfast sausage. Just simply spiced with clack pepper and salt. Nothing much more to this sausage! The pork sings through on its own. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.
Pack details & cooking notesSAUSAGES
3 x 475g (Packs of 6)
The iconic British sausage. Packed with the flavours of white pepper, nutmeg and sage with some other herbs. Though often found with their curled shape these have been made with a traditional sausage shape. These are a great sausage for breakfast or supper. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.
Pack details & cooking notesSAUSAGES
2 x 575g (Packs of 8)
Our wonderful grass fed lamb merguez sausages are made from a blend of the shoulder and the belly of the lamb. The iconic north African staple, merguez are absolutely spectacular. Packed full of rich flavour from the spectacular quality of our lamb, these sausages are filled with a blend of rich African spices which deeply flavour our sausages such as harissa, cumin, sumac and fennel . These are then mixed with fresh garlic and coriander to finish before being finely ground and filled into our sausage skins. Lamb merguez sausages are traditionally cooked over hot coals but are also great in a piping hot pan or oven.
Pack details & cooking notesSAUSAGES
3 x 425g (Packs of 6)
We slowly confit red onions until they're soft, dark and sweet before they ever go near the mix, which is a lot more work than simply chopping them in raw but the difference is enormous. That slow cooked sweetness runs right through the sausage and pairs beautifully with our proper pork. Superb with mash and gravy. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.
Pack details & cooking notesSAUSAGES
3 x 425g (Packs of 6)
A simple, pleasing sausage flavour. Our pork and herb sausages are softly flavoured with mixed herbs de Provence and a classic hit of sage. Nice and simple. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.
Pack details & cooking notesSAUSAGES
3 x 405g (Packs of 8)
Our wonderful pork chipolata sausages are superb for breakfast or supper or indeed any occasion. Made with our superb pork, these are made with a subtle blend of gentle warming spices and herbs. These chipolata sausages are great cooked in the oven or in a piping hot pan and the skins get this wonderful crispness and almost pop in the mouth. We've found they're great also for children, who absolutely love them!
Pack details & cooking notesBURGERS
5 x 230g (Packs of 2)
Our grass fed beef burgers are made from a long worked on blend of cuts of our slow grown native breed beef. We also dry age our beef mince along with the rest of our beef to develop a deeper more complex flavour profile. We ensure our beef burgers have a great fat ratio, generally slightly higher than your supermarket burgers but this is the secret to the mind blowing flavour and juicy bite. Our burgers are treated with the same love and care that we would treat a steak. Every batch of burgers is treated individually to ensure that we have the perfect balance and quality of product every single time.
Pack details & cooking notesBURGERS
4 x 280g (Packs of 2)
Our lamb and mint burgers are an absolute treat. With the perfect blend of various cuts of our lamb such as the shoulder, belly and shank, these burgers are to die for. Made with a blend of fresh mint and mint jelly for a hint of sweetness that perfectly complements the herbal flavour of our lamb.
Pack details & cooking notesBURGERS
4 x 280g (Packs of 2)
Our pork breakfast burgers are made with the very best cuts of our proper pork and only natural ingredients. Great for breakfast baps and equally as good on the barbecue!
Pack details & cooking notesBACON & GAMMON
4 x 215g
Our smoked nitrate free back bacon is absolute perfection. Our back bacon is made form the loins of our pastured proper pigs. We dry cure our bacon with molasses and sea salt and nothing else. We then air dry our bacon in the fridge for a number of days before smoking gently with a blend of applewood and cherrywood. Applewood brings a subtle sweetness to our bacon and the cherrywood adds depth and richness. We then thinly slice and remove the rind of our back bacon so you can cook it quickly and avoid drying it out. The amazing colour of our smoked back bacon has the be seen to be believed.
Pack details & cooking notesBACON & GAMMON
4 x 255g
Our smoked nitrate free streaky bacon is absolute perfection. The rich fat of the bellies from our pastured pigs and the depth of flavour are simply extraordinary. We cure our bacon simply with sea salt molasses sugar. Nothing else. No additives, nothing. This natural bacon means it doesn't keep its pink colour in the pan, but the flavour and texture are just as good. Actually no better. We then delicately smoke our bacon with the superb mix of applewood and cherrywood. Applewood bringing a subtle sweetness and fruitiness and cherrywood a rich depth undertone. We're really proud of our bacon and really think you'll love it too!
Pack details & cooking notesBACON & GAMMON
4 x 220g
Our traditional dry cured back bacon is the perfect blend of lean meat with a coating of sweet fat. Taken form the loin of the pig this bacon is tender and delicate and is perfect for quick cooking in a very hot pan. Our bacon is traditionally dry cured using no nitrates or anything bad at all. Just a simple cure of sea salt and dark brown sugar. Most butchers add nitrates to their bacon as this preserves the meat from spoiling and more so that it keeps the bacon pink after cooking and makes the process quicker and cheaper. This slow process builds a deeper richer flavour in our back bacon and the sweet cure from the dark brown sugar caramelises in the pan for added depth. We want to produce food that has the minimum amount of anything artificial possible and we think with our bacon that means none. Don't be surprised if in the pan your bacon doesn't stay pink, there's nothing wrong with it at all! That and the slightly shorter shelf life once opened (better get it eaten!) are the only sacrifice for having healthier yet still delicious bacon.
Pack details & cooking notesBACON & GAMMON
4 x 240g
Our gammon steaks are taken from the equivalent of the topside of the pig. These we dry cure with molasses sugar and air dry for a number of days to concentrate the flavour. These wonderful and versatile thick sliced steaks make for a classic ham, egg and chips. simply quickly pan fry these and rest for a few minutes before serving.
Pack details & cooking notesBACON & GAMMON
4 x 255g
Our dry cured nitrate free streaky bacon is made with a small amount of molasses and absolutely no nitrates! It has the perfect blend of sweetness and saltiness in our eyes. By using molasses we can create an amazing deep flavour in our bacon without adding high sugar levels. Streaky bacon is taken from the belly of the pig and so has wonderful layers of fat interspersed within the bacon. These add flavour in abundance to our bacon. We dry our bacon in our fridges for 3 days after curing to help concentrate the flavour and deepen the colour. All this work is what makes our streaky bacon the absolute best you can get.
Pack details & cooking notesPIES
4 x 280g
This hearty steak and mushroom pie is made with care from start to finish. We use our own grass-fed beef, carefully trimmed and slow cooked until perfectly tender. It's then simmered in a rich stout from Wensleydale Brewery, who are just down the road from us, bringing deep flavour and a smooth richness that compliments the beef perfectly. The filling is prepared in small batches right here in our butchery kitchen. The shortcrust pasty is made using Wildfarmed flour who partner with regenerative farms throughout the UK. This flour brings distinctive character to the crust, which is crisp and golden. Made simply, using great ingrediants.
Pack details & cooking notesREADY MEALS
1 x 765g
The great French braise, made with our grass fed beef. Slowly cooked in red wine with bacon lardons, button mushrooms and baby onions until the beef is meltingly tender and the sauce has reduced to something rich and glossy. We use our own nitrate free bacon in this, which brings a depth you simply don't get from commercial lardons. Warm through gently, and serve with mashed potato or good bread to mop the sauce.
Pack details & cooking notesREADY MEALS
1 x 1kg
Our cottage pie starts with our own dry aged grass fed beef mince. We brown it off and then cook it slowly with carrots, onions and celery, tomato paste, Worcestershire sauce and a good beef stock, until it has that deep savoury richness you only get from time. Topped with mashed potato and baked. Slow grown native breed cattle give a mince with far more flavour than anything commercially reared, and in a dish this simple that's the whole difference.
Pack details & cooking notesREADY MEALS
1 x 885g
A West Country classic done properly. Our pastured pork is diced, browned off and then braised slowly in cider with onions, mustard and cream until the meat is tender enough to pull apart with a spoon. Pork and cider is one of those pairings that just works, the sweetness of the apple cutting through the richness of the pork. Warm it through gently and serve with mash and something green.
Pack details & cooking notesREADY MEALS
1 x 1kg
Our lasagne is built the long way round. We start with our own grass fed beef mince, browned off properly and then cooked down slowly with soffritto, tomato and red wine until the sauce is rich and glossy. That gets layered with pasta and a proper béchamel, made with butter and milk and nothing else. Everything is prepared in small batches in our butchery kitchen. Nothing is added that doesn't need to be there. Straight into the oven from the fridge and served with a green salad, it's the best kind of weeknight supper.
Pack details & cooking notesSOUS VIDE
1 x 575g
All the work of a Sunday roast, none of the timing. We cook our grass fed lean roasting beef slowly under vacuum at a low, precisely controlled temperature, which means it comes out evenly pink from edge to edge with none of the grey band you get from an oven. Because it's already cooked, all you need to do is warm it through and give it a hard sear in a hot pan to build a crust. Rest it well and carve across the grain.
Pack details & cooking notesSOUS VIDE
2 x 765g
Half a free range chicken, cooked slowly under vacuum so the breast stays properly moist and the leg is cooked right through - the problem every roast chicken has, solved. Our birds are slow grown on pasture with the thick yellow skin that's the sign of a healthy chicken, and that skin crisps up beautifully. Warm it through and finish skin side down in a hot pan or under a grill. A whole meal in minutes.
Pack details & cooking notesSOUS VIDE
1 x 820g
Slow cooked shredded beef with the smoke and spice of a proper barbacoa. Chipotle, cumin, garlic and lime, cooked into our grass fed beef under vacuum over many hours until it shreds under a fork. The long, low cook lets the spice work its way right through the meat rather than just sitting on the outside. Warm through, shred, and pile into tacos with onion, coriander and lime.
Pack details & cooking notesSOUS VIDE
1 x 920g
Lamb shoulder is one of the great slow cooking cuts, full of collagen and connective tissue that need hours to soften. We do that work for you, cooking it slowly under vacuum until the whole thing is meltingly tender and ready to pull apart. Our grass fed lambs live on Dales pasture and are dry aged for at least two weeks, so the flavour is concentrated and properly lamby. Warm it through, then blast it in a hot oven to crisp up the outside.
Pack details & cooking notesSOUS VIDE
1 x 850g
Pulled pork the way it should be, without the eight hours. Our pastured pork shoulder is cooked slowly under vacuum until the fat has rendered and the collagen has broken down completely, leaving meat that falls apart under a fork. Shoulder is the ultimate slow cooking cut on a pig and this method gets everything out of it. Warm it through, pull it apart and crisp it off in a hot pan if you like a bit of texture. Superb in a bun with slaw.
Pack details & cooking notesLAMB & MUTTON
1 x 920g
Our grass fed lamb shoulder is full of collagen and rich deep flavour. It is beautiful slow roasted or braised and after many hours of gentle cooking the meat falls apart and the flavour intensifies. Here we bone out our lamb shoulder so it's super easy to carve or simply pull apart and serve.
Pack details & cooking notes
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