All of our beef is sourced locally in the West Country, is free range, and grass fed on the lush fields that abound in the area. We do top up from local farms across Wiltshire, Somerset and the South West depending on breeds and season. Along with professionals at Wiltshire College in Lackham we work with the Cows on a day to day basis. This ensures high standards in animal welfare prior to the journeys to a local abattoir, which reduces animal stress and lowers food miles as much as possible.
Undoubtedly, beef steaks are more tender and most delicious when the meat has been well aged under controlled conditions. With more than 10 years experience, our highly skilled expert butchers guarantee every cut will be of the highest standard prepared in the traditional way.
Suitable for freezing, vacuum-packing extends life, for months as fresh meat, defrost very slowly, ideally in a refrigerator overnight.
Shelf life is 12 days from date of delivery.
Remove the fat from your meat. Use your kitchen knife to trim excess pieces of fat from the beef. Position your knife between the fat and meat. As your trim the fat, keep it taut and almost parallel to the cutting board for better accuracy. Use clean, smooth strokes and start from the top of the steak.
- Slice the meat into diced cubes. Cut your steak into strips that are less than 1 inch (2.5 cm) wide.From here, you can begin cutting these into bite-sized diced beef strips. You can skip this step if you bought pre-cut beef tips.
- Remove any large chunks of fat, gristle, or silvery membrane that you missed from step 1.
- Mix your diced beef with flour, salt, and pepper in a medium-sized mixing bowl. Add your diced steak bites in and toss the meat until they’re covered on all sides.
- If your taste buds prefer marinated beef, add your choice ingredients into a shallow dish and put your meat in. Cover it and let them sit for at least 2 hours or overnight. Common ingredients include oil, vinegar, ginger, onion, garlic, and Worcestershire sauce.
- Heat oil on the skillet and cook your beef in batches. Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. Cook your bites in the oil in 2 or 3 batches for about 2 minutes per batch. Be careful to not splash any oil on yourself and don’t overcrowd the pan.
- Check to see that your meat is properly cooked. Use your spatula or food thermometer to ensure your beef bites are properly cooked through. Add 1 and 1/2 tablespoons (22.5 grams) of oil as needed until they are no longer pink on the outside and cooked inside. Transfer them to a plate when finished.
- Your bites should be 125 degrees F (52 C) for the rarest and 160 degrees F (71 C) for medium-well. Medium-rare can be removed at 130 degrees F (54 C) and medium at 140 degrees F (60 C).
- Create your seasoning. Cook your garlic and rosemary in the remaining oil over medium-high heat for 1 to 2 minutes or until golden. Add wine and 1 and 1/2 tablespoons (22.5 grams) each of salt and pepper. Scrape up the brown bits until your mix is reduced by half.
- Warm your diced beef. Add your diced beef bits into the skillet with your new seasoning. Move them around gently until they’re warmed through. If you’re unsure, insert your thermometer and ensure they’re at least 135 degrees F (57 C)
- Pair your beef with your favorite sides. Fresh steamed vegetables, salads, and baked potatoes are common choices. You can also use your bites as the protein of other primary dishes such as stew, pasta, or pizza.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.