Serves 4 4 Tablespoons concentrated butter or ghee 300 ml Curry Puree (can be shop bought or see recipe below to make your own) 1

The Chuck Eye or Delmonico steak is often called the “poor man’s ribeye”. It’s quite a lot cheaper than the traditional Ribeye steak we sell.

For enough marinade for about a kilogram of steak, you will need the following: 2 garlic cloves roughly chopped Half a red chilli, deseeded and

This is delicious when used on any of our steaks but you an also use on joints for a twist on a traditional roast. The

We love this recipe by BBC Good Food which uses diced stewing steak (or shin) instead of mince. You need to be a bit organised

Also called the Hanger steak, the Onglet has a strong flavour and dark colour. It is cut from underneath the diaphragm and has a membrane down

It is important to us that we use the whole animal and so your beef box may sometimes contain items that you haven’t cooked with

The Bavette Steak is cut from the thin flank skirt which is trimmed of all fat and connective tissue.  The meat grain is coarse but

This is great with the American Style Brisket recipe, poured over ribs or as a side with steaks, burgers, sausages etc. The recipe makes 500ml

This recipe is based on a 2.5kg Flat Brisket but quantities can be altered accordingly. The rub works really well on short ribs too. Ingredients:

Minute steaks are cut from the flank (rear) of the animal and are great for a quick meal or sandwich.  You can also cut them

This recipe uses shin beef which breaks down during cooking to be melt in the mouth tender. It makes a lovely rich beefy sauce which

Ingredients: 2 packs of Wholly Cow Tomato and Basil sausages, 1 tbsp olive oil, 8 small shallots, 200g diced pancetta or lardons, 200g celery hearts

Short Ribs are also known as Jacob’s Ladder or brisket on the bone and have traditionally been an underused cut of beef. However the trend