Grass-Fed Beef

Here at Northfield Farm, our family does things the traditional way. Our farm is located on the Rutland - Leicestershire border and we specialise in traditional, rare and native British breeds such as White Park, Red Poll and Aberdeen Angus

We are proud to have provided the nation with high-quality, delicious tasting beef straight from our farm for years. 

Our cattle are grass-fed and raised slowly, either here on the farm or by trusted farmers who share our values. The health of our animals, including our cows, is at the forefront of our minds which means we allow our animals to grow healthily in the best conditions. Not only is this better for the environment and our herd, it's better for the taste and quality of the meat. Farming this way gives our beef its incredible depth of flavour and tenderness. 

Grass-fed beef develops a natural marbling and richness that you simply don’t find in grain-fed meat. Our British grass-fed beef is carefully reared, expertly butchered here on the farm and traditionally dry-aged to perfection for exceptional flavour.

At Northfield Farm, our dry-aged beef is hung in the traditional way to allow time for the natural tenderness and depth of taste to develop. The result is rich, succulent beef with that unmistakable Northfield quality - the kind of flavour that makes every meal memorable.

Whether you’re planning a Sunday roast, a steak night or something special, our grass-fed, dry-aged beef brings restaurant quality to your kitchen. 

We supply grass-fed beef online, with nationwide delivery straight from our farm to your door or visit our shop here on the farm, one of our stalls at Oakham or Uppingham Market or at our stall at Borough Market in London.

From forerib and sirloin to mince, brisket and roasting joints, everything is expertly prepared to order by our butchers.

Taste the difference of grass-fed, dry-aged beef from Northfield Farm - where you can trust in the flavour, the provenance and the care behind every cut.

Sustainability has always been at the heart of what we do. For more than 30 years, our family has farmed with respect for the land, the animals and the seasons. We believe that farming should work with nature to produce food that’s better for everyone.

Our cattle graze on pasture for most of the year, supporting soil health, biodiversity and the wider countryside. This slower, more natural way of farming produces beef that’s not only better tasting, but naturally rich in nutrients and raised with integrity.

When you buy native breed beef from Northfield Farm, you’re supporting proper British farming, choosing better animal welfare, a healthier environment, and food you can truly feel good about eating.

From our farm in the heart of the Leicestershire countryside, we supply exceptional, traditionally reared grass-fed beef across the UK. You can buy British native breed beef online for delivery to your door or visit our farm shop or at our stall in Borough Market. 

Our grass-fed beef starts in the same fields our family has farmed since 1994, on the Rutland - Leicestershire border. The cattle graze permanent pasture for most of the year, and the hay and silage they eat through winter is – as much as we can - made from those same fields.

We rear native breeds including White Park cattle and Aberdeen Angus. These are slow-growing animals that suit this kind of system, rather than being pushed commercially to finish quickly.

When our own herd can’t meet demand, we buy from farmers we know & trust, who work to the same standards & operate a grass-based feeding system like us

The beef is then hung and dry-aged here on the farm before being butchered to order, by hand. So what you get when you choose our grass-fed beef is meat from family farms, grown on UK farmland and in our opinion you can really taste this.

Most “rare” breeds aren’t rare in the way people think. They’re the cattle British farms relied on for centuries, before things shifted after WW2 towards faster-growing, higher-yielding animals to meet a growing demand for quantity of meat, with little regard for the quality.

At Northfield we work with many native breeds including White Park cattle, one of the oldest native breeds, alongside Aberdeen Angus, Shorthorn cattle, Dexter cattle & Red Poll cattle as well as occasional other breeds. These breeds take their time to develop. Usually two to three years. That slower growth shows in the taste. We believe you get more character, better marbling and a depth of flavour that can't be rushed.

Each breed offers something slightly different. White Park has a real richness to it, with a fine marbling you don’t often see. Angus is the one most people recognise, proper beefy flavour (the kind you want for a roast).

We keep these breeds because they’re part of the landscape and the history of farming here and because, given the time and the right conditions, they produce exceptional beef.

We carry the full, proper range you would expect from a quality butcher. From everyday cuts to the traditional old classics.

Steaks include filet, sirloin, rump and ribeye, along with larger cuts like T-bone, tomahawk and côte de boeuf. We also keep what are often called the butcher’s cuts like bavette, onglet, flat iron and picanha. These are the lesser-known cuts that butchers have traditionally kept back for themselves because they are more difficult to prepare but offer really good flavour.

For roasting, there’s forerib (on the bone or rolled), sirloin, rump, topside, silverside and whole fillet, plus longer dry-aged forerib for special occasions.

For slow cooking, we cut brisket, shin, short ribs, chuck and oxtail, as well as diced beef.

And then there’s the classic staples including mince, hand-pressed burgers, salt beef (raw or cooked), plus bones and dripping.

If you’re not sure what you need, give us a call or email us, you’ll always speak to someone working on the farm, usually Leo or Marc and we are always happy to talk it through, or ask one of us when you visit our farm shop, our Borough Market stall or at our local market stalls at Uppingham and Oakham market.

“Ethically sourced beef” is one of those phrases that gets used a lot. For us, it’s simpler than that. It’s about raising cattle properly, on grass, and handling things with care and respect when their time comes.

Our grass-fed Beef comes from cattle that live outdoors as much as the unpredictable British weather allows, grazing permanent pasture on our land on the Rutland–Leicestershire border. In winter, they come into airy, straw-bedded barns and eat hay and silage made from those same fields or occasionally sileage from neighbouring farms that we buy in. 

So our Beef is slow-grown. Each of our cattle takes two to three years to mature and they are not pushed to grow faster than that. Our aim is for a steady, low-stress life, which is a big part of what people mean when they talk about high-welfare Beef.

When the time comes, we keep things local. We use a small nearby abattoir so the journey time is short and handling is calm. This is a small, local operation focused on quality rather than volume.

When we need to buy beef, it’s from a handful of UK farms we know well and trust, who raise grass-fed cattle to the same standards as us.

We don’t make a big show of it, but it matters to us. It’s just how we believe beef should be produced.

In our opinion cattle are at their best when they’re fed on grass. Ours spend most of the year grazing pasture and clover, which is how they’re meant to live and how meat develops its best character. We sometimes have to supplement our finishing cattle with a locally grown rolled barley blend, depending on what the weather is doing and how this affects grass growth.

We deliver nationwide using a 24-hour courier service, Thursday to Saturday.

Everything is packed in a cardboard box, with sheep’s wool insulation and icepacks inside. This keeps the contents cold for up to 48 hours. 

We include a return envelope for the wool liners. If you send them back to us we’ll give you £5 credit towards a future order so that the wool gets a second life.

Our Beef is vacuum-packed and sent fresh, so it travels well and will keep in the fridge for up to four days once it arrives. The exception is bones, which are sent pre-frozen.

If you’d like to freeze your Beef, it does that very well. Vacuum-packed cuts can be frozen for many months without losing quality. Lay them flat, label with the date, and defrost slowly in the fridge when you’re ready to cook.