Beef Mince

Beef Mince

(39 customer reviews)

Price range: £ 3.69 through £ 22.13

Available in various sizes

If you have any queries or special requirements please do contact us

🚚 Delivery - get it by Saturday 22 August
📍 Collection
Northfield Farm Shop - Fri 21 Aug
Borough Market, London - Fri 21 Aug
Uppingham Market - Fri 21 Aug
Oakham Market - Sat 22 Aug
✔ Half-price delivery on orders over £100
SKU: 178 Category: Tags: , Brand:

Grass-Fed Beef Mince from Northfield Farm, Leicestershire

Good beef mince starts long before it reaches the bowl. At Northfield Farm, our grass-fed beef mince is prepared from whole muscle cuts taken from the same traditional breed, pasture-raised cattle that produce our finest steaks and roasting joints. These are British cattle raised on Leicestershire pasture, farmed the way we believe cattle should be – slowly, carefully, and with proper attention to breed and feeding.

What makes our mince different is the process behind it. The beef is dry-aged before mincing, which concentrates the flavour and improves the texture in a way that standard supermarket mince simply cannot match. Most commercial mince is made from trim and offcuts with no regard for how the animal was raised. Ours is made from cuts we would happily sell on their own – which tells you everything about the standard we hold ourselves to.

Lean or Medium-Fat – You Choose

We offer both lean and medium-fat beef mince to suit different cooking styles. The medium-fat option has the depth of flavour and richness that comes from proper marbling – ideal for burgers, meatballs, and anything that benefits from a little fat working through the cook. The lean mince suits those who want a lighter result without sacrificing the quality of the beef itself. Just tell us what you prefer in the checkout screen!

If you are looking to buy beef mince in the UK from a farm that takes provenance seriously, this is the mince to try. It is the kind of quality you would expect from an award-winning online butcher – not a warehouse picking from the lowest tender.

Part of a Proper Freezer

Our beef mince works beautifully alongside the rest of our Freezer Filler range, which is built around the idea of keeping your freezer stocked with genuinely good meat from one trusted source. Pair it with our Hand Pressed Beef Burgers for the barbecue, or pick up some Lamb Mince to mix things up through the week.

  • Grass-fed, traditional breed British cattle
  • Dry-aged before mincing for deeper flavour
  • Available in lean and medium-fat options
  • Raised on Leicestershire pasture at Northfield Farm
  • Sourced from whole muscle cuts, not trim

This is beef mince worth cooking with. See the tabs for full cooking guidance, nutritional information, and allergen details.

Frequently Asked Questions

Where does the beef in Northfield Farm mince come from?+
Every batch of our beef mince comes from traditional breed, pasture-raised cattle raised on Leicestershire pasture at Northfield Farm. These are the same grass-fed cattle we use for our steaks and roasting joints – not off-cuts from unknown sources. The cattle graze on British pasture and are farmed slowly and carefully, which shows in the depth of flavour you get from the finished mince.
Why is the mince dry-aged before mincing, and does it make a difference?+
Dry-ageing concentrates the natural flavour of the beef by allowing moisture to evaporate slowly before the meat is processed. Most commercial mince skips this step entirely. At Northfield Farm, we dry-age the whole muscle cuts first, then mince them. The result is a richer, beefier flavour than you would get from mince made with fresh, unaged beef. You will notice the difference particularly in dishes like bolognese or cottage pie where the mince does most of the work.
What is the best way to cook beef mince to get the most flavour out of it?+
For the best results, bring the mince to room temperature for around 20 minutes before cooking. Use a wide, heavy-based pan over a high heat and avoid crowding the mince – cook in batches if needed. Let it sit undisturbed for a minute or two before stirring, so it develops a proper brown crust rather than steaming. Season with salt just before cooking. Because our grass-fed beef mince carries good natural flavour from dry-aged cattle, it does not need much dressing up. For burgers, handle the mince as little as possible and cook to a core temperature of 75 degrees Celsius if serving to anyone vulnerable.
How should I store the mince and how long will it keep?+
Keep the mince refrigerated and use by the date on the packaging. Once opened, cook within 24 hours. If you are not planning to use it straight away, freeze it on the day it arrives – it freezes well and keeps for up to three months. Defrost fully in the fridge overnight before cooking and do not refreeze once thawed. Our mince is packed fresh, so following these guidelines keeps the quality exactly as it should be.
How much mince do I need per person, and what does it work well in?+
As a rough guide, allow around 125 to 150 grams per person for a pasta sauce or chilli, and around 150 to 175 grams per person for cottage pie or a beef burger. Because our grass-fed beef mince is made from dry-aged, well-marbled cattle, it has a good fat content that bastes the meat as it cooks – you will find it does not shrink down as much as leaner, lower-quality mince. It works brilliantly in bolognese, cottage pie, chilli, meatballs, and homemade burgers. The flavour is robust enough to hold its own in long, slow-cooked dishes.

39 reviews for Beef Mince

  1. Peter (verified owner) –

  2. beverley mcvey (verified owner) –

    Wonderful in the lasagne. Pure beef!

  3. Ann (verified owner) –

    As always the best beef mince. I used it to make a chilli con carne with black beans.

  4. Anonymous (verified owner) –

  5. Pavlos Anagnou (verified owner) –

  6. Anonymous (verified owner) –

  7. SAL TUCKER (verified owner) –

    delicious

  8. Sally (verified owner) –

    At first appeared a little expensive but the lack of fat etc on cooking proved worth every penny

  9. Maureen (verified owner) –

  10. Ann (verified owner) –

    The best flavour beef mince which I use to make a variety of dishes. Spaghetti Bolognase is a favourite

  11. Victoria O. (verified owner) –

    Too lean for me personally

  12. Ann (verified owner) –

    The very best for quality and taste

  13. Ruth (verified owner) –

  14. Fiona (verified owner) –

  15. Donna Mason (verified owner) –

  16. STUART STALLY (verified owner) –

    A staple in our house the quality shines through as to how good the cuts of trim are that go into the mince beef, great price , 500grams makes a cottage pie for four adults.

  17. Anonymous (verified owner) –

  18. STUART STALLY (verified owner) –

    A staple in our house for flavour and price.

  19. Andrew Dejardin (verified owner) –

  20. Fiona MacDonald (verified owner) –

    Really good quality and always very tasty

  21. Daniel Rogers (verified owner) –

    Lovely and fresh. So much better than the supermarket

  22. Peter Onslow (verified owner) –

  23. Fiona (verified owner) –

    The best!

  24. STUART STALLY (verified owner) –

    Staple in our house flavour is amazing again so versatile and such good value for money .

  25. Clare H. (verified owner) –

  26. Fiona (verified owner) –

    Simply the best!

  27. Kate (verified owner) –

  28. STUART STALLY (verified owner) –

    So good a real staple in our house great value for money very versatile product.

  29. Kate Ellis (verified owner) –

    Amazing flavour – just how I remember beautiful tasty beef!

  30. Joshua C. (verified owner) –

    Excellent quality and a price that’s on par with supermarkets. No brainer.

  31. STUART STALLY (verified owner) –

    Great flavour and taste so versatile price pre kilo is so cheap

  32. STUART STALLY (verified owner) –

    Staple in our house great flavour and quality plus value for money.

  33. STUART STALLY (verified owner) –

    So versatile a real staple in our house

  34. Anonymous (verified owner) –

  35. STUART STALLY (verified owner) –

    Great value so versatile mince beef is a staple in our house

  36. Anonymous (verified owner) –

    Very good quality and value

  37. Stephen Carroll (verified owner) –

    Beautiful

  38. Ann (verified owner) –

    So versatile and a great taste

  39. Stephen Pedrick-Moyle (verified owner) –

Only logged in customers who have purchased this product may leave a review.

Ingredients

100% British grass-fed beef. Nothing added, nothing taken away. Our beef mince is made from single-origin Leicestershire cattle, dry-aged and minced on site. That is it.

Allergens

This product contains no allergens as defined by UK food law. It is free from gluten, dairy, eggs, nuts, soya and all other listed allergens. Suitable for gluten-free diets.

Produced in a facility that handles beef only. No cross-contamination risk from other allergens.

Nutritional Information

Typical values per 100g as sold. Our mince is made from pasture-raised, grass-fed cattle, so fat content will vary slightly with the season and the cut used. The figures below reflect a typical batch at roughly 15-20% fat.

Nutrient Per 100g
Energy (kcal) 235 kcal
Energy (kJ) 978 kJ
Protein 17.8g
Fat 18.0g
of which saturates 7.2g
Carbohydrates 0.0g
of which sugars 0.0g
Fibre 0.0g
Salt 0.1g

Typical values only. Nutritional content will vary naturally between batches due to the nature of grass-fed, pasture-raised beef. No salt or seasoning is added at any stage.

How to Cook Northfield Farm Beef Mince

Our grass-fed beef mince is made from traditional breed cattle raised on Leicestershire pasture. The natural fat content means it browns well and carries plenty of flavour – keep these tips in mind and it will reward you every time.

Pan-Frying

  1. Heat a heavy-based frying pan over a medium-high heat until hot before adding the mince.
  2. Add the mince in a single layer – do not crowd the pan or it will steam rather than brown.
  3. Break it up with a wooden spoon and cook for 8-10 minutes, stirring occasionally, until well browned all over.
  4. The safe minimum internal temperature for cooked mince is 75°C. A meat thermometer is the most reliable way to check.
  5. Drain any excess fat if needed, or leave it in for richer sauces such as Bolognese.

Oven-Baked Dishes

  1. For dishes such as lasagne, cottage pie or meatloaf, brown the mince in a pan first for the best flavour before transferring to the oven.
  2. Bake at 180°C (fan 160°C) for 35-45 minutes or until piping hot throughout and cooked to 75°C at the centre.

Slow Cooker

  1. Brown the mince in a pan before adding it to the slow cooker – this step makes a real difference to the finished depth of flavour.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.

Serving Tips

Freshly ground black pepper and a little sea salt are all this mince needs to shine. It works equally well in a quick weeknight Bolognese, a slow-cooked chilli or homemade burgers. Let any cooked mince dish rest for a couple of minutes off the heat before serving.

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