Autumn, Winter, Spring and Summer – there is always room for a cheerful pie, stew, daube, casserole, curry or chilli con carne using delicious chunks of free range diced beef from our traditional and heritage breeds.
Like all Northfield Farm’s meat, your stewing beef is aged, matured and beautifully trimmed. We generally take it from the chuck and shoulder of the carcase.
The meat is a beautiful dark claret colour, ready for slow cooking to your recipe. Because the meat is well aged, you will find that you will not need to be adding so many stock cubes and other additives.
The flavour of our master butchery shines through. As with all of our meats, our diced beef is suitable for home freezing.
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The Beef Forerib is the classic 4 or 5 bone beef rib roasting joint. In the USA it is the prime rib. In the UK it is our standing rib roast. At Northfield, we mature and dry age our whole grass-fed foreribs on the bone for a number of weeks, before trimming and cutting. We [...]