Mixed Minced & Diced Beef Pack - 4kg

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

Minced Beef: Lean mince is better value for money than cheaper, fattier mince, because there is much less fat to be lost during cooking. It also goes without saying that it’s healthier, too.

Diced Beef: Dicing by hand allows us to trim away any surface fat, ensuring you end up with lean, tasty meat.

MInced Beef: To pan-cook, heat a little oil in a heavy-based pan over a medium heat, then add the minced beef and cook through until the meat is nicely browned and its juices run clear.

Diced Beef: Before adding it to casseroles and other slow-cooked recipes, you can brown your diced beef in a pan over a high heat for a few minutes. This will add colour and flavour to the meat, which will then suffuse the liquid during the longer cooking time and really deepen the flavour of the finished dish.