🌭 We have an important update about our sausages...

Sausage availability

Because we make every single sausage by hand in our shop, we have had to briefly pause production due to staff holiday. All our handcrafted sausages will be back online soon, with delivery resuming from 8th October.

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Grass Fed Cote de Boeuf

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Cote de Boeuf
Cote de Boeuf
Gerard King

Gerard's Suggestion

"Once cooked pink, rest then cut the bone off and carve across the grain and serve on a large plate to share"
New

Grass Fed Cote de Boeuf

No Reviews

A delightful cut, taken from a forerib of pasture fed native breed beef, perfect for sharing, great on the BBQ or in a griddle pan.

dry-aged
slow-grown
pasture-fed
Regular price £42.00
Unit price
per
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Shipping calculated at checkout.

Why you will love our Grass Fed Cote de Boeuf...

  • Trusted small local farm
  • Native breed
  • Full of flavour

Our Pasture Fed Beef have spent their life grazing the rich pasture along our East Suffolk coast, feasting on a wide variety of untouched grasses and wild herbs, giving the meat a unique, delicious flavour and texture. We have removed the rib cap muscle and fat, which are best roasted, to leave a perfect steak on the bone, that can be cooked quickly on the BBQ or just as well in your griddle pan. 

Gerard King

Gerard's Suggestion

"Once cooked pink, rest then cut the bone off and carve across the grain and serve on a large plate to share"

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say