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Old Cow 'Basics' Beef Box

Regular price £95.00
Unit price
per
4.8
Old Cow Basic Box
Old Cow Burgers
Old Cow Mince
Old Cow Braising Steak
Old Cow Chuck Steak
Old Cow Shin Steak
Old Cow Basic Box

Old Cow 'Basics' Beef Box

Regular price £95.00
Unit price
per
4.8

A selection of some of our best cuts, slow cooking but unbelievably delicious results.

Pasture For Life Certified
Limited Availability
dry-aged
(0 in basket)
Shipping calculated at checkout.

Why you will love our Old Cow 'Basics' Beef Box...

  • Genuine British Old Cow from mature traditional-breed beef
  • The perfect Selection Box for beef lovers!
  • Grass fed over a long life to develop deep, rich flavour and creamy veins of fat

As well as the prime cuts such as sirloin and rump, the braising steak and the mincemeat really are outstanding, with an extra layer of flavour and texture that brings real depth to a bolognaise, ragout or curries. Whilst our Old Cow is a rarity, it’s no more expensive than our other pasture-fed traditional-breed beef.

For simplicity, we’ve put together a simple Old Cow 'Selected' meat box - a really great selection of this unique and fantastic grass fed beef.

The box includes the following:

  • 2kg Steak Mince (2 x 1kg)
  • 8 x Steak Burgers (2 packs of 4)
  • 1kg Braising Steak in good sized-chunks
  • 500g Chuck Steak
  • 1kg Shin
Our Old Cow is only available a handful of times a year. Make sure you're a member of our Good Meat Club to be the first to hear when our next Old Cow is ready to order.

Want to know more?

Our Old Cow Beef is a product of both dedication and exceptional farming partnerships. It is sourced from one of two herds we work with specifically to produce this wonderful meat: traditional-breed Lincoln Reds from the Yard Hill herd at Iken, and Belted Galloways from the Carr Farm herd on the River Waveney. These grass-fed cattle live freely from 5-12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth of flavour.

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