Recipes

Leaner than scotch, bolder than fillet — the rump deserves its moment

Rump comes from the hindquarter — a heavily worked set of muscles that develop tremendous flavour. In grass-fed beef, where the animal has genuinely used its hindquarters walking across real pasture, this lean intensification of flavour is at its most pronounced. Grass-fed rump is naturally rich in zinc, iron and B12.

The most tender cut on the animal — and what to do with the honour

Fillet — or tenderloin — is the muscle that does the least work of any on the animal. As a result, it is the most tender cut, with a fine, almost silky texture. It arrives in your Pack A as two portions — perfect for a date night at home or a celebration dinner. Because fillet is so lean, it has less margin for error: medium-rare (57°C) is the target.

One of the most flavourful cuts on the animal — cooked the way it deserves

The scotch fillet — also known as the rib eye — carries intramuscular fat that renders during cooking and bastes the meat from the inside. In a grass-fed animal that has grazed on diverse pasture, the flavour compounds in that fat are genuinely extraordinary. Cook it to medium-rare (57°C internally) for the best result.

Understanding your roast — and making it sing

A 1.4kg grass-fed roast is a generous, meaningful piece of meat. It is the heart of a Sunday dinner, the source of Monday's leftovers, and Tuesday's sandwich. Grass-fed beef has less intramuscular fat than grain-fed, so heat management is everything — a lower, slower oven rewards you far more than a blasting hot one.

Low effort, deeply nourishing, endlessly adaptable

There's a reason beef stew has survived every food trend of the past century. Diced beef — from the harder-working muscles of the animal — transforms through long, slow cooking into something extraordinary: fork-tender, deeply flavoured, and genuinely nourishing. Collagen-rich cuts like these melt into the sauce as they cook, giving it that silky, spoon-coating body that only slow food delivers.

The recipe every family needs in their rotation

A proper bolognese is not a quick pasta sauce. It is a long, slow, patient thing — the kind of cooking that fills the house with a smell that makes everyone drift into the kitchen asking when it will be ready. Made with grass-fed beef mince that has genuine depth of flavour, this bolognese rewards the time you give it.

The bangers and mash your family didn't know they were missing

Sausages have a reputation as humble food. But humble doesn't mean simple, and it certainly doesn't mean without flavour — especially when you're starting with grass-fed beef sausages made from animals that ate what cattle are supposed to eat. This is a recipe that takes about an hour — most of it hands-off — and earns the kind of silence at the dinner table that means everyone is too busy eating to talk.