The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
Slow Cooker Grass-Fed Pot-Roast Style Round Steaks with Root Vegetables
Set it at lunch. Come home to dinner.
All the comfort of a pot roast, rebuilt for the thin round steaks in your share pack. Round is lean, dense muscle that rewards a slow braise — four to five hours on LOW and the steaks emerge fork-tender, surrounded by sweet root vegetables in a deeply flavoured braising liquid that doubles as a sauce.
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Slow-Cooked Grass-Fed Beef Ribs: Fall-Off-the-Bone Friday Night
The cut that makes everyone put their phones down
A rack of grass-fed beef ribs arriving in your Pack B or Pack D is a very good reason to plan ahead. These are a plan-ahead commitment — a couple of hours in the rub, then four in the oven — that requires almost no active work and produces something genuinely spectacular. Plan your ribs on a day when you're home, the oven can do its thing, and dinner is the event.
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Grass-Fed Round Steak: The Slow-Cooker Hero You Didn't Expect
One of the leanest cuts on the animal — and the slow cooker's best friend
Round comes from the hindquarter and is one of the leaner, harder-working cuts on the animal. Your round arrives cut into thin steaks — but they're not for a hot pan and a quick sear. Round is a cut that suits time, and given that time it produces something wonderfully tender and deeply flavoured. It's in all four of your share packs, so this is a recipe you'll come back to again and again.
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The Your Farmer Bolognese: A Sunday Sauce Worth the Wait
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.
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