100% Pasture Fed Sirloin Steak (30 Day Dry Aged)
1 Steak (min. 250g)
Mince especially made for that perfect burger. We're not surprised Adele told everyone on the pyramid stage at Glastonbury that they are the best she has ever had. Higher in fat content (25% fat) than normal mince (5% fat) and made from 30 day hung dry aged prime cuts. Equally delicious in spag bol; the fat gives the flavour! The cows graze traditional pastures for as long as possible from early spring to late autumn. 100% grass-fed and hung on the bone for 30 days this mince is low in saturated fats, as well as having high levels of CLAs, Omega 3 + 6, vitamins E & B. When you add that to the health and welfare benefits Luke provides for the animals, this is a sustainable way of producing meat, contributing to conservation and biodiversity.
350g makes two 6oz burgers
This mince comes from Luke's Organic herd of slow maturing native breed North and South Devon cows.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Remove from packaging & rest at room temperature before cooking.
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Chew Valley, Somerset
It all began in 2004 when our farmers Somerset locals Jim Twine & Luke Hasell took over their family farms in the Chew Valley in North Somerset. Luke runs Heron’s Green Farm and the Hasell family have farmed in the area for over 100 years. He uses the land for feeding the cattle with fertility-building red and white clovers and various break crops such as barley, wheat, peas and oats. Heron’s Green is Organic, certified through the Organic Farmers and Growers. It is also completely self sufficient and provides hay and silage for the cattle to enjoy enough food in the winter. Our traditional North and South Devon beef breeds enjoy a 100% natural grass based diet and are farmed organically and reared ethically. On the farm you’ll see a huge range of wildlife and plants because of the rich diversity farming in the traditional way brings. We have planted 40 acres of native broadleaf trees creating a stunning forest overlooking Chew Valley Lake which encourages new wildlife. We’ve spotted breeding hares, owls, badgers, partridges, rare bats and many deer. We believe beef tastes so good because it's all from our own herd so we can specify the breed, the feed, the husbandry and the butchery. We are proud to be certified by the Pasture-Fed Livestock Association who champion the virtues of pastoral farming and provide a distinct identity for systems where animals eat only grass and forage crops their entire life. Our beef is flavoursome, marbled and tender as a result and is sought after by butchers and restaurants who recognise its premium quality. >*‘We love the ethos of Farmdrop. It something we’ve tried to do from the start. It’s an amazing concept and it’s very satisfying to know that what we’re producing is out there and people are buying it for that reason.’* **Luke Hasell, The Story** ● Member of the Countryside Stewardship scheme and beef is traditionally hung and Dry Aged for a minimum of 30 days to ensure tender meat with delicious depth of flavour. ● 100% grass-fed beef and PFLA (Pasture Fed Livestock Association) and Organic Farmers and Growers accredited. Won Gold at the Soil Association Organic Food Awards in 2013. ● Winner of National Trust Fine Food Award 2018, Bristol Good Food Award 2014 and runner up in BBC Farmer of the Year 2014.Find out more