Grass Fed Beef Essentials

Raised slowly on pasture, our cattle graze naturally, producing beef that is full of flavour, naturally nutritious, and deeply satisfying to cook with. This collection brings together versatile, much loved cuts, from lean mince to beaut...

Raised slowly on pasture, our cattle graze naturally, producing beef that is full of flavour, naturally nutritious, and deeply satisfying to cook with. This collection brings together versatile, much loved cuts, from lean mince to beautifully marbled steaks, chosen for their balance of quality, value and adaptability. Perfect for midweek suppers, weekend burgers or slow cooked family favourites, these are cuts you will return to time and again.

A New Chapter for the South West

In the rolling hills that define Devon and Cornwall, food has always been more than something we eat. It’s culture, heritage, and the lifeblood of rural communities. Today, we’re proud to announce a partnership that strengthens these roots and looks firmly towards the future: Pipers & Co is joining forces with Philip Warrens, one of the South West’s most respected butchers and graziers.On the surface, this is a partnership between two longstanding food businesses. But at its heart, it’s a story of two families, two next generations stepping up, and a shared belief in doing things properly.

Shop by
AllEssentialsSteaksRoasting JointsSlow CookingOffal, Fats & Bones
Grass Fed Beef Essentials
17 of 17 products

Also For The Table

Shop All →
Shop All

Recipes & Stories

A Christmas table laid with roast turkey, pigs in blankets, candles and red wine, beside a lit wood burner

Behind Christmas at Pipers & Co

Christmas might arrive on the table in December, but at Pipers & Co the work begins months before. From the September shoot to the final rush of packing, here is how our Christmas comes together.

Read more
A Generous Season

A Generous Season

Read more
The Art of Slowing Down

The Art of Slowing Down

October on the farm: apples in the store, mushrooms in the fields and why slowing down to eat with the season is one of the simplest ways to shape the countryside.

Read more
How We Farm Our Christmas Turkeys

How We Farm Our Christmas Turkeys

A special Christmas turkey begins life long before December. Ours are reared slowly, naturally and traditionally at Orchard Farm in Devon, ranging across grassy pasture and amongst established cider apple orchards.

Read more
Is Your Meat Really What It Claims to Be?

Is Your Meat Really What It Claims to Be?

Read more
What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

Read more
A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Roast Pork Loin with Root Vegetables

Read more
Preserved Tomatoes

Preserved Tomatoes

Read more
Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

Read more
Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Read more
Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Read more
Mussels with Saffron, Cream & Courgettes

Mussels with Saffron, Cream & Courgettes

Read more

Frequently Asked Questions

What is in the Beef Essentials range?
The beef a cooking household uses weekly: mince, enriched mince, burgers, everyday steaks, braising beef and stock bones, plus ribeye, rump and sirloin for the end of the week.
What is enriched beef mince?
Standard grass fed mince with nutrient-rich cuts worked in, giving everyday cooking a quiet nutritional lift without changing how you use it. Cook it exactly as you would ordinary mince.
What is an everyday steak?
An honest, well-priced steak cut for weeknights rather than anniversaries. Same grass fed cattle as the ribeye, simply a harder-working muscle; cook it hot and quick, keep it pink, and slice it thinly.
Why keep stock bones as an essential?
Because real beef stock is the difference between good gravy and great gravy, and a bag of bones in the freezer costs little. Roast, simmer, strain: the foundations of a winter of cooking.