Grass Fed Beef Slow Cooking

Our Grass Fed Beef Slow Cooking collection is designed for meals that take their time. Carefully selected from native breed cattle raised on open pasture in North Devon, these cuts are slow grown on a natural pasture based diet, allowing flavour and texture to develop gradually. The result is beef that responds beautifully to long, gentle cooking. This collection brings together slow cook favourites such as beef cheeks and brisket, chosen for their ability to soften, deepen and enrich as they simmer. Over time, these cuts become meltingly tender, creating dishes that are both nourishing and deeply satisfying. Perfect for stews, casseroles and slow roasted meals, our grass fed beef offers warmth, richness and comfort in every bite. Thoughtfully raised and prepared with care, it is beef made for gathering around the table and enjoying food done properly.

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All Essentials Steaks Roasting Joints Slow Cooking Offal, Fats & Bones

Grass Fed Beef Braising

Grass Fed Beef Braising

Regular price £5.25

Regular price Sale price £5.25
Grass Fed Beef Feather Blade

Grass Fed Beef Feather Blade

Regular price £49.00

Regular price Sale price £49.00
Grass Fed Flat Beef Brisket

Grass Fed Flat Beef Brisket

Regular price £36.60

Regular price Sale price £36.60
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.
Grass Fed Boneless Beef Osso Bucco

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Grass Fed Boneless Beef Osso Bucco

Regular price £9.50

Regular price Sale price £9.50

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Grass Fed Beef Point End Brisket

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Grass Fed Beef Point End Brisket

Regular price £110.00

Regular price Sale price £110.00

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Grass Fed Beef Oxtail

Grass Fed Beef Oxtail

Regular price £18.00

Regular price Sale price £18.00
Grass Fed Beef Short Ribs

Grass Fed Beef Short Ribs

Regular price £8.85

Regular price Sale price £8.85

From the kitchen & field

Recipes & Stories

Journal

Minted Hogget Meatballs with Peas & Goat's Curd

Which cut makes the best stew?

Braising beef is the workhorse, but ox cheeks are the connoisseur's choice: they turn glossy and spoon-soft after four hours and make a stew you will be asked to repeat. Short ribs bring theatre; oxtail brings the deepest broth.

What are ox cheeks like to cook?

The most forgiving cut in beef. Hard-working muscle threaded with collagen, they cannot be rushed and can barely be overcooked: brown them, cover with wine or stock, and give them four to five slow hours.

What do I do with beef short ribs?

Braise or barbecue low and slow. In the oven, a few hours in stock and wine until the meat leaves the bone; on the smoker, they become the great weekend project. Either way the bone does half the seasoning.

What is the difference between flat and point end brisket?

The flat is leaner and slices neatly, right for braising and salt beef. The point end carries more fat through the meat, which makes it the barbecue favourite and the more forgiving of the two.

Can I slow cook from frozen?

Defrost first, always. Slow cookers especially can hold frozen meat too long at unsafe temperatures. Thaw in the fridge overnight, brown well, and then let the long cooking do its work.

Grass Fed Beef Slow Cooking

A New Chapter for the South West

Recipes & Stories

Why We Started Again

The Farming Year Begins at Spring: What the Equinox Means for British Food

Why Easter Lamb Isn't in Season - And What to Eat Instead

A Farmer First, a Storyteller Second

What a Freezer Full of Grass Fed Meat Really Means

New Life, Shared Tables and Why Our Family Farms Matter More Than Ever

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Mussels with Saffron, Cream & Courgettes

Pouting, Leek & Tarragon Pie

Dorset Clams with Coppa, Somerset Cider & Brandy

Côte De Boeuf with Peppercorn Sauce & Beef-Fat Chips

Minted Hogget Meatballs with Peas & Goat's Curd

Frequently Asked Questions

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