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, allowin...

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.

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.

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Grass Fed Beef Slow Cooking
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Recipes & Stories

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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.

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A Generous Season

A Generous Season

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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.

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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.

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Is Your Meat Really What It Claims to Be?

Is Your Meat Really What It Claims to Be?

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

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

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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

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Preserved Tomatoes

Preserved Tomatoes

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Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

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Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

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Mussels with Saffron, Cream & Courgettes

Mussels with Saffron, Cream & Courgettes

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Frequently Asked Questions

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.