Grass Fed Beef Steaks

Our Grass Fed Beef Steaks bring together some of the finest cuts from native breed cattle raised slowly on open pasture in North Devon. Free from cereals and soya, our cattle are reared on a natural pasture based diet that allows flavou...

Our Grass Fed Beef Steaks bring together some of the finest cuts from native breed cattle raised slowly on open pasture in North Devon. Free from cereals and soya, our cattle are reared on a natural pasture based diet that allows flavour to develop over time. The result is beef with real depth, character and consistency, shaped by the land it comes from and the care taken at every stage. Within this collection you will find classic steak cuts including fillet, ribeye and sirloin. Each butchered with precision and dry aged on the bone for at least four weeks to improve tenderness and enhance flavour, delivering a steak that cooks beautifully and eats exceptionally well. Whether you are planning a special meal or simply want to cook something properly good midweek, our grass fed beef steaks offer a genuine taste of the British countryside, naturally nourishing and full of integrity.

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Grass Fed Beef Steaks
16 of 16 products
  • Ribeye steak, 100% grass fed native breed British beef

    Grass Fed Beef Ribeye Steak

    Grass Fed Beef Ribeye Steak

    From £12.40
    From £12.40
  • Sirloin steak, 100% grass fed native breed British beef

    Grass Fed Beef Sirloin Steaks

    Grass Fed Beef Sirloin Steaks

    From £11.30
    From £11.30
  • Fillet steak, 100% grass fed native breed British beef

    Grass Fed Beef Fillet Steaks

    Grass Fed Beef Fillet Steaks

    £18.40
    £18.40
  • Rump steaks, 100% grass fed native breed British beef

    Grass Fed Beef Rump Steaks

    Sold out

    Grass Fed Beef Rump Steaks

    £10.50
    £10.50
    Sold out
  • Tomahawk steak, 100% grass fed native breed British beef

    Grass Fed Tomahawk Steak

    Grass Fed Tomahawk Steak

    From £49.00
    From £49.00
  • Beef rump pavé, 100% grass fed native breed British beef

    Grass Fed Beef Rump Pavé

    Grass Fed Beef Rump Pavé

    £7.40
    £7.40
  • Chuck steak, 100% grass fed native breed British beef

    Grass Fed Beef Chuck Steak

    Grass Fed Beef Chuck Steak

    £4.25
    £4.25
  • T-bone steak, 100% grass fed native breed British beef

    Grass Fed Beef T-Bone Steak

    Grass Fed Beef T-Bone Steak

    £68.75
    £68.75
  • Everyday steak, 100% grass fed native breed British beef

    Grass Fed Beef Everyday Steak

    Grass Fed Beef Everyday Steak

    £5.30
    £5.30
  • Bavette steak, 100% grass fed native breed British beef

    Grass Fed Beef Bavette Steak

    Grass Fed Beef Bavette Steak

    £19.00
    £19.00
  • Flat iron steak, 100% grass fed native breed British beef

    Grass Fed Beef Flat Iron Steak

    Grass Fed Beef Flat Iron Steak

    £21.95
    £21.95
  • Beef chateaubriand, 100% grass fed native breed British beef

    Grass Fed Beef Chateaubriand

    Grass Fed Beef Chateaubriand

    £48.90
    £48.90
  • Beef picanha, 100% grass fed native breed British beef

    Grass Fed Beef Picanha

    Grass Fed Beef Picanha

    From £30.75
    From £30.75
  • Whole beef fillet, 100% grass fed native breed British beef

    Grass Fed Whole Beef Fillet

    Grass Fed Whole Beef Fillet

    From £85.00
    From £85.00
  • Beef fillet tail, 100% grass fed native breed British beef

    Grass Fed Beef Fillet Tail

    Grass Fed Beef Fillet Tail

    £7.95
    £7.95
  • Sandwich steaks, 100% grass fed native breed British beef

    Grass Fed Sandwich Steaks

    Grass Fed Sandwich Steaks

    £8.95
    £8.95

Recipes & Stories

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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The Cheapest Food Is Often the Most Expensive

The Cheapest Food Is Often the Most Expensive

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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 steak should I choose for what?
Ribeye for richness, fillet for tenderness, sirloin for balance, rump for flavour per pound, bavette and flat iron for value with character, picanha for the barbecue, and sandwich steaks for exactly what the name says.
What is a flat iron steak?
A cut from the feather blade, sliced to remove its central seam, leaving a steak nearly as tender as fillet at a fraction of the price. Cook it fast and hot and never past medium.
What is a rump pavé?
A neat, thick-cut portion from the heart of the rump, trimmed into a tidy square that cooks evenly. All of rump's flavour with fillet's presentation, and one of the smartest cuts on the counter.
How do I cook a grass fed steak properly?
Room temperature meat, a ferociously hot pan, salt just before cooking. Grass fed steaks are leaner, so take them off a shade earlier than you would a supermarket steak and rest them for half their cooking time.
How do I know when a steak is done?
Touch, or better, a thermometer: around 50°C in the centre for rare, 55°C for medium rare, 60°C for medium, taken off the heat a few degrees early as it rises while resting.
Why do my steaks taste different from supermarket steaks?
Grass and time. These cattle matured slowly on pasture, and their muscles carry the deeper, more mineral flavour that grain-finished beef never develops. The difference is most obvious in the simplest cooking.