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

Grass Fed Beef Ribeye Steak

Grass Fed Beef Ribeye Steak

£12.40

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Grass Fed Beef Ribeye Steak

Regular price From £12.40

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Grass Fed Beef Sirloin Steaks

Grass Fed Beef Sirloin Steaks

£11.30

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Grass Fed Beef Sirloin Steaks

Regular price From £11.30

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Grass Fed Beef Fillet Steaks

Grass Fed Beef Fillet Steaks

Regular price £18.40

Regular price Sale price £18.40
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 Beef Rump Steaks

Grass Fed Beef Rump Steaks

Regular price £10.50

Regular price Sale price £10.50
Grass Fed Tomahawk Steak

Grass Fed Tomahawk Steak

£49.00

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Grass Fed Tomahawk Steak

Regular price From £49.00

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Grass Fed Beef Rump Pavé

Grass Fed Beef Rump Pavé

Regular price £7.40

Regular price Sale price £7.40
Grass Fed Beef Chuck Steak

Grass Fed Beef Chuck Steak

Regular price £4.25

Regular price Sale price £4.25
Grass Fed Beef T-Bone Steak

Grass Fed Beef T-Bone Steak

Regular price £68.75

Regular price Sale price £68.75
Grass Fed Beef Everyday Steak

Grass Fed Beef Everyday Steak

Regular price £5.30

Regular price Sale price £5.30
Discover our Everyday Essentials

Simple, reliable staples for everyday cooking. Whether you’re planning quick suppers or easy weekend breakfasts, these essentials bring quality and flavour to the meals you make most often.

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Grass Fed Beef Bavette Steak

Grass Fed Beef Bavette Steak

Regular price £19.00

Regular price Sale price £19.00
Grass Fed Beef Flat Iron Steak

Grass Fed Beef Flat Iron Steak

Regular price £21.95

Regular price Sale price £21.95
Grass Fed Beef Chateaubriand

Grass Fed Beef Chateaubriand

Regular price £48.90

Regular price Sale price £48.90
Grass Fed Beef Picanha

Grass Fed Beef Picanha

£30.75

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Grass Fed Beef Picanha

Regular price From £30.75

Regular price Sale price From £30.75
Grass Fed Whole Beef Fillet

Grass Fed Whole Beef Fillet

£85.00

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Grass Fed Whole Beef Fillet

Regular price From £85.00

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Grass Fed Beef Fillet Tail

Grass Fed Beef Fillet Tail

Regular price £7.95

Regular price Sale price £7.95
Grass Fed Sandwich Steaks

Grass Fed Sandwich Steaks

Regular price £8.95

Regular price Sale price £8.95

Recipes & Stories

Is Your Meat Really What It Claims to Be?

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

The Cheapest Food Is Often the Most Expensive

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 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

Preserved Tomatoes

Smashed Cucumber with Halloumi & Tahini Dressing

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Mussels with Saffron, Cream & Courgettes

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.