Grass Fed Beef Roasting Joints

Our Grass Fed Beef Roasting Joints are made for unhurried cooking and shared tables. Raised slowly on open pasture, our native breed cattle graze freely on the landscapes of Exmoor, developing beef with depth of flavour, natural marblin...

Our Grass Fed Beef Roasting Joints are made for unhurried cooking and shared tables. Raised slowly on open pasture, our native breed cattle graze freely on the landscapes of Exmoor, developing beef with depth of flavour, natural marbling and exceptional eating quality. This is British beef shaped by time, place and careful farming. The collection includes traditional roasting cuts such as sirloin, ribeye and rump. Each joint is expertly prepared and dry aged on the bone for a minimum of four weeks, allowing flavour to mature and texture to soften for a roast that is both generous and deeply satisfying. Ideal for Sunday lunches, family gatherings and special occasions, these grass fed beef roasting joints create a centrepiece worth lingering over. Thoughtfully raised and prepared with care, they offer a true taste of the British countryside and a reminder of why good food brings people together.

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AllEssentialsSteaksRoasting JointsSlow CookingOffal, Fats & Bones
Grass Fed Beef Roasting Joints
9 of 9 products
  • Boneless beef sirloin joint, 100% grass fed native breed British beef

    Grass Fed Boneless Beef Sirloin

    Grass Fed Boneless Beef Sirloin

    From £48.00
    From £48.00
  • Beef feather blade, 100% grass fed native breed British beef

    Grass Fed Beef Feather Blade

    Grass Fed Beef Feather Blade

    £49.00
    £49.00
  • Boneless rib of beef, 100% grass fed native breed British beef

    Grass Fed Boneless Beef Rib

    Grass Fed Boneless Beef Rib

    From £43.00
    From £43.00
  • Point end brisket, 100% grass fed native breed British beef

    Grass Fed Beef Point End Brisket

    Grass Fed Beef Point End Brisket

    £110.00
    £110.00
  • Beef topside joint, 100% grass fed native breed British beef

    Grass Fed Beef Topside

    Grass Fed Beef Topside

    From £22.50
    From £22.50
  • Beef silverside joint, 100% grass fed native breed British beef

    Grass Fed Beef Silverside

    Grass Fed Beef Silverside

    From £19.50
    From £19.50
  • Flat beef brisket, 100% grass fed native breed British beef

    Grass Fed Flat Beef Brisket

    Grass Fed Flat Beef Brisket

    £36.60
    £36.60
  • Rib of beef on the bone, 100% grass fed native breed British beef

    Grass Fed Beef Rib on Bone

    Grass Fed Beef Rib on Bone

    From £77.40
    From £77.40
  • 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

Recipes & Stories

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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

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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

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Frequently Asked Questions

Which beef roasting joint should I choose?
Topside for classic slices, boneless sirloin or rib for a finer occasion, rib on the bone for grandeur, whole fillet for wellington, and brisket or feather blade when the roast can go long and slow.
Is rib on the bone worth it over boneless?
For a big occasion, yes. The bone insulates and flavours the meat as it roasts, and carving a rib of beef at the table is half the theatre. Boneless rib gives you the same meat with simpler carving.
How do I roast beef so it comes out pink?
Fierce heat for 20 minutes to build a crust, then moderate until the centre reads about 55°C for medium rare. Rest a good 25 minutes; a joint that goes straight to the board pours its juices onto it.
What is feather blade like as a roast?
Cooked slowly, it is one of the best-value roasting experiences in beef: a shoulder cut with rich marbling that turns silky over a few gentle hours. Not a joint for pink carving, but deeply rewarding.
How do I make gravy worthy of the joint?
From the roasting tin: pour off excess fat, deglaze the caramelised residue with stock, and let it reduce. If you simmered our stock bones the weekend before, this is where that jar earns its keep.