If you're stuck for ideas on what to cook with your meat, then try one of our favourite recipes

How to Cook a Perfect Steak

1.Allow your organic beef steaks to come to room temperature, which usually takes about 20 minutes. 

2. Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn and if it is too cold then your organic steaks can get tough).

3. Put a little butter or olive oil (about one tablespoon) into the pan and season with black pepper. If using butter, be extra careful not to allow it to burn.

4. When you place the organic beef steaks in the pan, they should sizzle.

5. Brown quickly all over using tongs, for one to two minutes.

6. Turn down to a low medium heat.

7. Return to the heat and cook gently until it is to your liking. We cook it on the low medium heat for about a further three to four minutes for a medium, fairly thick organic steak. You can test it by gently pressing down on the top of the organic steak with your fingertip - rare should be soft to the touch, well done should be firm and medium somewhere inbetween.

Rich Beef Bourguignon

Ingredients, serves 6

2 tbsp olive oil

1 kg (2 lbs) organic stewing steak

250 g (8 ozs) organic smoked bacon, rind removed and cut into small strips

Pack of shallots

2 onions

3 cloves of garlic

30 g (1 oz) plain flour

500 ml (approx two thirds of a bottle) red wine, preferably burgundy

100 ml (quarter of a pint) beef stock

250 g button mushrooms

Sprinkling of mixed herbs or Thyme

Several grinds of black pepper

Please note though the recipe says to put approx half a bottle of wine, we increase this to a full bottle and then increase the amount of flour a little too to make for a really rich sauce.

How to make it...

1.Heat the oil in a large casserole dish until really hot and stir-fry the organic beef in batches, turning frequently until the chunks are brown all over. Take these out with a slotted spoon and allow to drain on paper towels.

2. Add the bacon and shallots and cook gently, stirring slightly until the organic bacon is crisp and the shallots are softened a little, which usually takes a few minutes. Take these out and put them on the paper towels as well.

3. Add the flour and cook, stirring, for one minute and blend in the wine and stock. Keep stirring and bring to the boil, allowing sauce to thicken.

4. Put the organic beef and bacon back into the casserole dish as well and add the garlic, pepper and herbs. Cook and cover in a preheated over at 160 degrees Celsius (325 Farenheit, or Gas 3) for two hours. Check part-way through cooking to make sure there is still enough sauce and if not then add a little more wine or stock to the pot and return to the oven.

5. Return the shallots, onions and add the whole button mushrooms to the casserole dish and cook for a further hour, or until the beef is very tender.

Deliciously Tender Roast Rib of Beef on the Bone


organic prime rib of beef on the bone

olive oil for brushing

black pepper

2 onions, halved

This is delicious when served with yorkshire puddings and horseradish sauce.

How to make it...

1. Put the organic beef into a roasting tin, then brush the meat with the olive oil and sprinkle pepper on it. Place the onion on top and roast in a preheated oven at 200 degrees Celsius for 20 minutes.

2. Once the organic beef has roasted for 20 minutes, take it out and baste it with the juices in the tin and then lower the temperature to 160 degrees Celsius.

3. Roast and baste often, cooking for an hour and three quarters for medium rare beef, one and a half hours for rare, or two hours for well done.

Scrumptious Cottage Pie

Ingredients, serves 6

2 tbsp olive oil

2 onions, chopped

1 stick of celery, chopped

1 carrot, chopped

750 g (1.5 lbs) organic minced steak

3 tbsp flour

300 ml (half pint) beef stock

1 tbsp tomato puree

1 small glass of red wine

2 tbsp worcestershire sauce

black pepper

For the topping:

750 g (1.5 lbs) potatoes, cut into chunks

30 g (1 oz) butter

3 - 4 tbsp cream (either single or double)

150 g grated extra mature cheddar cheese

How to make it...

1. Heat the oil in a large saucepan, adding onion, celery and carrot and cook for a few minutes. Add organic minced steak and cook until browned (approx 5 mins).

2. Add the flour and cook stirring for 1 minute. Add stock, tomato puree and worcestershire sauce, grating of pepper and bring to the boil. Cover and simmer for 45 minutes, stirring occasionally. Remove from the heat and put into large dish to cool.

3. Prepare your topping by boiling the potatoes for approx 20 minutes or until tender and then drain,adding the butter and cream, and mashing until soft. Stir in most of the cheese and season with pepper.

4. Cover the organic minced steak with the potato topping, and sprinkle the remainder of the cheese on the top and then cook in a preheated oven at 200 degrees Celsius (400 Farenheit, Gas 6) for about 45 minutes.

Really Tasty Beef Casserole

Ingredients, serves 4

1 kg organic casserole steak

2 onions, chopped

4 garlic cloves, chopped

45 g (1.5 ozs) plain flour

300 ml (half pint) red wine

300 ml (half pint) beef stock

90 g (3 ozs) sun dried tomatoes in oil (keep oil in reserve and take the tomatoes out)

Couple of thyme sprigs

Black pepper

1 x 400 g can artichoke hearts, drained and halved

20 pitted black olives

How to make it...

1. Heat two tablespoons of the reserved oil from sun dried tomatoes in a large frying pan and brown the organic beef at high heat on all sides quickly (possibly in batches). Remove with a slotted spoon and keep warm.

2. Heat another two tablespoons of reserved tomato oil in a large flameproof casserole dish, then add the onions and garlic and cook for a few minutes.

3. Add the flour and cook stirring for a minute. Blend in the wine and stock and bring to the boil. Then add the tomatoes, thyme and pepper.

4. Return the organic beef to the casserole, cover and reduce the heat. Simmer for two hours or until the meat is really tender.

5. Add the artichokes and olives anad simmer for about 10 minutes .

This beef dish is really tasty when served with pasta or creamy mashed potatoes.