Organic Beef Steak Mince 5% Fat

Our butchers use only the finest quality organic grass-fed beef bavette steak to form our 5% beef steak mince.

A must-have for your midweek meals, our organic grass-fed beef mince is delicious simmered in Bolognese sauce and pressed into burgers.

Good To Know

Ingredients & Nutrition

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 711kj/170kcal | Fat 4.6g, of which saturates 2.1g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.4g | Salt 0.13g

How To Store

Our beef steak mince is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

• Heat the oil: Place a large frying pan or sauté pan over medium heat. Add the vegetable oil and let it heat up for a minute.

• Sauté the onion and garlic: Add the chopped onion to the pan and cook for 3-4 minutes, stirring occasionally, until it softens and turns translucent. Then, add the minced garlic and cook for another minute, being careful not to let it burn.

• Brown the mince: Increase the heat to medium-high and add the beef mince to the pan. Break it up with a wooden spoon as it cooks, and keep stirring until the mince has browned evenly. This should take around 5-7 minutes.

• Drain excess fat (optional): If there’s a lot of fat in the pan, carefully drain some of it away, but leave a little behind for flavour.

• Add tomatoes and seasoning: Pour in the tin of chopped tomatoes and stir in the tomato purée. Sprinkle in the dried mixed herbs, and season with salt and pepper to taste.

• Simmer: Reduce the heat to low and let the mixture simmer gently for 15-20 minutes. Stir occasionally to prevent it from sticking to the pan. This will allow the flavours to blend and the sauce to thicken.

• Adjust seasoning: Taste the mince and adjust the seasoning if needed, adding more salt or pepper if required.
  

• Serve: Once cooked, serve the Beef mince as desired. It works well over cooked spaghetti and if desired, sprinkle with grated Parmesan or fresh basil.