Traditionally raised Beef fed on Somerset grass here at Milverton Court. Butchered locally and hung for 40 days our Beef is not only local but also tastes delicious.

There are a number of Beef boxes and additional joints available from our freezer.

 

  • 5kg box. The typical box will include 1-2kg of roasting joints (boned and rolled), 1-2 kg of mince and 1-2kg of stewing steak. We can also include rump steak (max 0.45kg), short rib, shin, osso bucco, or skirt (known in France as bavette steak).

    10kg box. This will resemble the 5kg box scaled up.

    If you order a box:

    We will assemble the boxes but we can be guided by you. We need to know from you whether you like 1kg or 2kg joints (or a mix) and any preferences for cuts. There is full list of cuts below. Our typical roasting joints are Topside and Back Rib but we also offer slow roast joints (e.g. Brisket, Silverside and Top Rump).

    Please tell us if there is something you absolutely don't want in your box.

    Prime cuts can be ordered from our price list below. Priority will be given to those who have already ordered a box. We are currently SOLD OUT of Prime cuts.

  • Boxes

    5kg Beef Box £55

    10kg Beef Box £105

    Prime Cuts - SOLD OUT

    Fore Rib on-the-bone £20
    Fillet Steaks (approx 170g) £40
    Sirloin (boned and rolled) £20
    Sirloin steak (approx 225g) £25
    Rib eye steak (approx 225g) £30
    Rump steak (approx 225g) £17

    Standard Cuts (used to make up the boxes)

    Short rib £10
    Topside £12.50
    Back rib £11
    Shin £8
    Shin (with Osso Bucco) £8
    Skirt (Bavette steak) £10
    Stewing steak £9
    Brisket (rolled) £12
    Silverside rolled £12.50
    Top rump (rolled) £12.90
    Mince £9

    All prices /kg. Joints must be a minimum of 1kg.

  • We do not offer offal as part of our standard orders. If you are local and have an interest, please flag this with us, as we may be able to organise this in future. The offal must be collected and distributed shortly after the animal is killed.

  • Our ethos is ‘Nose to Toe’ cooking. Our mentors include Fergus Henderson, Rowleigh Leigh and Hugh Fearnley-Whittingstall. Over time we hope to introduce our customers to new cuts and new recipes.