{"title":"All Products","description":"\u003cp\u003e\u003cspan\u003eAt Eversfield Organic, we specialise in organic and grass-fed meats, along with show stopping centrepieces and all the accompaniments you need. From our trusted network of farmers to our ethical butchery, we ensure the highest quality products are delivered straight to your door. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExplore our collection and enjoy nationwide delivery of our freshest selections.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","products":[{"product_id":"organic-beef-brisket","title":"Organic Beef Brisket","description":"\u003cp\u003eA slow cook cut of organic beef, this traditional cut from the 'breast' or 'belly' of beef needs a slow and low pot roast to be transformed into something magical.\u003c\/p\u003e\n\u003cp\u003eWith flavoursome and extensive marbling throughout, the beef brisket pulls apart effortlessly so is perfect for filling tacos along with herby salsas and salad.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAvailable for delivery from 16th September\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 252 Kcal\/ 1457 kJ | Fat 32.4g, of which saturates 13.3g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 15.2g| Salt 0.11g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef brisket 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg beef brisket\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme or rosemary (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon smoked paprika (optional, for extra flavour)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock or water\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste (optional, for added richness)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the brisket from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (140°C fan) or 325°F. A lower temperature ensures slow, even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Brisket:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the brisket dry with kitchen paper to help it sear better.\u003c\/li\u003e\n\u003cli\u003eRub the brisket all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic, fresh herbs (thyme or rosemary), and smoked paprika (if using) all over the brisket.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSearing (Optional but recommended):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large, ovenproof pot or Dutch oven, heat a small amount of oil over medium-high heat. Sear the brisket on all sides until browned. This step adds extra flavour and helps seal in the juices. Once browned, remove the brisket and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the chopped onion, carrots, and parsnips in the bottom of the pot or roasting tin. If you seared the brisket, place it back on top of the vegetables.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIf using, mix the tomato paste with the beef stock or water and pour it over the brisket and vegetables. This adds depth of flavour and helps keep the brisket moist.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCover the pot or tin with a lid or tightly with foil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor 1kg brisket:\u003c\/strong\u003e Roast for 2.5 to 3 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor 2kg brisket:\u003c\/strong\u003e Roast for 3.5 to 4 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe brisket is done when it is fork-tender and easily shreds. Check periodically to ensure there's enough liquid in the pot, adding more stock or water if necessary.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the brisket from the oven and let it rest, covered loosely with foil, for about 15-20 minutes. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the brisket against the grain to ensure tenderness. Serve with the roasted vegetables and any additional side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor gravy, remove the vegetables and brisket from the pot. Place the pot on the hob over medium heat. Reduce the cooking liquid by simmering until thickened, stirring frequently. You can thicken the gravy further with a slurry of flour or cornstarch mixed with water if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrisket pairs beautifully with sides such as mashed potatoes, roasted root vegetables, or a fresh green vegetable like steamed green beans or sautéed spinach.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     10. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054837624989,"sku":"BF0001","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":37633045594269,"sku":"BF0002","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-brisket-37861673861277.jpg?v=1731497773"},{"product_id":"organic-dry-aged-beef-fillet-steaks","title":"Organic 28 Day Aged Beef Fillet Steak","description":"\u003cp\u003ePremium cut, aged fillet steak from our native, traditional breed organic beef herd. Beautifully marbled and matured for a minimum of 21 days next to a pink Himalayan salt wall for a wonderful flavour and a sumptuous, succulent bite. Perhaps the perfect grass-fed steak around.\u003c\/p\u003e\n\u003cp\u003eOften considered one of the premium cuts, the fillet is a tender and luxurious treat.\u003c\/p\u003e\n\u003cp\u003eThe winner of Food and Drink Devon Gold in 2017, this steak comes highly recommended and with good reason!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day aged beef fillet steaks are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003cmeta charset=\"UTF-8\"\u003eEnergy 140 Kcal\/ 586 kJ. Fat 6.1g, of which saturates 2.8g. Protein 21.2g, Salt 0.11g \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSupplier Information \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend following this link.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/blogs\/news\/how-to-cook-the-perfect-steak-the-organic-way\" title=\"How to cook the perfect steak\" rel=\"noopener\" target=\"_blank\"\u003ehttps:\/\/eversfieldorganic.co.uk\/blogs\/news\/how-to-cook-the-perfect-steak-the-organic-way\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eor please see below \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBeef fillet steaks \u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons vegetable oil (or another high-smoke-point oil)\u003c\/li\u003e\n\u003cli\u003e2-3 cloves garlic, smashed (optional)\u003c\/li\u003e\n\u003cli\u003e1-2 sprigs fresh thyme or rosemary (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Season generously with salt and freshly ground black pepper on both sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Place a heavy-based skillet or frying pan over high heat. Allow it to get very hot before adding the oil. This step is crucial for achieving a good sear on the steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Oil:\u003c\/strong\u003e Once the pan is hot, add the vegetable oil and swirl it around to coat the bottom of the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Place the steaks in the pan. Sear without moving them for about 2-3 minutes on each side for medium-rare, or longer if you prefer them more well-done. For a medium steak, aim for 3-4 minutes per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional Flavourings:\u003c\/strong\u003e If using garlic and herbs, add them to the pan after the first side has been seared. The aroma will infuse into the steak as it cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBaste (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter Basting:\u003c\/strong\u003e If you prefer extra richness, add the butter to the pan during the last minute of cooking. Tilt the pan and use a spoon to baste the steaks with the melted butter. This adds flavour and helps with caramelisation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck Doneness:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Check:\u003c\/strong\u003e For precise doneness, use a meat thermometer:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRare:\u003c\/strong\u003e 50°C (120°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Rare:\u003c\/strong\u003e 57°C (135°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e 63°C (145°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Well:\u003c\/strong\u003e 68°C (155°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell-Done:\u003c\/strong\u003e 73°C (165°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTouch Test:\u003c\/strong\u003e If you don’t have a thermometer, use the touch test or cut into the steak to check the colour and texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the steaks from the pan and transfer them to a plate or cutting board. Cover loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the steaks against the grain for the most tender bites.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. A simple sauce, like a red wine reduction or béarnaise, can also complement the steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Perfectly cooked beef fillet steak that's tender and full of flavour. Enjoy your meal!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"170g - 1 Steak","offer_id":41080963039389,"sku":"BF0415","price":15.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-28-day-aged-beef-fillet-steak-1199489994.png?v=1761319910"},{"product_id":"organic-28-day-dry-aged-beef-fillet-tails","title":"Organic 28 Day Aged Beef Fillet Tails","description":"\u003cp\u003eCut from the loin of our aged organic beef, the fillet tail has all the magic marbling of the fillet and the lower price can make it a very viable alternative.\u003c\/p\u003e\n\u003cp\u003eBest suited to flash cooking either by griddle, barbecue or frying. Consider cooking to your preference and serving alongside garlic mushrooms and seasonal greens.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g: \u003c\/strong\u003eEnergy 135 Kcal\/ 566 kJ | Fat 4.5g, of which saturates 2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 23.5g| Salt 0.18g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef fillet tails are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eBeef Fillet Tails Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBeef fillet tails \u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil (or another high-smoke-point oil)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional, for added flavour)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Remove the beef fillet tails from the refrigerator about 30 minutes before cooking to bring them to room temperature. Season generously with salt and freshly ground black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Place a heavy-based skillet or cast-iron pan over high heat. Allow it to get very hot before adding any oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Fillet Tails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Oil:\u003c\/strong\u003e Once the pan is hot, add the vegetable oil and swirl it around to coat the bottom of the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Place the beef fillet tails in the pan. Sear them for about 2-3 minutes on each side for medium-rare, or longer if you prefer them more well-done. The cooking time may vary depending on the thickness of the tails and the heat of your pan. For a medium-rare steak, aim for an internal temperature of around 57°C (135°F). Adjust the cooking time based on your preferred doneness:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRare:\u003c\/strong\u003e 50°C (120°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Rare:\u003c\/strong\u003e 57°C (135°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e 63°C (145°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Well:\u003c\/strong\u003e 68°C (155°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell-Done:\u003c\/strong\u003e 73°C (165°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Flavourings (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and Herbs:\u003c\/strong\u003e During the last minute of cooking, add the minced garlic and chopped rosemary or thyme to the pan. If you’re using butter, add it at this stage and baste the fillet tails with the melted butter for extra richness and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalsamic Vinegar:\u003c\/strong\u003e For an added layer of complexity, you can deglaze the pan with balsamic vinegar after removing the fillet tails, scraping up any browned bits, and reducing it for a few minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer the fillet tails to a cutting board or plate. Cover loosely with foil and let them rest for 5 minutes. This helps the juices redistribute, making the meat more tender and juicy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the beef fillet tails against the grain for the most tender bites.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. A simple sauce, like a red wine reduction or peppercorn sauce, can also complement the steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour delicious beef fillet tails, cooked to perfection and ready to impress at any meal!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":35665543233693,"sku":"BF0008","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-fillet-tails-37861763645597.jpg?v=1731497047"},{"product_id":"organic-beef-marrow-bones","title":"Organic Beef Marrow Bones","description":"\u003cp\u003eIndulge your culinary creativity and nourish your health with our premium Beef Marrow Bones. Sourced from grass-fed, responsibly raised cattle, these bones are packed with rich, flavourful marrow, ideal for creating appetiser savoury broths and stews or for roasting to enjoy as a satisfying savoury. Marrow bones are a powerhouse of nutrients, delivering collagen, healthy fats, and essential minerals that support joint, skin, and immune health.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g: \u003c\/strong\u003eEnergy 135 Kcal\/ 566 kJ | Fat 4.5g, of which saturates 2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 23.5g| Salt 0.18g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Beef marrow bones are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery). \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eRoasted Beef Marrow Bones Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg (2 lbs) beef marrow bones (cut into 4-5 inch pieces)\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil (or another high-smoke-point oil)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced (optional)\u003c\/li\u003e\n\u003cli\u003eFresh herbs like rosemary or thyme (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh parsley, chopped (for garnish)\u003c\/li\u003e\n\u003cli\u003eLemon wedges (for serving, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Bones:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoak (Optional):\u003c\/strong\u003e If you prefer, you can soak the bones in cold water for a few hours or overnight, changing the water a couple of times. This helps to remove any residual blood and can make the marrow more flavourful.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry and Season:\u003c\/strong\u003e Pat the bones dry with paper towels. Season generously with salt and freshly ground black pepper. You can also rub them with a little vegetable oil for better browning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Bones:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eArrange:\u003c\/strong\u003e Place the marrow bones upright in a roasting pan or on a baking sheet. Arrange them so they are not overcrowded.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Roast in the preheated oven for about 25-35 minutes, or until the marrow is soft and bubbly and the bones are well-browned. The marrow should be slightly caramelised and should begin to pull away from the edges of the bones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Flavourings (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and Herbs:\u003c\/strong\u003e During the last 10 minutes of roasting, you can add minced garlic and fresh herbs like rosemary or thyme to the pan for additional flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Remove the bones from the oven and sprinkle with freshly chopped parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with toasted baguette slices or crusty bread. You can also provide lemon wedges on the side to squeeze over the marrow for a fresh contrast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Preparation for Soups and Stews:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd to Broth:\u003c\/strong\u003e If you’re using the marrow bones to make a rich broth or stock, after roasting, place the bones in a large pot, cover with water, and simmer for several hours to extract the marrow and create a flavourful stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e \u003cspan\u003eEnjoy the rich, buttery taste of roasted beef marrow bones as an indulgent treat or a flavourful addition to your dishes!\u003c\/span\u003e \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"kk-content\"\u003e\n\u003ca href=\"#read-more\" id=\"show-more\"\u003eRead More\u003c\/a\u003e\n\u003cdiv id=\"read-more\"\u003e\n\u003ch2\u003eCertified Organic Beef Bone Marrow: Richness in Every Spoonful\u003c\/h2\u003e\n\u003cp\u003eLooking to give your meals a real kick? You absolutely must try our organic \u003cstrong\u003ebeef bone marrow\u003c\/strong\u003e. This isn't the typical fare you find at the big supermarket chains. Our marrow comes from cows that get to wander, graze on lush grass, and live life slow and easy. You end up with marrow that's creamy, rich, and melts right on your tongue.\u003c\/p\u003e\n\u003cp\u003eWe pick every bone by hand to make sure it's top quality. It's worth every single pound you spend, and honestly, your taste buds and dinner guests are going to thank you. You might have to pick their jaws up off the floor the moment they take their first bite!\u003c\/p\u003e\n\u003ch2\u003eHow to use Your Bone Marrow of Beef\u003c\/h2\u003e\n\u003cp\u003eSo, now you've got your \u003cstrong\u003ebone marrow of beef\u003c\/strong\u003e, what next? Here are a few ideas to get you started:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to around 200°C\/220°C.\u003c\/li\u003e\n\u003cli\u003eRoast the marrow until it's soft, bubbling, and a lovely golden colour.\u003c\/li\u003e\n\u003cli\u003eServe it with crusty bread, a little sprinkle of salt, maybe a squeeze of lemon. Bliss!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOr try this:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the marrow lengthwise so it's easy to scoop.\u003c\/li\u003e\n\u003cli\u003eSmear a bit of butter and garlic on top.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and bake or grill for 15–20 minutes until soft and lightly caramelised.\u003c\/li\u003e\n\u003cli\u003eSpoon it over roasted veggies, mash, or stir it into risotto for instant indulgence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDon't be shy to experiment a bit! Scoop it straight from the bone, stir it into pasta, or even spread it on a sandwich.\u003c\/p\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch3\u003eCan I eat it Straight From the Bone?\u003c\/h3\u003e\n\u003cp\u003eYes, that's one of the best parts!\u003c\/p\u003e\n\u003ch3\u003eDoes it go With Wine?\u003c\/h3\u003e\n\u003cp\u003eOh, absolutely. Pour yourself a generous glass of a bold red or a crisp white and enjoy it with stews, pastas, or roasts. It will feel like you're out at a fancy restaurant, but you're right at home.\u003c\/p\u003e\n\u003ch3\u003eCan I buy it as a Gift?\u003c\/h3\u003e\n\u003cp\u003eCertainly! We make it easy to send \u003cstrong\u003ebone marrow beef\u003c\/strong\u003e to friends or family. It's ready to go, packed carefully, and guaranteed to impress anyone who loves cooking.\u003c\/p\u003e\n\u003ch3\u003eWill it make my Kitchen Smell Strong?\u003c\/h3\u003e\n\u003cp\u003eIt smells incredible! Think roasted \u003ca href=\"\/collections\/organic-grass-fed-beef\"\u003ebeef meat\u003c\/a\u003e and warm, nutty notes. It fills the house, but in the best way. Be ready for people to wander in, following the aroma.\u003c\/p\u003e\n\u003ch2\u003eOrder Bone Marrow Beef and Upgrade Every Meal\u003c\/h2\u003e\n\u003cp\u003eReally, just cook it your way. Roast until bubbly and golden, let it melt into a stew, or swirl it into a sauce to jazz it up. Pile it onto toast, toss it with pasta or veggies, or drop a spoonful onto mash. Every bite is creamy, buttery, and loaded with flavour. It takes even the simplest meal up a notch. Don't be surprised if everyone starts hanging around the kitchen, sneaking a few cheeky spoonfuls when your back is turned, or asking for seconds. That's how good it is!\u003c\/p\u003e\n\u003cp\u003eReady to wow your crowd with our delicious \u003cstrong\u003ecow bone marrow\u003c\/strong\u003e? Place your order now with \u003ca href=\"\/\"\u003eEversfield Organic\u003c\/a\u003e!\u003c\/p\u003e\n\u003cp\u003eIf you're instead looking for \u003ca href=\"\/products\/organic-beef-stock-bones\"\u003ebeef stock bones\u003c\/a\u003e, we've got you sorted as well. \u003ca href=\"#read-more\" id=\"hide-less\"\u003eRead Less\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054837166237,"sku":"BF0009","price":9.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-marrow-bones-previously-frozen-37861774983325.jpg?v=1731498130"},{"product_id":"organic-28-day-dry-aged-beef-rib-boned-and-rolled","title":"Organic 28 Day Aged Beef Rib Boned \u0026 Rolled","description":"\u003cp\u003eWhat a roast! A premium cut of grass fed organic beef, this tasty treat will not disappoint.\u003c\/p\u003e\n\u003cp\u003eHung for a minimum of 28 days, butchered to order and rolled for easy cooking and serving. A family roast favourite!\u003c\/p\u003e\n\u003cp\u003eTop tip: Pat dry and rest the joint to bring it to room temperature before cracking on with the next steps of your recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003eMinimum Shelf Life: \u003cstrong\u003e9\u003c\/strong\u003e \u003cstrong\u003eDays \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 125 Kcal\/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Protein 22g, Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-Day Aged Beef Rib 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg or 2kg\u003c\/strong\u003e 28-day aged beef rib, boned and rolled\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 tbsp (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1.5 tbsp (for 2kg)\u003c\/strong\u003e vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-4 sprigs of fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large (for 2kg)\u003c\/strong\u003e onion, halved\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small carrot (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large carrot (for 2kg)\u003c\/strong\u003e, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e celery sticks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100ml (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e150ml (for 2kg)\u003c\/strong\u003e red wine or beef stock (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. \u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to \u003cstrong\u003e220°C\u003c\/strong\u003e (200°C fan) or \u003cstrong\u003eGas Mark 7\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. \u003cstrong\u003ePrepare the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge about 1 hour before cooking to bring it to room temperature. This helps the meat cook evenly.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. \u003cstrong\u003eSear the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or ovenproof roasting tray over high heat. Once hot, sear the beef on all sides, including the edges, for \u003cstrong\u003e4-5 minutes\u003c\/strong\u003e for a 1kg roast, or \u003cstrong\u003e5-6 minutes\u003c\/strong\u003e for a 2kg roast, until it develops a deep brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eRoast the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the seared beef into a roasting tray. Scatter the onion, carrot, celery, crushed garlic cloves, and rosemary or thyme around the beef for extra flavour.\u003c\/li\u003e\n\u003cli\u003eRoast the beef at \u003cstrong\u003e220°C\u003c\/strong\u003e for:\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e20 minutes (for 1kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e25 minutes (for 2kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eThis initial high heat helps form a beautiful crust on the beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eAdjust the Temperature\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the initial roasting time, reduce the oven temperature to \u003cstrong\u003e180°C\u003c\/strong\u003e (160°C fan) or \u003cstrong\u003eGas Mark 4\u003c\/strong\u003e. Continue to roast for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e25-30 minutes (for 1kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e35-40 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e55-60 minutes (for 2kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e70-80 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIf you prefer using a meat thermometer, aim for an internal temperature of \u003cstrong\u003e52-54°C\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e58-60°C\u003c\/strong\u003e for medium.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. \u003cstrong\u003eRest the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your preferred doneness, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and let it rest:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e15 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e20-25 minutes for 2kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting allows the meat to relax and the juices to redistribute, ensuring a juicy, tender roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. \u003cstrong\u003eOptional Gravy\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the beef rests, make a simple gravy. Place the roasting tray on the hob over medium heat. Add the red wine or beef stock to the tray, scraping up any browned bits. Let it simmer for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e5-7 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7-10 minutes for 2kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eStrain the gravy through a sieve before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. \u003cstrong\u003eServe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the beef into thick slices and serve with classic accompaniments like roast potatoes, Yorkshire puddings, and seasonal vegetables. Spoon the gravy over the meat, or serve it on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. \u003cstrong\u003eEnjoy: \u003c\/strong\u003eSit back and enjoy your beautifully cooked roast beef!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054837067933,"sku":"BF0010","price":59.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054837100701,"sku":"BF0011","price":118.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rib-boned-rolled-71855112651134.jpg?v=1731504970"},{"product_id":"organic-28-day-dry-aged-beef-rib-on-the-bone","title":"Organic 28 Day Aged Beef Rib On The Bone","description":"\u003cp\u003eA premium cut of grass-fed organic beef, utterly tender and filled with flavour. Best cooked low and slow so it's melting off the bone, or flash roasted so it's pink and juicy in the middle.\u003c\/p\u003e\n\u003cp\u003eWe suggest generously sprinkling your choice of organic seasoning atop your joint before you crack on with the roast. Garlic, rosemary and sea salt always do the trick!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 125 Kcal\/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Protein 22g, Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-Day Aged Beef Rib On The Bone \u003cspan style=\"font-size: 0.875rem;\"\u003eis 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg bone-in rib of beef\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tbsp (for 1kg) or 1.5 tbsp (for 2kg) vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-4 sprigs of fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e1 (for 1kg) or 2 (for 2kg) garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e1 small (for 1kg) or 1 large (for 2kg) onion, halved\u003c\/li\u003e\n\u003cli\u003e1 small carrot (for 1kg) or 1 large carrot (for 2kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 (for 1kg) or 2 (for 2kg) celery sticks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e100ml (for 1kg) or 150ml (for 2kg) red wine or \u003ca rel=\"noopener\" title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/organic-bone-broth-1\/products\/beef-bone-b\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. Preheat the Oven:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Prepare the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the bone-in rib of beef out of the fridge about 1 hour before cooking to bring it to room temperature. This ensures even cooking.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper, making sure to get the seasoning into all the crevices, especially around the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Sear the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or ovenproof roasting tray over high heat. Once hot, carefully sear the beef on all sides, including the fat cap, for 4-5 minutes (1kg roast) or 5-6 minutes (2kg roast), until it develops a rich brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Roast the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the seared beef into a roasting tray, bone side down. Surround the beef with the onion, carrot, celery, garlic, and rosemary or thyme.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast in the preheated oven at 220°C for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e20 minutes (for 1kg)\u003c\/li\u003e\n\u003cli\u003e25 minutes (for 2kg)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThis initial high heat helps create a crusty exterior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Adjust the Temperature:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the initial roasting time, reduce the oven temperature to 180°C (160°C fan) or Gas Mark 4, and continue roasting for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25-30 minutes (for 1kg) for medium-rare, or 35-40 minutes for medium.\u003c\/li\u003e\n\u003cli\u003e55-60 minutes (for 2kg) for medium-rare, or 70-80 minutes for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFor medium-rare, the internal temperature should be around 52-54°C. For medium, aim for 58-60°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. Rest the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your liking, remove the beef from the oven and place it on a warm plate. Cover loosely with foil and let it rest:\n\u003cul\u003e\n\u003cli\u003e15 minutes (for 1kg).\u003c\/li\u003e\n\u003cli\u003e20-25 minutes (for 2kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting allows the meat to relax and the juices to redistribute, ensuring tender, juicy meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. Optional Gravy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the beef rests, make a simple gravy using the roasting tray. Place the tray over medium heat on the hob, add the red wine or beef stock, and scrape up any caramelised bits from the bottom. Let it simmer for:\n\u003cul\u003e\n\u003cli\u003e5-7 minutes (for 1kg) roast.\u003c\/li\u003e\n\u003cli\u003e7-10 minutes (for 2kg) roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eStrain the gravy through a sieve before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. Serve \u0026amp; Enjoy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the bone-in rib by slicing the meat away from the bone first, then cut into thick slices. Serve with roast potatoes, Yorkshire puddings, and your favourite vegetables. Spoon the gravy over the meat or serve it on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. Enjoy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSavour the rich, flavourful beef and enjoy the perfect roast dinner!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2.4kg","offer_id":35665545756829,"sku":"BF0012","price":91.5,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":35665545789597,"sku":"BF0013","price":152.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rib-on-the-bone-1147104059.jpg?v=1742018276"},{"product_id":"organic-28-day-dry-aged-beef-rump-steaks","title":"Organic 28 Day Aged Beef Rump Steak","description":"\u003cp\u003eOrganic rump steak from the hindquarter of our magnificent traditional breed beef. Each of your steaks is hand cut and trimmed, with just the right amount of fat for a juicy, flavoursome steak supper.\u003c\/p\u003e\n\u003cp\u003eTop tip: Begin your fry by rendering down some of the healthy organic fat trim. This will allow you to cook your steak in its own delicious juices.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 125 Kcal\/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Protein 22g, Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day aged beef Rump steak are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the steaks\u003c\/strong\u003e: Remove the rump steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason\u003c\/strong\u003e: Pat the steaks dry with kitchen paper. Rub both sides with olive oil and generously season with salt and freshly ground black pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHeat the pan\u003c\/strong\u003e: Place a heavy-based frying pan or skillet on a high heat and allow it to get very hot, but not smoking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the steaks\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003erare\u003c\/strong\u003e: Cook for 2 minutes on each side.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003emedium-rare\u003c\/strong\u003e: Cook for 3-4 minutes on each side.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003emedium\u003c\/strong\u003e: Cook for 4-5 minutes on each side.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003ewell-done\u003c\/strong\u003e: Cook for 6-7 minutes on each side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTurn the steaks only once during cooking to ensure an even sear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional step\u003c\/strong\u003e: If desired, lower the heat to medium and add butter, crushed garlic, and fresh thyme or rosemary during the last minute of cooking. Baste the steaks by spooning the melted butter over them for extra flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the steaks\u003c\/strong\u003e: Transfer the cooked rump steaks to a plate, cover loosely with foil, and allow them to rest for 5 minutes. This helps the juices settle back into the meat, making it more tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the steaks against the grain or serve them whole, with sides like mashed potatoes, steamed vegetables, or chips.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e your juicy beef rump steaks!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"220g - 1 Steak","offer_id":41081125765277,"sku":"BF0418","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-28-day-aged-beef-rump-steak-1199489995.png?v=1761319907"},{"product_id":"organic-beef-shin","title":"Organic Beef Shin","description":"\u003cp\u003eOur organic beef shin is cut to order from the hind leg, butchered into portions and trimmed. Slow cooking is a must with this cut for melt-in-the-mouth meatiness.\u003c\/p\u003e\n\u003cp\u003eTry braising for hours in a rich one-pot dish with red wine, organic veggies and rich beef stock.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003cmeta charset=\"UTF-8\"\u003e Energy 175 Kcal\/ 730 kJ | Fat 9.9g, of which saturates 4g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.4g| Salt 0.17g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur beef shin 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlow Cooker Beef Shin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg beef shin (cut into chunks)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, replace with beef broth if preferred)\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Meat (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Heat the olive oil in a large pan over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Beef:\u003c\/strong\u003e Season the beef shin chunks with salt and pepper. Sear them on all sides until browned, then transfer to the slow cooker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pan, add the chopped onion, carrots, and celery. Cook until they start to soften, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes. Transfer to the slow cooker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Liquids:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze and Add:\u003c\/strong\u003e If using wine, pour it into the pan to deglaze, scraping up any browned bits. Let it simmer for a couple of minutes, then pour it into the slow cooker. Add beef broth, diced tomatoes, tomato paste, bay leaves, and dried thyme.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow Cook:\u003c\/strong\u003e Cover and cook on low for 8 hours, or on high for 4-5 hours, until the meat is tender and falls off the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce (Optional):\u003c\/strong\u003e If desired, thicken the sauce by removing the meat and reducing the sauce on the stovetop, or by stirring in a slurry of cornstarch and water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Discard bay leaves. Serve with your favourite sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour slow cooked beef shin!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054836248733,"sku":"BF0017","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-shin-37861714362525.jpg?v=1731498304"},{"product_id":"organic-beef-skirt-steakbavette","title":"Organic Beef Bavette Steak","description":"\u003cp\u003eAlso know as Bavette. A cheaper cut of grass fed organic beef, strong in flavour but less tender, ready to be fried or grilled rare. Lightly use a tenderising hammer to help soften the texture. Excellent for making your own Devonian pasties - don't forget the swede!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 144 Kcal\/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur beef skirt steaks are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrilled Skirt Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSkirt steak\u003c\/li\u003e\n\u003cli\u003eMarinade or seasoning of choice (e.g., olive oil, garlic, soy sauce, lime juice, cumin, paprika)\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinate:\u003c\/strong\u003e If using a marinade, place the skirt steak in a resealable bag or shallow dish with the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. If not marinating, season with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Grill:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Grill:\u003c\/strong\u003e Preheat your grill to high heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrill the Steak:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Place the skirt steak on the hot grill. Grill for about 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness. Skirt steak is best served medium-rare to medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steak:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the steak from the grill and let it rest for 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the steak thinly against the grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Serve with your favourite sides or in tacos, sandwiches, or salads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour beef skirt steak!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"340g","offer_id":36054836150429,"sku":"BF0019","price":7.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-beef-skirt-steak-1179174264.jpg?v=1752838668"},{"product_id":"organic-beef-mince","title":"Organic Beef Mince","description":"\u003cp class=\"mb-2 last:mb-0\"\u003e\u003cstrong\u003eA Taste of the West 2023 Gold Award Winner! 🏆\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"mb-2 last:mb-0\"\u003eExperience the rich flavours of our award-winning organic beef mince, crafted by our expert butchers using only the finest quality organic grass-fed beef. Our 10-20% fat beef steak mince is a staple for any kitchen, perfect for creating mouth-watering midweek meals.\u003c\/p\u003e\n\u003cp class=\"mb-2 last:mb-0\"\u003e\u003cstrong\u003eWhy Choose Our Organic Beef Mince?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Quality\u003c\/strong\u003e: Made from organic grass-fed beef, ensuring a tender and flavourful experience in every bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Cooking\u003c\/strong\u003e: Ideal for a variety of dishes, from classic Bolognese sauce to juicy homemade burgers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHealth Benefits\u003c\/strong\u003e: Rich in essential nutrients, our organic beef mince supports a healthy lifestyle with no added hormones or antibiotics.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"mb-2 last:mb-0\"\u003eCreate delicious meals with our organic beef mince and taste the difference that quality makes. Whether you're simmering it in a savoury sauce or pressing it into perfect patties, our beef mince is sure to delight.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutrition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNutritionals per 100g: \u003cspan id=\"docs-internal-guid-6ca06f57-7fff-783e-24ee-78e0e0888172\"\u003e\u003cspan\u003eEnergy 193 Kcal\/ 806 kJ | Fat 12.6g, of which saturates 5g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20g | Salt 0.16g\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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 which 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHeat the oil\u003c\/strong\u003e: Place a large frying pan or sauté pan over medium heat. Add the vegetable oil and let it heat up for a minute.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté the onion and garlic\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBrown the mince\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDrain excess fat\u003c\/strong\u003e (optional): If there’s a lot of fat in the pan, carefully drain some of it away, but leave a little behind for flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd tomatoes and seasoning\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdjust seasoning\u003c\/strong\u003e: Taste the mince and adjust the seasoning if needed, adding more salt or pepper if required.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe\u003c\/strong\u003e: Once cooked, serve the Beef mince as desired. It works well over cooked spaghetti and if desired, sprinkle with grated Parmesan or fresh basil.\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eEnjoy: \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"400g","offer_id":36054835593373,"sku":"BF0026","price":7.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-beef-mince-1209052615.png?v=1764242982"},{"product_id":"organic-beef-stock-bones","title":"Organic Beef Stock Bones","description":"\u003cp\u003ePacked with flavour and nutrients, these organic beef bones are brilliant for boiling up homemade stock. Butchered into pieces to make the cooking process easy as pie.\u003c\/p\u003e\n\u003cp\u003eUse your stock to whizz into soups and sauces to add incredible depth of flavour.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 144 Kcal\/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur beef stock bones are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery). \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef Stock Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg beef bones \u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e10-12 whole black peppercorns\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons apple cider vinegar (or white wine vinegar)\u003c\/li\u003e\n\u003cli\u003e2-3 litres cold water (enough to cover the bones)\u003c\/li\u003e\n\u003cli\u003eSalt to taste (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Bones (Optional but recommended):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare Bones:\u003c\/strong\u003e Place the beef bones in a single layer on a roasting tray. You can also add any additional vegetables like onions, carrots, and celery to the tray for extra flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Roast the bones in the oven for 30-45 minutes, turning occasionally, until they are well-browned and caramelised. This step adds depth of flavour to your stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Stock Pot:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransfer Bones:\u003c\/strong\u003e Remove the bones from the oven and transfer them to a large stock pot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Vegetables:\u003c\/strong\u003e Add the quartered onion, chopped carrots, celery, and smashed garlic to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze the Roasting Tray (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If you have roasted vegetables and bones, pour a small amount of cold water or white wine into the roasting tray and use a spatula to scrape up any browned bits. Pour this liquid into the stock pot. This helps capture all the flavour from the roasting tray.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Remaining Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e Stir in the tomato paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Herbs and Spices:\u003c\/strong\u003e Add the bay leaves, dried thyme, dried rosemary, and whole black peppercorns.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Vinegar:\u003c\/strong\u003e Pour in the apple cider vinegar. This helps to extract minerals from the bones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer the Stock:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Water:\u003c\/strong\u003e Pour enough cold water into the pot to cover the bones and vegetables by about 2.5 cm (1 inch).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBring to a Boil:\u003c\/strong\u003e Bring the mixture to a boil over high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkim Foam:\u003c\/strong\u003e Once boiling, reduce the heat to low and skim off any foam or impurities that rise to the surface with a ladle or spoon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Cover the pot and let the stock simmer gently for 6-8 hours. You can also use a slow cooker on low for the same amount of time if you prefer. If the water level decreases too much, add more water to keep the bones covered.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStrain the Stock:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove Bones and Vegetables:\u003c\/strong\u003e Once the stock has simmered and developed a rich flavour, remove the bones and vegetables with a slotted spoon or tongs and discard them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrain:\u003c\/strong\u003e Pour the stock through a fine-mesh strainer or cheesecloth into another large pot or bowl to remove any remaining small particles. You can strain it again if necessary for a clearer stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCool and Store:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Allow the stock to cool to room temperature. If you want to speed up cooling, place the pot in a sink filled with ice water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkim Fat:\u003c\/strong\u003e Once cooled, the fat will rise to the top and solidify. Skim off and discard the fat if desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore:\u003c\/strong\u003e Store the stock in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 3 months. If freezing, consider portioning the stock into smaller containers for convenience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your rich and flavourful homemade beef stock! Or enjoy a \u003c\/span\u003ehassle free life you can buy our ready to enjoy \u003ca title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/products\/beef-bone-b\"\u003eBeef Bone Broth.\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"kk-content\"\u003e\n\u003ca id=\"show-more\" href=\"#read-more\"\u003eRead More\u003c\/a\u003e\n\u003cdiv id=\"read-more\"\u003e\n\u003ch2\u003eCertified Organic Beef Bones for Real Flavour\u003c\/h2\u003e\n\u003cp\u003eIf you're after high-quality \u003cstrong\u003ebeef bones\u003c\/strong\u003e to brew up the richest, tastiest stock you've ever made, you've come to the right place. Our certified \u003cstrong\u003eorganic beef bones\u003c\/strong\u003e will take your soups, sauces and stews to the next level.\u003c\/p\u003e\n\u003ch2\u003eNot Your Average Supermarket Stock Bones\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003ebeef meat bones\u003c\/strong\u003e aren't the usual mass-market fare you can get in the supermarket; they're chosen with care from cattle that have been raised well, and pasture-fed in fields that have healthy soil. That means when you add our bones, you're tasting real, hearty flavour, not additives.\u003c\/p\u003e\n\u003cp\u003eWhen you pop them in your broth and let them bubble away, they break down slowly and turn your stock a lovely golden colour and a texture that is rich, thick, and full of flavour you just can't get from plain old bones.\u003c\/p\u003e\n\u003ch2\u003ePure Beef Meat Bones, Nothing Else Added\u003c\/h2\u003e\n\u003cp\u003eIf you're shopping online to \u003cstrong\u003ebuy bones for broth in the UK\u003c\/strong\u003e, you'll appreciate our \u003ca href=\"\/\"\u003ecertified organic\u003c\/a\u003e credentials. Everything is grown, raised and handled to high standards. The cattle roam the pasture, eat well, live well, and when the bones come to you, they carry all that goodness. You're not getting the by-product of industrial farming. You're getting a clean, honest base ingredient that'll make everything you cook taste better.\u003c\/p\u003e\n\u003ch2\u003eFrom Soup to Stew: Endless Possibilities\u003c\/h2\u003e\n\u003cp\u003eWe often get people asking us how they can use our \u003cstrong\u003ecow bones\u003c\/strong\u003e, and we tell them this. Pop them into a large stockpot with a chopped onion, carrots, celery, garlic, a splash of vinegar, and a dash of cold water. Simmer it to allow the flavour to build. Strain and freeze in lunch-size portions. Then use that stock for soups, risottos, gravy, braises, the lot. Because you've started with quality \u003cstrong\u003ebeef meat bones\u003c\/strong\u003e, you'll still be enjoying rich-tasting flavours for weeks on end.\u003c\/p\u003e\n\u003cp\u003eOptional tips to make it extra special:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eRoast First for Depth:\u003c\/span\u003e Before simmering, roast your \u003ca href=\"\/collections\/organic-grass-fed-beef\"\u003ebeef meat\u003c\/a\u003e bones in the oven at around 200°C for 30–40 minutes. It gives your stock a darker colour and richer, caramelised flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eAdd Herbs for an Extra Kick:\u003c\/span\u003e Toss in bay leaves, peppercorns, parsley stalks, or thyme while it simmers. Each will add a different note of warmth or freshness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eSlow and Steady Wins the Race:\u003c\/span\u003e A gentle simmer for 8–12 hours (or overnight in a slow cooker) helps release all that lovely collagen and \u003ca href=\"\/products\/organic-beef-marrow-bones\"\u003emarrow\u003c\/a\u003e from your bones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether you're making hearty stews, comforting soups, or just want to upgrade your midweek gravy, starting with \u003cstrong\u003ecertified organic cow bones\u003c\/strong\u003e means you're getting the best of nature, and a pot full of real, honest flavour.\u003c\/p\u003e\n\u003ch2\u003eBuy Bones for Broth in the UK and Make Mealtimes Tastier\u003c\/h2\u003e\n\u003cp\u003eIf you're ready to give your soups and broths the upgrade they deserve, buy our bones here at \u003ca href=\"\/\"\u003eEversfield Organic\u003c\/a\u003e today. Whether you're cooking for one, for a family or for a whole pot of goodness to freeze and enjoy later, this is the choice you'll come back to. Because once you've tried the real deal, nothing else will do. \u003ca id=\"hide-less\" href=\"#read-more\"\u003eRead Less\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054835298461,"sku":"BF0028","price":4.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-stock-bones-previously-frozen-37861727535261.jpg?v=1731498494"},{"product_id":"organic-28-day-dry-aged-beef-topside","title":"Organic Beef Topside Joint","description":"\u003cp\u003eWe are all little piggies when it comes to roast beef. Our organic beef topside is undoubtedly one of our favourite selections when assembling the ultimate roast dinner.\u003c\/p\u003e\n\u003cp\u003eJuicy and tender, this is best-cooked medium to rare, and if you're inviting us we'd request roast potatoes cooked in organic beef fat!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 116 Kcal\/ 491 kJ. Fat 2.7g, of which saturates 1.1g. Protein 23g, Salt 0.20g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef topside joint 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg topside beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the topside joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the topside joint dry with kitchen paper. Rub all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 40-50 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour 20 minutes to 1 hour 30 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor best results, use a meat thermometer: 50-52°C (120-125°F) for rare, 55°C (130°F) for medium-rare, and 60°C (140°F) for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, you can make gravy from the pan drippings. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up the browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the beef against the grain and serve with the roasted vegetables and any accompaniments of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic sides include roast potatoes, Yorkshire puddings, and a fresh green vegetable like green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":35665548247197,"sku":"BF0029","price":24.89,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":35665548279965,"sku":"BF0030","price":49.78,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-topside-joint-37861665472669.jpg?v=1731498491"},{"product_id":"organic-28-day-dry-aged-beef-whole-fillet","title":"Organic 28 Day Aged Beef Whole Fillet","description":"\u003cp\u003eThe ultimate cut of organic beef, the tender whole fillet. If you want the best beef Wellington, make sure you've got this on your side.\u003c\/p\u003e\n\u003cp\u003eWe hang our beef for a minimum of 28 days and the result is beautifully mature meat. We think this particular joint is best served with a pinkish hue to unlock a deep and delicious flavour.\u003c\/p\u003e\n\u003cp\u003eThere'll always be room for another slice!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 107Kcal\/ 450kJ | Fat 2.7g, of which saturates 1.1g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.6g| Salt 0.48g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500g of beef fillet: Typically serves about 2 to 3 people. This assumes about 150-200g per person for a main course, considering some shrinkage during cooking.\u003c\/li\u003e\n\u003cli\u003e1kg of beef fillet: This will serve about 4 to 6 people. It’s roughly double the amount of 500g, so it's a good choice for a small group.\u003c\/li\u003e\n\u003cli\u003e1.5kg of beef fillet: This will serve about 6 to 8 people. A larger cut, perfect for a bigger group or if you want leftovers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day Aged Beef Whole Fillet 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eRoasted Whole Beef Fillet Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole beef fillet \u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil (or another high-smoke-point oil)\u003c\/li\u003e\n\u003cli\u003e2-3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme, chopped (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard (optional)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons unsalted butter (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Remove the beef fillet from the refrigerator about 1 hour before cooking to bring it to room temperature. This ensures even cooking. Season the fillet generously with salt and freshly ground black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional:\u003c\/strong\u003e If using, spread a thin layer of Dijon mustard over the fillet. This adds flavour and helps the herbs adhere.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Place a large, heavy-based skillet or cast-iron pan over high heat. Add the vegetable oil and heat until it shimmers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Add the beef fillet to the pan and sear on all sides until well-browned, about 2-3 minutes per side. This step helps develop a rich, caramelised crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Flavourings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and Herbs:\u003c\/strong\u003e After searing, add the minced garlic and chopped rosemary or thyme to the pan. This will infuse the fillet with additional flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Fillet:\u003cmeta charset=\"UTF-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor a 500 g Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Place the fillet on a roasting rack in a baking tray or transfer to a pan that can go in the oven. Roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust for desired doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor a 1 kg Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Place on a roasting rack or in an oven-proof pan. Roast for about 25-30 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust for your preferred doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor a 1.5 kg Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Place on a roasting rack or in an oven-proof pan. Roast for about 35-45 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust cooking time based on your desired level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the fillet from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the beef fillet into thick, even portions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides, such as roasted vegetables, creamy mashed potatoes, or a fresh salad. Consider a sauce like red wine reduction, béarnaise, or horseradish cream to complement the beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Finishing Touches:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter Basting:\u003c\/strong\u003e For extra richness, melt 2 tablespoons of butter in the pan used for searing and brush it over the fillet during the last few minutes of roasting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan Sauce:\u003c\/strong\u003e Make a quick pan sauce by deglazing the skillet with a splash of red wine or beef stock, scraping up any browned bits, and reducing it until slightly thickened.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour perfectly roasted whole beef fillet, a delicious and elegant choice for any special occasion!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":35665548378269,"sku":"BF0031","price":42.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":35665548411037,"sku":"BF0032","price":85.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":35665548443805,"sku":"BF0033","price":127.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-whole-fillet-37861779472541.jpg?v=1731497057"},{"product_id":"organic-beef-braising-steak","title":"Organic Beef Braising Steak","description":"\u003cp\u003eOrganic beef braising steak is incredibly versatile in slow cooking.\u003c\/p\u003e\n\u003cp\u003eLean and tender it is fantastic diced in rich red wine casseroles, chunky chilli con carne or hot beef curries.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 144 Kcal\/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur beef braising steaks are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 braising steaks\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 stalks celery, chopped\u003c\/li\u003e\n\u003cli\u003e1 cup red wine or beef broth\u003c\/li\u003e\n\u003cli\u003e1 cup beef broth (additional)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme or rosemary (or 2 teaspoons fresh)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003eOptional: 1 tablespoon flour (for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the Steaks:\u003c\/strong\u003e Pat the braising steaks dry with kitchen paper and season generously with salt and pepper on both sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e In a large, heavy-based pot or Dutch oven, heat the olive oil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown the Steaks:\u003c\/strong\u003e Add the steaks in batches if necessary to avoid overcrowding. Sear them on all sides until they are well browned, about 4-5 minutes per side. This step adds rich flavour. Remove the steaks and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze the Pot:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e Stir in the tomato paste and cook for another minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liquid:\u003c\/strong\u003e Pour in the red wine (or beef broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where a lot of the flavour comes from.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Seasonings:\u003c\/strong\u003e Return the steaks to the pot. Add enough beef broth to cover the steaks about halfway. Stir in Worcestershire sauce, bay leaf, and dried thyme or rosemary.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlow Cook:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Time:\u003c\/strong\u003e Braise the steaks for 2.5 to 3 hours, or until they are tender and easily shredded with a fork. Check occasionally to ensure there’s enough liquid in the pot; add more broth or water if needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eThicken the Sauce (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce:\u003c\/strong\u003e If you prefer a thicker sauce, remove the steaks once they are tender and set aside. Stir 1 tablespoon of flour into the remaining liquid to thicken it, or mix 1 tablespoon of cornstarch with a little cold water and stir it into the pot. Simmer until the sauce reaches your desired consistency.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting Time:\u003c\/strong\u003e Let the steaks rest for a few minutes before serving. This helps the juices redistribute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e Slice the steaks against the grain or shred them, depending on your preference. Serve with the braising vegetables and the sauce spooned over the top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBraised steak pairs well with mashed potatoes, rice, crusty bread, or buttered noodles. Steamed or roasted vegetables are excellent side dishes as well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour perfectly cooked Braising steak!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054834708637,"sku":"BF0035","price":9.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-braising-steak-37861684969629.jpg?v=1731497767"},{"product_id":"organic-chuck-steak","title":"Organic Chuck Steak","description":"\u003cp\u003eTaken from the shoulder of our organic beef, the chuck has done quite a bit of work so needs a slow cook on gentle heat to keep it soft, tender and above all, tasty!\u003c\/p\u003e\n\u003cp\u003eChoose for stewing in casseroles and curries - it'll be lovely and tender with a deep, well-hung flavour.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 144 Kcal\/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eHow To Store \u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur beef chuck steaks are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 chuck steaks \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 stalks celery, chopped\u003c\/li\u003e\n\u003cli\u003e1 cup red wine or beef broth\u003c\/li\u003e\n\u003cli\u003e1 cup beef broth (additional)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the Steaks:\u003c\/strong\u003e Pat the chuck steaks dry and season generously with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e In a large, heavy-based pot or Dutch oven, heat the olive oil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown the Steaks:\u003c\/strong\u003e Add the steaks and sear them on all sides until browned. This should take about 4-5 minutes per side. Remove the steaks and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze the Pot:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liquid:\u003c\/strong\u003e Stir in the tomato paste and cook for another minute. Pour in the red wine or beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Seasonings:\u003c\/strong\u003e Return the steaks to the pot. Add additional beef broth to just cover the steaks. Stir in Worcestershire sauce, bay leaf, and dried thyme.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Bring to a simmer, then reduce the heat to low. Cover the pot and cook gently for 2.5 to 3 hours, or until the steaks are tender and easily shreddable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting Time:\u003c\/strong\u003e Remove the steaks from the pot and let them rest for a few minutes before slicing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e Slice the steaks against the grain and serve with the braised vegetables and cooking liquid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBraised chuck steaks go well with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour\u003cstrong\u003e \u003c\/strong\u003eperfectly cooked chuck steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eMinimum Shelf Life: \u003cstrong\u003e10 Days \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054834675869,"sku":"BF0036","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-chuck-steak-37861683658909.jpg?v=1752831869"},{"product_id":"organic-diced-stewing-beef","title":"Organic Diced Beef","description":"\u003cp\u003eDry aged steak from our organic grass-fed beef, cut and ready to quick cook.\u003c\/p\u003e\n\u003cp\u003eFor the most tender result, flash fry in a hot pan - our favourite option is seared steak and soft onions sandwiched between toasted rosemary ciabatta. For more suggestions on how to cook diced beef, visit our organic recipe hub.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 160 Kcal\/ 670 kJ. Fat 8.6g, of which saturates 3.8g. Protein 20.7g, Salt 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur diced beef 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500g diced beef \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 stalks celery, chopped\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 cup (250ml) ale (a mild or amber ale works well)\u003c\/li\u003e\n\u003cli\u003e1 cup beef broth\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme or rosemary (or 2 teaspoons fresh)\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Pie Crust:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e375g (approx. 2 sheets) ready-made shortcrust pastry or puff pastry (or make your own pastry if preferred)\u003c\/li\u003e\n\u003cli\u003e1 egg, beaten (for egg wash)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason and Brown the Beef:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Pat the diced beef dry with kitchen paper. Season generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Beef:\u003c\/strong\u003e Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Tomato Paste and Deglaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncorporate Tomato Paste:\u003c\/strong\u003e Stir in the tomato paste and cook for 1 minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e Pour in the ale and use a wooden spoon to scrape up any browned bits from the bottom of the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReturn Beef to Pot:\u003c\/strong\u003e Return the browned beef to the pot. Add beef broth to cover the ingredients about halfway. Stir in Worcestershire sauce, dried thyme or rosemary, and the bay leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Filling:\u003c\/strong\u003e Stir in the flour and cook for 2-3 minutes to eliminate the raw flour taste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Bring to a simmer, reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Remove the bay leaf.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCool Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Allow the beef mixture to cool slightly before using it to fill the pie.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAssemble the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oven:\u003c\/strong\u003e Preheat your oven to 200°C (180°C fan)\/400°F\/Gas Mark 6.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine Dish:\u003c\/strong\u003e Roll out half of the pastry and line a pie dish (about 23cm\/9 inches in diameter) with it. Trim the edges to fit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFill:\u003c\/strong\u003e Spoon the cooled beef and ale mixture into the pastry-lined pie dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTop with Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCover Pie:\u003c\/strong\u003e Roll out the remaining pastry and place it over the beef filling. Trim and crimp the edges to seal. Make a few small slits in the top of the pastry to allow steam to escape.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eApply Egg Wash:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEgg Wash:\u003c\/strong\u003e Brush the top of the pie with the beaten egg for a golden, shiny finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Time:\u003c\/strong\u003e Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCool and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Allow the pie to cool slightly before serving to help it set and make slicing easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServe the pie with classic sides like mashed potatoes, steamed vegetables, or a fresh green salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-weight: bold;\"\u003eEnjoy: \u003c\/strong\u003eYour beautiful beef pie!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"400g","offer_id":36054834577565,"sku":"BF0040","price":8.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-diced-beef-1199310526.png?v=1761226311"},{"product_id":"organic-flat-iron-steak","title":"Organic Flat Iron Steak","description":"\u003cp\u003eA delicately marbled, lean steak from the chuck of our organic, native-breed beef.\u003c\/p\u003e\n\u003cp\u003eAlthough the chuck is a heavily worked muscle, the top blade where the flat iron is cut from is incredibly tender and delicately marbled. This makes our organic flat iron a lean but flavoursome choice for your steak supper.\u003c\/p\u003e\n\u003cp\u003eBest cooked rare or medium rare to retain all its juicy sweetness.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 144 Kcal\/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur flat iron steaks are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow to Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 flat iron steaks \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary or thyme (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter (optional, for added richness)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar or red wine (optional, for deglazing)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinate (Optional):\u003c\/strong\u003e Marinate the steaks for at least 30 minutes in the refrigerator if desired. Use a mixture of olive oil, balsamic vinegar, garlic, and herbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the Steaks:\u003c\/strong\u003e Pat the steaks dry and season with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Grill:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat the Grill:\u003c\/strong\u003e Preheat your grill to medium-high heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrill the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill the Steaks:\u003c\/strong\u003e Place the steaks on the grill and cook for about 3-5 minutes per side, depending on thickness and desired doneness. Use a meat thermometer to check internal temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest the Steaks:\u003c\/strong\u003e Let the steaks rest for 5-10 minutes before slicing. Serve with your favourite side dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour perfectly cooked flat iron steaks.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"220g- 1 Steak","offer_id":41081134874781,"sku":"BF0419","price":7.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-flat-iron-steak-1199489992.png?v=1761319916"},{"product_id":"organic-beef-minute-steaks","title":"Organic Beef Minute Steaks","description":"\u003cp\u003eWe take our Eversfield Minute steaks from a variety of cuts, all with consistency in mind for our customers. Thinly sliced from lean cuts, trimmed and carefully packed, these steaks as the name suggests only need a minute to cook!\u003c\/p\u003e\n\u003cp\u003eSimply pan fry for 30 seconds on each side and they are ready. Ideal for sandwiches, these mouth-watering steaks give a great option for a lunchtime alternative. Instead, why not cut into strips and then quickly cook and add to a stir-fry or pasta.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g: \u003c\/strong\u003eEnergy 135 Kcal\/ 566 kJ | Fat 4.5g, of which saturates 2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 23.5g| Salt 0.18g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur minute Steaks are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4-minute steaks \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or butter\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, minced (optional)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried herbs (such as thyme or rosemary) or a pinch of smoked paprika (optional)\u003c\/li\u003e\n\u003cli\u003eFresh parsley, chopped (for garnish, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the minute steaks out of the fridge about 15-20 minutes before cooking to bring them to room temperature. This ensures more even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the steaks dry with kitchen paper. This helps to get a good sear.\u003c\/li\u003e\n\u003cli\u003eSeason both sides of the steaks generously with salt, pepper, and any additional herbs or spices you like.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a frying pan or skillet over high heat. Add the olive oil or butter and let it get hot but not smoking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd the minute steaks to the pan. Because they are thin, they will cook quickly—usually about 1-2 minutes per side for medium-rare, or slightly longer if you prefer them more well-done.\u003c\/li\u003e\n\u003cli\u003eIf you’re using garlic, you can add it to the pan during the last minute of cooking to infuse the steaks with flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the steaks from the pan and let them rest on a plate for about 2-3 minutes. This allows the juices to redistribute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGarnish with freshly chopped parsley if desired. Serve immediately.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMinute steaks pair well with a variety of sides, such as sautéed mushrooms, a fresh green salad, or mashed potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your quick and tasty minute steaks!\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"300g (2 steaks)","offer_id":36054834479261,"sku":"BF0045","price":7.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-beef-minute-steaks-1199489991.png?v=1761319919"},{"product_id":"organic-onglet-steak","title":"Organic Onglet Steak","description":"\u003cp\u003eOtherwise known as a 'hanger' steak, this cut was traditionally kept by butchers hoping to save the best for their own dinner plates. Best cooked rare or medium rare to avoid toughness, this lean steak is brilliant in Mexican style cooking, in a zingy lime marinade, grilled and rolled in tortilla wraps with spicy salsa, guacamole and heaps of coriander.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 135 Kcal\/ 566 kJ. Fat 4.5g, of which saturates 2g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 23.5g, Salt 0.18g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cem\u003eMinimum Shelf Life: 5 days\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 onglet steaks \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter (optional, for added richness)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional, for a touch of acidity)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the onglet steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This helps them cook more evenly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the steaks dry with kitchen paper. This helps to get a good sear.\u003c\/li\u003e\n\u003cli\u003eRub both sides of the steaks with olive oil, minced garlic, thyme or rosemary, salt, and black pepper. Make sure the steaks are well-seasoned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a heavy-based frying pan or skillet over high heat until it’s very hot. You can test the heat by flicking a few drops of water onto the pan; they should sizzle and evaporate immediately.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd a small amount of olive oil to the hot pan and swirl to coat.\u003c\/li\u003e\n\u003cli\u003ePlace the steaks in the pan, ensuring they are not crowded. Cook for about 3-4 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Avoid moving the steaks around in the pan to get a good sear.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Butter (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor extra flavour, add a tablespoon of butter to the pan during the last minute of cooking. Baste the steaks with the melted butter using a spoon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the steaks to a plate and cover loosely with foil. Allow them to rest for 5-10 minutes. This resting period allows the juices to redistribute and keeps the steak juicy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf desired, deglaze the pan with a splash of balsamic vinegar over medium heat, scraping up any browned bits from the bottom. This creates a simple, tasty sauce to drizzle over the steaks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnglet steak goes well with a variety of sides, such as roasted potatoes, sautéed greens, or a crisp salad.\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your delicious onglet steak!\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"340g","offer_id":36054834413725,"sku":"BF0047","price":11.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-onglet-steak-37861664096413.jpg?v=1731497228"},{"product_id":"organic-ox-cheek","title":"Organic Ox Cheek","description":"\u003cp\u003eOx cheeks are delicious but need long, slow braising in good quality stock to bring out their rich, beefy flavour and meltingly tender texture.\u003c\/p\u003e\n\u003cp\u003eA delicious cut of our grass-fed organic beef and sure fire wintery favourite among stew-lovers.\u003c\/p\u003e\n\u003cp\u003e2 Ox Cheeks per pack- approx. 600g\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 123 Kcal\/ 515 kJ | Fat 4.6g, of which saturates 1.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.6g| Salt 0.2g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Cheek is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBraised Ox Cheek Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg ox cheek (trimmed and cut into chunks)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, replace with beef broth if preferred)\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oven:\u003c\/strong\u003e Preheat your oven to 160°C (140°C fan)\/325°F\/Gas Mark 3.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Beef:\u003c\/strong\u003e Season the ox cheek chunks with salt and pepper. Add them to the pot and sear on all sides until browned. Remove the meat from the pot and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic:\u003c\/strong\u003e Stir in the minced garlic and cook for another 1-2 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir In:\u003c\/strong\u003e Add the tomato paste and cook for 2 minutes, stirring frequently, to deepen its flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze and Add Liquids:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Tomatoes:\u003c\/strong\u003e Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, and dried rosemary. Return the seared ox cheek chunks to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ox cheek is tender and easily shreds with a fork.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce (Optional):\u003c\/strong\u003e If you want a thicker sauce, remove the ox cheek and reduce the sauce on the stovetop over medium heat. Alternatively, you can mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Discard the bay leaves. Serve the braised ox cheek with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour delicious and tender braised ox cheek!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"600g","offer_id":36054834020509,"sku":"BF0049","price":14.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-cheek-37861716852893.jpg?v=1731499921"},{"product_id":"organic-ox-kidney-diced","title":"Organic Ox Kidney Diced","description":"\u003cp\u003eTrimmed and diced ready to cook up traditional favourites like homemade steak and kidney pie, stew or something more unusual like faggots!\u003c\/p\u003e\n\u003cp\u003eHigh in protein, vitamins and minerals whilst very low in fat, including organic ox kidney and other offal in your diet is a fantastic way to claim a nutrient-dense boost.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Tongue is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 88 Kcal\/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSupplier Information \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCooking Instructions\u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef and Kidney Pie Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/products\/organic-diced-stewing-beef\" title=\"Organic Diced Beef\"\u003ediced beef\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e250g  ox kidneys, cleaned, trimmed, and cut into bite-sized pieces\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and diced\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, diced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons plain flour\u003c\/li\u003e\n\u003cli\u003e300ml \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/products\/beef-bone-b\" title=\"Beef Bone Broth\"\u003ebeef stock\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e150ml red wine \u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped fresh parsley (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250g (9 oz) plain flour\u003c\/li\u003e\n\u003cli\u003e125g (4.5 oz) cold unsalted butter, diced\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 large egg, beaten (for egg wash)\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons cold water (as needed)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Ingredients:\u003c\/strong\u003e In a large bowl, combine the flour and salt. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm Dough:\u003c\/strong\u003e Add cold water, a little at a time, and mix until the dough comes together. You may need 1-2 tablespoons of water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChill Dough:\u003c\/strong\u003e Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Beef:\u003c\/strong\u003e Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides. Remove from the pan and set aside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Kidneys:\u003c\/strong\u003e In the same pan, add the ox kidneys and cook until browned. Remove from the pan and set aside with the beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté Vegetables:\u003c\/strong\u003e In the same pan, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened and the onion is translucent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the Gravy:\u003c\/strong\u003e Stir in the flour and cook for 1-2 minutes. Gradually add the beef stock and red wine (if using), stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Seasonings:\u003c\/strong\u003e Return the browned beef and kidneys to the pan. Stir in the Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and season with salt and pepper. Simmer for 20-30 minutes until the meat is tender and the gravy is rich. Remove the bay leaf and stir in the chopped parsley if using. Allow the filling to cool slightly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAssemble the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 200°C (180°C fan)\/400°F\/Gas Mark 6.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoll Out Pastry:\u003c\/strong\u003e On a lightly floured surface, roll out half of the chilled pastry dough to fit your pie dish. Line the dish with the pastry, trimming any excess.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Filling:\u003c\/strong\u003e Spoon the beef and kidney filling into the pastry-lined dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTop Pie:\u003c\/strong\u003e Roll out the remaining pastry dough and place it over the filling. Seal the edges by pressing them together with your fingers or a fork. Trim any excess pastry and make a small slit in the top to allow steam to escape.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEgg Wash:\u003c\/strong\u003e Brush the top of the pie with the beaten egg for a golden finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Allow the pie to cool slightly before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour Beef and Kidney Pie—a classic, comforting dish with rich flavours and a satisfying texture!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"300g","offer_id":36054833135773,"sku":"BF0050","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-kidney-diced-37861723046045.jpg?v=1731499924"},{"product_id":"organic-ox-liver","title":"Organic Ox Liver","description":"\u003cp\u003eFor true believers in whole animal eating, our organic grass fed ox liver is full-flavoured and a traditional triumph.\u003c\/p\u003e\n\u003cp\u003eA fantastic source of protein and iron, the punchy flavour of beef liver lends itself well to hearty liver and onions, rich casseroles and even homemade pate for committed pate fans.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 88 Kcal\/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Liver is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOx Liver and Bacon with Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g ox liver, sliced\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 slices of \u003ca title=\"unsmoked back bacon\" href=\"https:\/\/www.eversfield-organic.co.uk\/products\/organic-unsmoked-back-bacon\"\u003eunsmoked back bacon \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 large onion, sliced\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh parsley, chopped (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason and Dredge:\u003c\/strong\u003e Season liver slices with salt and pepper and coat with flour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Bacon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFry Bacon:\u003c\/strong\u003e In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Liver:\u003c\/strong\u003e In the same pan, add the liver slices and cook for 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Onions and Garlic:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pan, add the sliced onions and cook until caramelised, about 10 minutes. Add garlic and cook for an additional minute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCombine:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If desired, add balsamic vinegar to the pan and stir, scraping up any browned bits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liver and Bacon:\u003c\/strong\u003e Return the liver and crumbled bacon to the pan, stirring to combine and heat through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Sprinkle with fresh parsley and serve with boiled or mashed potatoes, or with a side of steamed vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour cooking with ox liver, whether you choose to prepare it simply or as a more elaborate dish!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054833103005,"sku":"BF0051","price":7.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-liver-37861721079965.jpg?v=1731499934"},{"product_id":"organic-jointed-oxtail","title":"Organic Jointed Oxtail","description":"\u003cp\u003eA classic slow-cooked cut that is very robust in flavour and texture, resulting in a thick and rich, gelatinous sauce with the most tender meat which you can pull away from the bone.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 171 Kcal\/ 714 kJ | Fat 10.1g, of which saturates 4.2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20g| Salt 0.28g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Jointed Oxtail is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBraised Oxtail Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg oxtail (cut into segments)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, replace with beef broth if preferred)\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon soy sauce\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oven:\u003c\/strong\u003e Preheat your oven to 160°C (140°C fan)\/325°F\/Gas Mark 3.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Oxtail:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Oxtail:\u003c\/strong\u003e Season the oxtail segments with salt and pepper. Add them to the pot in batches if necessary, and sear on all sides until browned. Remove the oxtail from the pot and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic:\u003c\/strong\u003e Stir in the minced garlic and cook for an additional 1-2 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir In:\u003c\/strong\u003e Add the tomato paste and cook for 2 minutes, stirring frequently.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze and Add Liquids:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Tomatoes:\u003c\/strong\u003e Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, dried rosemary, Worcestershire sauce, and soy sauce. Return the seared oxtail segments to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the oxtail is very tender and the meat easily falls off the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce (Optional):\u003c\/strong\u003e If you prefer a thicker sauce, remove the oxtail from the pot and reduce the sauce on the stovetop over medium heat. Alternatively, mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Discard bay leaves. Serve the braised oxtail with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour rich, hearty braised oxtail!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054833070237,"sku":"BF0052","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-jointed-oxtail-37861783306397.jpg?v=1731500827"},{"product_id":"organic-ox-tongue","title":"Organic Ox Tongue","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIf you've only ever seen tongue in its sliced form on the cold meat counter, a whole one might be a little bit intimidating. But persevere: you'll definitely be very pleasantly surprised. Ox tongue is a frugal cut, but that's not its only merit – it's also divinely tender with a yielding, open texture and delicate flavour. Perfect for cold cuts (of which you'll get a lot from one tongue) it's a favourite ingredient in many Asian cuisines.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 242 Kcal\/ 1007 kJ | Fat 18.3g, of which saturates 0g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 19.4g| Salt 2.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Tongue is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrilled Beef Tongue Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 beef tongue \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground cumin\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e1 tablespoon soy sauce\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lemon\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Beef Tongue:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e Rinse the beef tongue under cold water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Place the tongue in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 2-3 hours until tender. Skim off any foam that rises to the surface. The tongue is done when it is easily pierced with a fork.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeel:\u003c\/strong\u003e Remove the tongue from the pot and let it cool slightly. Once cool enough to handle, peel off the tough outer skin. Set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Marinade:\u003c\/strong\u003e In a small bowl, combine the olive oil, minced garlic, paprika, ground cumin, dried oregano, soy sauce, lemon juice, salt, and pepper. Mix well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Tongue:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply Marinade:\u003c\/strong\u003e Cut the cooked and peeled tongue into slices or chunks. Coat the slices with the marinade, making sure they are well covered. Marinate for at least 30 minutes, or up to 4 hours for more flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Tongue:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Grill or Pan:\u003c\/strong\u003e Preheat a grill or grill pan over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e Remove the tongue slices from the marinade and grill for about 2-3 minutes per side, or until you achieve a nice char and the edges are crisp. If using a grill pan, you can get similar results by searing the tongue over medium-high heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Allow the grilled tongue to rest for a few minutes before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish (Optional):\u003c\/strong\u003e Garnish with fresh herbs like cilantro or parsley, and serve with your favourite sides such as grilled vegetables, rice, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your flavourful grilled beef tongue!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1","offer_id":35665551098013,"sku":"BF0053","price":17.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-tongue-37861720064157.jpg?v=1731499936"},{"product_id":"organic-28-day-dry-aged-beef-rib-eye-steaks","title":"Organic 28 Day Aged Beef Rib Eye Steak","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTaste of the West 2021 Gold Award Winner. \u003c\/span\u003eThe Guild of Fine Foods, 2016 Great Taste Awards Gold Two-star winner and Gold Food and Drink Devon Award, our organic beef rib eye steaks are highly recommended by those who truly know their steak.\u003c\/p\u003e\n\u003cp\u003ePerfectly grilled and served rare to medium, this cut is taken from the forequarter of beef next to the sirloin and hung for a minimum of 28 days although usually longer. This process results in unmatched omega-3 marbling throughout the entire cut, an award-winning attribute of our traditional breed Aberdeen Angus beef.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Aptos',sans-serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Aptos; mso-ligatures: standardcontextual; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eIngredients \u0026amp; Nutrition\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 135 Kcal\/ 566 kJ | Fat 4.5g of which saturates 2g |  Carbohydrates 0g of which sugars 0g | Fibre 0g | Protein 23.5g | Salt 0.18g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day aged beef ribeye steak 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Aptos',sans-serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Aptos; mso-ligatures: standardcontextual; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eOur Farms \u0026amp; Suppliers\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Aptos',sans-serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Aptos; mso-ligatures: standardcontextual; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend following this link.\u003c\/p\u003e\n\u003cp\u003e \u003ca rel=\"noopener\" title=\"How to cook the perfect steak\" href=\"https:\/\/eversfieldorganic.co.uk\/blogs\/news\/how-to-cook-the-perfect-steak-the-organic-way\" target=\"_blank\"\u003ehttps:\/\/eversfieldorganic.co.uk\/blogs\/news\/how-to-cook-the-perfect-steak-the-organic-way\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eor please see below:\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRibeye steak \u003c\/li\u003e\n\u003cli\u003eSalt (kosher or sea salt is best)\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eOptional: garlic, butter, fresh rosemary or thyme, and olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBring the steak to room temperature\u003c\/strong\u003e:\u003cbr\u003eTake your steak out of the fridge about 30 minutes before cooking. This helps it cook more evenly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the steak\u003c\/strong\u003e:\u003cbr\u003eGenerously season both sides of the steak with salt and pepper. You can also add other seasonings like garlic powder or a little bit of crushed rosemary or thyme if you like. But the key is really to keep it simple so the flavour of the steak shines.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat your pan\u003c\/strong\u003e:\u003cbr\u003eUse a heavy skillet (cast-iron is ideal) and heat it over high heat for at least 5 minutes. It should be smoking hot before you add the steak.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the steak\u003c\/strong\u003e:\u003cbr\u003eAdd a tablespoon of oil (vegetable, canola, or grapeseed oil work well) to the pan. Place the steak in the pan, away from you to avoid splatters, and press down gently to make sure it’s in full contact with the pan.\u003cbr\u003eSear for about 3-4 minutes on the first side (depending on thickness), without moving it around. You want a deep, golden brown crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFlip and cook the other side\u003c\/strong\u003e:\u003cbr\u003eFlip the steak using tongs and sear the second side for another 3-4 minutes for medium-rare. If you want it medium or well-done, adjust the time slightly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional (for extra flavour)\u003c\/strong\u003e:\u003cbr\u003eAfter flipping, you can add a couple of tablespoons of butter, some garlic cloves (crushed), and a sprig of rosemary or thyme to the pan. Tilt the pan slightly to pool the butter, and spoon it over the steak for extra richness and flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck the internal temperature\u003c\/strong\u003e:\u003cbr\u003eFor a perfectly cooked ribeye, aim for these internal temperatures:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRare: 120°F (49°C)\u003c\/li\u003e\n\u003cli\u003eMedium-rare: 130°F (54°C)\u003c\/li\u003e\n\u003cli\u003eMedium: 140°F (60°C)\u003c\/li\u003e\n\u003cli\u003eMedium-well: 150°F (66°C)\u003c\/li\u003e\n\u003cli\u003eWell-done: 160°F (71°C)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the steak\u003c\/strong\u003e:\u003cbr\u003eOnce done, remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to be redistributed and ensures a juicy steak.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e:\u003cbr\u003eSlice against the grain to maximize tenderness, and enjoy!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"220g- 1 Steak","offer_id":41081110266013,"sku":"BF0417","price":15.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-28-day-aged-beef-rib-eye-steak-1199489996.png?v=1761319913"},{"product_id":"organic-jacobs-laddershort-ribs","title":"Organic Jacobs Ladder\/Short Ribs","description":"\u003cp\u003eOtherwise known as beef short ribs, this is a melt-in-the-mouth cut of organic beef when cooked low and slow.\u003c\/p\u003e\n\u003cp\u003eA sticky, sweet marinade does wonders. After trying the famed Jacob's ladder, we doubt it'll be the last time you order this cut!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 144 Kcal\/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Jacobs ladders are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBraised Jacob's Ladder (Beef Short Ribs)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg (3-4 lbs) Jacob’s Ladder (beef short ribs)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e500 ml (2 cups) red wine\u003c\/li\u003e\n\u003cli\u003e500 ml (2 cups) beef stock\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1-2 sprigs fresh rosemary or thyme (or 1-2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (140°C fan)\/325°F\/Gas Mark 3.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Generously season the Jacob’s Ladder with salt and freshly ground black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBrown the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e In a large, oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Add the beef ribs to the pot and sear on all sides until browned. You may need to do this in batches to avoid overcrowding. Remove the ribs and set them aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables begin to soften.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic and Tomato Paste:\u003c\/strong\u003e Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze the Pot:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Red Wine:\u003c\/strong\u003e Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduce:\u003c\/strong\u003e Allow the wine to reduce by about half, which should take 5-7 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Stock and Seasonings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine:\u003c\/strong\u003e Add the beef stock, Worcestershire sauce, rosemary or thyme, and bay leaves. Stir to combine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReturn Meat:\u003c\/strong\u003e Place the browned beef ribs back into the pot, ensuring they are mostly submerged in the liquid.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCover and Cook:\u003c\/strong\u003e Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eThicken the Sauce (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken sauce:\u003c\/strong\u003e If you prefer a thicker sauce, mix 2 tablespoons of flour with a small amount of water to create a slurry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken:\u003c\/strong\u003e About 30 minutes before the end of cooking, stir the slurry into the sauce and continue cooking uncovered until the sauce has thickened.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Once done, remove the pot from the oven. Let the ribs rest for a few minutes before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove Bay Leaves and Herbs:\u003c\/strong\u003e Discard the bay leaves and any herb stems.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSides:\u003c\/strong\u003e Serve the Jacob’s Ladder with mashed potatoes, polenta, or crusty bread to soak up the rich sauce. Roasted vegetables or a green salad make excellent accompaniments.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e    11. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e T\u003cspan\u003ehis braised Jacob’s Ladder will be tender, flavourful, and perfect for a comforting meal. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"600g","offer_id":36054833004701,"sku":"BF0058","price":13.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-jacobs-ladder-short-ribs-1199310525.png?v=1761226308"},{"product_id":"organic-28-day-dry-aged-silverside","title":"Organic Beef Silverside Joint","description":"\u003cp\u003eSilverside is a premium, slow-roasting joint of organic beef. Taken from the hindquarter and hung for a minimum of 28 days, this is a well-matured and flavoursome piece of beef.\u003c\/p\u003e\n\u003cp\u003eKeep it classic and rub with olive oil, your choice of herbs, and seasonings before roasting, or even home cure and create your very own salt beef.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 215 Kcal\/ 894 kJ | Fat 14.8g, of which saturates 5.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.4g| Salt 0.14g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef silver side joint 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg silverside beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the silverside joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the silverside joint dry with kitchen paper. Rub all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 40-50 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour 20 minutes to 1 hour 30 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness: 50-52°C (120-125°F) for rare, 55°C (130°F) for medium-rare, and 60°C (140°F) for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, you can make gravy from the pan drippings. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the beef against the grain and serve with the roasted vegetables and any accompaniments of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSilverside roast pairs well with traditional sides such as roast potatoes, Yorkshire puddings, and green vegetables like broccoli or peas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted silver side joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054832906397,"sku":"BF0059","price":23.15,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054832939165,"sku":"BF0060","price":46.31,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-silverside-joint-37861666783389.jpg?v=1731498301"},{"product_id":"organic-28-day-dry-aged-sirloin-joint-boned-and-rolled","title":"Organic 28 Day Aged Sirloin Joint Boned \u0026 Rolled","description":"\u003cp\u003eSerious roasting joint luxury. Our organic beef sirloin is aged for at least 28 days to maximise on that deep, beef flavour before carefully trimming and tying for an easy carve joint.\u003c\/p\u003e\n\u003cp\u003eWith beautiful marbling from our grass fed, traditional native-breed grass-fed beef, our sirloin joints are incredibly tender.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 135 Kcal\/566 kJ | Fat 4.5g, | of which saturates 2g. |  Protein 23.5g |  Salt 0.18g |\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eOur 28-Day Grass-fed aged sirloin joint 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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 which 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg sirloin beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the sirloin joint from the fridge about 30 minutes before cooking to bring it to room temperature. This helps ensure even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the sirloin joint dry with kitchen paper to help it brown better.\u003c\/li\u003e\n\u003cli\u003eRub the joint all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 30-40 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour to 1 hour 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness. Insert the thermometer into the centre of the joint for an accurate reading.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, make gravy from the pan drippings if desired. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the sirloin joint against the grain and serve with the roasted vegetables and any side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSirloin roast pairs beautifully with classic sides like roast potatoes, Yorkshire puddings, and steamed green vegetables such as green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly cooked sirloin steak!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054832808093,"sku":"BF0061","price":53.49,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36297706012829,"sku":"BF0062","price":106.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-sirloin-joint-boned-rolled-37861667897501.jpg?v=1731497236"},{"product_id":"organic-28-day-dry-aged-beef-sirloin-steaks","title":"Organic 28 Day Aged Beef Sirloin Steak","description":"\u003cp\u003eTaste of the West award-winning steaks from our grass-fed organic beef.\u003c\/p\u003e\n\u003cp\u003eHand butchered to order by our skilled traditional butchers, these are a classic choice for your steak supper.\u003c\/p\u003e\n\u003cp\u003eWith a flavoursome outer layer of fat, bettered only by our 28-day ageing process, this sirloin is delicious when griddled with some simple seasoning that really lets the natural flavours do the talking.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Aptos',sans-serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Aptos; mso-ligatures: standardcontextual; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eIngredients \u0026amp; Nutrition\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 135 Kcal\/ 566 kJ. Fat 4.5g, of which saturates 2g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 23.5g, Salt 0.18g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day aged beef sirloin steak are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Aptos',sans-serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Aptos; mso-ligatures: standardcontextual; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eOur Farms \u0026amp; Suppliers\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Aptos',sans-serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Aptos; mso-ligatures: standardcontextual; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 sirloin steaks \u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons butter (optional)\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, crushed (optional)\u003c\/li\u003e\n\u003cli\u003eFresh thyme or rosemary sprigs (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the steaks\u003c\/strong\u003e: Take the sirloin steaks out of the fridge 30 minutes before cooking to allow them to come to room temperature. This helps the steak cook evenly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason\u003c\/strong\u003e: Pat the steaks dry with kitchen paper. Rub both sides with olive oil, then generously season with salt and freshly ground black pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHeat the pan\u003c\/strong\u003e: Place a large, heavy-based frying pan or skillet on high heat. Let it heat up until it’s very hot but not smoking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the steaks\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003erare\u003c\/strong\u003e: Cook for 2 minutes on each side.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003emedium-rare\u003c\/strong\u003e: Cook for 3 minutes on each side.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003emedium\u003c\/strong\u003e: Cook for 4 minutes on each side.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003ewell-done\u003c\/strong\u003e: Cook for 5-6 minutes on each side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTurn the steaks only once during cooking, and avoid pressing down on them to retain their juices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional step\u003c\/strong\u003e: For added flavour, reduce the heat to medium during the last minute of cooking, and add butter, garlic, and herbs (like thyme or rosemary) to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for a rich, aromatic finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the steaks\u003c\/strong\u003e: Once cooked to your liking, transfer the steaks to a plate, cover loosely with foil, and let them rest for 5 minutes. This allows the juices to be redistributed and makes the steak more tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the steaks against the grain or serve whole. Pair with your choice of sides, such as chips, salad, or roasted vegetables.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly cooked sirloin steaks!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"220g - 1 Steak","offer_id":41081099223197,"sku":"BF0416","price":12.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-28-day-aged-beef-sirloin-steak-1199489997.png?v=1761319904"},{"product_id":"organic-beef-stir-fry-strips","title":"Organic Beef Stir Fry Strips","description":"\u003cp\u003eQuick cook strips of organic grass-fed beef, perfect for sizzling in a speedy midweek stir fry.\u003c\/p\u003e\n\u003cp\u003eLeftovers? Add to a soft white baguette for a naughty but nice lunch option!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 125 Kcal\/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 22g, Salt 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef Stir Fry Strips are 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eBeef Stir-Fry Strips Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g beef stir-fry strips \u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil (or another high-heat oil)\u003c\/li\u003e\n\u003cli\u003e1 large onion, thinly sliced\u003c\/li\u003e\n\u003cli\u003e1 bell pepper (red, green, or yellow), thinly sliced\u003c\/li\u003e\n\u003cli\u003e2 carrots, julienned or thinly sliced\u003c\/li\u003e\n\u003cli\u003e100g snap peas or green beans\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh ginger, minced\u003c\/li\u003e\n\u003cli\u003e2-3 spring onions, sliced (for garnish)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame seeds (optional, for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Stir-Fry Sauce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tablespoons soy sauce\u003c\/li\u003e\n\u003cli\u003e2 tablespoons hoisin sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon oyster sauce (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon rice vinegar or lime juice\u003c\/li\u003e\n\u003cli\u003e1 tablespoon brown sugar or honey\u003c\/li\u003e\n\u003cli\u003e1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice Vegetables:\u003c\/strong\u003e Slice the onion, bell pepper, carrots, and spring onions. Julienne or thinly slice the carrots if not already done.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Sauce:\u003c\/strong\u003e In a small bowl, mix together all the stir-fry sauce ingredients (soy sauce, hoisin sauce, oyster sauce, rice vinegar, and brown sugar). If using, add the cornstarch slurry to thicken the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHeat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat:\u003c\/strong\u003e Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Beef:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Add the beef stir-fry strips to the hot pan in a single layer. Let them sear without moving them for about 1-2 minutes to get a good browning. Then stir-fry for another 2-3 minutes until the beef is browned and cooked to your desired level of doneness. Remove the beef from the pan and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStir-Fry the Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Oil:\u003c\/strong\u003e If needed, add the remaining 1 tablespoon of vegetable oil to the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Add the sliced onion, bell pepper, carrots, and snap peas. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Garlic and Ginger:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir In:\u003c\/strong\u003e Add the minced garlic and ginger to the pan. Cook for an additional 1 minute until fragrant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCombine Beef and Sauce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReturn Beef:\u003c\/strong\u003e Return the cooked beef to the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Sauce:\u003c\/strong\u003e Pour the stir-fry sauce over the beef and vegetables. Stir to coat everything evenly and cook for an additional 1-2 minutes until the sauce is heated through and slightly thickened.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Sprinkle with sliced spring onions and sesame seeds if desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve the beef stir-fry over steamed rice, noodles, or alongside a crisp salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour quick and tasty beef stir-fry!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"400g","offer_id":36054832709789,"sku":"BF0066","price":7.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-stir-fry-strips-37861715738781.jpg?v=1731498481"},{"product_id":"organic-smoked-brisket-flat","title":"Organic Flat Smoked Brisket","description":"\u003cp\u003eThe ultimate in low and slow cooking.\u003c\/p\u003e\n\u003cp\u003eSucculent, tender, with an authentic oak-smoked flavour, this organic, grass-fed beef brisket is delicious shredded and piled into tortillas with crunchy fennel slaw.\u003c\/p\u003e\n\u003cp\u003eAdd a green chili and herb salsa for those who like it hot!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAvailable for delivery from 16th September\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 352 Kcal\/ 1457 kJ | Fat 32.4g, of which saturates 13.3g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 15.2g| Salt 0.11g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur smoked beef brisket joint 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg pre-smoked beef brisket\u003c\/li\u003e\n\u003cli\u003e1 cup beef broth, water, or apple juice (for moisture)\u003c\/li\u003e\n\u003cli\u003eOptional: BBQ sauce or your preferred glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw if Necessary:\u003c\/strong\u003e If your pre-smoked brisket is frozen, thaw it in the refrigerator for 24-48 hours before reheating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e Preheat your oven to 150°C (300°F). This low temperature will help gently reheat the brisket without drying it out.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Brisket for Reheating:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Moisture:\u003c\/strong\u003e Place the brisket in a roasting tin or baking dish. Pour beef broth, water, or apple juice around the brisket. This will create steam and help keep the meat moist during reheating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCover the Brisket:\u003c\/strong\u003e Cover the roasting tin tightly with aluminium foil. This traps steam and helps keep the brisket from drying out.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eReheat the Brisket:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeating Time:\u003c\/strong\u003e Reheat the brisket in the oven for about 1 to 1.5 hours. The internal temperature should reach 74°C (165°F). Check the temperature with a meat thermometer to ensure it’s heated through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Glaze or BBQ Sauce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd BBQ Sauce:\u003c\/strong\u003e If you like, you can brush the brisket with BBQ sauce or your preferred glaze during the last 20 minutes of reheating. If using BBQ sauce, remove the foil for the last 20 minutes to allow the sauce to caramelise and become sticky.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLet It Rest:\u003c\/strong\u003e Once reheated, let the brisket rest, covered loosely with foil, for about 10-15 minutes. This helps redistribute the juices and makes slicing easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlicing and Serving:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice Against the Grain:\u003c\/strong\u003e Slice the brisket against the grain to ensure tenderness. Serve with your choice of sides or additional BBQ sauce if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePre-smoked brisket pairs well with classic BBQ sides such as coleslaw, baked beans, cornbread, or roasted vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003e     \u003c\/strong\u003e8.   \u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour smoked brisket!\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054832644253,"sku":"BF0134","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-smoked-brisket-flat-37861677072541.jpg?v=1731503896"},{"product_id":"organic-ox-heart","title":"Organic Ox Heart","description":"\u003cp\u003eFor a delicate and unique flavour, use an organic Ox Heart to braise, casserole or even stuff to add subtle herby hints. Do not be apprehensive, Ox heart is a wonderful source of lean organic meat high in nutrition and unlike other offal, has a distinct meaty taste.\u003c\/p\u003e\n\u003cp\u003ePlease note 700g roughly equals half a heart. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 104 Kcal\/ 439 kJ | Fat 3.5g, of which saturates 1.7g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 18.2g| Salt 0.22g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Heart is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eBraised Ox Heart Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 ox heart (about 1-1.5 kg)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, replace with beef broth if preferred)\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Ox Heart:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e Rinse the ox heart under cold water and trim off any excess fat and connective tissue. Cut the heart into chunks if it isn't already pre-cut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Season the pieces of ox heart with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oven:\u003c\/strong\u003e Preheat your oven to 160°C (140°C fan)\/325°F\/Gas Mark 3.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Heart:\u003c\/strong\u003e Add the seasoned ox heart pieces to the pot in batches if necessary. Sear on all sides until browned. Remove the meat from the pot and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic:\u003c\/strong\u003e Stir in the minced garlic and cook for an additional 1-2 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir In:\u003c\/strong\u003e Add the tomato paste and cook for 2 minutes, stirring frequently.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze and Add Liquids:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Tomatoes:\u003c\/strong\u003e Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, dried rosemary, and Worcestershire sauce. Return the seared ox heart pieces to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ox heart is tender and the flavors have melded together.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce (Optional):\u003c\/strong\u003e If you prefer a thicker sauce, remove the ox heart from the pot and reduce the sauce on the stovetop over medium heat. Alternatively, mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Discard bay leaves. Serve the braised ox heart with mashed potatoes, rice, or crusty bread to soak up the rich sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your hearty and delicious braised ox heart!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"Half a Heart- 700g","offer_id":35665556177053,"sku":"BF0171","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-heart-37861718950045.jpg?v=1731499760"},{"product_id":"organic-roam-and-relish-pastrami","title":"Organic Pastrami","description":"\u003cp\u003eSouth West family farmed, traditional organic beef brisket matured on the bone for a minimum of 21 days to develop a fuller flavour. Marinated with spices and then cooked.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeef Brisket (85.1%), *Curing salt (*Sea Salt, Organic Sugar, Preservative E250) Cracked Black Pepper, Paprika, Garlic Powder, Caraway Seeds, Coriander Seeds, Ground White Pepper, Chilli Flakes. * Denotes Non-Organic Ingredients. See Allergens in \u003cstrong\u003eBold\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 1001kj\/240kcal | Fat 16.6g (of which Saturates 5.9g) | Carbohydrate 0.1 Of which sugars 0.1g | Fibre 0.5g | Protein 22.4g | Salt 3.25g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Pastrami 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eServing suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e1. \u003cstrong\u003eClassic Bagel with Cream Cheese\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Bagel, cream cheese, chives or fresh herbs (optional).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstructions:\u003c\/strong\u003e Slice the bagel in half and toast it if desired. Spread a generous layer of cream cheese on each half. Top with chopped chives or fresh herbs if you like.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"90g","offer_id":36054831399069,"sku":"BF0177","price":4.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-charcuterie-organic-pastrami-1159518645.jpg?v=1745854917"},{"product_id":"organic-roam-and-relish-salt-beef","title":"Organic Salt Beef","description":"\u003cp\u003eCooked with the finest salt and spices. South West family-farmed, traditional organic beef brisket matured on the bone for a minimum of 21 days to develop a fuller flavour.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic Beef Brisket, Dry Cure (Sea Salt, Organic Sugar, Preservative E250), Cracked Black Pepper, Garlic Powder, Ground White Pepper.\u003cbr\u003e*denotes non-organic, produced to organic standards. \u003cbr\u003eFor allergens, including cereals containing\u003cstrong\u003e gluten, \u003c\/strong\u003eplease see ingredients in \u003cstrong\u003ebold\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 1001kj\/240kcal | Fat 16.6g (of which Saturates 5.9g) | Carbohydrate 0.1 Of which sugars 0.1g | Fibre 0.5g | Protein 22.4g | Salt 3.25g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Salt Beef 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eServing suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Salt Beef Sandwich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt beef slices, rye bread or bagels, mustard, pickles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstructions:\u003c\/strong\u003e Layer slices of salt beef on rye bread or bagels. Spread mustard on one or both slices of bread, and add pickles for extra crunch and tang. Serve with a side of coleslaw or a pickle spear.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"90g","offer_id":36054831366301,"sku":"BF0179","price":4.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-charcuterie-organic-salt-beef-1159518644.jpg?v=1745854912"},{"product_id":"organic-beef-fat","title":"Organic Beef fat","description":"\u003cp\u003eOur organic beef fat comes from grass-fed traditional beef cattle. The fat can be rendered down at home to make tallow, it is great for high-heat cooking like frying and roasting.\u003c\/p\u003e\n\u003cp\u003eQuite frankly, you can't beat roast spuds cooked in this organic beef fat. Unless perhaps you're offering us a tray of organic Yorkshire puddings\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef fat is delivered previously frozen, with a shelf life of 3 days including day of delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054831202461,"sku":"BF0236","price":7.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-fat-37861771411613.jpg?v=1731498139"},{"product_id":"organic-28-day-dry-aged-cote-de-boeuf","title":"Organic 28 Day Aged Cote De Boeuf","description":"\u003cp\u003eCote de boeuf is an incredibly flavoursome cut with fine marbling throughout resulting in a perfectly tender and buttery finish to the meat.\u003c\/p\u003e\n\u003cp\u003eKnown as rib-eye on the bone, this steak is a stunning example of traditional French technique by our skilled ethical farm butchers.\u003c\/p\u003e\n\u003cp\u003eUndoubtedly one of the jewels in our crown.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutrition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNutritionals per 100g: \u003cspan id=\"docs-internal-guid-6ca06f57-7fff-783e-24ee-78e0e0888172\"\u003e\u003cspan\u003eEnergy 193 Kcal\/ 806 kJ | Fat 12.6g, of which saturates 5g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20g | Salt 0.16g\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-Day Aged Cote De Boeuf 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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 which 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 Côte de boeuf \u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tbsp vegetable oil\u003c\/li\u003e\n\u003cli\u003eA knob of butter (about 30g)\u003c\/li\u003e\n\u003cli\u003e3 sprigs of fresh thyme\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003eA splash of red wine (optional, for deglazing)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. \u003cstrong\u003ePrepare the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the côte de boeuf out of the fridge about an hour before cooking to allow it to reach room temperature. This helps it cook more evenly.\u003c\/li\u003e\n\u003cli\u003eGenerously season the beef with sea salt and freshly ground black pepper on all sides, pressing the seasoning into the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. \u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 200°C (180°C fan) or Gas Mark 6.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. \u003cstrong\u003eSear the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat the vegetable oil in a large ovenproof frying pan or cast-iron skillet over a high heat. When the oil is hot, carefully place the côte de boeuf in the pan.\u003c\/li\u003e\n\u003cli\u003eSear the meat for 3-4 minutes on each side until you get a deep, caramelised crust. Don’t forget to sear the edges as well by holding the meat with tongs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eAdd Flavour\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce seared, reduce the heat slightly and add the butter, thyme, and crushed garlic to the pan. Allow the butter to melt and spoon the buttery mixture over the meat for a minute or two.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eRoast in the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the entire pan to the preheated oven. Cook for about 15-20 minutes for medium-rare (you can adjust this depending on your preferred doneness).\u003c\/li\u003e\n\u003cli\u003eIf using a meat thermometer, aim for an internal temperature of 55°C for medium-rare or 60°C for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. \u003cstrong\u003eRest the Meat\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your liking, remove the côte de boeuf from the oven and place it on a warm plate or board.\u003c\/li\u003e\n\u003cli\u003eCover loosely with foil and allow it to rest for at least 10 minutes. This helps the juices redistribute and keeps the meat tender.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. \u003cstrong\u003eOptional Sauce\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the meat rests, place the pan back on the hob over medium heat. If desired, deglaze the pan with a splash of red wine, scraping up the caramelised bits from the bottom. Simmer for a couple of minutes until slightly reduced, then strain and serve as a simple sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. \u003cstrong\u003eCarve and Serve\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the côte de boeuf by slicing it thickly against the grain. Serve with your favourite sides such as roasted potatoes, green beans, or a rich gratin dauphinois.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9. \u003c\/strong\u003eEnjoy your perfectly cooked côte de boeuf with a glass of red wine for a true feast!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"650g","offer_id":36054831038621,"sku":"BF0238","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-cote-de-boeuf-36234567155869.jpg?v=1731497044"},{"product_id":"organic-28-day-dry-aged-tomahawk-steak","title":"Organic 28 Day Aged Tomahawk Steak","description":"\u003cp\u003eA Taste Of The West 2023 Gold Award Winner!\u003c\/p\u003e\n\u003cp\u003eOur organic beef tomahawk steak is a true show-stopper. Cut from the fore-rib with the entire bone left in, then French-trimmed to perfection in our ethical farm butchery, this is sure to spark conversation at the dinner table!\u003c\/p\u003e\n\u003cp\u003eNamed for its resemblance to the tomahawk axe, this steak sure is primal. If you love our melt-in-the-mouth, grass fed, organic beef, then this cut is royalty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003e1 steak per pack\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g: \u003c\/strong\u003eEnergy 135 Kcal\/ 566 kJ | Fat 4.5g, of which saturates 2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 23.5g| Salt 0.18g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef tomahawk steak 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tomahawk steak \u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil (or another high-smoke-point oil)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced (optional)\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs fresh rosemary or thyme (optional)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons unsalted butter (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional, for added flavour)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Steak:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Remove the tomahawk steak from the refrigerator about 1 hour before cooking to bring it to room temperature. Season generously with salt and freshly ground black pepper on both sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Pan or Grill:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan Method:\u003c\/strong\u003e Place a heavy-based or cast-iron skillet over high heat. Allow it to get very hot before adding any oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill Method:\u003c\/strong\u003e Preheat your grill to high heat, aiming for around 250°C (500°F). If using charcoal, make sure to have a hot side and a cooler side for indirect cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Steak:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan Method:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Oil:\u003c\/strong\u003e Once the pan is hot, add the vegetable oil and swirl to coat the bottom.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Place the tomahawk steak in the pan and sear for 3-4 minutes on each side for medium-rare, or longer for your desired doneness. For a medium-rare steak, aim for an internal temperature of about 57°C (135°F). Adjust cooking time based on your preferred doneness:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRare:\u003c\/strong\u003e 50°C (120°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Rare:\u003c\/strong\u003e 57°C (135°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e 63°C (145°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Well:\u003c\/strong\u003e 68°C (155°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell-Done:\u003c\/strong\u003e 73°C (165°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill Method:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Sear the steak over high heat for 4-5 minutes per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndirect Heat:\u003c\/strong\u003e Move the steak to the cooler side of the grill and close the lid. Continue to cook until the steak reaches your desired doneness. Use a meat thermometer to check the temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Flavourings (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and Herbs:\u003c\/strong\u003e If you like, add minced garlic and fresh herbs to the pan during the last minute of cooking. If using butter, add it at this stage and baste the steak with the melted butter for extra flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalsamic Vinegar:\u003c\/strong\u003e For an added layer of complexity, deglaze the pan with balsamic vinegar after removing the steak, scraping up any browned bits and reducing the vinegar for a few minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steak:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the tomahawk steak from the pan or grill and transfer it to a cutting board or plate. Cover loosely with foil and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the steak off the bone and against the grain for the most tender bites.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides such as roasted vegetables, creamy mashed potatoes, or a fresh salad. A sauce like chimichurri or a classic bearnaise can complement the steak beautifully.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy: \u003c\/strong\u003eThe dramatic presentation and rich, beefy flavour of your tomahawk steak!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"750g","offer_id":36054830416029,"sku":"BF4026","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-tomahawk-steak-37861767020701.jpg?v=1731497409"},{"product_id":"organic-28-day-dry-aged-t-bone-steak","title":"Organic 28 Day Aged T-Bone Steak","description":"\u003cp\u003eTaken from the whole sirloin, this cut combines the best of both worlds. On one side of the bone is a piece of melt-in-the-mouth tender fillet, and on the other, you're greeted with flavoursome, buttery sirloin.\u003c\/p\u003e\n\u003cp\u003eSimply season and quickly pan-fry with a couple of generous dollops of delicious salted butter and you've got yourself a fabled steak cut.\u003c\/p\u003e\n\u003cp\u003eServe with a crisp green salad and a squeeze of lime juice. Whilst it's sometimes nice to share, if you've got the appetite why not tuck into this bad boy on your own!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003e1 steak per pack.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 252 Kcal\/ 1044 kJ | Fat 20.5g, of which saturates 9.1g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 16.8g| Salt 0.13g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day aged T-bone steak 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eT-bone steaks \u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2-3 tablespoons vegetable oil (or another high-smoke-point oil)\u003c\/li\u003e\n\u003cli\u003e2-3 cloves garlic, smashed (optional)\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs fresh thyme or rosemary (optional)\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons unsalted butter (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Remove the T-bone steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Generously season both sides with salt and freshly ground black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Place a heavy-based skillet or cast-iron pan over high heat. Allow it to become very hot before adding any oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Oil:\u003c\/strong\u003e Once the pan is hot, add the vegetable oil and swirl it around to coat the bottom of the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Place the T-bone steaks in the pan. Sear for about 2-4 minutes on each side for medium-rare, or longer if you prefer them more well-done. For a medium-rare steak, aim for an internal temperature of around 57°C (135°F). Adjust cooking time for desired doneness:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRare:\u003c\/strong\u003e 50°C (120°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Rare:\u003c\/strong\u003e 57°C (135°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e 63°C (145°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-Well:\u003c\/strong\u003e 68°C (155°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell-Done:\u003c\/strong\u003e 73°C (165°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional Flavourings:\u003c\/strong\u003e If using garlic and herbs, add them to the pan after searing the first side. The aroma will infuse into the steak as it cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBaste (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter Basting:\u003c\/strong\u003e For extra richness, add butter to the pan during the last minute or two of cooking. Tilt the pan and use a spoon to baste the steaks with the melted butter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the steaks from the pan and place them on a cutting board or plate. Cover loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the steak against the grain for the most tender bites.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. A simple sauce, like a red wine reduction or peppercorn sauce, can also complement the steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003e      \u003c\/strong\u003e7.\u003cstrong\u003e Enjoy: \u003c\/strong\u003eYour perfectly cooked T-Bone steak!\u003cem style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"650g","offer_id":36054829924509,"sku":"BF0241","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-t-bone-steak-71856514400638.jpg?v=1731504975"},{"product_id":"organic-28-day-aged-trimmed-rib-of-beef","title":"Organic 28 Day Aged Trimmed Rib of Beef","description":"\u003cp\u003eAn eye-catching and delicious centrepiece. Dry-aged next to a Himalayan salt wall to maximise flavour and tenderness, this organic and grass-fed beef rib joint is trimmed to perfection by our traditionally trained farm butchers.\u003c\/p\u003e\n\u003cp\u003eSeason generously with sea salt and flash roast medium rare or take it slow for melt-in-the-mouth succulence.\u003c\/p\u003e\n\u003cp\u003eA show-stopping joint to elevate your next Sunday roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day Aged Trimmed Rib of Beef 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 2.4kg bone-in rib of beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServes 5 to 7 people (about 300g-350g per person).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 4kg bone-in rib of beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServes 8 to 10 people (about 300g-350g per person).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4kg or 4kg 28-day aged trimmed rib of beef\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tbsp (for 2.4kg) or 3 tbsp (for 4kg) vegetable oil\u003c\/li\u003e\n\u003cli\u003e4-6 sprigs fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e2-3 garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e1 large onion (for 2.4kg) or 2 large onions (for 4kg), halved\u003c\/li\u003e\n\u003cli\u003e1 large carrot (for 2.4kg) or 2 large carrots (for 4kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 celery stick (for 2.4kg) or 2 celery sticks (for 4kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml (for 2.4kg) or 300ml (for 4kg) red wine or beef stock (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. \u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. \u003cstrong\u003ePrepare the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge 1 hour before cooking to let it come to room temperature.\u003c\/li\u003e\n\u003cli\u003eRub the beef with vegetable oil and season generously with sea salt and freshly ground black pepper. Make sure the seasoning covers the entire surface, especially around the fat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. \u003cstrong\u003eSear the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or roasting tray over high heat.\u003c\/li\u003e\n\u003cli\u003eOnce hot, sear the beef on all sides, including the ends, for 5-6 minutes (2.4kg) or 6-8 minutes (4kg), until it forms a deep brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eRoast the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the seared beef into a roasting tray and scatter the onion, carrot, celery, garlic, and rosemary or thyme around the meat.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for:\n\u003cul\u003e\n\u003cli\u003e25 minutes (for 2.4kg).\u003c\/li\u003e\n\u003cli\u003e30 minutes (for 4kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eThis initial high heat creates a crispy exterior.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eLower the Heat\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter the initial roasting, reduce the oven temperature to \u003cstrong\u003e1\u003c\/strong\u003e80°C (160°C fan) or Gas Mark 4.\u003c\/li\u003e\n\u003cli\u003eContinue roasting for:\n\u003cul\u003e\n\u003cli\u003e60-70 minutes (for 2.4kg) for medium-rare, or 75-85 minutes for medium.\u003c\/li\u003e\n\u003cli\u003e90-100 minutes (for 4kg) for medium-rare, or 110-120 minutes for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor accuracy, use a meat thermometer:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: Internal temperature of 52-54°C.\u003c\/li\u003e\n\u003cli\u003eMedium: Internal temperature of 58-60°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. \u003cstrong\u003eRest the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your preference, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and allow it to rest:\n\u003cul\u003e\n\u003cli\u003e25-30 minutes (for 2.4kg).\u003c\/li\u003e\n\u003cli\u003e35-40 minutes (for 4kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting is crucial for letting the juices settle and ensuring tender meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. \u003cstrong\u003eCarve \u0026amp; Serve\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the trimmed rib of beef into thick slices, cutting across the grain for tenderness. Serve with roast potatoes, Yorkshire puddings, seasonal vegetables, and the optional gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. \u003cstrong\u003eEnjoy\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSit back and enjoy your perfectly cooked beef, a rich and flavourful centrepiece for your meal!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2.4kg","offer_id":36054829432989,"sku":"BF0286","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":35776162955421,"sku":"BF0289","price":199.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/products\/eversfield-organic-beef-28-day-aged-trimmed-rib-of-beef-30754696462493.jpg?v=1731497406"},{"product_id":"organic-5-beef-steak-mince","title":"Organic Beef Steak Mince 5% Fat","description":"\u003cp\u003eOur butchers use only the finest quality organic grass-fed beef bavette steak to form our 5% beef steak mince.\u003c\/p\u003e\n\u003cp\u003eA must-have for your midweek meals, our organic grass-fed beef mince is delicious simmered in Bolognese sauce and pressed into burgers.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutrition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritionals per 100g\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eEnergy 711kj\/170kcal \u003cstrong\u003e|\u003c\/strong\u003e Fat 4.6g, of which saturates 2.1g \u003cstrong\u003e|\u003c\/strong\u003e Carbohydrates 0g, of which sugars 0g \u003cstrong\u003e|\u003c\/strong\u003e Fibre 0g \u003cstrong\u003e| \u003c\/strong\u003eProtein 20.4g\u003cstrong\u003e | \u003c\/strong\u003eSalt 0.13g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 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. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHeat the oil\u003c\/strong\u003e: Place a large frying pan or sauté pan over medium heat. Add the vegetable oil and let it heat up for a minute.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté the onion and garlic\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBrown the mince\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDrain excess fat\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(optional): If there’s a lot of fat in the pan, carefully drain some of it away, but leave a little behind for flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd tomatoes and seasoning\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdjust seasoning\u003c\/strong\u003e: Taste the mince and adjust the seasoning if needed, adding more salt or pepper if required.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe\u003c\/strong\u003e: Once cooked, serve the Beef mince as desired. It works well over cooked spaghetti and if desired, sprinkle with grated Parmesan or fresh basil.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"400g","offer_id":36054829039773,"sku":"BF0292","price":9.71,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-beef-steak-mince-5-fat-1155940719.jpg?v=1744717317"},{"product_id":"organic-28-day-dry-aged-beef-rump-joint","title":"Organic 28 Day Aged Beef Rump Joint","description":"\u003cp\u003eA tender and succulent roasting joint from our grass fed, organic beef. Absolutely delicious either when roasted slowly, or flash roasted to achieve medium rare.\u003c\/p\u003e\n\u003cp\u003eSlice nice and thick, before serving with lashings of horseradish sauce and gravy for a traditional British dish that hits the spot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 212 Kcal\/ 881 kJ | Fat 14.8g, of which saturates 6.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 19.6g| Salt 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28 day aged beef rump joint 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg rump beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the rump joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the rump joint dry with kitchen paper to help it sear well.\u003c\/li\u003e\n\u003cli\u003eRub the joint all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 30-40 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour to 1 hour 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness. Insert it into the center of the joint for an accurate reading.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, make gravy from the pan drippings if desired. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the rump joint against the grain and serve with the roasted vegetables and any side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRump joint pairs wonderfully with classic sides like roast potatoes, Yorkshire puddings, and a fresh green vegetable such as steamed green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e      9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":35665563877533,"sku":"BF0293","price":37.5,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054828318877,"sku":"BF0294","price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rump-joint-37861671796893.jpg?v=1731497053"},{"product_id":"organic-chicken-whole","title":"Organic Chicken, Whole","description":"\u003cp\u003eOur organic whole chickens are slow-grown and raised freely in the beautiful Devon countryside. This natural lifestyle results in truly flavourful and succulent meat, perfect for oven roasting or butterflying for the grill or barbecue.\u003c\/p\u003e\n\u003cp\u003eEach whole chicken comes with giblets, conveniently placed inside the cavity. These are perfect for making stock or enhancing other recipes. Be sure to remove the giblets before cooking or roasting.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 215kj\/ 897kcal | \u003c\/span\u003e\u003cspan\u003eFat 12.5g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 3.8g) | \u003c\/span\u003e\u003cspan\u003eProtein 25.g | S\u003c\/span\u003e\u003cspan\u003ealt 0.1g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChicken size guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.4kg-1.6kg - approx. servings 4\u003c\/p\u003e\n\u003cp\u003e1.6kg-1.8kg - approx. servings 5\u003c\/p\u003e\n\u003cp\u003e1.8kg-2kg - approx. servings 6\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur whole chicken is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFind out more about \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/pages\/about-our-chicken\" title=\"Our Chickens\" rel=\"noopener\" target=\"_blank\"\u003eour chickens here\u003c\/a\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/pages\/about-our-chicken\" title=\"Our Chickens\"\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003eClassic Roast Whole Chicken\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole chicken \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or melted butter\u003c\/li\u003e\n\u003cli\u003e1 lemon, cut into wedges\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary or thyme (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 cup chicken stock (or water)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub:\u003c\/strong\u003e Rub the entire chicken with olive oil or melted butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Season generously inside and out with salt and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuff:\u003c\/strong\u003e Place lemon wedges, minced garlic, and fresh herbs inside the cavity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e Arrange the onion, carrots, and celery in the bottom of a roasting pan. This creates a flavourful bed for the chicken and helps keep it from sticking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liquid:\u003c\/strong\u003e Pour the chicken stock or water into the pan.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e1.4 kg chicken: Roast for\u003cstrong\u003e \u003c\/strong\u003e1 hour 15 minutes to 1 hour 30 minutes\u003c\/li\u003e\n\u003cli\u003e1.6 kg chicken: Roast for 1 hour 30 minutes to 1 hour 45 minutes\u003c\/li\u003e\n\u003cli\u003e1.8 kg chicken: Roast for 1 hour 45 minutes to 2 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check the internal temperature; it should reach \u003cstrong\u003e75°C (165°F)\u003c\/strong\u003e at the thickest part of the thigh, avoiding the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and makes the meat more tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e Carve the chicken and serve with the roasted vegetables and any other desired side dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour beautifully roasted whole chicken with these simple yet delicious sides for a classic and satisfying meal!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.4-1.6kg","offer_id":36054823534749,"sku":"CK0001","price":19.8,"currency_code":"GBP","in_stock":true},{"title":"1.6-1.8kg","offer_id":36054823567517,"sku":"CK0002","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1.8-2.0kg","offer_id":36054823600285,"sku":"CK0003","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-whole-1204674854.png?v=1763033387"},{"product_id":"organic-chicken-breast-fillets","title":"Organic Chicken Breast Fillet","description":"\u003cp\u003eFlavoursome organic free-range chicken breasts, with the skin left on to crisp up nicely when grilled, roasted or fried.\u003c\/p\u003e\n\u003ch4\u003eGood To Know \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 603kj\/ 142kcal | \u003c\/span\u003e\u003cspan\u003eFat 0.8g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 0.4g) | \u003c\/span\u003e\u003cspan\u003eProtein 33.3g | S\u003c\/span\u003e\u003cspan\u003ealt 0.3g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Chicken Breast fillets are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLemon Herb Chicken Breasts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 boneless, skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 lemon, zested and juiced\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Marinade:\u003c\/strong\u003e In a bowl, combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinate:\u003c\/strong\u003e Add the chicken breasts to the marinade, coating them well. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Pan:\u003c\/strong\u003e Heat a grill pan or skillet over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Remove the chicken from the marinade and cook for 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F) and the chicken is golden brown and cooked through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Let the chicken rest for a few minutes before slicing. Serve with your choice of sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your\u003cspan\u003e Chicken and Lemon Breast—a dish that’s simple, quick, and bursting with fresh, vibrant flavours!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"220-240g","offer_id":36054823436445,"sku":"CK0056","price":7.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-chicken-breast-fillets-37860518592669.jpg?v=1731498841"},{"product_id":"organic-chicken-breast-fillets-boneless-and-skinless","title":"Organic Chicken Breast Fillet Boneless and Skinless","description":"\u003cp\u003ePlump and juicy, these organic free-range chicken breasts are so versatile you can grill, bake or fry them. If you are feeling adventurous, try stuffing it with soft cheese and herbs or slice it into thin strips for stir-fries or tacos.\u003c\/p\u003e\n\u003ch4\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: 510kj\/121kcal\u003c\/span\u003e\u003cspan\u003e | \u003c\/span\u003e\u003cspan\u003eFat 4.1g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 1.1g) | \u003c\/span\u003e\u003cspan\u003eProtein 20.9g | S\u003c\/span\u003e\u003cspan\u003ealt 0.17g\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e \u003cstrong\u003eHow To Store  \u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp\u003eOur Chicken Breast fillets are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChicken Tacos Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g boneless, skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground cumin\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon onion powder\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon chili powder\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Tacos:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 small tortillas (corn or flour)\u003c\/li\u003e\n\u003cli\u003e1 cup shredded lettuce\u003c\/li\u003e\n\u003cli\u003e1 cup diced tomatoes\u003c\/li\u003e\n\u003cli\u003e1\/2 cup red onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 avocado, sliced\u003c\/li\u003e\n\u003cli\u003e1\/2 cup shredded cheese (cheddar or Mexican blend)\u003c\/li\u003e\n\u003cli\u003eFresh cilantro leaves (for garnish)\u003c\/li\u003e\n\u003cli\u003eLime wedges (for serving)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Salsa:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup cherry tomatoes, halved\u003c\/li\u003e\n\u003cli\u003e1\/4 cup red onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 small jalapeño, seeded and minced (optional, for heat)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh cilantro, chopped\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lime\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Salsa:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Ingredients:\u003c\/strong\u003e In a bowl, combine cherry tomatoes, red onion, jalapeño (if using), cilantro, and lime juice. Season with salt to taste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChill:\u003c\/strong\u003e Let the salsa sit while you prepare the rest of the ingredients to allow the flavours to meld.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e In a small bowl, mix the cumin, paprika, garlic powder, onion powder, chili powder, oregano, salt, and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoat:\u003c\/strong\u003e Rub the chicken with olive oil and then coat evenly with the spice mixture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 75°C (165°F). If using thighs, ensure they are tender and cooked through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the chicken from the pan and let it rest for 5 minutes before slicing or shredding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAssemble the Tacos:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm Tortillas:\u003c\/strong\u003e Heat the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven for a few minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice\/Shred Chicken:\u003c\/strong\u003e Slice or shred the cooked chicken into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFill Tortillas:\u003c\/strong\u003e Place a few spoonfuls of chicken onto each tortilla.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Toppings:\u003c\/strong\u003e Top with shredded lettuce, diced tomatoes, red onion, avocado slices, and shredded cheese.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGarnish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Sprinkle fresh cilantro leaves over the top of the tacos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Serve the tacos with lime wedges and the prepared salsa on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdditional Tips:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Extra Flavor:\u003c\/strong\u003e Add a squeeze of lime juice over the tacos before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCustom Toppings:\u003c\/strong\u003e Feel free to add additional toppings such as sour cream, sliced jalapeños, or pickled red onions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpice Level:\u003c\/strong\u003e Adjust the level of heat by increasing or decreasing the amount of chili powder and jalapeño in the salsa.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eVariations:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBuffalo Chicken Tacos:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauce:\u003c\/strong\u003e Toss cooked chicken with buffalo sauce before adding to the tacos. Top with blue cheese crumbles and celery slaw.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eChipotle Chicken Tacos:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinade:\u003c\/strong\u003e Add chipotle peppers in adobo sauce to the spice mixture for a smoky, spicy kick.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMango Chicken Tacos:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalsa:\u003c\/strong\u003e Add diced mango to the salsa for a sweet and tangy twist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eFinally: \u003c\/strong\u003eEnjoy your delicious chicken tacos, a perfect blend of spicy, tangy, and fresh flavours!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"200-220g","offer_id":44575314903197,"sku":"CK0057","price":7.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-breast-fillet-boneless-and-skinless-1175569536.jpg?v=1751038800"},{"product_id":"organic-chicken-mini-breast-fillets","title":"Organic Chicken Mini Breast Fillets","description":"\u003cp\u003eStreamline your meal prep with our premium free-range organic mini chicken breast fillets, carefully prepared and delivered fresh for your convenience.\u003c\/p\u003e\n\u003cp\u003ePerfectly portioned and naturally tender, these versatile fillets are ideal for quick, delicious dishes. Whether you're whipping up a stir-fry, grilling for salads and wraps, or crafting a light, healthy dinner, they cook quickly and deliver exceptional flavour every time.\u003c\/p\u003e\n\u003cp\u003eEthically sourced and bursting with quality, our mini chicken fillets make it easy to create wholesome meals that delight. Ready to cook, ready to inspire!\u003c\/p\u003e\n\u003ch4\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 603kj\/ 142kcal | \u003c\/span\u003e\u003cspan\u003eFat 0.8g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 0.4g) | \u003c\/span\u003e\u003cspan\u003eProtein 33.3g | S\u003c\/span\u003e\u003cspan\u003ealt 0.3g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e How To Store \u003c\/p\u003e\n\u003cp\u003eOur Mini Chicken Breast fillets are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChicken Caesar Salad Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Salad:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g Mini chicken breast fillets \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e1 head of romaine lettuce, chopped\u003c\/li\u003e\n\u003cli\u003e1\/2 cup grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 cup croutons (store-bought or homemade)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Caesar Dressing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 cup mayonnaise\u003c\/li\u003e\n\u003cli\u003e1\/4 cup grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 tablespoons lemon juice\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 anchovy fillet, minced (optional, for traditional flavour)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.1. \u003cstrong\u003eSeason Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub:\u003c\/strong\u003e Rub the chicken breasts with olive oil, garlic powder, dried oregano, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e1.2. \u003cstrong\u003eCook:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill or Pan-Sear:\u003c\/strong\u003e Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 75°C (165°F) and the chicken is golden brown.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the chicken from the pan and let it rest for 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Caesar Dressing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2.1. \u003cstrong\u003eMix Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine:\u003c\/strong\u003e In a bowl, whisk together mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, minced garlic, and anchovy fillet (if using). Season with salt and pepper to taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAssemble the Salad:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e3.1. \u003cstrong\u003ePrepare Lettuce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChop:\u003c\/strong\u003e Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3.2. \u003cstrong\u003eAdd Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the cooked chicken breasts into strips and place them on top of the lettuce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3.3. \u003cstrong\u003eAdd Toppings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTop:\u003c\/strong\u003e Sprinkle grated Parmesan cheese and croutons over the salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDress and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e4.1. \u003cstrong\u003eDress Salad:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eToss:\u003c\/strong\u003e Drizzle the Caesar dressing over the salad and toss to combine, ensuring the lettuce is evenly coated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4.2. \u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlate:\u003c\/strong\u003e Serve immediately, garnished with additional Parmesan cheese if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your Chicken Caesar Salad, a classic dish that’s both delicious and easy to make!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"400g","offer_id":36054823338141,"sku":"CK0006","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-mini-breast-fillets-1175569537.jpg?v=1751038805"},{"product_id":"organic-chicken-breast-diced","title":"Organic Chicken Breast Diced","description":"\u003cp\u003eElevate your midweek meals with our premium free-range organic chicken breast, expertly diced to order and delivered to you fresh.\u003c\/p\u003e\n\u003cp\u003ePerfect for a wide range of dishes, from vibrant curries and sizzling fajitas to comforting home-baked pies, this kitchen staple ensures effortless cooking and exceptional flavor. With tender, juicy pieces of responsibly raised chicken, you can create wholesome, mouth-watering meals the whole family will love.\u003c\/p\u003e\n\u003ch4\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 603kj\/ 142kcal | \u003c\/span\u003e\u003cspan\u003eFat 0.8g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 0.4g) | \u003c\/span\u003e\u003cspan\u003eProtein 33.3g | S\u003c\/span\u003e\u003cspan\u003ealt 0.3g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Chicken Breast fillets are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Chicken Curry Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Chicken Curry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg (2.2 lbs) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil or ghee\u003c\/li\u003e\n\u003cli\u003e2 large onions, finely chopped\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon ginger, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons curry powder (mild or hot, based on preference)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground cumin\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground coriander\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon turmeric\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon paprika\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon chili powder (optional, for heat)\u003c\/li\u003e\n\u003cli\u003e1 can (400 ml) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e400 ml (1 2\/3 cups) coconut milk\u003c\/li\u003e\n\u003cli\u003e1 tablespoon tomato paste\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eFresh coriander (cilantro) leaves, chopped (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor Serving:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCooked rice or naan bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Season the chicken pieces with a little salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Base:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e In a large pan or Dutch oven, heat the vegetable oil or ghee over medium heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté Onions:\u003c\/strong\u003e Add the chopped onions and cook for about 5-7 minutes, or until they are soft and golden brown.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic and Ginger:\u003c\/strong\u003e Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Spices:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpices:\u003c\/strong\u003e Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and chili powder (if using). Stir well and cook for 1-2 minutes to toast the spices and release their flavours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Chicken:\u003c\/strong\u003e Add the chicken pieces to the pan and stir to coat them with the spice mixture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Tomatoes and Tomato Paste:\u003c\/strong\u003e Stir in the diced tomatoes and tomato paste, cooking for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Coconut Milk:\u003c\/strong\u003e Pour in the coconut milk and stir well. Bring to a simmer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Reduce the heat to low and let the curry simmer gently for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened. Stir occasionally.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdjust Seasoning:\u003c\/strong\u003e Taste and adjust seasoning with salt and pepper as needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Garnish with chopped fresh coriander (cilantro) leaves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve hot with cooked rice or naan bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour Chicken Curry, a flavourful and comforting dish that’s sure to be a hit!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"400g","offer_id":36054822453405,"sku":"CK0007","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-breast-diced-1199310524.png?v=1761226305"},{"product_id":"organic-chicken-legs","title":"Organic Chicken Legs","description":"\u003cp\u003eSavor the hearty taste of our free-range organic chicken legs, expertly prepared and delivered fresh to your door.\u003c\/p\u003e\n\u003cp\u003ePerfect for slow-cooked casseroles, oven-roasted delights, or succulent BBQ creations, these chicken legs offer rich flavor and tender meat in every bite. Their juicy texture and versatility make them a go-to choice for hearty, satisfying meals the whole family will enjoy.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 888kj\/ 213kcal | \u003c\/span\u003e\u003cspan\u003eFat 13.1g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 3.8g) | \u003c\/span\u003e\u003cspan\u003eProtein 22.7g | S\u003c\/span\u003e\u003cspan\u003ealt 0.17g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Chicken legs are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed,, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCooking Instructions\u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaked Chicken Legs Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChicken legs (drumsticks and thighs attached)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 teaspoons paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon onion powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eFresh lemon wedges (for serving, optional)\u003c\/li\u003e\n\u003cli\u003eFresh parsley or coriander (for garnish, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet Temperature:\u003c\/strong\u003e Preheat your oven to 200°C (180°C fan)\/400°F\/Gas Mark 6.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare Chicken Legs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat Dry:\u003c\/strong\u003e Pat the chicken legs dry with paper towels. This helps the skin become crispy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, rosemary, oregano, salt, and pepper. Rub the chicken legs with olive oil, then coat them evenly with the spice mixture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eArrange:\u003c\/strong\u003e Place the seasoned chicken legs on a baking tray or in a roasting pan. For crispier skin, you can place them on a rack set over the tray.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 75°C (165°F). If using a meat thermometer, insert it into the thickest part of the leg without touching the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Remove the chicken legs from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute and makes for juicier chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Garnish with fresh lemon wedges and chopped parsley or coriander if desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides, such as roasted vegetables, rice, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour baked chicken legs, a simple and tasty dish that's perfect for any meal!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"550g","offer_id":36054822322333,"sku":"CK0009","price":8.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-legs-1204674851.png?v=1763033389"},{"product_id":"organic-chicken-thighs","title":"Organic Chicken Thighs","description":"\u003cp\u003ePlump and meaty organic chicken thighs from the finest free-range birds.\u003c\/p\u003e\n\u003cp\u003eRaised to only the highest free range and organic standards, our birds are succulent and tasty enough to level up any dish you desire.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 909kj\/ 218kcal | \u003c\/span\u003e\u003cspan\u003eFat 15.0g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 4.2g) | \u003c\/span\u003e\u003cspan\u003eProtein 20.7g | S\u003c\/span\u003e\u003cspan\u003ealt 0.13g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Chicken thighs are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Chicken Thighs Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 bone-in, skin-on chicken thighs\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon onion powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 lemon, sliced (optional, for added flavour)\u003c\/li\u003e\n\u003cli\u003eFresh parsley or coriander (for garnish, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet Temperature:\u003c\/strong\u003e Preheat your oven to 200°C (180°C fan)\/400°F\/Gas Mark 6.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare Chicken Thighs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat Dry:\u003c\/strong\u003e Pat the chicken thighs dry with paper towels. This helps the skin get crispy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e In a small bowl, mix together the garlic powder, onion powder, smoked paprika, dried thyme, rosemary, oregano, salt, and pepper. Rub the chicken thighs with olive oil, then coat them evenly with the spice mixture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eArrange for Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare Tray:\u003c\/strong\u003e Place the seasoned chicken thighs on a baking tray or in a roasting pan. If you like, you can add lemon slices to the tray for extra flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Roast in the preheated oven for 35-45 minutes, or until the chicken thighs are cooked through and the skin is crispy. The internal temperature should reach 75°C (165°F). The juices should run clear when pierced with a knife.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Remove the chicken thighs from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute and makes for juicier meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Garnish with fresh parsley or coriander if desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides, such as roasted vegetables, mashed potatoes, rice, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your roasted chicken thighs, a simple yet flavourful dish that’s sure to please!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"kk-content\"\u003e\n\u003ca href=\"#read-more\" id=\"show-more\"\u003eRead More\u003c\/a\u003e\n\u003cdiv id=\"read-more\"\u003e\n\u003ch2\u003eAffordable Family Feasts: Why Organic Chicken Thighs Are Worth Every Penny\u003c\/h2\u003e\n\u003cp\u003eGetting dinner on the table these days feels like a proper mission. Prices keep creeping up, faster than a toddler chasing the neighbour's cat before you've even had time to blink. You remember when you could fill an entire shopping trolley right to the brim without emptying your wallet; now it's like you need to spend twice as much just to get a few bits in there.\u003c\/p\u003e\n\u003cp\u003eIt's easy to reach for the cheapest chicken thighs at the supermarket, thinking you're actually getting good value for money, and that may be so, but you're not getting meat that's as tasty as it could be. What you're really getting is often packed with additives, preservatives, and flavours that don't even cover what you can enjoy when you eat real chicken.\u003c\/p\u003e\n\u003cp\u003eSure, getting your chicken thighs from the supermarket might cost less, but it doesn't give you the full, satisfying experience, and your family misses out on a truly nutritious meal. Okay, \u003cstrong\u003eorganic chicken thighs\u003c\/strong\u003e cost more to begin with, but they're full of flavour, juicy, tender, and so versatile that one batch can feed your whole family without any complaints. Plus, they're super healthy.\u003c\/p\u003e\n\u003ch2\u003eThe Key Benefits of Organic Chicken Thigh Fillets\u003c\/h2\u003e\n\u003cp\u003eHere are just some of the reasons why families are spending their money on \u003cstrong\u003eorganic chicken thighs\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eMore Bang for Your Buck:\u003c\/span\u003e Juicy, tasty meat means you don't need as much to fill everyone up. Meals go a long further, and everyone leaves the table happy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e100% Natural:\u003c\/span\u003e No preservatives, chemicals, or fillers. Just proper, natural chicken that's healthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003ePacked With Good Stuff:\u003c\/span\u003e High in protein, iron, and vitamins, so everyone stays strong and full without needing a snack five minutes later.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eKids will eat it:\u003c\/span\u003e \u003ca href=\"\/collections\/organic-chicken\"\u003eOrganic chicken\u003c\/a\u003e tastes so good, even picky eaters ask for seconds instead of offering it to the dog, so they can skip straight to dessert.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eLeftovers That Don't go to Waste:\u003c\/span\u003e Slice it up for wraps, add it to pasta dishes, or make easy sandwiches for lunch the next day. Tasty, simple, and no food gets thrown away.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eYou'll Feel Good About it:\u003c\/span\u003e The chickens live happy, healthy lives with the freedom to roam. This helps you to feed your family good food and teach your children to care about where their food comes from and the conditions it's produced in.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRight now, there isn't a lot of spare money around. That makes buying certified \u003cstrong\u003eorganic chicken thigh fillets\u003c\/strong\u003e a smart thing to do. Not only is it tasty and healthy, but it's also very easy to cook.\u003c\/p\u003e\n\u003cp\u003eSkip the cheap supermarket stuff full of chemicals and go for real, wholesome chicken. It's an investment in good health, premium quality meat, and filling meals for the whole family or a group of your mates.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose Eversfield Organic Chicken?\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003eorganic chicken thigh fillets\u003c\/strong\u003e are free-range, tasty, and full of all the good nutrients your body needs. They're great for family dinners, quick midweek meals, or even a cheeky treat at the weekend. Wholesome, juicy, and scrumptious, everyone will want seconds.\u003c\/p\u003e\n\u003cp\u003eShop now at \u003ca href=\"\/\"\u003eEversfield Organic\u003c\/a\u003e and taste the difference. Browse and order your organic chicken today. Our farm is \u003ca href=\"\/\"\u003ecertified organic\u003c\/a\u003e, meaning it's been checked and monitored, and we're following all the necessary guidelines so you can buy with a clear conscience.\u003c\/p\u003e\n\u003cp\u003eIf you're instead looking for \u003ca href=\"\/collections\/organic-chicken-breast\"\u003eorganic chicken breast\u003c\/a\u003e or \u003ca href=\"\/collections\/organic-chicken-offal\"\u003echicken offal\u003c\/a\u003e, we've got you covered as well. \u003ca href=\"#read-more\" id=\"hide-less\"\u003eRead Less\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"600-650g","offer_id":36054822158493,"sku":"CK0011","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-thighs-1204674852.png?v=1763033395"},{"product_id":"organic-chicken-wings","title":"Organic Chicken Wings","description":"\u003cp\u003eOur free-range organic chicken wings are sourced from birds raised to the strictest ethical, organic standards. This ensures you can enjoy taste and quality of the highest order along with peace of mind. \u003c\/p\u003e\n\u003ch4\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 510kj\/ 121kcal | \u003c\/span\u003e\u003cspan\u003eFat 4.6g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 1.2g) | \u003c\/span\u003e\u003cspan\u003eProtein 19.9g | S\u003c\/span\u003e\u003cspan\u003ealt 0.29ga family-run\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Chicken wings are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a family-run 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a well-fed farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGarlic Parmesan Chicken Wings Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg chicken wings\u003c\/li\u003e\n\u003cli\u003e2 tablespoons baking powder (not baking soda)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon onion powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1\/2 cup grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped fresh parsley (for garnish, optional)\u003c\/li\u003e\n\u003cli\u003eLemon wedges (for serving, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet Temperature:\u003c\/strong\u003e Preheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare Chicken Wings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat Dry:\u003c\/strong\u003e Pat the chicken wings dry with paper towels to ensure they become crispy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e In a large bowl, toss the wings with baking powder, olive oil, minced garlic, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Make sure the wings are evenly coated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eArrange for Baking:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare Tray:\u003c\/strong\u003e Line a baking tray with parchment paper or foil. Place a wire rack on top of the tray if available. Arrange the chicken wings in a single layer on the rack. This allows air to circulate around the wings, making them extra crispy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e Roast in the preheated oven for 35-45 minutes, or until the wings are crispy and golden brown. The internal temperature should reach 75°C (165°F). Flip the wings halfway through for even crispiness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Parmesan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eToss with Cheese:\u003c\/strong\u003e As soon as the wings are done baking, transfer them to a large bowl. Toss them with the grated Parmesan cheese while they are still hot. The cheese will melt slightly and coat the wings with a delicious, cheesy flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Garnish with chopped fresh parsley if desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with lemon wedges and your choice of dipping sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your Garlic Parmesan Chicken Wings—crispy, cheesy, and bursting with flavour!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054821568669,"sku":"CK0013","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-wings-1204674849.png?v=1763033383"},{"product_id":"organic-chicken-drumsticks-family-pack","title":"Organic Chicken Drumsticks","description":"\u003cp\u003eOrganic chicken drumsticks, meaty and succulent, perfect for barbecues, casseroles or oven-roasted for tomorrow's lunchbox. Now in a bigger pack to feed the family! Ideal for batch cooking or feeding a few.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 909kj\/ 218kcal | \u003c\/span\u003e\u003cspan\u003eFat 15.0g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 4.2g) | \u003c\/span\u003e\u003cspan\u003eProtein 20.7g | S\u003c\/span\u003e\u003cspan\u003ealt 0.13g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Chicken drumsticks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 3-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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run well-fed farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHoney Garlic Chicken Drumsticks Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 chicken drumsticks\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1\/2 cup honey\u003c\/li\u003e\n\u003cli\u003e1\/4 cup soy sauce\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh ginger, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons rice vinegar or white wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame seeds (for garnish, optional)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped fresh parsley or green onions (for garnish, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare Drumsticks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat Dry:\u003c\/strong\u003e Pat the chicken drumsticks dry with paper towels to ensure the skin crisps up nicely.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Rub the drumsticks with olive oil, then season with a pinch of salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Ingredients:\u003c\/strong\u003e In a bowl, whisk together honey, soy sauce, minced garlic, minced ginger, rice vinegar, Dijon mustard, and a bit of black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eArrange Drumsticks:\u003c\/strong\u003e Place the seasoned chicken drumsticks on a baking tray lined with parchment paper or foil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze:\u003c\/strong\u003e Brush a generous amount of the honey garlic glaze over the drumsticks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e Roast in the preheated oven at 200°C (180°C fan)\/400°F\/Gas Mark 6 for 35-45 minutes, or until the drumsticks are cooked through and the skin is caramelized and crispy. The internal temperature should reach 75°C (165°F). You may want to turn the drumsticks halfway through cooking and brush with more glaze for even coverage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCaramelize (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroil:\u003c\/strong\u003e If you prefer a deeper caramelization, switch your oven to broil for the last 5 minutes of cooking, keeping a close eye to avoid burning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Sprinkle sesame seeds and chopped fresh parsley or green onions over the drumsticks before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with steamed rice, roasted vegetables, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e \u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eThis honey garlic chicken drumsticks recipe provides a delightful blend of sweet and savoury flavours, with a sticky glaze that’s sure to please everyone at your table.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"x8","offer_id":36054821404829,"sku":"CK0037","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-drumsticks-1204674850.png?v=1763033392"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/1200_x_250_Larder_-_Dept_0b72b5ed-0b4d-4e48-b0f3-fc685f5295fe.jpg?v=1709299714","url":"https:\/\/eversfieldorganic.co.uk\/collections\/all-products.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}