Beef Steak Mince

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British Beef

Our steak mince is ground by hand in our local shops. It contains a blend of flavoursome chuck steak with added aged beef trim, resulting in a richer taste.

This depth to its flavour ensures it holds up to spices and herbs from classic mince based recipes such as ragùs, chillies and cottage pies. It is also delicious when pressed simply in to home made burgers and grilled, with a touch of salt and pepper.

All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range. Responsibly reared in the Glens of Scotland.

Allergens are stated in BOLD CAPITALS

100% Beef

Spaghetti Bolognese:** Sauté chopped onions and garlic in olive oil. Add beef steak mince and cook until browned. Stir in grated carrots, celery, and chopped tomatoes. Add tomato purée, a splash of red wine, and season with salt, pepper, and mixed herbs. Simmer for 45 minutes. Serve over cooked spaghetti, topped with grated Parmesan and fresh basil. --- **Cottage Pie:** Sauté onions, carrots, and celery until soft. Add beef steak mince and cook until browned. Stir in flour, then add beef stock, Worcestershire sauce, and tomato purée. Simmer for 20 minutes. Transfer to a baking dish, top with mashed potatoes, and bake at 200°C for 25 minutes, until golden and bubbling. --- **Beef Tacos:** Cook beef steak mince with chopped onions and garlic until browned. Add taco seasoning, a splash of water, and simmer until thickened. Serve in warm taco shells with shredded lettuce, diced tomatoes, grated cheese, sour cream, and a squeeze of lime. Garnish with chopped coriander. --- **Beef and Ale Stew:** Brown beef steak mince in a large pot. Remove and set aside. Sauté onions, carrots, and parsnips until softened. Return beef to the pot, add flour, and stir. Pour in ale and beef stock, add bay leaves, and season. Simmer for 1.5 hours until the beef is tender. Serve with crusty bread. --- **Beef Meatballs: Combine beef steak mince with breadcrumbs, finely chopped onions, garlic, egg, salt, pepper, and mixed herbs. Form into balls and brown in a frying pan. Transfer to a simmering tomato sauce made from sautéed garlic, tomatoes, and basil. Cook for 20 minutes. Serve with spaghetti and Parmesan.