Organic Pedigree Dexter Beef
Stream Farm Organic Beef comes from our pedigree herd of Dexter, a rare breed renowned for the quality, flavour and marbling of its meat. Dexter cattle originated in the South West region of Ireland and are descended from the predominantly black cattle of the early Celts. The Dexter breed is the smallest-sized British breed of cattle. Our animals for the table are slaughtered at about 24 months at a local, organic-certified abattoir. They are then taken to hang for three weeks before being cut up in a family-run butchers just a few miles away from the farm.
We know the history of each of our animals in great detail and are able to vouch for the integrity of its meat. If you want to know more about it, please do not hesitate to email us.
We sell the beef by the box (weighing about 12kg), jointed, bagged, labelled and (usually) frozen and with recipes for the less common cuts. We are currently selling the box at £149 (which works out at £65 cheaper than Waitrose, cut for cut). See our News section for a breakdown of this. Sometimes you will find us selling individual cuts at a Food Festival or Farmers’ market; these cuts will be sold at market price for each cut.
A beef box contains either the rib of beef or the fillet (you choose which), 2-3 topside joints, a brisket, sirloin and rump steaks, braising steak, stewing steak and minced beef.
A delicate texture and flavour. Delicious grilled. Wrap with puff pastry for an individual Steak Wellington or slice very thinly from frozen to make carpaccio – garnish with shavings of parmesan and drizzle with olive oil.
Rib of beef
A juicy cut with a wonderful flavour. Can be roasted slowly on the bone with a little water in the oven tray.
This is a super roasting joint. It can be lean and therefore also makes good braises and stews (Bourguignon). If used as steak then marinate it beforehand.
Sirloin and Rump Steak
Both prime cuts that are tender and full of flavour. Can be fried or grilled.
Usually braised or stewed. Cooked slowly it produces delicious and very lean meat.
Cook it slowly so it doesn’t dry out. Delicious to braise it for a couple of hours – give it a long, gentle cook, with vegetables and herbs and a little liquid. Make sure you use a heavy pan with a tight fitting lid.
Remove any gristle but only some of the fat as fat does have lots of flavour.
We can deliver our beef ourselves within a radius of about 20 miles of the farm, in Bristol/Bath, and also within much of central London for free. We regularly drive up the A303 and the M3, or the M5 and the M4, so we can deliver close to those roads and we do a fairly regular delivery as well to Oxford. Otherwise we deliver anywhere in the country on a next day, fresh frozen basis.