WE ARE OPEN FOR WALK INS, CLICK & COLLECT AND LOCAL DELIVERY.
PROMO: SPEND £20+ AND GET 4 FREE BURGERS: USE CODE BENSBURGERS (CLICK HERE TO CLAIM FREE BURGERS)
 
 

Our grass-fed beef is sourced locally from Surrey farms, all of which have grazed on natural pasture grass all year round. Once the beef arrives to us, we dry age it for a minimum of 28 days in our Himalayan Salt dry age chamber. During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavour to become even beefier and more flavourful. What is more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. The Himalayan salt adds a real unique finish.

Rare Breeds

As well as our standard beef we have from Surrey farms we also source rare breeds from a selection of high quality farms across the U.K. From Dexter to Sussex cross Wagyu below we have a breakdown of all you need to know about these fabulous breeds.

Find our more about the farms we source our beef from below...

  • Dexter Beef
     
  • Belted Galloway
  • Trenchmore Beef
  • Brightleigh Farm
  • Scottish Ex Dairy Cows

Dexter Beef – Farm: Stones Throw Farm, Amberly, West Sussex

The Dexter breed originated in Ireland. The smallest native breed of cattle in the British Isles, they are hardy, dual-purpose cattle, producing excellent beef. Pedigree Dexter cooks superbly because of the excellent marbling and eats like a dream.

Belted Galloway – Surrey Wildlife Trust Farms

Surrey Wildlife Trust’s conservation grazing cows are not only helping the county’s wildlife habitats – they’re now providing local, sustainable food reared on some of Surrey’s most important nature reserves. The Trust uses animals to graze its reserves around the county including Chobham Common, Wisley Common and Elstead Commons. It also grazes on behalf of other landowners, including The National Trust, on sites such as Box Hill, near Dorking and Petersham Meadows, near Richmond. The Belted Galloway is currently experiencing an upsurge in popularity and it’s no wonder. One of the most visually distinctive breeds of cattle, its many merits lie not only in its unique appearance and good nature, but also in its hardiness and top quality beef. Originating in the harsh upland climate of the Galloway hills in beautiful south west Scotland, the Beltie is well-equipped to thrive outdoors in any climate. This remarkable animal is slow to mature, which means its beef has a special flavour.

Trenchmore Beef – Sussex cross Wagyu – Trenchmore Farm, Cowfold, Horsham, West Sussex

Trenchmore farm – ‘Our happy Sussex Wagyu cattle are mostly grass fed, also enjoying some protein rich brewer’s grains from Hepworth Brewery, some pressed linseed cake from Flax Farm and the occasional treat of apple pomace from our cider press.

We’re using traditional methods with new research to produce succulent, slow grown, dry aged beef.’

Brightleigh farm – Pasture Fed Beef – Brightleigh farm, Millers Lane, Outwood, Surrey

Brightleigh Farm – ‘We are proud to be Pasture For Life certified – this guarantees that all our cattle a​re fed on an entirely natural diet of pasture and forage and are healthier, with reduced incidence of diseases and use of antibiotics.​
Pasture-fed benefits our environment with a lower carbon footprint than farms where cereal crops are grown for animal feed, the use of legumes to enhance production without the use of chemical-based fertilisers and prohibited use of soya whose production is often associated with land use change and environmental damage.

Our fully traceable Pasture for Life meat has lower fat levels and higher levels of Omega-3 and other vitamins and minerals.’

Scottish Ex Dairy Cows

British-reared “retired dairy” from Scotland:
Dairy cows are retired when their milk production slows, generally between five and 10 years old, but sometimes older. They are left to graze on organic pasture for a year or so, and after we hang in our dry aging chamber for 28-35 days to ensure best flavour.

The longer an animal lives and eats well, and the more work it does, the more the flavour of its meat intensifies.