• Primrose Herd Cornish dry-aged grass-fed diced beef in a 500g package, showing tender, high-quality beef cubes ready for cooking.
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Primrose Herd

Cornish Dry-Aged Grass-Fed Diced Beef 500g

Cornish Dry-Aged Grass-Fed Diced Beef 500g

£9.00
£9.00 £9.00
£18.00 kg
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Cornish Dry-Aged Grass-Fed Diced Beef 500g 

Experience ultimate depth of flavour with our Cornish Dry-Aged Grass-Fed Diced Beef - Hand diced forequarter beef perfect for braising, stews, casseroles or pies.

 

Weight: 500g packs

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C.. Perfect for freezing

Delivery: Mainland UK only. Highlands and IOW may incur additional charges.


The Chef's Tip

The secret to meltingly tender braised beef isn't just time—it’s searing in small batches and managing your liquid. Diced chuck, shin, or braising steak is packed with rich collagen that breaks down into gelatinous goodness when cooked slowly, provided you set the foundation right.

  1. Dry and Season: Pat the beef thoroughly dry with kitchen paper before seasoning. Excess surface moisture turns to steam, which prevents the meat from browning properly.

  2. Sear in Batches: Heat a heavy-bottomed casserole dish or Dutch oven over high heat with a splash of oil. Sear the beef in small batches, leaving plenty of space between the pieces. Searing creates a deep brown crust (the Maillard reaction) that builds the flavour base for your gravy. Overcrowding the pan drops the temperature and causes the beef to stew in its own juices rather than getting that golden crust.

  3. Deglaze. Once the browned beef is set aside, lower the heat and cook your aromatics (onions, carrots, celery). Pour in a glass of red wine, dark ale, or rich beef stock, using a wooden spoon to scrape up all the caramelised bits stuck to the bottom of the pot—that's pure flavour.

  4. Low and Slow: Return the beef to the pot, add your braising liquid (it should come about two-thirds of the way up the meat, not drown it completely), and cover with a tight-fitting lid. Cook in the oven at a low heat (140°C / 120°C fan) for 2.5 to 3 hours.

  5. The Rest Phase: Once the beef yields easily to a fork, remove the pot from the heat and let it rest, covered, for 20 minutes before serving. Even better: braised beef tastes significantly richer the next day once the flavours have had time to settle overnight in the fridge

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  • Primrose Herd Cornish dry-aged grass-fed diced beef in a 500g package, showing tender, high-quality beef cubes ready for cooking.

Frequently asked questions

Is the Beef Grass Fed?
Yes, all of our beef is Grass Fed in Cornwall
Does your Bacon contain Nitrates?
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including  woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*

If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery.  Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.

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