A great beef roast featuring an unsual cut – a boneless rump roast. Great for all festive occasions, including Christmas. The joint is marinated in a delicious Thai-style marinade (containing sweet chilli sauce, lime zest, lemongrass, fresh ginger and a little oil). A great centre-piece.
Traditional roast rib or topside joint with a rich stout gravy.
Recipes don’t get any simpler or tastier than this beef brisket. Cook it slowly, at the gentlest of simmers, and keep the temperature constant.
A familiar steak dish served with the classic creamy Bearnaise sauce. Great for a special supper dish or weekend treat.
A great steak dish with a herb and paprika rub. Great for a mid week meal or at the weekend using sirloin, rib eye or rump steaks.
A tasty topside roasting joint with a delicious crust made with crushed fennel seeds, garlic cloves, dried chilli flakes and olive oil. Perfect for all festive occasions or just for a treat!
These spiced beef and chilli blinis are quick and easy to make, meaning they’re a great option for when you have guests around.
A warming tomato based slow cook casserole made with cubes of stewing steak and warm spices like cayenne pepper and paprika. You’ll love the fresh gnocchi stirred in towards the end of the cooking time. The best cuts of Hereford Beef to use are Neck, Shoulder, Shin and Leg.
Pot roasting is an ancient cooking method dating back to prehistoric times. Clay, bronze and copper pots were hung over the open fire and meat, vegetables and water slowly cooked – we’ve moved on.
This tasty Hereford Beef and red wine stew is a classic Greek dish that can be served with potatoes, pasta or crusty bread.