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Eversfield Organic is the lifelong dream of Mark and Emily Bury along with Mark’s daughter, Anna, and son, Hamish. Mark always strived to provide his family with the finest quality food produced in an honest and natural way with animal welfare at its heart and wanted this to be available to all. Kick-starting it all, Mark bought the farm 15 years ago and spent two back-breaking years planting over 30,000 trees, reinstating miles of hedgerows and laying fencing to nurture the land back to its natural state after years of intensive farming. Once the trees had taken root and the natural flora was flourishing once again, wildlife in the area began to return and the soil was rejuvenated. After months of toil, the farm was finally granted organic status in 2004. Eversfield’s main priority is quality; from the health of the soil and lustre of the pasture, the high quality of care for their animals, and their skilled team of butchers who use traditional methods in Eversfield’s own state-of-the-art, fully EU licensed butchery on the farm.
Stewing steak will need slow, gentle cooking for around 3 hours to tenderise it, either in the oven or on the hob. All you need to do is add liquid (such as some red wine) and a few vegetables (onions, carrots, celery, for example), then put a tight fitting lid on the pot so that no steam escapes. You'll end up with a deliciously savoury stew containing melt-in-the-mouth meat! Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking.