Our organic beef comes from Geoff Sayers at Carswell Farm, near Plymouth, along with a clutch of nearby organic farms in Devon. Unlike other beef, Geoff makes sure his meat is hung to develop the flavour. Otherwise, says Geoff, “You’re just squeezing grapes into a bottle and calling it wine.’ Geoff’s cows graze on his organic fields for as long as possible – the grass gives the meat its brilliant flavour. “Making sure they’re healthy is incredibly important – they walk everyday, they’re fit and they’re all incredibly friendly, which means they’re well looked after.”

Although beef contains saturated fats, small portions of beef are highly beneficial as a concentrated source of protein, iron and vitamins. Beef, as with all meat, is a good source of protein. Beef can help prevent and treat anaemia, due to its concentrated source of iron. Beef also contains large amounts of B vitamins, helpful in energy conversion in all parts of the body.

Beef (100%)

Roasting joints of beef requires different timings and temperatures according to how rare or well done you like your meat. First of all, preheat the oven to 180C/356F/gas 4. Then weigh the joint to calculate the cooking time. For rare beef, cook for 20 minutes per 450g, plus an extra 20 minutes. For medium rare, cook for 25 minutes per 450g, plus an extra 25 minutes. For beef that's well done, cook the beef for 30 minutes per 450g, plus an extra 30 minutes. Once the meat is cooked to your liking, allow it to rest for about 10 minutes to allow the juices in the meat to re-distribute themselves. 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.