Beef

28 day dry matured beef raised on our lush grass produces a succulent roasting joint with just enough fat on the outside, however is you would like some extra suet just add it as a note and it will be done.

Farmer Copleys fillet steak is taken from the middle fillet and is just the best, melts in the mouth and cuts like butter.A fine beef cut of meat.

This is exactly what it says a 'T' Bone Steak we cut ours about 1 inch thick with a decent size piece of fillet very popular with the men.

This steak we cut a inch thick, it is lean and tasty ideal for those Saturday evenings with some homemade chips and mushrooms etc.

These are something special especially around the bar-b-que. Another one of my Mum's recipies and only made with wholesome ingredients (top Secret Recipie).

This cut of meat is exceedingly popular all year round.The beauty with our braising steak is that it has the lovely marbelling that we associate with Aberdeen Angus beef.Quality beef steak from Farmer Copleys.

These have a fantastic reputation they are what I like to call the new fillet. The steaks also have the accolade of being at the Harvey Nicholls Taste Awards in 2007 and even I must admit 'they are good..'

An old fashion cut of meat which very much still has a place in todays kitchen. A cut of meat which is often not available, however as we butcher all our meat here on site you can have whatever cut of meat you wish,a novelty in this age of pre packed food!!!

Our Rib Of Beef on the bone has to be my favourite roasting joint, the fat on the joint means the taste is exceptional. Try rubbing plain flour, mustard powder and salt & pepper into the fat on top and baste a few times whilst cooking, makes the most fantastic crust. And remeber to rest the joint for at least 20mins the bones keep it warm.


People who bought this item also bought:

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2. Pork Fillet

3. Traditional Dry Cured Bacon

Prime stewing steak making tasty succulent stews, and meat pies. Just whats needed on cold autumn and winter evenings.beef steak at its best!

The Salmon cut if found in between the topside and silverside, it is round and narrow in comparrison with a paler colour hence the name salmon cut. For those of you that like a really lean joint or a small joint which is easy to carve then this is the cut for you.

28 day dry matured beef raised on our lush grass produces a succulent roasting joint with just enough fat on the outside, however is you would like some extrat suet just add it as a note and it will be done.

Only the best mince is good enough for Farmer Copley so only you can't but fail to be impressed by the quality and taste of our mince steak.

28 day Dry Matured steak, boned and rolled to produce the best roasting joint for those occassions where one needs to impress their guests.

These meatballs are my mothers recipie and are thus excellent. The beef used is of the highest quality mixed with onions, tomatoes, wholegrain mustard and that’s as much of the recipie that I'm tell you, but trust me you'll be back for more. The meatballs are placed in an oven ready tray 6 in a tray serving 2 large portions, the sauce is an Italian tomato, mozzarella and basil and served with some fresh pasta and salad it's simple, quick and perfect. Homemade food without the hassel factor.

Made in with the above top secret recipie and then we add a lump of Cropwell & Bishop Stilton into the middle of the burger which when cooked is found in the centre as a melted pool of lovely stilton, our best burger in my opinion.