Products and Ingredients

All our Grass-Fed Beef Steaks and other hindquarter cuts are cut from beef which is hung for a minimum of 3 weeks (21 days), anywhere up to 6 weeks (42 days) to allow its full flavour to develop and mature. Our forequarter cuts used for mince, diced and braising and round cuts for roasting are

In most cases, we simply offer the products as listed on the website. We batch prepare all our orders for the day, for example mincing and dicing all the meat in one go in the morning. We therefore unfortunately can’t do different pack sizes, or different fat contents etc, or it would make the whole

We recommend simmering our gammons before cooking as they are dry cured, so it helps return moisture to the joint. Put the gammon in a large pan, cover with water, bring to the boil and then simmer for approximately 1 hour per kg. I.e. a 1kg gammon = 1 hour, 2kg = 2 hours etc.

We have had to limit the number of packs per order of certain items, such as odd bits, nose to tail, stock bones and offal, as these items are in very short supply. In a cow for example, there are around 40 steaks, but only 1 ox tail. If 4 people order 10 steaks each

Here at Green Pasture Farms, it has always been our mission to reduce food waste to the absolute minimum by encouraging people to eat the entire animal. We love and respect the animals that we raise, they make the ultimate sacrifice in order to nourish us and our families, and we therefore believe that their

No, none of our fats are hydrogenated (nor partially hydrogenated). They are all fats from 100% organic animals raised on fresh pasture. All our beef fats are 100% grass-fed (Pork cannot be grass-fed, you can read more here in the knowledge base). Our tallow and minced pork fat are not treated in any way, they