Beef and Lamb

Direct from our farm

to you

Beeswax Dyson

Beef and Lamb

Livestock were introduced to our farm to help better utilise permanent pastures and to add valuable nutrients back to arable land while grazing cover crops over winter. The breeds we rear are well suited to the climate on our farmland in Somerset, and every animal can be traced to its mother and place of birth. We believe in natural growth to maturity, without rapid fattening to deliver the best type of meat and eating quality.

 

 

Mixed beef and lamb steak box will include:

4 x Lamb chops

4 x Lamb chump steaks

2 x Beef sirloin steaks

2 x Beef rump steaks

£60.00 inc delivery

Medium beef boxes will include:

1 x Roasting Joint

2 x 500g Mince

4 x Sirloin or Ribeye or Flat Iron Steaks

4 x Rump Steaks

£75.00 inc delivery

 

Small beef boxes will include:

1 x Roasting Joint

500g Mince

2 x Sirloin or Ribeye or Flat Iron Steaks

2 x Rump Steaks

£50.00 inc delivery

Medium lamb boxes will include:

1 x half shoulder joint (on the bone)

1 x half leg joint (on the bone)

4 x loin chops

4 x loin cutlets

2 x chump steaks

500g mince

£60.00 inc delivery

Small lamb boxes will include:

1 x half leg joint (on the bone)

4 x loin chops

4 x loin cutlets

500g mince

 

 

£42.50 inc delivery

Our dispatch days are Tuesday and Thursday, all orders will be dispatched via DPD 24 hour service and packaged in sustainably sourced wool insulation – British sheep’s wool provides the recycled, recyclable, biodegradable and sustainable alternative to polystyrene insulated boxes that would otherwise go to landfill.

You must be available to accept your order on the day of delivery or your meat box will be left in a safe place. You will receive a 1 hour time slot but re-deliveries on an alternative date will not be available.

Once you receive your meat please transfer immediately to the freezer or defrost in the fridge for 24 hours before cooking.

Deliveries are only available to UK addresses.

We have constructed bespoke handling systems to reduce stress on our animals and increase the safety of our people to enable us to more easily monitor and tend to the health and welfare of our livestock.

The welfare of our animals is of course the highest priority. While we are proud to be a part of various assurance schemes we strive to exceed the standards.

We use the latest technology within our livestock systems such as EID tagging and apps that communicate information about individual animals to our network thus connecting remote locations to our central hub.

 

Reared on our farms in Somerset by Shepherd Harry Morgan and Herdsmen Simon Collins

If you have any questions for Farm Manager Peter Lord please get in touch: peter.lord@beeswaxdyson.com

Recipe ideas from Dyson’s very own Head Chef, Joe Croan:

Beeswax Dyson Farm Steak & Peppercorn Sauce

Ingredients:

4 x 225g Steak
50g Salted Butter
100ml Beef Stock
150ml Double Cream
2 tbsp Brandy
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
2 Shallots (finely chopped)
1 tbsp Black peppercorns (crushed)
1 Garlic Clove (crushed)
Flat Leaf Parsley (chopped)
Olive Oil
Salt

Method:

  1. Season the steaks with salt and half of the crushed black peppercorns, then allow the meat to come to room temperature.
  2. Heat a heavy based frying pan, add the olive oil and fry the steaks for 3mins on each side, with good caramelisation on each side, remove the steaks from the pan, keeping any roasting juices in the pan.
  3. For the sauce, place the pan back on the stove and add the butter to the roasting juices, add the chopped shallots, crushed garlic and peppercorns and gently cook in the pan for 5 minutes.
  4. Add the brandy and reduce by half, then add the stock, Worcestershire sauce, Dijon mustard and reduce again by half.
  5. Finally add the double cream, bring to the boil, correct the seasoning and add the chopped parsley.
    Place the steaks on plates, coat with the peppercorn sauce, serve with seasonal vegetables and potato gratin.

Top Tips – Very important to let your steak rest, this relaxes the meat.


Braised Beeswax Dyson Shoulder of Lamb, with Peas, Broad Beans & Mint

Ingredients:

1 x Shoulder of lamb
500g Round Shallots or Baby Onions (peeled) 200g Peas 200g Broad Beans
4 Baby Gem Lettuces (cut into quarters and washed)
2 Garlic Gloves (crushed)
1 tbsp Olive Oil
300ml Lamb Stock
2 tbsp Oregano (chopped)
Juice and zest of one lemon
Mint (chopped)
Salt & Pepper

Method:

  1. Pre heat the oven to 140C/120 fan/gas 1, then mix the crushed garlic, oregano, olive oil, salt and pepper together, then score the meat all over with a knife and rub the oregano mixture into the meat.
  2. Place the lamb shoulder into a deep casserole dish with the shallots and lamb stock, cover with a lid and place into the pre heated oven for 3 hours.
  3. Remove the lamb shoulder from the oven, then add the peas, broad beans and baby gem lettuce to the casserole, increase the oven temperature to 180C/160fan/gas 4, place the lamb back into the oven for a further 20-30 minutes, uncovered.
  4. When the lamb is ready remove from the oven and add the lemon juice and chopped mint.

Top Tips – The lamb shoulder can be left over night with the meat scored and the oregano mixture rubbed into the meat, for maximum flavour.


Harissa Spiced Slow Leg of Beeswax Dyson Lamb, Pomegranate & Cous Cous Salad

Serves 4-6

Ingredients:

1 x Leg of Lamb
4 tsp Harissa Paste
300 ml Water
2 tsp Ground Cumin
2 tsp Ground Coriander
1 x Lemon (juice & zest)
Salt & Pepper

For the salad:

600g Cous Cous
200g Chickpeas
200g Vine Cherry Tomatoes
1 x Red Onion (finely Chopped)
1 x Cucumber (diced)
100g Toasted Flaked Almonds
100g Pomegranate Seeds
1 x Bunch of Leaf Parsley (chopped)
1 x Bunch of Coriander (chopped)
200ml Vegetable stock
50 ml Extra Virgin Olive Oil
Salt & Pepper

Method:

  1. Pre heat the oven to 160C/140fan/gas 3. Mix the harissa paste with the ground spices, lemon, zest and juice, then rub the mixture over the leg of lamb and season with plenty of milled black pepper and a little salt.
  2. Place the leg of lamb in a roasting tray and put It in the pre heated oven for 30 minutes uncovered, then pour 300ml water around the lamb and cover with aluminium foil, then roast for a further 3 hours, until the lamb is tender, remove from the oven and allow the lamb to rest.
  3. Put the cous cous in a bowl with the ground cumin and coriander, then add the boiling vegetable stock, cling film the bowl to make it air tight and leave for 5 minutes.
  4. Fluff the cous cous with a fork, then add all the other salad ingredients to the cous cous, season with salt and pepper.
  5. Place the cous cous salad In a shallow serving dish, with slices of the lamb on top, drizzle with extra virgin olive oil and more chopped coriander and parsley.

Top Tips – Greek Yoghurt, Lemon and Coriander dressing is great with this dish. Marinate the lamb over night with the harissa mixture. The cooking juices from the roasting tray, can be reduced by two thirds and added to the cous cous salad.


Gingered beef stir-fry with rice

Ingredients:

2tbs sunflower oil
200g dried basmati rice
500g Beeswax Dyson frying steak, all visible fat removed, thinly sliced
3 garlic cloves, finely chopped
1 tsp finely grated fresh root ginger
2 onions, thinly sliced
650g ready-prepared stir-fry vegetables
1 tbsp medium curry powder
4 tbsp gluten free dark soy sauce/tamari
3 level tbsp sweet chilli sauce
1 red chilli, de-seeded and thinly sliced, to garnish
Lime wedges, to serve

Method:

  1. Cook the rice according to the packet instructions.
  2. Meanwhile, place a wok or large frying pan with Sunflower oil over a high heat. When hot, stir-fry the beef for 3–4 minutes, or until just cooked through. Transfer to a plate and keep warm.
  3. Rinse the wok, wipe dry with kitchen paper and re-spray it with low-calorie cooking spray. Fry the garlic, ginger, onions and stir-fry vegetables for 6–8 minutes, or until just beginning to soften. Add the curry powder and cook for 1 minute. Add the soy sauce/ tamari and sweet chilli sauce. Stir-fry for a further minute.
  4. Drain the rice. Toss the beef through the vegetable mixture, then divide between four shallow bowls. Serve, garnished with the chilli, with the rice and the lime wedges for squeezing over.

Top tip – Infuse the Beeswax Dyson Beef overnight with the ginger and spices for maximum flavour.


Lamb & Root Vegetable Hot Pot 

Ingredients:

500g Beeswax Dyson Lamb diced
2tsp of olive oil
1 red onion, peeled and roughly chopped
4 celery sticks, roughly sliced 500ml vegetable stock
2 garlic cloves, peeled and thinly sliced
3 turnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
3 medium potatoes, peeled and cut into bite-sized pieces
60g yellow split peas
2 x 400g cans chopped tomatoes
300g small button mushrooms
2 rosemary sprigs
Salt and freshly ground black pepper
Freshly chopped flat leaf parsley, to garnish (optional)

Method

  1. Pre heat the oven to 170oc
  2. Place the diced lamb into a thick bottomed pan with a small amount of olive oil and gently brown the lamb evenly.
  3. Place the onion, celery and half of the stock into lamb and Bring to the boil, reduce the heat and simmer gently until the lamb is tender ( approximately 50 minutes)
  4. Add the remaining stock along with the garlic, turnips, carrots, parsnips and potatoes. Bring back to the boil and add the split peas, tomatoes, mushrooms and rosemary.
  5. Bring the mixture back to boil once again, reduce the heat, season well and simmer gently for minutes or until the vegetables are tender. Sprinkle over the chopped parsley, if using, and serve immediately

Top tip – Marinade the Lamb in the olive oil and the chopped rosemary overnight.

Accreditations & Awards

In the UK, assurance schemes help to provide consumers with a guarantee that food has been produced to particular standards. These schemes are largely voluntary arrangements.

Beeswax Dyson currently participates in the assurance schemes detailed below.  We are confident that Beeswax Dyson standards will meet the requirements of any scheme, and in most cases exceed them.

Our roasting joints, ribeye and sirloin steaks were recognised as GOLD award winners at the 2020 Taste of the West Awards.

Traceable, Safe and Farmed with Care

Red Tractor is a world leading farm and food assurance scheme that provides traceable, safe food. It’s an easy signpost for consumers looking for British food and drink that they can trust.

It is the largest food standards scheme in the UK, covering all aspects of production: animal welfare, food safety, traceability and environmental protection.

Linking Environment and Farming

The principles of Integrated Farm Management (IFM) underpin the requirements of the LEAF Marque certification, as set out in the LEAFMarque Standard. IFM is a whole farm business approach that delivers more sustainable farming. Modern technology and traditional methods are fused, with the goal of delivering prosperous farming that enriches the environment and engages local communities.

A farm business managed to IFM principles will demonstrate site-specific and continuous improvement across the whole operation including: Organisation and planning; soil management and fertility; crop health and protection, pollution control and by-product management, animal husbandry, energy efficiency, water management, landscape and nature conservation and community engagement.

We Grow

With 100% traceability and provenance – minimising inputs and maximising quality

We Prepare

With on-farm storage, handling, grading, testing, monitoring and data tracking

We Deliver

Direct and nationwide, via our trusted logistics partner – for total reliability and convenience

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