Keep in the fridge below 5˚C. The kidneys have been pre-frozen, so do not refreeze.
How to cook steak & kidney
Toss in seasoned flour, then brown quickly in a pan on the hob. Cook gently for an hour with a glass of red wine, 250ml stock, 100g mushrooms, a sliced onion, bouquet garni and a little English mustard and tomato ketchup. Top with suet, puff or shortcrust pastry and bake for 30 mins. Alternatively, try a traditional steamed pudding, or use in a casserole – dumplings essential.
Organic beef farmer
The beef comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional beef breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.