Not suitable for home freezing.
Keep in fridge below 5˚C, and use by the date on the label. Pre-frozen, do not refreeze once thawed.
How to make beef stock
Preheat your oven to its highest setting. Put the bones in a roasting tray and trim off any fat. Roast for about an hour until deep brown, turning once. Meanwhile fry chopped onions, carrots and celery in a pan for 20-30 mins until caramelised. Stir in 1 tbsp tomato purée, then add the roasted bones. Cover with cold water, bring to a simmer, skim and add more cold water. Simmer, partially covered, for at least 4 hours, skimming from time to time.
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.