Our Monthly Meat Box is carefully curated to offer a balance of practical midweek staples alongside indulgent cuts that reward patience. Every item is organic, high-welfare, and full of natural flavour. Below, we’ve provided a recipe for each item, with clear steps so you can get the most from every piece.

Organic 5% Beef Steak Mince (400g x 2)

Recipe: Classic Organic Cottage Pie

Ingredients:

• 400g steak mince

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery sticks, diced

• 2 tbsp tomato purée

• 150ml beef stock

• 1 tsp Worcestershire sauce

• 600g potatoes, peeled and chopped

• 25g butter

• 50ml milk

Method:

1. Boil the potatoes in salted water until tender, then mash with butter and milk; season with salt and pepper.

2. Heat a splash of olive oil in a frying pan and gently sauté onion, carrots, and celery until soft.

3. Add the mince and cook until browned.

4. Stir in tomato purée, Worcestershire sauce, and stock. Simmer for 10–15 minutes until thickened.

5. Transfer the mince mixture into a baking dish, top with mashed potatoes, and smooth over.

6. Bake at 200°C/180°C fan/Gas 6 for 20–25 minutes until golden and bubbling.

Organic Venison Mince (400g x 2)

Recipe: Venison & Juniper Ragu

Ingredients:

• 400g venison mince

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp crushed juniper berries

• 1 sprig rosemary

• 150ml red wine

• 400g chopped tomatoes

• Salt and pepper

Method:

1. Heat a splash of olive oil in a pan. Fry onions and garlic until soft.

2. Add venison mince and brown gently.

3. Stir in crushed juniper berries, rosemary, and red wine. Simmer for 10 minutes.

4. Add chopped tomatoes, season with salt and pepper, and cook on low for 25–30 minutes until thick and rich.

5. Serve over pappardelle or creamy polenta, garnished with fresh parsley.

Organic Boneless Back Rib Joint (1kg)

Recipe: Slow-Roasted Back Rib with Garlic & Herbs

Ingredients:

• 1kg boneless back rib joint

• 3 garlic cloves, minced

• 2 tbsp olive oil

• 2 tsp chopped rosemary

• Sea salt & black pepper

Method:

1. Preheat oven to 150°C/130°C fan/Gas 2.

2. Rub the joint with olive oil, garlic, rosemary, salt, and pepper.

3. Roast for 2–2.5 hours until tender.

4. Increase the oven to 220°C/200°C fan/Gas 7 for the last 15 minutes to crisp the outside.

5. Rest for 10–15 minutes before slicing. Serve with roasted vegetables or shred for sandwiches.

Organic Lamb Shoulder Chops (500g x 2)

Recipe: Lamb Shoulder Chops with Lemon & Oregano

Ingredients:

• 4 lamb shoulder chops

• Zest of 1 lemon

• 2 garlic cloves, crushed

• 1 tbsp olive oil

• 1 tsp chopped oregano

• Salt and pepper

Method:

1. Mix olive oil, garlic, lemon zest, oregano, salt, and pepper.

2. Coat lamb chops in the marinade and leave for 30–60 minutes.

3. Heat a grill or pan over medium-high heat. Cook chops 4–5 minutes per side for medium-rare (adjust to preference).

4. Rest 5 minutes before serving with roasted vegetables or a fresh salad.

Organic Chicken Drumsticks (x 8)

Recipe: Sticky Honey & Mustard Drumsticks

Ingredients:

• 8 chicken drumsticks

• 2 tbsp wholegrain mustard

• 2 tbsp honey

• 1 tbsp cider vinegar

• Salt and pepper

Method:

1. Preheat oven to 200°C/180°C fan/Gas 6.

2. Mix mustard, honey, cider vinegar, salt, and pepper.

3. Coat drumsticks thoroughly with the glaze.

4. Arrange on a baking tray and roast for 35–40 minutes, turning halfway, until sticky and cooked through.

5. Serve hot, optionally with seasonal vegetables or a salad.

Organic Chicken Wings (500g x 2)

Recipe: Crispy Baked Wings with Garlic & Paprika

Ingredients:

• 500g chicken wings

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt and pepper

• Lemon wedges to serve

Method:

1. Preheat oven to 220°C/200°C fan/Gas 7.

2. Toss wings in oil, paprika, garlic powder, salt, and pepper.

3. Place on a wire rack over a baking tray and bake for 25–30 minutes until crisp and golden.

4. Serve with lemon wedges and a dipping sauce if desired.

Organic Unsmoked Ribeye Bacon (x 2)

Recipe: Bacon, Leek & Potato Hash

Ingredients:

• 300g unsmoked ribeye bacon, diced

• 2 leeks, sliced

• 400g parboiled potatoes, diced

• Olive oil

• Fresh thyme

• Black pepper

Method:

1. Heat olive oil in a frying pan, fry bacon until crisp.

2. Add leeks and cook until softened.

3. Stir in potatoes and thyme; fry until golden.

4. Season with black pepper and serve with eggs or greens for brunch or supper.

Organic Chicken Bone Broth

Recipe: Nourishing Chicken & Vegetable Soup

Ingredients:

• 500ml chicken bone broth

• 1 carrot, diced

• 1 celery stick, diced

• 1 onion, diced

• 150g shredded cooked chicken

• Fresh parsley, salt and pepper

Method:

1. Bring broth to a gentle simmer in a saucepan.

2. Add carrot, celery, and onion; cook until tender, about 10 minutes.

3. Stir in shredded chicken and season to taste.

4. Serve hot, garnished with fresh parsley.

Organic Beef Brisket (1kg)

Recipe: Slow-Braised Organic Brisket

Ingredients:

• 1kg beef brisket

• 2 onions, sliced

• 2 garlic cloves, crushed

• 2 bay leaves

• 400ml beef stock

• Salt and pepper

Method:

1. Preheat oven to 160°C/140°C fan/Gas 3.

2. Season brisket with salt and pepper, then brown on all sides in a hot pan.

3. Place onions, garlic, and bay leaves in a roasting tray. Add brisket and pour over beef stock.

4. Cover with foil and braise in the oven for 3–4 hours until tender.

5. Slice thickly or pull apart and serve with mash, vegetables, or in sandwiches.

Final Tips

• Most cuts benefit from resting before slicing to retain juices.

• Vacuum-packed and fresh — cook within 1–2 days or freeze immediately.

• Pair seasonal vegetables and simple sauces to let the flavours of organic, high-welfare meat shine.