Brookfield Beef of Tickhill, Doncaster, South Yorkshire

The beef is hung on the bone in our purpose built cold store for nearly 3 weeks. This maturing process is essential to really get the most out of the meat - taste and tenderness is exceptional!
The beef is then butchered by our own master butcher Philip DeRoeck.

The Brookfield Beef Family Pack is the best way to buy our beef. It contains a selection of different cuts and is exceptional value for money.
The pack weighs a minimum of 8kg (17.6 lb) and costs just £60. (That's just £7.50 per kg or £3.41 per lb).

Pack contents:

Mince - the pack contains approx. 4 x 500g (1 lb 2oz) bags
The uses are endless - try lasagne, shepherds pie, meatloaf, spaghetti Bolognese, chilli, tacos, meatballs, burgers… and many, many more.

Stewing Steak - the pack contains approx. 2 x 500g(1 lb 2 oz) bags
Cook slowly in some kind of liquid, either in the oven or on top of the stove. Why not add vegetables to produce a complete meal. The slow cooking allows tastes to be absorbed into the meat and makes it very tender.
Try old fashioned Stew and Dumplings, Beef in Beer or a spicy Beef Curry. For a quick and easy meal, pour over a bought cook-in sauce and cook as instructed.
If there are any leftovers either heat it up again the next day (it's always nicer then anyway) or put it in the freezer and save it for when you haven't got time to prepare a meal.

Braising Steak - the pack contains approx. 3 x 500g(1 lb 2 oz) bags
Add a liquid - stock, beer, wine, cider, tinned chopped tomatoes, or anything else you fancy, cook slowly (gas mark1, 275F, 140C) and let the flavours ooze out and mingle together. Meals cooked this way freeze well, so why not cook larger portions and freeze some for another day.

Rump Steak - the pack contains 450g (approx. 1 lb) as 2 x 225g (approx. 8oz) steaks, or as 3 x 150g (approx. 5.3 oz) steaks.
Cook quickly either by grilling, frying or stir frying.
Don't try cooking it slowly as this will make it go tough.
Serve traditionally with mushrooms and tomatoes or try melting stilton cheese on top before serving. Try slicing the steak, stir frying and adding a sauce for a delicious easy meal.
Grill for a healthy option. Pre heat the grill to its highest temperature before grilling the steak for 2-5mins on each side depending on how well done you like it. Don't add salt before grilling as this draws the moisture out of the meat; wait until it is ready for serving.
For extra flavour when grilling, try marinating or glazing the meat.
Alternatively fry the steak and retain the juices to make a lovely sauce. Heat the frying pan up as hot as you dare and sear the steak in a small amount of oil. Cook for a minute on each side and then turn the heat down to medium and cook for 2-5 mins on each side depending on how you like it.

Sirloin Steak - the pack contains 450g (approx. 1 lb) as 2 x 225g (approx. 8oz) steaks.
Grill for a healthy option. Pre heat the grill to its highest temperature before grilling the steak for 2-5mins on each side depending on how well done you like it. Don't add salt before grilling as this draws the moisture out of the meat; wait until it is ready for serving.
For extra flavour when grilling, try marinating or glazing the meat.
Alternatively fry the steak and retain the juices to make a lovely sauce. Heat the frying pan up as hot as you dare and sear the steak in a small amount of oil. Cook for a minute on each side and then turn the heat down to medium and cook for 2-5 mins on each side depending on how you like it.
To stir fry the steak heat a wok or large pan until it is very hot, add some oil and when it sizzles, add the thinly sliced steak. Stir constantly and when the meat is half cooked add any vegetables you fancy.

Topside Joints - the pack contains approx. 2.6 kg (5 lb 12oz) cut in to 1, 2 or 3 joints, it's up to you.
Roast in the oven, using the juices to make the gravy and serve with Yorkshire puddings, for Britain's favourite Sunday Dinner.
When roasting the meat turn the oven up hot for the first 15mins to seal all the juices in before turning the heat down to cook the inside. Cooking time will vary depending on the size of the joint and whether you like it well done or rare.
Remember to baste the meat a few times while it is cooking.
Why not try smothering the meat in mustard before roasting, for something a little different.

There are some cuts of beef that we do not include in the pack; these are
fillet,rib and brisket.
These can be purchased separately when available.
Please click here for price details.

Also available on request are liver, kidney and oxtail.

It is also sometimes possible to purchase the cuts from the pack separately. Please click here for price details.

Fillet - is not included in the pack but can be bought separately as a joint or as steaks.
Fillet is the most expensive and tender cut of beef. It is quick to cook and lends itself to many recipes. It can be grilled, fried, or stir fried in the same way as rump or sirloin steak can. It is also ideal for using en croûte, either by using steaks to make individual portions or a joint to make one large piece.

Brisket - is not included in the pack but can be ordered separately.
This cheap cut of meat provides a very good value joint for pot roasting or dry roasting, either way - cook it very slowly for several hours.
To pot roast; add liquid to half cover the meat and cook in a slow oven or simmered on top of the stove. Vegetables can be cooked in the pan to produce a complete meal

Rib - is not included in the pack but is available either boned and rolled or with the bone left in.
A rib joint on the bone is actually Delia's favourite for roasting. She recommends seasoning with salt and pepper and rubbing the fat with a dusting of flour and dry mustard.