Building your own meat box is easy. Simply choose the cuts you would like from the products below, and then add them to your cart individually. Please note that all meat weights are approximate.
Every cut is professionally frozen at the peak of maturation.
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.
Free delivery on all orders
£30 minimum spend
Beef Centre Cut Fillet Joint – 1kg£53.00 Sold out
Beef Mince – 500g£4.50 Sold out
Beef Sirloin Roast Joint – 1.25kg£54.00 Sold out
Beef Sirloin Roast Joint – 2kg£82.00 Sold out
Beef Sirloin Roast Joint – 3kg£120.00 Sold out
Beef Topside Joint – 1kg£17.50 Sold out
Beef Topside Joint – 2kg£35.00 Sold out
Beef Topside Joint – 3kg£59.00 Sold out
Boneless Leg of Lamb – 2kg£60.50 Sold out
Chateaubriand – 450-550g£39.50 Sold out
Chateaubriand – 680-750g£52.00 Sold out
Diced Beef – 500g£5.25 Sold out
Our dispatch days are Wednesday – Friday. 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 it immediately to the freezer or defrost it 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 Herdsman Simon Collins and Farm Manager Peter Lord.
If you have any questions for Farm Manager Peter Lord please get in touch: firstname.lastname@example.org
Recipe ideas from Dyson’s very own Head Chef, Joe Croan:Dyson Farming Beef Burgers Ingredients: Serves 4 500g Dyson Farming Beef Mince (12% fat) 150g Onion (finely chopped) 50g Flat Leaf Parsley (finely chopped) 1 tbsp Vegetable Oil Salt & Pepper Method:
- Place the Dyson farming beef mince, onion and parsley in a bowl, season with salt and pepper.
- Divide the mixture into four and roll into even sized balls, then flatten the balls out into 4 round patties 3cm thick.
- Put the patties on a tray and cover, place in the fridge for 1 hour, so the patties firm up.
- Heat the frying pan, add the vegetable oil and place the patties in the pan and caramelise on both sides, cooking them for 5 minutes for medium cooking.
- To serve, place the patties in seeded baps, adding crunchy lettuce, tomatoes and gherkins.
Dyson Farming 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:
- Season the steaks with salt and half of the crushed black peppercorns, then allow the meat to come to room temperature.
- 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.
- 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.
- Add the brandy and reduce by half, then add the stock, Worcestershire sauce, Dijon mustard and reduce again by half.
- 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.
Braised Dyson Farming 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:
- 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.
- 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.
- 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.
- When the lamb is ready remove from the oven and add the lemon juice and chopped mint.
Harissa Spiced Slow Leg of Dyson Farming 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:
- 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.
- 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.
- 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.
- Fluff the cous cous with a fork, then add all the other salad ingredients to the cous cous, season with salt and pepper.
- 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.
Gingered beef stir-fry with rice Ingredients: 2tbs sunflower oil 200g dried basmati rice 500g Dyson Farming 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:
- Cook the rice according to the packet instructions.
- 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.
- 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.
- 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.
Lamb & Root Vegetable Hot Pot Ingredients: 500g Dyson Farming 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
- Pre heat the oven to 170oc
- Place the diced lamb into a thick bottomed pan with a small amount of olive oil and gently brown the lamb evenly.
- 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)
- 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.
- 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
Accreditations & Awards
Dyson Farming currently participates in the assurance schemes detailed below. We are confident that Dyson Farming standards will meet the requirements of any scheme, and in most cases exceed them.
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