Taken from the thickest part of beef tenderloin, the chateaubriand is regarded as the most tender of all beef cuts, with exceptional succulency and full of flavour. Perfect as a small roast or can be cut up into steaks.
Out of stock
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 will be sent a 1-hour time slot for your delivery, please ensure that someone is available to accept the order. However, if you aren’t available the meat box will be left in a pre-arranged safe place as re-deliveries are not possible.
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.
The health and welfare of our animals is our highest priority and we are proud to be members of many assurance schemes.
We strive to exceed the industry standards on welfare and use the latest technology and bespoke handling systems to reduce stress on the animals and to ensure the safety of our farm team. Systems such as EID tagging ensure that all the information regarding our animals is held safely and securely.
Reared on our farms in Somerset by our Herdsmen, Simon Collins and our Farm Manager, Peter Lord
Peter would be very happy to answer any questions you have about our animals and our farms. If you have any questions for Peter Lord please get in touch: email@example.com
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
Make a double batch and put half of the patties in the freezer.
Dyson Farming Farm Steak & Peppercorn Sauce
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)
Top Tips – Very important to let your steak rest, this relaxes the meat.
Braised Dyson Farming Shoulder of Lamb, with Peas, Broad Beans & Mint
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
Salt & Pepper
Top Tips – The lamb shoulder can be left over night with the meat scored and the oregano mixture rubbed into the meat, for maximum flavour.
Harissa Spiced Slow Leg of Dyson Farming Lamb, Pomegranate & Cous Cous Salad
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 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
Top Tips – Greek Yoghurt, Lemon and Coriander dressing is great with this dish. Marinate the lamb over night with the harissa mixture. The cooking juices from the roasting tray, can be reduced by two thirds and added to the cous cous salad.
Gingered beef stir-fry with rice
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
Top tip – Infuse the Dyson Farming Beef overnight with the ginger and spices for maximum flavour.
Lamb & Root Vegetable Hot Pot
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)
Top tip – Marinade the Lamb in the olive oil and the chopped rosemary overnight.