Sustainable and Grass Fed Beef in the UK

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Sustainable and Grass Fed Beef in the UK

ox cheeks

The UK’s culinary landscape is witnessing a significant shift towards more sustainable and environmentally conscious eating habits. Central to this transformation is the increasing popularity of grass fed beef. This movement is not just a fleeting trend but a conscientious choice for both health and environmental reasons.

What is Grass-Fed Beef?

Grass-fed beef refers to cattle that have been raised on a natural diet of grass and other foraged foods throughout their lives. Unlike conventional beef production, where cattle are often fed grain-based diets, grass-fed cows roam freely and graze on pasture. This method aligns closely with their natural eating habits.

The Health Benefits of Grass-Fed Beef

Grass-fed beef is not only a more ethical and sustainable option but also offers numerous health benefits:

Richer in Key Nutrients

Grass-fed beef has a higher concentration of certain nutrients compared to its grain-fed counterparts. It contains more antioxidants, vitamins, and a higher ratio of omega-3 fatty acids, which are essential for heart health and reducing inflammation.

Lower in Fat and Calories

Grass-fed beef has less total fat than grain-fed beef, which means that gram for gram, it contains fewer calories. This can be a beneficial choice for those watching their calorie intake without compromising on protein and essential nutrients.

Better Omega-6 to Omega-3 Ratio

The modern diet is often disproportionately high in omega-6 fatty acids and low in omega-3s, a balance that is linked to various health issues. Grass-fed beef has a more balanced ratio of these fatty acids, aligning more closely with what is considered optimal for human health.

Conjugated Linoleic Acid (CLA)

Grass-fed beef is a great source of CLA, a type of fat that is thought to have various health benefits, including anti-cancer properties, improved cholesterol levels, and potential weight loss benefits.

Environmental Benefits

The sustainability aspect of grass-fed beef is equally compelling. Pasture-raised cattle contribute to the biodiversity of the ecosystems they graze in, supporting a variety of plant and animal life. This method of farming can also lead to better soil health and reduced greenhouse gas emissions compared to conventional beef farming methods.

Supporting Local Farmers

Choosing grass-fed beef often means supporting local UK farmers who are committed to sustainable and ethical farming practices. This not only helps in reducing the carbon footprint associated with long-distance transportation of food but also contributes to the local economy.

Taste the Difference

Many advocates of grass-fed beef claim a noticeable difference in taste and texture. The beef tends to be more flavourful and has a distinct grassy note, which is a result of the diverse diet the cattle consume.

Making the Choice

Incorporating grass-fed beef into your diet can be a conscious step towards a healthier lifestyle and a more sustainable future. However, it’s important to source your beef from reputable suppliers who can verify their grass-fed claims.

In conclusion, the shift towards grass-fed beef in the UK is more than just a culinary trend. It’s a health-conscious and environmentally responsible choice that supports local communities and contributes to a more sustainable future. As consumers become more aware of the impact of their dietary choices, grass-fed beef stands out as a beneficial option for both personal health and the health of our planet.

Recipes

Beef Brisket Pot Pie

Ingredients:

  • 800g beef brisket, cut into chunks
  • 2 onions, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 200g mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 liter beef stock
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper
  • Olive oil
  • Ready-made shortcrust pastry
  • 1 egg, beaten (for glazing)

Method:

  1. Season the brisket chunks with salt and pepper. Brown in a large pot with olive oil. Remove and set aside.
  2. Sauté onions, garlic, carrots, and celery in the same pot until soft.
  3. Add mushrooms and cook for a few minutes.
  4. Return the beef to the pot, add tomato paste, and cook for 2 minutes.
  5. Pour in beef stock, add thyme and rosemary. Bring to a boil, then simmer for 2-3 hours until the beef is tender.
  6. Preheat the oven to 200°C (400°F).
  7. Transfer the beef mixture to a pie dish. Cover with rolled-out pastry, sealing the edges. Brush with beaten egg.
  8. Bake for 30 minutes until the pastry is golden.
  9. Serve hot.

Beef Flank Steak and Ale Pie

Ingredients:

  • 700g beef flank steak, cut into chunks
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 500ml dark ale
  • 1 liter beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • Salt and pepper
  • Olive oil
  • Ready-made puff pastry
  • 1 egg, beaten (for glazing)

Method:

  1. Season the flank steak with salt and pepper. In a large pot, brown the beef in olive oil. Remove and set aside.
  2. Add onions, carrots, and celery to the pot. Cook until soft.
  3. Sprinkle flour over the vegetables and cook for 2 minutes.
  4. Add the beef back into the pot along with tomato paste. Cook for a few minutes.
  5. Pour in the ale and beef stock. Add Worcestershire sauce and thyme. Bring to a boil, then simmer for 1.5 hours until the beef is tender.
  6. Preheat the oven to 200°C (400°F).
  7. Transfer the beef mixture to a pie dish. Cover with puff pastry, crimping the edges. Brush with beaten egg.
  8. Bake for 25-30 minutes until the pastry is puffed and golden.
  9. Serve hot.

Beef Chuck Curry

beef curry

Ingredients:

  • 1 kg beef chuck, cut into cubes
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 1 inch ginger, grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can coconut milk
  • 1 can chopped tomatoes
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 star anise
  • Salt and pepper
  • Vegetable oil
  • Fresh coriander, for garnish
  • Rice, to serve

Method:

  1. Season the beef chuck with salt and pepper. In a large pot, brown the beef in vegetable oil. Remove and set aside.
  2. In the same pot, sauté onions, garlic, and ginger until soft.
  3. Add curry powder, turmeric, and cumin. Cook for a minute until fragrant.
  4. Return the beef to the pot. Add coconut milk, chopped tomatoes, cinnamon stick, cardamom pods, and star anise.
  5. Bring to a boil, then reduce to a simmer. Cook for 2-3 hours until the beef is tender.
  6. Adjust seasoning, remove whole spices.
  7. Serve with rice, garnished with fresh coriander.


Certainly! I’ll provide you with nine recipes using affordable cuts of beef that exclude offal. These recipes will cover a range of beef cuts from cheek to tail, offering a variety of flavors and cooking methods. Let’s get started:

Beef Cheek Ragu

Ingredients:

  • 1 kg beef cheeks, trimmed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cans chopped tomatoes
  • 250 ml red wine
  • 2 bay leaves
  • Salt and pepper
  • Olive oil
  • Fresh thyme
  • 500g pappardelle pasta

Method:

  1. Season beef cheeks with salt and pepper. In a heavy-bottomed pan, sear the beef cheeks until browned. Remove and set aside.
  2. In the same pan, sauté onions, garlic, carrots, and celery until soft.
  3. Add red wine, scraping the bottom of the pan. Reduce by half.
  4. Add chopped tomatoes, bay leaves, thyme, and beef cheeks.
  5. Cover and simmer on low heat for 3-4 hours until the meat is tender.
  6. Shred the beef in the sauce. Adjust seasoning.
  7. Serve over cooked pappardelle pasta, garnished with fresh herbs.

Slow Cooked Beef Brisket

Ingredients:

  • 1.5 kg beef brisket
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 500 ml beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • Salt and pepper
  • Olive oil

Method:

  1. Rub the brisket with salt, pepper, and smoked paprika.
  2. Brown the brisket on all sides in a hot pan with olive oil.
  3. Place sliced onions and garlic in a slow cooker. Place brisket on top.
  4. Mix beef stock with Worcestershire sauce and brown sugar. Pour over the brisket.
  5. Cook on low for 8 hours until tender.
  6. Rest before slicing. Serve with the cooking juices.

Beef Shin Stew

Ingredients:

  • 1 kg beef shin, cut into chunks
  • 2 onions, chopped
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 3 potatoes, chopped
  • 2 garlic cloves, minced
  • 1 liter beef stock
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • Salt and pepper
  • Olive oil

Method:

  1. Season beef shin with salt and pepper. Brown in a pan with olive oil. Remove and set aside.
  2. In the same pan, sauté onions and garlic until soft.
  3. Return beef to the pan. Add tomato paste and cook for a minute.
  4. Add vegetables, beef stock, and thyme. Bring to a boil, then simmer for 2-3 hours until meat is tender.
  5. Adjust seasoning and serve hot.

Oxtail Soup

Ingredients:

  • 1 kg oxtail, cut into pieces
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 liter beef stock
  • 1 can chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • Salt and pepper
  • Olive oil

Method:

  1. Season oxtail with salt and pepper. In a large pot, brown the oxtail pieces. Remove and set aside.
  2. In the same pot, sauté onions, garlic, carrots, and celery until soft.
  3. Add back the oxtail, beef stock, chopped tomatoes, Worcestershire sauce, and bay leaf.
  4. Simmer for 3-4 hours until the meat is falling off the bone.
  5. Skim off any fat from the surface. Adjust seasoning and serve hot.

Beef Flank Steak Fajitas

fajitas

Ingredients:

  • 500g beef flank steak
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Juice of 1 lime
  • Salt and pepper
  • Olive oil
  • Tortillas, for serving

Method:

  1. Slice beef flank steak against the grain into strips. Season with cumin, smoked paprika, salt, and pepper.
  2. In a pan, sauté the beef strips until browned. Remove and set aside.
  3. In the same pan, add a bit more oil, then sauté onions, bell peppers, and garlic until soft.
  4. Return beef to the pan, add lime juice, and toss everything together.
  5. Serve with warm tortillas and your choice of toppings.

Classic Beef Stew with Chuck

Ingredients:

  • 1 kg beef chuck, cut into chunks
  • 3 carrots, chopped
  • 2 onions, chopped
  • 3 potatoes, diced
  • 2 garlic cloves, minced
  • 1 liter beef stock
  • 2 tbsp tomato paste
  • 1 tsp rosemary
  • 1 tsp thyme
  • Salt and pepper
  • Olive oil
  • Flour, for dusting

Method:

  1. Dust beef chunks with flour, salt, and pepper. Brown in a pan with olive oil. Remove and set aside.
  2. In the same pan, sauté onions and garlic.
  3. Return beef to the pan, add tomato paste, and cook for a minute.
  4. Add carrots, potatoes, beef stock, rosemary, and thyme. Bring to a boil, then simmer for 2 hours.
  5. Adjust seasoning and serve hot.

Beef Skirt Stir-Fry

Ingredients:

  • 500g beef skirt, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • Salt and pepper
  • Vegetable oil

Method:

  1. Marinate beef skirt slices in soy sauce, oyster sauce, ginger, and sesame oil for 30 minutes.
  2. In a wok, heat vegetable oil. Stir-fry beef until just cooked. Remove and set aside.
  3. In the same wok, stir-fry bell peppers, onion, and garlic until soft.
  4. Return beef to the wok, toss to combine. Season with salt and pepper.
  5. Serve hot with rice or noodles.
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