We cut our stewing steak from certain forequarter and hindquarter cuts. Cut and diced by hand, the stewing steak works beautifully in casseroles, curries and those low and slow dishes where nothing else will do. With a deep, beefy flavour, it’s perfect for midweek meals or weekend feasts; lean, tender and melt-in-the-mouth.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.