Shabden Park Farm produces flavoursome, tender beef, like it used to taste!

Our beef is bred from Sussex cattle, chosen by us for its traditional and superior taste. The cattle are reared on grasses, herbs and wildflowers managed under the Countryside Stewardship Scheme; free from chemical fertilisers, herbicides and fungicides.
We employ traditional, free range, extensive cattle farming methods at Shabden Park Farm. Read more about our cattle farming methods.

Back to Nature beef is available in a variety of cuts, from roasting joints to mince and stewing steak.
Our Sussex beef animals are hung in the traditional method for three to four weeks in monitored temperature conditions before butchering. This gives the meat a deep flavour and moist tenderness, and means that the meat won't shrink when cooked. Back to Nature beef has a rich marbling throughout the meat and a succulent rind of fat which ensures that the meat is moist once cooked.
Our system of selection, transport and the abattoir we work with ensures traceability back to Shabden Park Farm and you can see our chestnut Sussex cows for yourself in the surrounding fields.

Sussex breed beef animals become ready to eat from 24 months old and this slow-maturing adds to the flavour of the meat. Back to Nature beef is available all year round because we manage the animals so that they fatten at different stages of the year. Our experienced butchers then prepare the meat into seasonal cuts, so that you can buy beef for a light summer meal, or a traditional Sunday roast.

Back to Nature Beef Cuts

Topside         

Lean and delicious joint for roasting. Also excellent cold meat for sandwiches and salads.

Silverside         

The leanest part of the leg, silverside benefits from a little basting or left pink in the middle when roasting and is a good cold meat.

Top rump         

Tasty and juicy roasting joint, taken from the rump.

Brisket         

Boned and rolled brisket is ideal for braising and pot roasts.

Fillet steak        

The best steak due to its particular tenderness. Small steaks, or tournedos, for grilling or frying are cut from the fillet.

Sirloin steak        

Tender, lean and delicious steaks for frying or grilling.

Rump steak         

The most flavoursome and juicy steak for grilling or frying.

Braising steak         

Lean and tender steak cut from the chuck, blade and thick rib is suitable for casseroles and pie fillings.

Fore rib        

Rib of beef, a moist and delicious roast on the bone carries a little more fat which gives it a rich flavour.
Please give 2 weeks notice.

Mince        

Beef Burgers        

100% beef burgers, homemade, with no added salt, wheat, artificial flavourings or preservatives. Chilli, tomato or onion varieties in season.

Beef Sausages         

Links

Defra for information about the Countryside Stewardship Scheme
Sussex Cattle Society breed and pedigree register, plus promotion of the Sussex breed
Meatmatters Meat and Livestock Commission's consumer site recipes, health information
Eat the View The Countryside Agency's campaign to promote local produce
Tuck-in recipes for lamb and beef from the English Beef and Lamb Executive (Eblex)