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Beef Minced & Diced


Weekly essentials for a good bolognese, homemade burger or pie. Our beef mince is a succulent, flavour-packed combination of forequarter cuts, with just the right amount of fat. While the diced chuck steak comes from the fore end of the animal, this cut has good marbling and is packed with flavour. Perfect for slow cooking - casseroles, stews and pot-roasts. It is also the cut we use to make our incredible burgers.


Click the menu to choose your cut.


Available for delivery:

Tuesday to Saturday

Cooking Instructions

As with any cut, take your meat out of the fridge at least 30 minutes before cooking to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Tips for stewing: Keep the meat in fairly big chunks, around 5cm (2in) cubes. This helps retain succulence. Start by browning the meat quickly at a high temperature in a little oil. This will help the meat develop a crust while keeping the inside pink. The crust is key to flavouring the dish. Add some vegetables - an onion or two, always - some herbs, a little stock and seasoning if required. Whether on the hob or in the oven, cook slowy (a good rule of thumb, is 2 hours) at a very low temperature (oven 140°C) until tender.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.