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Cornish Dry-Aged Grass-Fed Beef Steak Box

Cornish Dry-Aged Grass-Fed Beef Steak Box

Regular price £69.99
Regular price £69.99 Sale price £69.99
Unit price £48.60  per  kg
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Cornish 21-Day Dry-Aged Grass-Fed Beef Steak Box 

The popular steak box contains 3 prime cuts, all aged to perfection.Steaks that are succulent, tender and possess a deep complex natural flavour.

Contains:

  • 2 x 250 gm ribeye steaks
  • 2 x 250 gm rump steaks
  • 2 x 250 gm sirloins steaks

Why Choose Our Dry-Aged Beef Steaks?

  • 21-Day Dry Aged: Aged naturally to intensify flavour and enhance tenderness.
  • 100% Grass-Fed: Raised on lush Cornish pastures for superior marbling.
  • Master Butchery: Precisely trimmed and cut by expert butchers.
  • Fresh UK Delivery: Vacuum-packed and delivered chilled.

 

Weight: 1.5kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C. Suitable for home freezing.

Delivery: Mainland UK Only. Some Highlands and IOW postcodes may incur additional charges at checkout.

 

👨🍳 Chef’s Tip: Master the Perfect Steak (Pan-Seared)

The secret to restaurant-quality steak isn't fancy marinade or high-tech equipment—it comes down to surface moisture control, thermal mass, and Arrosé (butter basting). Whether cooking a Ribeye, Sirloin, or Fillet, mastering these fundamental rules guarantees a deep mahogany crust with a juicy, perfectly pink core.

  1. 24-Hour Dry-Brine: Season the steak generously with coarse sea salt 24 hours before cooking and leave it uncovered on a wire rack in the fridge. Salt pulls moisture out, dissolves, and gets reabsorbed deep into the muscle fibres—seasoning the interior and drying out the surface for rapid caramelisation (Maillard reaction).

  2. Drop the Chill (1 Hour Out): Take the steak out of the fridge a full 60 minutes before cooking. Placing ice-cold beef into a skillet cools the pan down rapidly, causing the meat to steam in its own juices rather than sear.

  3. Use Heavy Cast Iron & High-Smoke-Point Oil: Preheat a heavy cast-iron or stainless steel pan until smoking hot. Add a splash of neutral oil with a high smoke point (beef tallow, avocado oil, or refined vegetable oil)—never butter or extra virgin olive oil at the start, as their milk solids/polyphenols will burn and turn bitter.

  4. Flip Frequently & Arrosé (Butter Baste):

    • Flip the steak every 30 to 45 seconds. Continuous flipping cooks the interior more evenly and builds a better crust faster.

    • During the last 1 to 2 minutes of cooking, drop the heat to medium and add 2–3 tbsp of unsalted butter, smashed garlic cloves, and fresh thyme or rosemary.

    • Tilt the pan toward you and use a large spoon to rapidly bathe the steak in the nutty, foaming butter.

  5. Use a Meat Thermometer (Don't Guess):

    • Rare: Pull at 48°C (Target rest: 52°C)

    • Medium-Rare: Pull at 52°C (Target rest: 56°C)

    • Medium: Pull at 57°C (Target rest: 61°C)

  6. Rest for 5–8 Minutes: Transfer to a warm plate or wire rack. Resting allows the contracted muscle proteins to relax so the internal juices redistribute throughout the steak instead of spilling out onto your cutting board.

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Frequently asked questions

Is the Beef Grass Fed?
Yes, all of our beef is Grass Fed in Cornwall
Does your Bacon contain Nitrates?
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including  woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*

If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery.  Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.

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ArtisanBox is the fast-growing independent marketplace that makes it easy for you to eat better -- offering options from the best of british artsan and small-batch food and drink makers. Read more here.
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