100% Grass Fed & Properly Free Range
Slow Grown, Speedy Delivery
Using the whole animal is so important to us at Pipers Farm - we don't believe that anything should go to waste.
Of all the culinary activities we've lost touch with, making pure, authentic stock from bones is one we'd especially like to rekindle everyone's passion for. So simple, so satisfying and so much better than cubes, powders or jellies. Proper bones make a stock that has a unique depth of flavour and is packed with nourishing vitamins and minerals.
Our beef stock bones are full of gelatinous marrow. A simple stock can form the basis for outstanding gravies, broths, soups and casseroles.
Stock bones weigh approximately 1kg
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
If you are making beef broth with raw beef bones rather than with left-over cooked bones, make sure you first roast the beef bones in the oven for 30 minutes at 180º C.
Get a large stock pot big enough to put all of your beef bones in.
Roughly chop the carrots, onions and celery.
Place the beef bones in the pot and pour water over until they're completely submerged. Then add the apple cider vinegar and the chopped vegetables.
Bring to the boil. Once it has reached a vigorous boil, reduce to a simmer and cook for 24 hours. Check every 20 minutes or so for the first couple of hours, removing any white froth that will rise to the surface.
After 24 hours remove from the heat and let it cool slightly. Strain through a fine muslin to remove any bits.
Decant into containers and leave in the fridge for up to five days or freeze for later use.
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