Connecting farming communities to people who care
Steak of the Week
Our Everyday Steak of the Week makes the most of our incredible sides of beef, helping our butchers balance carcass and bring you the best quality grass-fed beef at better value than similar cuts on site. It's a great way to explore lesser-known steak cuts and enjoy what's naturally available.
Serves 2
Subscription price
Regular price
Steak of the Week
Subscription price
Regular price
Order today and get it Tuesday 7th of July.
You can pick a later date at checkout.
Our Everyday Steak of the Week makes the most of our incredible sides of beef, helping our butchers balance carcass and bring you the best quality grass-fed beef at better value than similar cuts on site. It's a great way to explore lesser-known steak cuts and enjoy what's naturally available.
Each week, your cut will vary based on what our butchers have on hand, but will include one of the following to serve two people:
• Denver Steaks, Pack of 2 (400g)
• Minute Steaks, Pack of 2 (400g)
• Bavette Steaks, Pack of 2 (400g)
• Tri-Tip Rump (400g)
• Fillet Tail Ends (227g)
At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.
Beef (100%).
For allergens see ingredients in BOLD.
Bring to room temperature: Take steaks out 30–60 minutes before cooking for even cooking.
Salt wisely: Boneless steaks can be salted 40–60 minutes before cooking; bone-in just before cooking. Sprinkle with salt again with your fanciest flakey salt after carving.
High heat sear first: Sear in a hot pan or grill to form a crust. For thick bone-in cuts, finish in the oven.
Add herbs and butter at the end: Fresh herbs and butter go in the last 1–2 minutes to avoid burning and enhance flavor.
Rest before carving: Let boneless steaks rest for 5–10 minutes; bone-in for 10–15 minutes. This is to retain juices.
Always carve against the grain: Slicing against the grain ensures maximum tenderness.