Mainsgill Farm Tea Room and Farm Shop


Online Farm Shop

Welcome to our Online Farm Shop!

In the following pages you can find all of the meat available to buy from us here at Mainsgill Farm. All of our meats are traditionally reared on our farm, by us, the Henshaw family, and we locally source our chicken.

Our beef and lamb grazes on the lush pastures of our farms, and all of our meat is allowed to slowly mature and is carefully cut by our skilled onsite butcher before being sold either online, or through our on-site shop. We are passionate about farming and about the welfare of our stock, and are proud that we raise the highest quality animals, which in turn means the highest quality final products.

Please browse our products and don’t forget to take a look at our great value meat packs and our special offers!

add to cart success
This product has variants and can only be added to the cart by viewing the product details page.
add to cart success
Submit Request Quote
 * Denotes Required Field.
Company Name:
Request Quote

Diced Stewing Steak

Diced Stewing Steak
Hand trimmed succulent pieces of lean steak, cut from the forequarter of the beef. Expertly diced and fat removed by our butchers. Used for slow cooking, stews and casserole. -454g packs -Vacuum packed, -Suitable for freezing
Add to CartCheckout
Hand trimmed succulent pieces of lean steak, cut from the forequarter of the beef. Expertly diced and fat removed by our butchers. Used for slow cooking, stews and casserole. -454g packs -Vacuum packed, -Suitable for freezing
Our beef is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family and their experienced farmers. Grazing on Holmedale Valley, our succler cows are grass fed for two summers, then with a barley and grass mixture towards their finish. Our meat is hung to mature naturally for 21 days, and skilfully cut by our expert butchery team at our onsite butchery department.
All of our meats are freshly prepared and vacuum packed or film wrapped at our onsite butchery.
Your order is then packaged in insulated polystyrene boxes, designed to keep the meat cool for up to 48 hours, ready for delivery to your home and can be placed directly into the freezer.
Polystyrene boxes make excellent insulated food containers and provide the very best insulation for temperature sensitive products in transit. No other packaging material insulates as well or is as cost effective.
Delivery cost: £8.00. All orders are placed on next day courier service and subject to our delivery guidelines and a member of our sales team will confirm the expected delivery date once your order is placed.
If you wish to arrange a specific delivery day, please enter the desired date into the "order notes" or select your preferred date using the date picker during the checkout stage; or contact our service team who will be happy to help with your request. e: | t: 01325 718860 between 8.30am and 5pm, 7 days a week.

Beef and Beetroot Casserole with Watercress Dumplings

Serves 8


  • 900g/2lb stewing steak
  • 30ml/2tbsp seasoned flour
  • 30ml/2tbsp sunflower oil 
  • 2 medium onions, peeled and finely sliced 
  • 10 juniper berries, lightly crushed (optional) 
  • 3 medium cooked beetroots (not in vinegar), peeled and roughly chopped 
  • 300ml/½pint full-bodied red wine 
  • 600ml/1 pint good, hot beef or vegetable stock 
  • 1 sachet bouquet garni 
  • For the watercress dumplings: 
  • 175g/6oz self-raising flour 
  • 75g/3oz low fat suet 
  • Pinch salt 
  • Leaves from 1 bunch fresh watercress, finely chopped 
  • 60ml/4tbsp cold water 


  1. Place the seasoned flour in a large bowl, add the beef cubes and toss gently to coat.
  2. Heat the oil in a large ovenproof casserole dish and brown the meat in batches with the onions for 3-4 minutes, stirring occasionally.
  3. Add the remaining casserole ingredients, bring to the boil, cover and cook in a preheated oven for 1½-2 hours, or until the beef is tender.
  4. Prepare the watercress dumplings; in a large bowl mix together the dumpling ingredients adding enough to form a smooth, soft dough. Using lightly-floured hands, shape the mixture into 8 walnut-sized balls.
  5. 20 minutes before the end of the cooking time remove the casserole from the oven, add the dumplings and return uncovered.
  6. Serve with honey-glazed carrots and new potatoes.
Alternatively, cook the casserole on the hob over a low heat for 1½-2 hours, stirring occasionally, then cook the dumplings as above.