Mainsgill Farm Tea Room and Farm Shop

Menu

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.
Name:
 *
Company Name:
Phone:
Email:
 *
Message:
Request Quote
 

Mainsgill Beef Pack

Mainsgill Beef Pack
A great selection of our popular beef cuts. Mainsgill's home reared, two summers grazed grass fed succler beef. Includes: 2 x 1.2kg Topside joints, 4 x Sirloin steaks (1.1kg approx), 2 x 454g Best mince beef, 2 x 454g Diced stew beef, 1 x 4pack beef burgers (min weight 400g). All meat comes vacuum packed. Suitable for freezing.
£65.00
Quantity: 
Add to CartCheckout
A great selection of our popular beef cuts. Mainsgill's home reared, two summers grazed grass fed succler beef. Includes: 2 x 1.2kg Topside joints, 4 x Sirloin steaks (1.1kg approx), 2 x 454g Best mince beef, 2 x 454g Diced stew beef, 1 x 4pack beef burgers (min weight 400g). All meat comes 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: info@mainsgillfarm.co.uk | t: 01325 718860 between 8.30am and 5pm, 7 days a week.

Roast Beef with Crispy Bacon, Mustard and Herbs

A different take on the weekend roast. Topside, rib or sirloin joint spread with mustard and topped with crispy bacon. Serves 6.

Ingredients

  • 1 x 1.2kg/3lb lean beef topside, boneless rib or sirloin joint 
  • Salt and freshly milled black pepper 
  • 30ml/2tbsp wholegrain mustard 
  • 60ml/4tbsp freshly chopped flat-leaf parsley 
  • 6-8 streaky bacon rashers, stretched 

Method

  • Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 
  • In a small bowl mix together the mustard and parsley. 
  • Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint. 
  • Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices.
  •  Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.