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!

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Steak Pack

Steak Pack
A selection of Mainsgill's finest steak cuts; 1kg fillet, 1 kg sirloin, 1 kg rump and 1 kg braising.
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A selection of Mainsgill's finest steak cuts; 1kg fillet, 1 kg sirloin, 1 kg rump and 1 kg braising.
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.

Mini Beef Wellingtons with Black Pudding

Serves 4


  • 4 x Lean Fillet Steaks
  • 15-30 ml Olive Oil
  • Salt and Freshly Milled Black Pepper
  • 50g Mushrooms, finely chopped
  • 75g Black Pudding, finely chopped
  • Handful Fresh Thyme Leaves
  • 15g Melted Butter
  • 1x375g Pack Ready-Rolled puff pastry 
  • 1 Egg, beaten
  • 30ml Freshly Chopped Flat Leaf Parsley


  • Preheat the oven to gas mark 7, 220 degrees Celsius, 425 Fahrenheit.
  • Heat the oil in a frying or griddle pan on a moderate heat, season the steaks and sear for 30 seconds on each side. Set aside to cool.
  • In a small bowl mix together the mushrooms, black pudding, thyme leaves and butter.
  • On a lightly floured surface, unroll the pastry and divide into 8 equal squares. Roll four of these slightly larger to allow for covering the fillet. 
  • Position a fillet on each square, leaving a 1 cm border and spoon over 15ml of the black pudding mixture. Press down gently and brush the edges with beaten egg. Place a larger square of pastry over the beef, seal and trim off any excess pastry. Brush the surface with beaten egg and sprinkle with  the chopped parsley. Gently prick the surface of the pastry to allow the steam to escape. 
  • Transfer to a baking sheet and cook for 12-15 minutes for medium. Leave to rest for 3-4 minutes. 
  • Serve with seasonal vegetables and boiled new potatoes.