Good questions, good answers

Order online through the shop on this website, or message us directly if you'd rather talk it through. You can choose a ready-made beef box or build your own selection of individual cuts. We'll confirm your order by email and let you know when it's ready for collection or delivery.

No minimum. You can order a single pack of mince if that's all you need. Orders over £110 qualify for free local delivery.

Each box is a balanced mix of steaks, roasting joints, slow-cook cuts and mince, so you've got something for a quick weeknight dinner and something for a Sunday. The exact contents are listed on each box's product page and change slightly depending on what's ready from the butchery that month.

We can look at larger bulk orders for freezer-filling customers — email info@beethamfarm.co.uk and we'll talk you through what's available and when.

Not at the moment, but beef boxes make a good gift and we're happy to include a note. Just tell us at checkout or drop us an email.

We're a small farm and we sell in batches, so stock comes and goes as animals are ready. If something is sold out, join the newsletter and you'll hear first when the next batch is in.

We deliver within a 15 mile radius of the farm at TA20 3PY in the Blackdown Hills, Somerset. You can check your postcode using the delivery checker on our delivery page.

Local delivery is free on orders over £110. Below that a small local delivery charge applies, shown at checkout. Collection from the farm is always free.

Not yet. We're working on nationwide frozen courier delivery — sign up to the newsletter and we'll let you know the moment it's available.

Yes, and we love it when people do. Choose collection at checkout and we'll arrange a time that suits you both.

Everything is vacuum-packed, labelled by cut, and delivered frozen in insulated packaging so it goes straight into your freezer.

Because the beef is frozen and perishable, we agree a delivery slot with you first. If nobody's home and we can't leave it somewhere safe and cold, we'll need to rearrange — see our returns policy for details.

Frozen. It's dry-aged, butchered and frozen at its peak so the flavour is locked in — better than beef that's been sitting in a chiller in transit.

Steaks, joints and slow-cook cuts keep for up to 12 months at -18°C. Mince and diced beef are best within 6 months, sausages and burgers within 3 months. Our freezer guide has the full breakdown by cut.

In the fridge, on a plate, still in its vacuum pack. Steaks need 18–24 hours, joints 24–36 hours, mince overnight. Never defrost on the worktop.

Not once it's been defrosted raw. You can freeze it again after it's been cooked — a cooked, sliced joint freezes very well.

Slow-cook cuts like shin, cheek and short rib are forgiving and can go in from frozen on a long, low braise — add 30–45 minutes. Steaks and roasting joints are much better fully defrosted.

Steaks are typically 250–350g, mince and diced beef come in 500g packs, and roasting joints range from around 1kg to 2.5kg. Exact weights are on each product page and on the pack label.

Beef loses roughly 25–30% of its weight as it cooks, so allow a little more than it looks like you need. For roasting joints, work on 200–250g raw per person for a boneless joint: a 1kg joint feeds 4–5, or 3 with leftovers for sandwiches, and a 2kg joint feeds 8–10, or 6 with leftovers. Rib on the bone is different — the bone is a quarter to a third of the weight — so allow 300–350g per head. A 2kg rib on the bone is dinner for about 6. A 500g pack of mince makes a bolognese, lasagne or shepherd's pie for 4 (125g each), or 3 hearty eaters; 4 burgers at 125g, or 3 generous restaurant-sized 170g ones; or roughly 20 meatballs. A 500g pack of stewing or diced beef is 2–3 people as a proper main with veg and potatoes, or 4 if you're stretching it with barley, pasta or potatoes. As a rule of thumb, a stew or braise needs more per head than a quick fry-up, and a bone-in joint needs a third more than a boneless one.

Angus, Hereford and rare-breed Albion cattle. The Albions are one of the rarest native breeds in the country and part of why our beef tastes the way it does.

Beetham, in the Blackdown Hills, Somerset — a farm recorded in the Domesday Book. We're first-hand farmers building the herd ourselves.

They spend their lives out on traditional permanent pasture, and are finished on locally grown beans and barley. No hurry, no shortcuts.

Dry-aged on the bone for a minimum of 21 days before it's butchered, which is where the depth of flavour and tenderness comes from.

The cattle are pasture-raised and spend the grazing season out on grass, then finished on home-grown and local beans and barley for consistency of flavour and marbling.

At a small local abattoir, with welfare at the forefront of everything we do. Our cattle are not halal slaughtered.

Yes — we're a Red Tractor assured beef producer, so our farming, welfare and traceability standards are independently inspected.

We're a working farm rather than a visitor attraction, but collections are welcome and we're always happy to chat about the cattle when you come.

Securely online at checkout by card. We never see or store your card details.

Email info@beethamfarm.co.uk within 24 hours with your order number and a photo, and we'll refund or replace it — no quibble. Full details are in our returns policy.

Yes, as long as it hasn't been packed. Get in touch as soon as you can and we'll sort it. Once beef has been packed for you we can't take it back, as it's perishable food.

Email info@beethamfarm.co.uk, use the contact form, or message us on Instagram or Facebook @beethamfarm. We're farmers, so replies sometimes come once the farm chores are done, but they always come.