Wassledine Red Poll beef

Red Poll beef

We run a small farm in Upper Gravenhurst, a beautiful village in the middle of Bedfordshire, UK and aim to make a living by producing high quality products in a way that impacts the environment as little as possible.

T. 01462 711815
M. 07794 013876
E.info[at]wassledine.co.uk

Red Poll beef for sale
We sell most of our beef direct to our customers who are notified of the next date on which fresh beef will be available. Place an order in advance and we deliver, free, in Gravenhurst, or you can collect from us. To be added to our customer list please contact us or complete the form to the right (and see below).

Frozen beef available now
We have a small quantity of beef in our freezer - mince (£6.20/kg), burgers (£4.20/pack 4), salt beef joints (£12.90/kg), stewing steak (£6.20/kg), and some topside (£11.35/kg) and silverside joints (£10.75/kg).

If you'd like to try some please give us a ring - 01462 711815 or drop us an email to arrange collection.

Read some of our customers' comments

Favourite beef recipes Roast topside - thanks to Phil who said "Yum!"

Here are some recipes that we like, that have been recommended or that we just like the look of. Why not give one or two a try? Fancy sharing a favourite? We'd love to include yours here - let us know.

Norma Vogt-Carney’s Pot Roast - We are grateful to Vicki Chappell-Apling, now of Cardington for passing on her step mother's recipe for chuck or brisket, which sounds fantastic.
Boiled beef and carrots - we know a song about that (well not really, but you know what I mean). Something very traditional to do with salt beef.
Spiced beef - another salt beef recipe which must be in the running for the longest cooking award (assuming there is one?)
Spiced beef rolls in tomato ragu - apparently a very traditional Sunday lunch in southern Italy; absolutely fantastic!
Sylvia's Westmoreland steak - a simple slow cook recipe using stewing steak, with a great-looking cheese crust
Margaret's burgers - easy to make and lovely to eat
Bresaola - a 'classic Italian salt-cure' that makes something extremely special from a silverside joint. Quite a lengthy process but definitely worth it.
Winter warming casserole - recommended by our daughter who copied it from a library book
Slow cooked silverside with bacon and Guinness - a simple, hearty pot roast of beef in Guinness that is a great no-fuss dish for larger gatherings of friends and family.

Join our customer list
by completing the form
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It's very easy to take your name off of the list - just click "unsubscribe" on any message from us.

Comments from some of our customers...

"We have eaten beef in many different places all over the wrold... ..and have to say that this was the best piece of meat we have ever eaten". from a letter to the Gravenhurst Grapevine magazine.

The beef was as good as it looked, and I have to say absolutely marvellous cold in a sandwich the day after. Mmmmmm (Phil, Oakley)

Dear Jane, I just wanted to email and say that we had beef stew tonight and I must say that is the best stew I have ever tasted!!! I never knew what the fuss was about with beef until now - it tastes completely different and we get all our beef from the farmers market usually!! Debbie, Huntingdon

A very belated email to thank you for providing us with such delicious meat. The braising steak we had was the best I honestly have ever tasted - it was so tender. The beefburgers were exactly the same and it was the first time in my life that I have grilled burgers and not been left with a grill pan full of fat - I was amazed.

Meant to say how much we enjoyed the beef I bought last weekend. Lovely tender meat with a great flavour. Even the children gobbled it up which is a HUGE recommendation... Kit

"..and definitely yes to some more meat, the forerib was amazing!!!!!!" Siobhan, Great Barford

"Last order had some great tasting meat. The sirloin steaks were particularly good" Andrew, Letchworth

Our System
In our extensive system, steers are ready for killing at 24-28 months, compared to more intensive practice where animals can be killed as young as 18 months. Our single suckler herd allows calves to suckle milk to the age of 8-10 months and grow quickly in the most natural way possible. The herd grazes beautiful riverside meadows that are in the Countryside Stewardship Scheme, for most of the year, eating fresh grass and a wide range of herbage in the summer months and our own hay and a little bought-in feed over the winter.

All of which adds up to contented cattle.

From Field to Fork
Having watched the whole process of slaughter from start to finish (thanks to EBLEX and Dawn Meats, Cardington), we are convinced that the most stressful part of the process is transportation. Killing on the farm is not possible so the next best option is to make the journey to the slaughter house a short one.

Slaughter
We use the services of Evans of Marston Moretaine, Bedfordshire, to kill our animals, a trip of about 12 miles which takes less than 30 minutes.

Maturation
Our beef is hung for three to four weeks. It's a bit of an inconvenient addition to the process but it seems to be one of the most crucial bits, adding a fantastic depth of flavour to the beef.

Butchery
We currently use Woburn Country Foods to process carcase into the cuts our customers want. They have recently moved to a new base at West End, Haynes, Beds, which is only about 5 miles from us. It is Andrew Davis and co. who do all of our meat transportation as well as butchery, which saves us a lot of bother, keeps road miles in the production process to a respectable 30ish miles; and their refrigerated vehicles ensure our meat is kept cool in transit.

Point of sale
Our customers tell us what they want in the three weeks the carcase hangs, and we compile a list for the butcher who does his thing to produce exactly what everyone wants. We receive meat back from Woburn Country Foods, weighed and labeled ready for us to deliver direct to our local customers on the same day. Any not with customers on that day is frozen. Our meat is vacuum-packed which we realise would upset Hugh F-W but it ensures a high degree of cleanliness and confidence for our (and our customers') benefit.

Join our customer list
If you would like to know when our beef will next be available and to be added to our customer list, have a look at the top of this page or contact us. We are currently a very small producer - we killed only four animals in 2010, so don't always have fresh beef available. Our production will expand with the herd over the coming years. Please note that due to high demand locally, we have not needed to deliver meat to customers outside a range of 2 miles. This will change in the future, so please don't be put off contacting us.

Ordering
Once on our list, we will let you know when beef will next be available. You place an order and your fresh meat will be ready for collection or delivery on a specific date.

Delivery and collection
We currently do not mail order meat. We can deliver free in Gravenhurst. Otherwise you will need to collect by prior arrangement.

Frozen meat
Available throughout the year - please contact us for availability

Our prices (September 2011)

Cut	£/kg	Cut	£/kg
Topside joint	£11.35	Braising steak (toprib, diced)	£7.10
Silverside joint	£10.75	Brisket	£7.10
Rump	£13.90	Stewing steak (forequarter)	£6.20
Fillet	£35.00	Minced beef (lean)	£6.20
Sirloin	£19.00	Beefburgers (in packs of 4)**	£4.20
Forerib (rib on bone)	£10.50	'	'
Offal (all frozen except tongue)	'	Heart	£3.00
Tongue (cured)	£4.00	Kidney	£5.50
Liver	£2.00	Oxtail	£5.50
** Beef burgers are gluten-free; 98% beef with added rice flour and seasoning. Quarter pounders, packed in 4s. Currently supplied frozen

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