All our beef is pure Red Ruby, well marbled with a fine grained texture, hung on the bone for 4 weeks to give it a wonderful depth of flavour.
'Now we can serve red ruby, which is exactly what beef should taste like.' Steve Smith, Head Chef at Lord's Cricket Ground
'The beef is legendary....a tight grain, good fat marbling and real depth of flavour.' Observer Food Monthly
Red Ruby Beef
All our beef is pure Red Ruby, well marbled with a fine grained texture, hung on the bone for 4 weeks to give it a wonderful depth of flavour.
'In response to your phone call about my order just to say I thought it was excellent. The quality of all the meat in the pack was really good - particularly the steaks. I was very impressed with the way it was packaged.' Lyndsey Long
Red Ruby Beef
'The Pipers Farm Beef mince seems to be more meat & less fat than the mince you can buy in supermarkets & smelled just like I was cooking steak when I added it to the pan, and the Red Ruby Beef steaks are superb.' Erica Evans
All our beef is pure Red Ruby, well marbled with a fine grained texture, hung on the bone for 4 weeks to give it a wonderful depth of flavour.
A Little about our Red Rubies....
All our cattle are pure Red Rubies, born and reared on their mothers on their native Exmoor
The pasture on which they live can only be used for grazing and has been for hundreds of years. John Richards and his family have farmed the land for four generations, and back in 1797 Coleridge wrote Kubla Khan whilst staying at the farm.
A Little about our Red Rubies....
As yearlings, the cattle come down the hill to the lush, herb rich pastures of the Somerset Levels
They come onto the farm at Athelney where King Alfred burned the cakes and established an abbey to celebrate victory over the Danes in 878AD. This farm belongs to Tim Morgan, whose family have farmed at and near Athelney since records began. "I love to raise cattle this way - no fertiliser, no inputs - farming the Somerset Levels in the natural way"
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