Our burger mince is a blend of chuck, brisket and short rib — three of the most flavoursome forequarter cuts — plus the dry-aged edges from our steaks. Chuck adds beefy depth, brisket brings fat content and richness, and short rib delivers intense flavour. The dry-aged edges add a concentrated, nutty character you won't find in standard burger mince.

Keep it simple. Season the mince with just sea salt and cracked black pepper — mix gently and don't overwork it or the burger will be dense. Shape into patties slightly wider than your bun (they shrink during cooking). Cook on a very hot griddle or BBQ — 3-4 minutes per side for medium. Don't press the patty down while cooking. Rest for 2 minutes before serving.

Our burger mince runs at approximately 20-25% fat — the ideal ratio for a juicy, flavoursome burger that holds together well and doesn't dry out during cooking. Higher fat content than standard mince but this is what gives a great burger its texture and flavour.

From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour, not fast growth.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.