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The best beef in The Thames Valley. In London, some say it is so good they would not buy any other.  The steak mince stands out as it is hand trimmed from lean meat and low in fat, minced only once,  on cooking will not ouse water or fat.  It is not a cheap cut of meat.

Sirloin cut on the bone ‘Wing Rib’ is a luxury, but one of the best ways to celebrate the ‘Roast Beef of Old England’.

Ranger  Organics Limited, Holmes Oak Farm, Goring Heath, Oxon.  RG8 7RJ  Tel 01491 682568

Ranger Organics raise Soil Association prize winning native breed cattle and cut slice and butcher their beef for our customers at local (monthly at - Oxford & Wokingham 1st Thursday, Wallingford 3rd Tuesday and 5th Saturday) and every Saturday 9 -1 at Kensington Notting Hill and Sunday [for orders] 10 - 1.30 Queen’s Park Farmers’ Markets, where we also have available our Smoked Beef, Salad Bags, Pea Shoots and Radish Seedlings in season and on the occasion, delicious varieties of Pak Choi for Stir Fry. In the cooler months, from Mid September onwards to May, we have our famous BEEF PIES.

These cattle are slowly raised, as long as is possible, on the ancient ley pastures and Thames river meadows of the Hardwick Estate in the Chilterns of South Oxfordshire.

Our beef cattle only graze on organic grass and hay, with occasional feeds of organic cereals grown on the farm, where necessary.  We do not feed our cattle silage.