Waitrose beef is sourced from a carefully-chosen group of British farmers. We have worked exclusively with many of our farmers for more than 10 years, so they understand and share our values and are committed to our high standards of quality, food safety and animal welfare. This long-term partnership offers our farmers the security they need to invest in sustainable farming practices that help to benefit the environment and encourage local wildlife. Specialist butchers prepare the beef before it goes on sale, so it's in the hands of experts from farm to counter. Prime cuts are matured for extra tenderness and flavour and every piece of beef we sell can be traced back to the group of farms where it was reared.
Solely sourced from approved farms, our British beef is sold prepacked. Our essential Waitrose British beef comes from prime cattle, from both native and continental breeds, that are fed a healthy grass and cereal-based diet. The beef is expertly butchered to give you the best cuts.
All our Organic beef comes only from Waitrose approved farms, which as well as working to our usual standards, follow regulations laid down in the Compendium of United Kingdom Organic Standards. Cattle come from farms in England, Scotland and Wales, graze on organic pastures and are reared on an organic forage based diet. Our beef supply is integrated with our dairy supplier to offer an outlet to farmers for male dairy calves, whereby organic calves are reared organically for beef supply to Waitrose. Prime cuts (from the hindquarter) are matured on the bone for 7 days to enhance flavour and tenderness. Duchy from Waitrose Organic beef is available from the prepacked meat fixture.
Waitrose Aberdeen Angus beef is produced from cattle sired by registered pedigree Aberdeen Angus bulls. The Aberdeen Angus is a native British breed, whose meat is naturally marbled with fat, making it exceptionally tender and full of flavour. We hang the hindquarters on the bone to mature it, so it becomes even more flavoursome and tender. We also sell dry-aged Aberdeen Angus beef, which is matured on the bone for at least 21 days, for a rich, almost buttery flavour. Both varieties are sold from the service counter, and Aberdeen Angus mince and burgers are available from both our prepacked assortment and service counter.
The Hereford is a native breed dating back to the 1700s, and Hereford beef is produced for us by a small group of dedicated farmers. Our Hereford beef is produced from cattle sired by registered pedigree Hereford bulls. Living outside for most of the year, the cattle grow slowly, producing tender meat, marbled with fat that creates a distinctive flavour. Hereford beef is sold pre-packed.
All our beef is reared to standards set independently by Assured British Meat (ABM). These cover everything from ensuring that the animals are fed a healthy diet, to minimising stress during transportation. Farms are inspected regularly to make sure that these standards are met fully. The cattle are only transported by ABM-approved hauliers, and on arrival at the processing plant, are rested and given fresh water to drink.
All the beef we use in ready meals is British, and for some dishes, we use only Aberdeen Angus beef - look for the logo on the pack. We offer a range of burgers and meatballs that are made from British, Organic and Aberdeen Angus beef. The range varies from Aberdeen Angus Quarter Pounders that are seasoned with salt and pepper to British flavoured burgers, such as those with parmesan and rosemary. A small selection of them are gluten free, please check the ingredient panel for confirmation.
Try these beef recipes:
Marinated Beef with Asparagus
The balsamic vinegar in this dish enhances the flavour of the beef, and the chilli gives it extra punch. As an alternative to fillet steak, try using Aberdeen Angus rump, topside or top rump.
Meet the farmer
Simon Mead has been supplying us with beef from his farm in Hertfordshire for over ten years:
"The secret of good beef is to keep your cattle happy and healthy. We rear ours on grass during the summer, and once the weather turns, they come into the barns, where they have plenty of room, fresh straw bedding and a silage and cereal-based diet. The result is very tender, juicy meat that’s full of flavour."