Our customers are very demanding, and that’s what we love about them.
They want to know that the meat they eat is top quality, and the very best available.
Because of this we are always looking for new producers to work with, and strive to build a range that’s wider but more selective than anywhere else.

Last year we began stocking Red Ruby beef, from the Chapman herd in Sarratt, Hertfordshire.
Laura and Jonathan have been farming since 2010, when they bought six cows with calves from a local breeder.
Jonathan is from a farming family and although he’d been working in the City for years it was always his dream to return to farming.
In the 8 years that the Chapmans have been building their herd they now have over 200 cattle.

Because they were starting from scratch Laura and Jonathan had the luxury of being able to choose exactly which breed they wanted to work with.
European breeds are larger and yield more meat per animal, however the Chapmans were passionate in choosing a native breed that would prosper on their farm.

They eventually decided on Devon Red Ruby, as it’s a smaller, hardy breed that is renowned for great tasting meat, and is resilient enough to endure the cold British Winters.

We went to visit the farm last week, and although the cattle have been brought in off the fields for the colder months, they are in large three-sided barns with an open front, so they are still exposed to fresh, open air.

The Chapmans are certified members of the Pasture Fed Livestock Association, or which there are only 50 in the country.
This means that the cattle on the Chapmans’ farm are fed only on pasture, made up of grass, herbs, and clover, and they are never given supplementary feed made of cereals or soya.
This very natural diet makes the meat more fully-flavoured and also more nutritional than non-pasture fed meat, and it also makes sense from an environmental point of view.

To read more about the benefits of pasture-fed beef just click here to visit the Pasture for Life website.

Although we’re in the depths of Winter the cattle are consuming haylage made from the pastures during last year, so the farm is still completely self-sufficient and 100% pasture-fed.

Our Red Ruby beef is available to order online, just click here to view the range.
We receive deliveries from the Chapmans every 3 weeks so if anything is unavailable do check back soon, or email us to find out when it’s expected back in stock.

For more information please see:
Red Ruby Beef
Pasture for Life

15^th February 2018

Valentine’s Day is just a few days away, and if you don’t have anything planned yet, you need to hurry up as there’s not much time left!

We know the old saying that the way to a man’s (or woman’s) heart is through their stomach, and that’s backed up by our very non-scientific polling of Keevils staff.
We all agree – cook us dinner and we’ll be putty in your hands.

With this in mind we may just have the perfect meat box for a Valentine’s Day treat.
The Valentine Steak and Wine box is just the thing for a romantic meal for two.

Our fillet steaks are always popular, but when you’re cooking to impress they're a real winner.
Cut from free-range, grass-fed British beef, each fillet weighs 6oz (170g).
Simply pan-fry with a little butter until they're cooked to your liking (9 minutes for rare, 11 minutes for medium, 14 minutes for well done). Then cover and leave to rest for 10 minutes before serving.

Our favourite drink to serve alongside steak has to be a good, deep-flavoured red wine, and as you’re out to impress why would you not go for a Malbec Reserve from our good friends at the Beefsteak Club?

The Malbec Reserve is a really great quality red from the Uco Valley region of Argentina, an area in the foothills of the Andes that’s renowned for producing outstanding wine.
It’s a 2013 vintage, and has been aged for 18 months in French oak barrels to give it a delicious richness and depth of flavour.

So we’ve done the hard work and sourced the best steak and wine combo to sweep her (or him) off her (or his) feet.
You just need some sultry music, candlelight, and red roses, and you’ll have crossed every Valentine’s cliché off the list and you can be happy with a job well done.

Please place your Valentine’s orders before Midnight on Monday 12^th February to guarantee delivery to your door on February 14^th.

For more information please see:
Valentine Steak & Wine Box

9^th February 2018

Billy Wright and Jack Layer were finalists in Masterchef 2016, before being beaten in the final by Jane Devonshire.
The two now work together, under the imaginative name Billy & Jack, and they are planning on putting on a number of themed supper clubs in various venues.

Their first event was completed this weekend, and was a daring 24-hour supper club held in the swish restaurant Plum + Spilt Milk at the Great Northern Hotel at Kings Cross.

The supper club was in aid of Cancer Research and was timed to fit in with World Cancer Day on Sunday. It ran from 11am Saturday until 11am Sunday, and comprised six separate sittings – Saturday brunch, lunch, two dinner sittings, late night supper, and Sunday brunch.

We were very happy to provide the meat for the event, and we donated free-range chicken breasts and diced lamb.
The chicken was used to make chicken wellington, a twist on the traditional beef wellington, and these were served in the dinner and supper sittings on Saturday.
The lamb was barbequed by guest chef Ben Tish (author, regular guest on TV cookery shows, and formerly of the Salt Yard group of restaurants) and served with baked squashes, anchovies, capers and brown butter.

Cancer Research is a cause close to Billy’s heart. His Mum has suffered from the disease twice, and in June 2017 Billy was diagnosed with papillary thyroid cancer after visiting the doctor with a persistent cough. After an operation and ongoing treatment Billy is on the mend, but his experiences mean he is passionate about raising funds and awareness for Cancer Research.

We were very proud to support the event and the cause. Although the boys were exhausted by the end they put on an amazing feast and every plate they served was just perfect.

If you'd like to donate to Cancer Research you still can, by clicking here

Their next event will be a supper club celebrating seasonal British ingredients at BOKI on Saturday 3^rd March, flowed by a Sunday Roast at Blacks Club on Sunday 4^th March.

For more information please see:
Billy & Jack's website
Billy & Jack's Dinner club at BOKI - 3rd March 2018
Billy & Jack's Sunday Roast at Blacks Club - 4th March 2018
Donate to Cancer Research

5^th February 2018