We aim to ship all orders in 24 hours by courier to ensure you receive the freshest produce. Jan McCourt and his family have farmed at Northfield Farm since 1994, his son Leo pictured to the left now does most of the day to day farming of the animals and pitches in to help his brother Dom down in London's Borough Market.
The McCourt family Irish farming roots go back almost two centuries. We age specific cuts of meat and whole carcases in our dry-aging cabinets and hanging fridges for weeks and sometimes even months to produce the most flavourful and tender meats you could ever imagine. Everything we produce here is to the highest standard we love what we do!
The McCourt family Irish farming roots go back almost two centuries. We age specific cuts of meat and whole carcases in our dry-aging cabinets and hanging fridges for weeks and sometimes even months to produce the most flavourful and tender meats you could ever imagine. Everything we produce here is to the highest standard we love what we do!
Services
Pork
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The below will feed around 8 people - halve the ingredients if you're feeding a family of four 1kg minced pork 100g grated parmesan or pecorino 2 eggs A good handful of chopped parsley Approximately 100g fresh breadcrumbs - 2-3 slices bread whizzed in a food processor or liquidiser Black pepper About 100g grated parmesan, .
Contact Us | FAQ
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We accept all major credit cards including AMEX. Pay on collection can also be selected if the order is being collected from any of our outlets. Courier deliveries are dispatched on Wednesdays, Thursdays & Fridays. All national deliveries are delivered on Thursdays, Friday & Saturday (please note that while we hope the courier is able to fulfil the 24 hours service they provide, we cannot guarantee that the delivery will not take 48 hours).
The Farm
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Leo McCourt, who now does most of the day to day work on the farm, started at a very young age. Still known by some as 'The Tank', from his rugby days, Leo took over most of the day to day farming activities from his Father, Jan at the tender age of 16 following Jan's unfortunate close encounter of the tractor kind.
Beef Steaks and Chops
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Our dry aged steaks and chops range includes the classic prime cuts of Ribeye steak, Sirloin steak & Filet Steaks. It also includes other steaks such as the Picanha which is a muscle cut from the top of the Rump. We dry age all our beef steaks to ensure flavour and tenderness, the natural marbling of our meat helps keep it moist and buttery while cooking and eating.
Beef Roasting Joints
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We dry age our prime beef roasting joints like the forerib, topside, sirloin. This is to ensure tenderness and flavour by letting the natural water content evaporate which concentrates the flavor of the beef. The dry aging process also naturally tenderizes the meat by letting the intermuscular fibers breakdown.
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