Cloverfields Recipes

Make the most from your Beef

At Cloverfields, every order is a reservation in the next fresh batch of our pedigree Aberdeen Angus beef. Because our beef is prepared to order and delivered fresh, we are unable to accept returns once your order has been dispatched.

That said, we want every customer to be delighted with their order. If there is ever an issue with your delivery, please let us know straight away and we will do everything we can to put it right.

When we will help
We will always investigate and resolve problems if:

  • Your order is damaged or affected during delivery.

  • A delay in transit impacts the condition of the beef.

  • Something is not as described at the point of purchase.

Cancellations
If you need to cancel your order, please contact us as soon as possible. If preparation has not yet started, we will be able to process a refund. Once your order has entered preparation, cancellations are no longer possible.

How to get in touch
If you experience an issue, please email us at cynog@clover-fields.co.uk within 24 hours of delivery. Include your order number, details of the problem, and photos if relevant. We will review promptly and offer the most suitable solution, which may be a replacement or refund.

At Cloverfields, our aim is always to provide beef of the highest quality and a service you can trust. If something does go wrong, we’ll work with you quickly and fairly to resolve it.

Our beef deserves to be cooked with the same care that goes into producing it.

Raised on clover-rich pastures and aged for 28 days, every cut carries deep flavour, soft marbling, and a natural sweetness that only comes from healthy, well-fed cattle.

These recipes are designed to celebrate that quality — with simple steps, premium ingredients, and a focus on showcasing the unique tenderness of Clover-fed beef.

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The Cloverfields Roast

Cut Used: Topside Roast (1 kg)

Serves: 4–6 | Prep: 20 mins | Cook: 1 hr 45 mins

Ingredients

1 kg Cloverfields Topside Roast

2 tbsp olive oil

2 sprigs fresh rosemary

3 cloves garlic, crushed

150 ml red wine

250 ml beef stock
Sea salt & cracked black pepper

Method

  1. Remove the beef from the fridge 45 minutes before cooking to reach room temperature.
  2. Preheat oven to 190°C (fan 170°C).
  3. Rub the beef with olive oil, salt, pepper, and crushed garlic.
  4. Place rosemary sprigs underneath the joint and roast for 1 hour 30 minutes (medium) or until core temperature reaches 55–58°C.
  5. Rest for 20 minutes, covered loosely with foil.
  6. Deglaze the roasting tray with red wine and stock, reducing to a rich jus.
  7. Slice thinly and serve with roasted root vegetables and Yorkshire puddings.
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Pan-Seared Sirloin Steak with Garlic & Thyme Butter

Cut Used: Cloverfields Sirloin Steaks (280 g each)

Serves: 2 | Prep: 10 mins | Cook: 6–8 mins

Ingredients

2 Cloverfields Sirloin Steaks
1 tbsp neutral oil (rapeseed or vegetable)
25 g unsalted butter
2 sprigs thyme
2 garlic cloves, lightly crushed
Sea salt flakes

Method

Bring steaks to room temperature (20–30 mins).

Heat oil in a cast-iron pan until just smoking.

Season steaks generously with sea salt.

Sear for 2–3 mins each side for medium-rare.

Add butter, garlic, and thyme; baste for another 30 seconds.

Rest for 5 minutes on a warm plate.

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Rump Steak Salad with Honey Mustard Dressing

Cut Used: Rump Steak

Serves: 2 | Prep: 10 mins | Cook: 6 mins

Ingredients

1 Cloverfields Rump Steak
Mixed leaves (rocket, spinach, watercress)
Cherry tomatoes, sliced
Dijon mustard, honey, olive oil, cider vinegar (for dressing)

Method

Sear steak for 2–3 minutes each side, rest, and slice thinly.
Mix dressing (1 tsp mustard, 1 tsp honey, 2 tbsp oil, 1 tsp vinegar).
Toss salad leaves and tomatoes, top with sliced steak.

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