Diamond Beef Box – Grass Reared Beef Northern Ireland

QUALITY BEEF
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In addition to our own home reared beef, we have teamed up with a local family business producing award winning pork to bring you the perfect addition to your Christmas dinner.

SHOP CHRISTMAS

About Us

We are a father (Damien), son (James) and daughter (Eimear) team farming together on the shores of the Lough, near Bellaghy. Although everyone works full-time away from the farm, we all pitch in and bring different strengths to the farm. The brains, the brawn and the beauty of the operation. First up Damien. The Big Man. Da. Damien. The brawn. As much as he hates having his picture taken… and social media in general, there is one man we would not have come this far without. James and Eimear have spent their whole lives running around after him, trying to learn everything from him. (And tidy away his mess, but that’s a different story!) If he puts his hand in a cow and can’t calve her himself, it’s guaranteed to be a Caesarean. If he can’t get it out naturally, no one can. He’s some kid with a welder, and an even better man with words of advice and wisdom. So if you see him out and about – get him a whiskey and he’ll yarn your ear off. You’ll most likely learn a thing or two about cows and life in general. Next, Beamer, beams, ED, Eimear. The brains. All hare-brained ideas on the farm will have originated in one place – Eimear’s head. Pedigree limousins, speckle park cows, let’s sell our beef direct… always Eimear, and the boys never say no. Every idea gets a chance. Medicine woman, she keeps us right with vaccines, withdrawal periods and sore legs. Doesn’t matter if she’s off “working” in Holland and it’s the middle of the night, she’s getting a phone call to find out how much colostrum the new calf needs. So when you’re chatting to her, for the love of God don’t give her any more “ideas!!” We all have to live with the consequences. Last, but not least, James. Jimbob, Jimmy, DJ. The beauty. A man that you can smell coming into the pub on a Thursday night before you see him. After all, being covered in sh1t is a badge of honour of a hard days work. If you’ve lost him at the Balmoral Show, head for the photographers and he’ll be in front of a camera somewhere. All joking aside James puts the work in on the farm. Late nights and weekends when his friends are out having fun. Machinery man always gets the fun jobs of slurry, fertiliser and spraying. Farm quality assurance, registering calves… poor James has it all to do. But don’t feel too bad, wages on the farm are great.
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About our Farm

Fourth generation farmers, we are passionate about producing high quality sustainable beef. Unlike much of the beef available in shops, our beef comes from a suckler cow operation. This means that our priority is the calf, their mum, and keeping the pair together for 8-10 months until the calf can be weaned. Our cows will have a calf once a year, and many cows on the farm are reaching 12 years old.

Genetic and breed selection on the farm is a big part of what makes our beef unique. One part of our breed selection is for size and fertility – for this we use a limousin bull or cow. Then to select for meat quality and marbling we use a shorthorn or speckle park bull or cow to complete the mating. This combination results in mouthwatering, soft beef with a rich flavour.

It is important to us that the beef we produce is sustainable and that we farm in a regenerative way with the land. Buying beef with us means avoiding fast food, consumerism and choosing to purchase slowly maturing protein.

Cattle are all grazed outside from April to October across the farm. In recent years we have made strides to adopt regenerative farming practises. This has meant introducing deep rooted plant structures to increase organic matter in the soil, reducing artificial fertilisers and sprays used, and planting trees.

The ecosystem on the farm is booming more than ever with barn owls, frogs, butterflies, bees and hares all finding a home.

Buying beef from us not only supports our families but also helps us reinvest in the future of our farm.

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Customer Favourites

Thor’s Hammer

From £25.50

Thor’s Hammer is a striking cut of beef. The name is inspired by the large, meaty, and impressive appearance of the cut, which resembles a hammer in shape. Because it includes a good amount of marbled fat and connective tissue, Thor’s Hammer is perfect for slow-cooking methods like braising or smoking to break down the fibers and render the fat, resulting in a tender, flavourful, and melt-in-your-mouth texture. It is often a showstopper for grilling, barbecuing, or serving as a centerpiece at a special meal.
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Steak Pieces

£8.00

Steak pieces are small, bite-sized chunks of beef cut from various sections such as rump, sirloin, or ribeye. They’re lean, flavourful, and versatile—perfect for stir-fries, kebabs, stews, or quick pan-fried dishes. Because they’re pre-cut, they cook quickly and evenly, making them a go-to for fast, hearty meals.
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Ribeye

£31.85

Our ribeye steak is a richly marbled, deeply flavoured, cut from the rib section of the cow. Thanks to its high fat content and fine marbling, ribeye is incredibly tender and juicy, with a buttery texture and bold, beefy flavour. It’s a favorite for grilling or pan-searing because the fat melts into the meat, creating a melt-in-your-mouth experience.
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Rib Roast

From £88.00

Pre-order only. 4 week lead time The perfect centrepiece to your Sunday roast or special occasion. Taken from the rib section of the animal. It includes a number of ribs (2, 3 or 5 ribs). This roast is marbled meat that becomes incredibly juicy and tender when roasted. The outer layer features a fat cap, which renders down during cooking, adding richness and keeping the meat moist.
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