Produced on selected farms across the West Country, the beef has been dry-aged on the bone for five to seven days, then matured for up to 21 days for a better flavour, texture and appearance.
The range includes topside joints, fillet, rump and sirloin steaks and is available in 140 stores across the south of England. The Partnership Plus scheme was devised by
Somerfield in a bid to stimulate fresh regional beef production post CAP reform, and to counteract the threat to future supplies of English beef.
Farmers reveal their full costs to Somerfield, which then agrees a price allowing a margin farmers can use to reinvest in their business. The scheme echoes the Cost Plus initiative used by Asda in its dealings with fresh produce growers.