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We pre-book deliveries of our gourmet beef, for collection
usually on a Monday or Tuesday. If you wish to join the small
band of discerning customers who enjoy our fine Angus beef
please call us on 01923
285285.


If you would like to try our Angus beef, our next beef
delivery will be in early October, then early December 2008.

ABOUT OUR BEEF
Our Aberdeen Angus beef is traditionally reared. All our beef
animals are bred on the farm and we do not buy stock in from
other farms. The cows and calves are allowed to graze
throughout most of the year but are supplemented with our own
silage during the winter months. We have a permanent suckler
herd of 11 cows, which produce one calf each every year. The
calves remain with their mothers until they are weaned at 8 to 9
months old. At between 24 and 30 months of age the animals
are sent to a small family run abattoir where the meat is hung
for 3 weeks, which allows time for the muscle to mature and the
fat to develop, to produce a fuller flavour and tender, succulent
meat when cooked.

Beef provides a full-flavoured ingredient for stewing, succulent
joints for roasting and tender steaks for grilling. The carcass
includes cuts for all types of cooking, making it an ideal choice
for economical everyday meals as well as dinner-party dishes.

Well-matured meat is a deep, rich burgundy brown in colour
and the fat is creamy rather than white. The marbling in the beef
provides flavour and keeps the meat moist and juicy. Beef
should be kept on a low shelf in the fridge, below and away
from cooked foods and ingredients that are to be eaten raw.
Beef freezes well for up to a year, but must be thawed
thoroughly before cooking. Never re-freeze raw meat that has
been frozen then thawed.

The way that a butcher prepares a carcass varies from region to
region. Generally the best joints come from the hindquarter and
loin of an animal, ie the parts that have the least exercise. These
include the most expensive cuts, which can be cooked by
grilling, frying and roasting. Cuts from the neck, shoulders and
lower legs – the parts of the animal that work hardest – are
tougher, coarser in texture and less expensive. For tender
results they require longer cooking by moist, gentle methods
and when well cooked have an excellent flavour.
Roasting racks are ideal to place in a roasting tin to allow heat to
circulate around a joint and allow the fat to run off.
Always remember to allow the cooked joint to stand and relax
for 10 minutes before carving.


Cuts of meat

The sirloin is a lean, tender cut from the back of the
animal. It comes in a roll with its own fat, but can be roasted or
cut into steaks for grilling or frying.
The rib is a high-quality cut on the bone suitable for
roasting.
The fillet is taken from the centre of the sirloin along
the back of the animal. It can be cut into steaks for grilling and
pan-frying, or cut into thin strips or slices for stir-frying.
The rump steak is not as tender as the fillet, but is
delicious grilled, fried, barbecued or braised. Cut into thin
strips, rump can also be stir-fried.
Topside is also known as top rump and is
available boned and rolled. It can be roasted, but is often better
braised or pot-roasted. It is quite lean so needs frequent
basting during cooking.
The silverside is a lean cut, barded with a thin layer of
fat. It is taken from the hindquarter and is the traditional choice
for boiling. It is more suited to pot-roasting than roasting.
The brisket is taken from the fore end of the animal,
just below the shoulder. This is a fairly tough cut that has a
comparatively high proportion of fat. It is a well flavoured cut
that tastes best when pot-roasted, braised or stewed, but may
also be salted or spiced.
The stewing beef comes from the shin and back legs
and needs long, slow cooking, but is then tender and richly
flavoured.
The braising beef comprises of the chuck and blade
cuts, which are lean having little fat surrounding them, but are
well marbled. These cuts benefit from long, slow cooking to
develop the flavour of the meat and give tender results.
The mince can be used for burgers, meat sauces and
meatballs.


WE HOPE YOU ENJOY OUR BEEF!
Please let us know how you get on. All feedback is appreciated
as it enables us to improve our product for you in the future.
please call us on 01923
285285.