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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 book now......
01923 285285


If you would like to try our Angus beef,
our next beef delivery will be in November.

ABOUT OUR BEEF
Pure Aberdeen Angus is probably the most
famous breed of cattle. Our cattle mature slowly
and naturally on our fresh grass.
Our herd produces meat with excellent marbling,
which after correct hanging results in the most tender
and flavoursome beef imaginable.

We do not use any grain, GM food, routine antibiotics
or any growth promoters. Neither do we inject water
into the meat, as is common practice with the
supermarkets. On the contrary, hanging the meat for
3 weeks reduces the weight, but the flavour and
tenderness is greatly improved.
And the meat is local, English beef, rather then being
flown half way around the world, and it is completely natural.

All our beef animals are bred on our farm. We do not
buy stock in from other farms. The cows and calves
are allowed to graze throughout most of the year and
are supplemented with our own silage (no grain, or
unnatural feed) 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 give us a call:-
01923 285285.