 |
 |
| Locally Reared Beef All our beef is sourced from within Devon and Cornwall, and slaughtered within a few miles of the shop. It is then delivered to us, where we hang it to mature for at least two weeks to enhance the flavour, texture and taste. We can source most breeds, but mostly buy Devon beef. We will prepare any joint you may request, from an ‘aitch bone’, to a simple steak. Remember, we are members of the 'Quality Standard' for beef and lamb and it is the only scheme in the UK to cover eating quality. |
 |
 Topside A lean joint without bones, ideal for cooking rare as a roasting joint, can also be pot-roasted in order to retain the moisture in the meat and for tender delicious results. Silverside Primarily for roasting, can also be pot-roasted and boiled; this is the joint used to make salt beef. Rump End Excellent for a lovely moist roast. Boneless Rib A traditional roasting joint for Sunday lunch or special occasions as it has some internal fat which melts in the cooking process, basting the meat and adding great flavour. Rib on the Bone When this has the bone left in it makes a particularly impressive centrepiece. Sirloin The classic Roast Beef of England. Sirloin Steak Grill, fry or barbecue. Cut-up Steak Beef ready for stewing in casseroles and hot-pot dishes. Rump Steak A next-door neighbour to sirloin, most commonly used for frying, stir-frying and grilling – especially good for the barbecue. Sandwich Steak Also known as Minute Steak, a very thin lean piece of steak from the topside or first cutting, with no trimmings or fat. Fillet Steak The steak on the inside of the sirloin, this is the most tender of the steaks, usually served in slices, but can be roasted as a Beef Wellington. Coarse Minced Beef Suitable for full flavoured dishes such as Chilli or Bolognese and everyday family meals. Boned and Rolled Brisket A well-flavoured and economical joint, ideal for slow cooking; pot-roasting, braising or boiling. This is the joint, which is suitable for pressed beef, salting or pickling. Shoulder Steak A well-marbled steak, ideal for slow cooking to release the full flavour and create a tender melting mouthful. | |
|
|
|
|