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We pre-book deliveries of our gourmet beef, for
collection usually on a Thursday or Friday.
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,
The next delivery date will be announced here.

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.