THE COUNTRY VICTUALLER - BEEF
Aging creates, hands down, the very best flavour and tenderness in beef. The process is carefully controlled in our specialist refrigeration unit. As the meat ages, moisture is lost and the flavour intensifies, in much the same way as reducing a sauce produces bolder richer flavour. The meat naturally shrinks considerably during the aging, but the end result is most certainly worth the cost.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles. As a guide each rib weighs in at approx 1-1.5 kg and serves 2-3. Please allow for a variance +/-500g with each joint ordered, though we will try to get as close to your desired weight as possible it really will depend on the individual animal
This steak is enriched considerably from a nugget of natural fat to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked.The rib eye steak is taken from the rib primal of a beef animal, with the bone removed. It’s known as a butcher’s cut, because traditionally the butcher would reserve certain tasty cuts for himself, the rib eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising a tender and flavoursome steak.
Tender and flavoursome minced steak. Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing.
Lean tender strips of matured grass-fed beef, trimmed of all fat and gristle. Ideal for quick and easy stir fry, stroganoff or fajitas.
The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it. It's the meat’s soft texture that is most prized and should be cooked with care so as not to destroy its virtues. Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing. Furthermore, unlike many butchers that buy their beef already cut we work with the full carcass meaning we can offer the full range of cuts for the more adventurous cooks.