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Rolled topside £8.72 kg / £3.96 lb
Corner cut topside £9.90 kg / £4.50 lb
Rolled rib £10.60 kg / £4.82 lb
Rump steak £12.10 kg / £5.50 lb
Sirloin steak £14.30 kg / £6.59 lb
Fillet steak £26.50 kg / £12.05 lb
Rib eye steak £11.00 kg / £5.00 lb
Lean diced beef £7.70 kg / £3.50 lb
Ground beef steak £5.50 kg / £2.50 lb
Steak & Kidney £6.50 kg / £2.95 lb
Brisket £6.50 kg / £2.95 lb
Braising steak £7.70 kg / £3.50 lb
Shin of beef £4.50 kg / £2.05 lb
Celebration beef roast:
A lean round of marinated British beef soaked in brandy. Succulent & juicy! £10.60 kg / £4.82 lb
Malaysian Beef Steak:
Marinated rump steak thinly sliced and sprinkled with pepper. £12.10 kg / £5.50 lb
REAL BEEF WITH REAL FLAVOR
Its like a dream! You open the oven door and there before you is the perfect joint of roast rib of beef. You remove it from the oven, feast your eyes and cut the first delicious
slice, juicy & tasty; but this is not always the case.
Meat is like you and I, 80% water. The traditional method was to hang beef after slaughter for a minimum of 14 days before it was cut. During this period the meat naturally
loses 10% in evaporation and not in your oven when you cook it.
In the beef industry, mass production using this procedure is costly and time consuming. Over the past 30 or 40 years a process known as ‘hot-boning’ has evolved. This entails boning the meat soon after slaughter and vacuum packing the cuts to mature in a bag. This enables one to claim that the meat is matured, but being matured in a bag does not allow the water to be removed and in our opinion, this is the most important point.
All our beef is locally reared in Norfolk, with a full traceable history and is matured for a minimum of 14 days before any butchery takes place. This means that any weight loss happens whilst maturing, rather than in the consumers oven. |
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