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Butchery Bible

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Butchery Bible Butchery Bible Our guide to the meat cuts from Ludlow Butchery department The Butchery Department is at the heart of the Farmshop. Our Head Butcher John, together with Rib on Bone his team, fully controls the quality of the red meat we sell as the livestock is all reared on our farms. The rib on Bone is found on the back of the animal. Because it’s taken from muscles not heavily We transport them for slaughter to Griffiths of Leintwardine, which is only 6 miles away. The meat exerted, the meat is very tender and succulent. The retention of the rib bones impart extra flavour is then both matured and prepared for our customers on-site. during cooking. Rolled Rib Beef A rolled rib beef roast is taken from the rib primal just behind the shoulder blade. Renowned for its tenderness and juiciness, it’s the same cut of beef as the standing rib roast, with bones removed We cross-breed Hereford and Limousin beef cattle to produce meat of a high quality. and the beef rolled and tied. This flavoursome cut performs best when roasted in an oven. Because we butcher whole carcases, we can offer a selection of quite unusual cuts as well as the more traditional. We also sell rose veal; this is tender and delicately-flavoured, and has pink rather Rolled Rump than white flesh. It’s produced to the highest welfare standards. The Boneless Rolled Rump Roast is a large cut of beef that comes from the cow’s hip area. A great alternative to rolled topside, rump roast packs a great flavour with a great bite. This joint should Beef comes from a larger and older animal than lamb or pork. What this means for you is that the be cooked quickly and served rare, or slow-cooked for a number of hours. muscular structure varies widely across the animal. The most active parts develop stronger muscle and need longer, slower cooking in liquid to tenderize them. Shoulder meat may be lean but as Top Rump an active muscle, it should never be grilled. Usually sold as braising steak (there’s a helpful clue Top rump, also commonly known as thick flank, is sourced from the rear of the cow and like cuts for you!), it will melt in the mouth if you braise it with veg and stock on a slow heat for a long time. from the surrounding area (topside and silverside), it’s a very lean meat. It’s a boneless cut, that like You’ll have a delicious stew to serve up to your loved ones. With regards to a joint of beef for silverside and topside, usually comes barded, whereby a thin layer of fat is attached to the side to roasting, you have the choice of buying it either on the bone or off. Since bone is a good con- aid the cooking. Ideal for roasting. ductor of heat this will help with the cooking process. But a boned, rolled joint is much easier to carve. Steaks Joints Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a For beef joints on the bone we recommend 320g per person. Roast Beef we recomend allowing pound (340g) per person of bone in meat. around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg. Fillet Steak Fillet steak is cut from one of only two tenderloins that sit along the spine. Because it’s from a Topside muscle that does the least amount of work, it has little or no connective tissue or fat. The most Topside is a prime boneless roasting cut from the inner top part of the leg. Topside is extremely premium and tender, lean and juicy cut with a delicate flavour, it has a melt-in-the-mouth texture lean and performs best when roasted. Perfect for your Sunday roast with roast potatoes, yorkshire that’s best cooked using high temperatures. puddings, choice of veg and gravy! Fillet Tail Silverside Cut from the end of the luxurious Beef fillet, these great value Fillet Tails are tender, succulent A coarser-grained cut than topside. Silverside comes from the outside of the rear leg and sits and exceptionally versatile. Tender, lean and juicy and with a delicate flavour, it has a melt-in-the- between the knuckle and the topside. Because this cut comes from well-exercised muscles, it mouth texture that’s best cooked using high temperatures. needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve it fat side up, across the grain to ensure maximum tenderness. Best braised or pot roasted. Fillet Steak on the Bone This is the quintessential cut for those who prefer the tenderness of a filet mignon, but yearn for Mini Beef Roast the added flavor imparted by cooking with the bone intact. Perfect smaller joint for a Sunday roast. Just think yorkshire puddings, roast potatoes, seasonal vegetables, gravy and mustard! Sirloin Steak Sirloin steaks are cut from the rump end of the striploin, located along the spine in the hindquarter Sirloin Roast and running from the ribs to the rump. Coming from muscles that do less work, sirloin steaks have Top roasting joint. Fine Grained meat next to the rump. Is available on the bone but can also be less fat and connective tissue making them lean, notably tender and juicy. This popular cut is best boned and rolled. Perfect for a Sunday roast for the family. cooked using high temperature methods. Sirloin steaks can also be thinly sliced for use in stir-fries. Sirloin in Wing Ribeye Steak Wing End Sirloin is a tender and impressive roasting joint. Cooking on the bone imparts flavour A large, tasty and tender steak from the rib section of the cow. The ideal cut of beef when it comes and helps retain succulence for the perfect Sunday roast. Where the sirloin meets the forerib sits to tenderness and texture. Usually has a high degree of marbling, a desirable dispersion of fat the Wing Rib, which makes a perfect roasting joint on the bone. throughout the steak resulting in a more juicy and flavorful steak. Rump Steak Minute Steak A tasty and lean steak from the lower back area of the animal The rump is a boneless five-muscled The name says it all, only needing a minute to cook. These are thinly cut pieces of boneless beef primal that sits between the sirloin and topside. A great all-rounder steak, rump is a little firmer in cut from the sirloin or round steak and should be cooked at a high temperature for little time. texture and is perfect for a variety of cooking methods. Back Rib Steak Rump Tail Beef back ribs are the bones from which the rib roast or rib eye steaks are taken from and they This smooth, rich and succulent meat is at it’s best when seared on the BBQ. Let it sit on the typically don’t have much meat on them. This meat is tough and needs to be cooked low and flames until the meat is brown and crispy on the outside but rosy and pink inside. Because rump slow. When cooked properly, the ribs are tender, succulent, and very flavorful. The fatty meat falls tail is leaner than most other cuts, it is perfect when marinated for 2 or 3 hours before cooking. off the bones. T-Bone Steak Tomahawk Steak The T-bone is a very large and tasty steak made up of two cuts of steak separated by a T shaped The Tomahawk steak is a larger version of the rib eye on the bone where the short ribs have been bone (thoracic vertebrae bone). This steak offers the best of both worlds: the taste of the sirloin kept intact. Generally cut from larger beasts and leaving approximately a 30cm rib bone, this steak and the tenderness of the fillet. This cut is suitable for bbq, pan fry, grill or roasting whole so very is perfect for 2 - 6 people depending on its size. The tomahawk is best seared then roasted or versatile. cooked in a broiler to maintain juiciness and flavour. Côte de boeuf Slow Roasting Côte de boeuf is the fore rib of beef with the main backbone removed and the ribs french- trimmed for extra finesse. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent finish. Roast or barbecued cote de boeuf is a Best Brasing great sharing dish. Enjoy classic comfort food with braising steak, whether it’s in pies, stews or other hearty one-pots. This cheap cut of meat becomes tender when slow-cooked. Flat Iron Steaks A tasty and fashionable steak from the ‘feather’ muscle in the shoulder area of the animal. This Diced Casserole steak is marbled and succulent. The flat iron steak is produced by seaming the whole oyster blade This is a cut of beef from the “forequarter” of beef and is the shoulder piece of the cow. Best for - it is one of the muscles located within the whole blade, once seamed, the flat iron steak offers making delicious casseroles or stews so slow, long cooking to create tender dishes. excellent flavour and tenderness and suits a grill, bbq and stir fry. Brisket Bavette Steak Brisket is a tasty economical cut of beef made up of the muscles from the underside of the chest “Bavette” is the French name for the flank steak.
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