Our animals all grow slowly and reach natural maturity – that is when they develop marbling fat: these are fine strands of fat within the muscle. These cook out and help to add flavour but you don't feel like you are actually eating fat.
Rare Or Well Done?
It is a matter of personal taste, but we would always encourage our customers to eat our meat without overcooking it. There is no need to cook our meat to “make it safe”.
Select A Cut Depending On How You Want To Cook
Some cuts are better suited to cooking for longer if that is how you prefer it. Silverside can be cooked for longer than Topside. Slow-roasting in a casserole on a bed of root vegetables is the best way to cook to “well done”. A Brisket is perfect for this.
Give It A Rest
After cooking, “Resting” meat is very important – it allows the cooking juices to “settle” within the joint, and the flavour develops as it cools slightly.
Sharpen your knives
We recommend taking a few moments to sharpen your carving knife before serving our meat. It can make all the difference.