BUY OUR BEEF

Quality beef is hung for at least three weeks. This makes increased tenderness and enhances flavour. The meat loses less moisture improving it for cooking. Beef from an independent butcher or direct from the farm is more likely to be of higher quality in terms of taste and tenderness – you will also know where it comes from.

What to look for :

• Beef should be dark red in colour – not pink.
• Marbling – small lines of fat running through the leaner parts – this “bastes” the meat during cooking.
• Firm, creamy white fat around the outside of joints indicates good quality, naturally reared beef.
• Any excess fat can be drained away or cut off after cooking – still leaving the flavour and texture.

Cuts of Beef :

A carcase is divided into four quarters – two forequarters and two hindquarters.

The Forequarter is where the muscles have worked the hardest and cuts tend to be less tender requiring slower methods of cooking.

• Neck - Mince
• Ribs – Chuck and Blade: diced for slow cooked casseroles etc.
• Ribs – Middle: boned and rolled into a joint for slow cooking or diced for casseroles etc.
• Ribs – Fore: A prime cut for roasting on the bone or boned and rolled. Boned and sliced into Rib-Eye Steaks.
• Brisket – Boned and rolled for slow cooking or pot roast.
• Shin – Sliced for stewing

The Hindquarter generally for roasting and quicker cooking.

• Sirloin – Boned and rolled for a joint. Sliced for Sirloin Steaks. Left on the bone and sliced into T-Bone Steaks. Porterhouse Steak is a beef “chop” cut from the rib end of an unboned sirloin.
• Fillet – Rolled into a joint or sliced into steaks, very lean and tender but tends to lack flavour due to the lack of fat.
• Flank – Mince
• Skirt – Lean with flavour but needs long, slow cooking
• Rump – Lean and tender steaks
• Topside – Rolled into joints.
• Silverside – Similar to topside but for slower cooking, used for salt beef.
• Top Rump – Lean roasting joint or thin slices for frying steak.
• Leg – Sliced or diced for slow cooking in stock.

Cooking Methods:

Pan Fry, Grill, Griddle:

• Rib Eye Steaks
• Sirloin Steaks
• Rump Steaks
• Fillet Steaks
• Frying Steaks
• Roasting:
• Fore Rib
• Sirloin
• Topside
• Silverside
• Top Rump
• Fillet

Roasting:

• Fore Rib
• Sirloin
• Topside
• Silverside
• Top Rump
• Fillet

Slow Cooking: (Braising, Casserole, Pot-roast, Puddings, Stews)

• Shin and Leg
• Chuck and Blade
• Middle Rib
• Brisket
• Short Ribs
• Mince
• Skirt
• Silverside
• Oxtail

We believe that Sussex is the

Best of British Beef

so why not try some

direct from our breeders.

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