Food Blog
Meat need not cost the earthMeat need not consist only of costly cuts like fillet, ribeye or racks, every animal has a wonderful range of flavoursome inexpensive cuts.
Some of these cuts benefit from slow cooking, contrary to belief some shoulder cuts do not take hours to cook. As we mature our beef for 21+days this not only improves the tenderness it also reduces the required cooking time. Please ask our butchers or in house foodies for advice. Whether it is shoulder of Aberdeen Angus beef for a stew, Homebred Lamb shank or Pitcaple Pork belly we will have a recipe to suit.
