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Where does each meat cut come from?
Find out here which cuts to use in your cooking.
(click on the images for a larger view)
ORGANIC BEEF
Hung for 21 days, our organic beef comes from our rare breed herd of ´Native´ Aberdeen Angus cattle, born and raised here on the farm. The rich and tender organic meat is well marbled with fat to give the best flavour and texture and great juices for organic gravy!
BEEF Roast
- Fillet comes from the hindquarters and is the tenderest prime cut of beef with little fat content. Trimmed to perfection fillet makes an elegant roast cooked rare or medium rare. Allow 150g per person
- Fore Rib of beef is a more traditional roasting joint with a good layer of fat. Allow 375g per person + 225g
- Sirloin on the bone is a traditional joint, which can also be rolled with the bone removed. Allow 375g per person +225g for roasting rib on the bone and allow 220g per person for rolled rib of beef.
- Topside is a more economical and leaner cut of beef which still provides a tasty roast when wrapped in a layer of streaky bacon to keep it moist. Boned and rolled for roasting allow 225g per person.
BEEF for Pan Frying or Grilling
- Fillet Steak - tender and delicately flavoured
- Sirloin Steak - not as tender as fillet with more flavour
- Rump Steak - full of flavour and texture
BEEF for Casseroles, Stews and Suppers
- Braising, Stewing or Chuck Steak
- Brisket
- Minced Beef
- Oxtail
ORGANIC PORK
Our pigs are born and raised here on the farm, fed organically and allowed to forage outside naturally for grubs and herbs.
PORK for Roasting
- Tenderloin or fillet, is the best cut of pork with very little fat
- Loin of Pork also makes a good roast with crispy crackling, cut on the bone or rolled.
- Leg of Pork or a half leg of pork is perfect for an economical family roast with plenty of crackling
- Pork Belly is fatty but can be rolled and roasted for an economical roast
- Gammon joints are dry cured and can be boiled, baked or cooked in a pressure cooker
PORK for Pan Frying or Grilling
- Pork Chops
- Tenderloin
- Spare Ribs
- Pork Belly Strips
- Gammon steaks
PORK for Casseroles, Stews and Suppers
- Diced Pork
- Minced Pork
- Pig´s Liver
- bacon, sausages, pork burgers
ORGANIC LAMB
Hung for 7 days, our organic lamb is born and raised here on the farm grazing in our organic pastures, foraging naturally for herbs and grasses. Easy to cook, full of flavour and economical:
LAMB for Roasts
- Loin of lamb is the finest and most delicately flavoured joint, allow 375g per person
- Rack of Lamb provides delicate cutlets and a good value alternative to Loin. Two racks make a ´crown´ or ´guard of honour´
- Leg of Lamb is lean meat and great value for money either on or off the bone. Allow 350g per person - also available as half leg.
- Lamb Shoulder is more delicately flavoured than leg
- Lamb Breast is a cheaper cut, full of flavour but fattier.
LAMB for Pan Frying or Grilling
- Loin, or Rump Chops
- Lamb Cutlets
- Lamb Noisettes
LAMB for Casseroles, Stews and Suppers
- Diced Lamb
- Minced Lamb
- Lamb Kebabs
- Lamb´s Liver & Lamb´s Heart
- Lamb Sweatbreads
Try one of our recipes for inspiration then join our Monthly Meat Box Club to ensure a regular delivery of delicious organic meat!
Choose which of the boxes below suit you best, then click to buy and follow the instructions for payment, we´ll contact you to confirm your choice of box and preferred delivery date.
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