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Eversfield Organic Meat Preperation

Eversfield Meat Preparation

Joint Preparation

Remove the meat from it packaging and allow for it to reach room temperature removing any excess liquid.

Check the weight on the label to find out the cooking times.

Season and oil the meat before cooking.

Searing the joint beforehand is best to seal in the juices.

Put the joint in a roasting tray. Baste the joint with the juices during the cooking process.

When ready allow the joint to rest for 10 minutes to allow the juices to flow back in.

Steaks and Chops

Use the griddle to cook steaks and chops

Get the griddle piping hot.

Oil the steaks and not the pan.

Turn the steaks over after three minutes (For a rare steak) and do the same on the other side.

Sear the rind at the end of cooking.

Leave the meat to rest for 3 minutes after cooking to allow the juices to flow back into the meat.

Burgers and Sausages

Use the griddle to cook your burgers and an oven grill for our sausages.

Don't pierce the skins of the sausages as this lets all the lovely juices out.

Once the juices are clear the sausages are cooked.

All our burgers are made from steak and therefore are very high quality. Very tasty with a brioche bun!

Join Our Herd

Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food and Drink DevonMade in BritainSoil AssociationSALSA
Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016