Traditional Exmoor farm producing organic, grass fed, free range Red Ruby beef and Closewool British lamb.
Email info@ higherhallfarm.co.uk
Telephone 01598 710 321
Cooking Tips
TIP No.1
Choose a quality breed with fine marbling as the first step to getting amazing flavour and texture; Red Ruby is an excellent choice...
Time It Right
Use this summary of methods to select the best way to get full flavour and melt-in-the-mouth succulence from our meats.
Slow-cook cuts
The parts of the animal used to exercise the most have a higher fat content, longer muscle fibres and more connective tissue which is broken down during slow cooking to produce a thick sauce with a full and rich flavour.
Once the tough fibres are broken down from a slow-cook, these cuts (not always the instinctive first choice) are some of the most flavoursome you can buy. Examples are shin, braising beef, brisket and Topside (although this can be open roasted too). Slow-cook methods include pot-roasting, stewing, braising
Quick-cook cuts
These are the more tender cuts from parts of the animal less exercised. Examples are fillet, rump, sirloin, minute steaks and best methods are quick pan-frying, bbq, lightly roasted.A hot direct heat should be used to cook the beef quickly and care must be taken not to overcook or it can become dry.
Next: timing tips for joints and cuts
• Stews , Pies, Casseroles •
SLOW COOK
Rib of Beef on the Bone
Rolled Rib of Beef
Topside
Silverside
Brisket
Stewing Steak
Braising Steak
Skirt
Shin
• Stews , Pies, Casseroles •
JOINT/CUT
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
Rib of Beef on the Bone
Rolled Rib of Beef
Topside
Silverside
Brisket
Fillet Steak
Sirloin Steak
Rump Steak
Minute Steak
Minced Beef
Stewing Steak
Braising Steak
Skirt
Shin
Gourmet Burgers
INFO
Equivalent of a rack of lamb, this cut is from the rib area and has it all. Just needs practise to carve!
As above but easier to carve
From the large area inside the leg; has long muscle fibres. Long cooking times help the fibres become really tender.
A lean cut from back of thigh. Really benefits from slow-cooking
From the rib area, contains more fat and is arguably the most flavoursome joint
The least exercised muscle, this is the the tenderest cut
From the back of the animal, a popular and tender cut
From the back of the animal, a juicy flavoursome cut
Thin slices from the lean rump area
Mostly from the neck and shoulder area
Mostly from the neck and shoulder area
Mostly from the neck and shoulder area and usually sold in whole pieces
From a hardworking area in abdomen, lean and fibrous cut
From the top of foreleg, contains lots of connective tissue which reduces to a delicious, thick sauce on slow cooking
These are made with mince and salt and pepper, nothing else needed
FOR BEST RESULTS...
Roast at 200°C for 15 mins, then at 170°C for 33/44/66 mins per Kg for rare/medium/well done. Baste throughout cooking.
Cook as above, same times and temperatures
Roast at 185°C for 20/25/30 mins per 450g plus 20/25/30 mins extra for a roast that is rare/medium/well-done. Don't forget to baste throughout cooking
Silverside is very similar to Topside but will need pot roasting to stop it drying out
Must be pot roasted at a low temperature for 3 hours plus. Longer cooking results in "pulled beef" which falls apart
Fillet needs cooking quickly at very high temperature, either fried or grilled. Overcooking will result in no flavour
Can be fried, grilled or barbecued to taste. Slightly more tender than rump steak
Can be fried, grilled or barbecued to taste
Fry in a very hot pan for a minute each side, take care not to overcook or they will become tough. Also perfect as stir-fry strips or in a steak sandwich
A essential for perfect for bolognaise, cottage pie, chilli etc. Water infused supermarket beef boils, this will fry!
Perfect for casseroles, stews or goulash.
Slow cooking methods makes this cut into melt-in-the-mouth beef
Succulent if cooked slowly in casseroles or the classic pie and pasty beef
Slow cook in stock or ale, many delicious casserole recipes make the most of this cut
Fry, grill or barbecue, avoid overcooking. When the inside is 71°C they are ready and safe to eat, even if pink inside.
