DEVON RED RUBY BEEF

 Our top quality beef comes from a herd of pedigree North Devon cattle. These cattle, the original Devon plough oxen, are deep red in colour, are horned, and are known locally as "Red Rubies". Hanging all our beef for three weeks ensures that it is extremely tender. Naturally marbled, it remains moist during cooking and tastes incredible. Once tried you will never go back to supermarket beef! Order Sirloin or Rump for stupendous roasting joints or steaks. Topside or Silverside for pot roasting. Don't forget the less glamourous forequarter meat, cubed or minced, for rich and nourishing casseroles and beef dishes.     

Chefs and retailers please call us for trade prices 01769 574341

 PROVENCAL BEEF 

 Gold Medal Winner

 West Country Food Awards

 Devon beef in robust red wine, olive oil & fresh herb marinade with tomatoes, onions & carrots. Finished with black olives, thyme & orange zest.Cubed bacon on separate tray. Ready to cook.

 Code 610 Large 6 to 8 servings £32.75

 Code 623 Small 2 to 4 servings £18.17

 Note : The smaller number of servings are generous and just need a chunk of bread to accompany. The dish will go around more people with vegetables and rice etc.

 BEEF with WOODLAND MUSHROOMS

 Rich and delicious, just the thing for a chilly winter day.Beef, Madeira, dried  Cèpe & Forest mix mushrooms, fresh thyme & garlic. The smell of this one cooking guarantees a good appetite! Ready to cook

 Code 664 Large 6 to 8 servings £33.82

 Code 665 Small 2 to 4 servings £19.88

 Note : The smaller number of servings are generous and just need a chunk of bread to accompany. The dish will go arou

 SIRLOIN on the bone.

 Joints from 1kg to 7kg whole sirloin.The classic Beef of Old England,

 hot roast to a rich, crisp brown on the outside and pink in the middle.

 Code 100    

 RIB off the bone.

 Joints from1.25kg to 5kg whole rib.

 Code 103   

 FORERIB on bone.

 Joints from 1.25kg for a Cote de Boeuf to 6kgs whole standing rib.

 This is a fantastic roasting joint, a favourite with our family.

 Code 137    

 

 FORERIB of Beef off bone.

 Joints from 1.25kg to 5kg whole forerib.

 Plenty of flavour and a good proportion of lean to fat.

 Code 104   

 

 FILLET Steak.

 Steaks from 120g each to 1.30kg for a whole fillet. Use this for all the classic

 French fillet recipes or our own Beef Wellington.

 Code 105    

 

 RUMP Steak.

 Steaks from120g each to 3 kg for a whole rump. A joint of rump makes a very

 special, flavoursome dinner party joint. The steak eaters steak.

 Code 106      

 

 FLASH FRY Steak.

 Around 50g each. 20 steaks per kilo. Great for speedy meals.

 Just need to be seared for a few seconds each side. Make tasty steakwiches with

 caramelised fried onion.

 Code 134     

 BEEF GRAVY.

  Rich brown gravy. Beef stock, roast beef  & vegetable pan juices,

 flour, salt & pepper.

 Code 1053    

 BEST BRAISING Steak

 Well trimmed slices approx 10 to 15 mm thick. Cook with onions and stout for

 a rich casserole.

 Code 108    

 

 LEAN MINCED BEEF

 This is our preference A little goes a long  way in terms of flavour.

 Use this for the  ultimate spaghetti bolognese.

 Code 109 

 EXTRA LEAN GROUND BEEF

 Good for American style burgers( cooked pink in the middle)

 and recipes that call for fine ground beef.

 Code 110    

 STEAK & KIDNEY

  Use with beef suet to make a perfect Kate & Sidney Pudding!

 Code 111   

 BEEF STEWING Cubes

  Flour, brown in hot fat and simmer with carrots and celery.

 Code 112   

  Note : The smaller number of servings are

 generous and just need a chunk of bread to

 accompany. The dish will go around more people

 with vegetables and rice etc.

  

 SHIN of BEEF

 Simply the best for slow cook casseroles, the ligaments cook down to make a

 wonderful rich gelatinous gravy.

 Code 113     

 BEEF SUET - minced

 Use genuine beef suet for the best dumplings in the universe!

 Code 131   

 BEEF STOCK.

  We roast beef marrow bones with vegetables then add water and simmer

 for several hours. Adds a rich depth of flavour to casseroles and soups.

 Code 123  

 

 SIRLOIN off the bone & Steaks.

  Steaks from120g each. Joints 1kg to 5 kg

 Choose steaks for a treat, hot frying and deglazing the pan with red wine for

 a wonderful sauce.

 Code 101  

 

 TOPSIDE

 Joints from 1kg to 6kgs whole topside. Super family joint, medium to slow

 roast. The most suitable joint for French daubes.

 Code 102   

 

 RIB on the bone.

 Joints from 1.5kg to 6kg whole rib. A good old fashioned joint with bags

 of flavour and a bit of fat.

 Code 136