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Good
for you
Good for our animals
Good for the environment
Have you ever wondered how best to cook a particular cut of meat? Here we outline the best way to cook your favourite meat.
Guide to Cuts and cooking methods: Organic Beef
We specialise in breeds that suit the Clun Forest including Highland, Hereford and Limousin. All livestock is reared on natural clover and herbal pastures. We hang our beef for the full 24 days to ensure exceptional tenderness and a maturity in flavour that is hard to match.
Roasting Joints
Rib on the bone - Considered by chefs as the best roasting joint possible.
Sirloin on the bone - Tender and fully flavoured, an exceptional cut for
roasting.
Topside/Silverside - Best cooked quickly and quite rare to gain the full
benefit of this cut or slowly as a pot roast with added fat.
Pan Frying
Fillet steak -The ultimate cut for quick flash frying, very lean and delicate
in flavour.
Sirloin Steak - More flavour and texture retains moisture cooked quickly.
Rump Steak - Extreme flavour and texture for the real meat eaters!
Stir Fry Strips - Cook in minutes add with vegetables of choice for a
tasty stir fry.
Grilling and barbecuing
Sirloin steak - More flavour and texture retains moisture cooked quickly.
Rump steak - Extreme flavour and texture for the real meat eaters!
Rib-eye steak - Impress friends with this different taken for the forerib.
Skirt steak - This lean and muscular steak from the breast is lovely marinated
and grilled.
Braising or Pot
Roasting:
Seal meat first then cook on low in a lidded dish with minimum liquid.
Topside/silverside - A fine lean joint that works best as a pot roast.
Brisket - An inexpensive cut that is flavour packed when cooked slowly
over time.
Skirt steak - Less fat than stewing or chuck, flavoursome braised or in
casseroles.
Braising steak - Less fat than stewing or chuck, flavoursome braised or
in casseroles.
Oxtail - When braised it creates a rich flavour and fat can be skimmed
off when cooled down.
Casseroling and
Stewing:
Seal meat first by frying in a pan then slowly cook on low in a lidded
dish with liquid to cover.
Brisket - An inexpensive cut that is flavour packed when cooked slowly
over time
Shin - Very flavoursome and cheap, off the bone is best in casseroles.
Chuck steak - Often sold as braising steak, good for stews or minced for
bolognaise.
Stewing steak - Meat from an assortment of places, best for slow cooking
(225g serves 2).
Oxtail - When casseroled it creates a rich flavour, fat can be skimmed
off when cooled down.
Guide to Cuts and cooking methods:
Organic Lamb
Our lambs are an assortment of rare breeds including Soay, Clun Forest,
Hebridean and Kerry Hill. All of which are reared on natural clover and
herbal pastures enjoying the freedom of the Clun Forest Hills.
Roasting:
Saddle - A spectacular roasting joint, a whole saddle would feed eight
plus.
Loin Fillet - An elegant dinner party joint, which has been boned and
rolled - 4-6 people.
Rack - Usually sold in two rib parts, so a good roast for two people.
Leg - Classic roast, with pleasing results for everyone, half legs are
also available.
Shoulder - A more flavoursome roast, more fattier than a leg but very
tasty.
Breast - A cheap roast, its boned and rolled so you can stuff it with
breadcrumbs and herbs.
Pan-frying and
sautéing:
Loin chops - The classic chop, allow 2 per person, from the centre of
the back.
Chump chops - Larger and more meaty chop, from between the leg and the
loin.
Leg steaks - From the top end of the leg, a boneless steak ideal for pan,
grill or BBQ
Noisettes - Tender rounds taken from the eye of the saddle joint- great
for pan or grill.
Grilling and Barbecuing:
Leg steaks - From the top end of the leg, a boneless steak ideal for pan,
grill or BBQ
Loin chops - The classic chop, allow 2 per person, from the centre of
the back.
Chump chops - Larger and more meaty chop, from between the leg and the
loin.
Noisettes - Tender rounds taken from the eye of the saddle joint- great
for BBQ
Braising or Pot
Roasting:
Seal meat first then cook on low in a lidded dish with minimum liquid.
Leg - Half legs are ideal for pots, add some stock and vegetables and
you're away, feeds 2-4.
Shoulder - Savour the flavour with half a shoulder cooked in a pot, you'll
be amazed, feeds 2-4
Chump Chops - Moistly cooked by this method, guaranteed one pot meal success.
Loin Chops - Moistly cooked by this method, guaranteed one pot meal success.
Shanks - Add some cumin, paprika, cinnamon and cloves for this classic
Moroccan dish.
Casseroling and
Stewing:
Seal meat first by frying in a pan then slowly cook on low in a lidded
dish with liquid to cover.
Stewing Diced - Add seasonal vegetables for a year round favourite (225g
serves 2).
Shoulder (diced) - An alternative, slightly leaner alternative to stewing
steak.
Guide to Cuts and cooking methods: Organic
Mutton
Mutton are 2 years old and over, hoggat 1-2 years, both can be cooked
in the same way as lamb as they are tender, like beef, after being hung
for 12 days. The breeds include Soay, Hebridean and Llyn. All of which
are reared on natural clover and herbal pastures enjoying the freedom
of the Clun Forest Hills.
Roasting:
Saddle - A spectacular roasting joint, a whole saddle would feed eight
plus
Loin Fillet - An elegant dinner party joint, which has been boned and
rolled - 4-6 people
Rack - Usually sold in two rib parts, so a good roast for two people.
Leg - Classic roast, with pleasing results for everyone, half legs are
also available.
Shoulder - A more flavoursome roast, more fattier than a leg but very
tasty.
Breast - A cheap roast, its boned and rolled so you can stuff it with
breadcrumbs and herbs.
Pan-frying and sautéing:
Loin chops - The classic lamb chop, allow 2 per person, from the centre
of the back.
Chump chops - Larger and more meaty chop, from between the leg and the
loin.
Leg steaks - From the top end of the leg, a boneless steak ideal for pan,
grill or BBQ
Noisettes - Tender rounds taken from the eye of the saddle joint- great
for pan or grill.
Grilling and Barbecuing:
Leg steaks - From the top end of the leg, a boneless steak ideal for pan,
grill or BBQ
Loin chops - The classic lamb chop, allow 2 per person, from the centre
of the back.
Chump chops - Larger and more meaty chop, from between the leg and the
loin.
Noisettes - Tender rounds taken from the eye of the saddle joint- great
for BBQ
Braising or Pot Roasting:
Seal meat first then cook on low in a lidded dish with minimum liquid.
Leg - Half legs are ideal for pots, add some stock and vegetables and
you're away, feeds 2-4
Shoulder - Savour the flavour with half a shoulder cooked in a pot, you'll
be amazed, feeds 2-4
Chump Chops - Moistly cooked by this method, guaranteed one pot meal success.
Loin Chops - Moistly cooked by this method, guaranteed one pot meal success.
Shanks - Add some cumin, paprika, cinnamon and cloves for this classic
Moroccan dish.
Casseroling and Stewing:
Seal meat first
by frying in a pan then slowly cook on low in a lidded dish with liquid
to cover.
Stewing Diced - Add seasonal vegetables for a year round favourite (225g
serves 2).
Shoulder (diced) - An alternative, slightly leaner alternative to stewing
steak.
