Storage Instructions

To enjoy our products at their best, we would suggest the following guide lines:

Our meat is vacuum packed to guarantee freshness so please ensure the pack remains undamaged and refrigerated. We advise that all of our products should be frozen if not consumed within a few days.

Cooking Suggestions

For Topside, Rib, Silverside, Sirloin & Top Rump joints we have found through lots of testing (and tasting!) that the following gives the best results. Pre heat the oven to 220 degrees Celsius or gas mark 7 and cover the joint with plenty of olive oil, dripping or lard. Season as preferred and cook for 20 minutes until well browned & sizzling. Then reduce the oven to 160 degrees Celsius or gas mark 3 and cook:

rare 13 minutes/500g, medium 17 minutes/500g and for well done 22 minutes/500g.

For slow roasting joints and Brisket, we get excellent results using a slow cooker (with lots of red wine!) but they can also be roasted in an Aga or oven at approx 140 degrees Celsius or at gas mark 1 for 3-4 hours, well greased and wrapped in foil.

Most importantly, once the meat is cooked, wrap it in foil and leave to rest for at least 25 minutes to relax the meat.