Meat. How to. Perfection. Professional know-how. for cooking meat to perfection

Transcription

1 Meat How to Perfection Professional know-how for cooking meat to perfection

2 The Scottish Butcher The best food starts with the best ingredients Contents How to Meat Perfection Quality Our Passion 4-5 Giving you the best 6-7 Beef Our Butchers Guide 8-9 Guide to Cuts The Big 4 Steak Cuts Mince & Burgers Lamb Our Butchers Guide Guide to Cuts When you cook with the finest ingredients, you don t need fancy recipes to make a fabulous meal. However, even the best meat can be spoiled if it s cooked incorrectly. This booklet has been prepared by our own in-house head chef and our head butcher to help you get the most from your meat. Instead of hunting for recipes, use this handy guide to choose the right method for each cut of meat. Then just follow the simple step-by-step instructions for outstanding results. Hans Baumann Executive Chairman Mark Farquhar Mark Farquhar Head Butcher Stefan Kölsch Head Chef Pork Our Butchers Guide Guide to Cuts Veal Our Butchers Guide Guide to Cuts Cooking Introduction Pan frying Pan-to-oven Low temperature Traditional roasting Slow cooking Barbecuing Bones & Carving Hints & Tips Information Online Help & Delivery 50-52

3 Our Butchers Passion for Quality For years we ve challenged anyone to find meat more delicious or tender than ours We have a driving passion to produce the best meat we can through natural rearing, traditional maturing and expert butchery At every step, we resolutely demand the highest standards to ensure that your every bite is a real delight. Hans Baumann Executive Chairman Animal Welfare All our animals come from farms where the highest standards of animal husbandry are upheld; our beef and lamb graze naturally on rich green grass for most of the year and all our pork comes from free-range farms. This careful, traditional rearing improves the flavour and tenderness of the meat by increasing its internal marbling. The Selection Process We only select the finest carcases and cuts with optimum weight, marbling and fat coverage. Years of training have taught our expert buyers how to hand pick the best to guarantee you the ultimate eating experience. Marbling Good quality meat is always well marbled. Marbling refers to the small streaks of white fat that are sometimes visible in the meat. It is critical to the flavour and is also what makes one cut taste different from another. Good marbling creates juiciness and flavour by melting during cooking and helping to trap moisture within the meat. Trimmed by Hand All our meat is cut to the highest standards by our team of expert butchers, so you get more meat for your money. They leave just enough fat to give you the best flavour and texture without compromising on the quality or quantity of meat. Size and Shape Meat is a natural product, so the size, thickness and shape of individual cuts may vary. This is not a flaw but rather our butchers cutting each product to give you the best from each primal cut. Quality Our Passion 4 Going the Extra Mile Because we want your home cooking and eating experience to be sublime, we go to that extra effort to bring you fully kitchen ready joints, pre-portioned slow cook cuts, and chef-prepared ready meals. Complete Traceability To maintain our commitment to quality and animal welfare, all our meat products are code-marked for transparency, and can tell us which farms they came from. INVERURIE ABERDEENSHIRE SCOTLAND UK 1110 EC B162 Sirloin Steaks min wt 420g special trim Best Before End Jun 15 STORE BELOW -18ºC Do Not Refreeze Once Defrosted Batch No Slaughtered in UK (9056) Cut in UK (9056,1110) Origin : UK Order line

4 Everything we do is to give you the Best experience ever Professionally frozen for you Once your meat has reached the perfect point of maturation, we cut, vacuum pack and professionally shock-freeze it to lock in the flavour, freshness and quality. The faster that food is frozen the smaller the ice crystals are that form, which is important as large ice crystals can tear apart the fibres of meats, leading to toughness, stringiness and a loss of moisture. Our very fast freezing process means your meat remains tender and juicy. Can frozen meat be high quality? Yes especially at Donald Russell. As we professionally shock-freeze our meat and other products immediately after we cut it, the extremely low temperature preserves the meat naturally at its best, so that when you defrost and cook your product, the quality is as high if not higher than the majority of refrigerated meat. Delivered direct to your door Simply place your order online at or speak to one of our friendly sales advisors over the phone on , all from the comfort of your own home. Your order will arrive packed for perfection with dry ice, in a reusable insulated coolbox, so your goods will be protected and kept at the perfect temperature, ready to be popped in your home freezer. For quality and safety, place your frozen products into the freezer immediately. Quality Giving you the best Helping you get the best out of your food Freezer Tips Always keep your frozen meat in its original Donald Russell vacuum packaging as it helps prevent freezer burn and makes the best use of space in your freezer. Your meat will last longer and stay in excellent condition if you keep it frozen at -18ºC or below. Upright freezers should not be overloaded, as this can prevent them operating correctly. Chest freezers, on the other hand, run more efficiently when filled up. Thawing Meat Allow plenty of time for your meat to defrost 24 hours for small cuts and up to 10 hours per 500g for larger joints. It s safer to defrost in the fridge and there will be less drip loss so the meat will be more succulent. Never leave meat to thaw in a warm environment, for example next to a central heating boiler, tumble dryer, washing machine or fridge, or even a warm windowsill that catches the sun. This can lead to a risk of food poisoning. Blooming Traditionally matured meat can have a marginally darker appearance and slight odour when it is first removed from the vacuum pack. After about 20 minutes of exposure to fresh air the meat regains a bright, natural colour and the odour fades. This natural process is called blooming. Cooking and Resting Once your meat, fish or poultry is at room temperature and has bloomed, you re ready to cook. We provide detailed cooking temperatures, times and tips a little further on in this booklet. Resting is as important as cooking for meat and poultry once cooked, cover with foil and leave somewhere warm for 10 minutes or more (up to 30 minutes for larger joints) to allow the meat to relax and to become moist and tender all the way through. 6 Order line

5 Beef Our Butchers Guide Beef Our Butchers Guide Selection We have very strict criteria regarding age and weight. In addition, our buyers train for many years to learn how to select the best, with a good fat covering and general shape. We only pick the best, and we never compromise on quality. Maturing All our beef is traditionally matured in hygienic conditions where the temperature and humidity is strictly controlled. Storing the beef in this way is an expensive process and up to 8-10% of its weight is lost during the three weeks or so of maturing. However, the results are well worth it for the improved tenderness, depth of flavour and superior overall eating quality. Colour and Marbling Donald Russell beef has a deep red colour, which is characteristic of well-aged beef (a bright red colour does not necessarily indicate the meat is either fresh or good quality, simply that it has not been given the time to fully mature). Top quality beef is also richly marbled, with small creamy-white flecks and streaks of fat throughout the meat. This is essential for a fabulous flavour, as the fat melts during cooking to make the meat juicy and extra tasty. Fillet Steak Serving suggestion Rearing Our beef cattle are all of UK origin, and are procured from assured farms where the highest standards of animal husbandry are upheld. Our cattle graze freely for most of the year on lush, mineral-rich grass, and in winter they are housed in dry conditions where they continue to be fed a natural grass-based diet. Hormones and recycled protein are strictly forbidden and health records are kept for each animal. Butchery We cut many of our beef portions from the finer parts of each primal cut. For example, the majority of our Fillet Steaks are cut from the centre of the Whole Fillet which has the best flavour, shape and texture. Our Sirloin Steaks are cut from the striploin and are specifically trimmed, so they come beautifully prepared with no excess fat to cut off. Even the humbler cuts receive high specification butchery, which means more delicious meat and less fat, gristle and sinews. Our Beef Shins, for example, are cut from the superior hindquarter and our Ox Cheeks are carefully cut by hand to the exceptionally high, kitchen ready standard of all our meats. 8 Order line

6 Beef Guide to Cuts Beef Guide to Cuts BEEF 1. Hindquarter Shin At the lower end of the leg, this is where we cut our Shin of Beef from. This tasty cut is great for braising (p38), and is lighter in fat and mellower in flavour than the Rib braising cuts. All our shins are cut from the superior hind quarter. 2. Hindquarter The meaty upper part of the leg comprises Topside, Silverside and Thick Flank cuts. Our Topside Mini Roasts (p36, 38) have that classic Sunday Roast flavour. Thin slices of Silverside form our Beef Olives, delicious slow cooked (p38). And another humble cut (p38), the Thick Flank, is from where we take our Braising Steaks. 3. Rump Rump has a rich, beefy taste and a firm, juicy bite. It is excellent value for everyday eating, and available in a number of steaks (p30), as well as delicious roasts (p32, 34, 36) such as the Heart of Rump, and the Tafelspitz cut from the rump cap and excellent for pot roasting (p38). 4. Fillet The fillet is the least used muscle and therefore the most tender part of the animal. It is also the most expensive. Lean in appearance, the meat has a sublime, subtle flavour. It is available in steaks and medallions (p30), roasts (p32, 34, 36) and even en croûtes. 5. Sirloin Sirloin is one of the most flavoursome steaks, but it s almost as tender as fillet, which is why it s so popular. Lightly marbled, with a thin strip of fat on one edge, our Sirloin Steaks (p30) and roasts (p32, 34, 36) are cut from the middle (the best part) and special trimmed, so you get more prime meat for your money. 6. Fore Rib This primal cut has good marbling, a rich ribbon or eye of fat, and the rib bones, all giving it great flavour. It can be trimmed into our famous Rib Roasts (p32, 36) - we clean the bones, for a beautiful presentation at the table. The heavily marbled meat we cut out from between the ribs is our Beef Rib Trim an exceptionally tasty stew cut (p38). 1. Hindquarter Shin 2. Hindquarter 8. Oxtail 3. Rump 4. Fillet 5. Sirloin 6. Fore Rib 7. Brisket Cut from the breast of the animal, our top quality Brisket is hand rolled and tied to keep its shape during slow cooking (p38). It tastes wonderful after a few hours in the pot with some herbs, vegetables and stock or wine. 8. Oxtail As the name suggests, this cut is from the tail of the animal. We only use the thicker top part of the tail, where the meat is most plentiful. This classic old-fashioned soup cut benefits from long, slow braising (p38) to release its full flavour. 9. Ox Cheeks An unusual speciality cut, ours are trimmed to an exceptionally high standard, so there s hardly any fat or sinew. Excellent braised (p38) in red wine after a few hours the meat is velvety smooth and the gravy is thick and delicious. 10. Ox Tongue A favourite from days gone by. Unsalted Ox Tongue tastes delicious served hot or cold. It has a rich, beefy flavour and benefits from several hours of slow cooking (p38) to tenderise the meat. 11. Steak Offcuts We make our Kebab Cubes (p30, 40), Minced Steak (p14, 38), Diced Steak (p30, p38) and Burgers (p30, 40) from the offcuts of our steaks and roasts. That means it s all grass-fed, naturally reared beef that goes into them and nothing else. If we take the rib bones away entirely, we re left with the Ribeye, from where our juicy, succulent boneless steaks (p30) are cut. The remaining section of rib becomes our Beef Back Ribs a moreish cut for slow-roasting, pot roasting (p38) or barbecuing (p40). 7. Brisket 9. Ox Cheeks 10. Ox Tongue 11. Steak Offcuts 10 Order line

7 Beef The Big 4 Steak Cuts Beef The Big 4 Steak Cuts Fillet Fillet is the most tender, lean and mild flavoured of all the steaks, therefore the most luxurious and expensive. We mature it for a minimum of 21 days, to bring out its subtle flavour. The majority of our steaks are cut from the centre of the fillet for the best shape, appearance and overall taste. Cut Cooking Method Page Roasts Centre cut Fillet Log Pan-to-oven Low temperature cooking 32, 34 Chateaubriand Pan-to-oven 32, 34 Low temperature cooking Fillet Roast Easy Carve (bone-in) Traditional roasting 36 Steaks Fillet Steaks Pan frying 30 Fillet Medallions Pan frying 30 Carnivores Fillet Steaks Pan-to-oven 32 T-Bone Steaks Pan-to-oven 32 Speciality Cuts Fillet Tails Pan frying 30 Diced Fillet Steak Pan frying 30 Ribeye Ribeye is juicy and richly flavoured with a rugged appearance, generous marbling and firm texture. It has a wide ribbon of fat at the core which melts during cooking to make it taste extra succulent and mellow. Our Rib and Ribeye products are matured on the bone for a minimum of 28 days. Cut Cooking Method Page Roasts 5-Bone or 2-Bone Rib Roast Traditional roasting 36 Carvery Rib Roast Easy Carve Traditional roasting 36 Ribeye Roast Traditional roasting 36 Ribeye Roll Traditional roasting 36 Steaks Ribeye Steaks Pan frying 30 Minute Ribeye Steaks Pan frying 30 Fillet of Ribeye Steaks Pan frying 30 Rib Steaks Pan-to-oven 32 Carnivores Rib Steaks Pan-to-oven 32 Carnivores Ribeye Steaks Pan-to-oven 32 Sirloin Sirloin is tasty and tender with good marbling and a covering of fat on the outside. This fat is what makes sirloin taste so good, but you only need a little to get the full flavour benefits, so our butchers pare most of it away. We mature our sirloin for 28 days for the best balance of flavour and tenderness. Cut Cooking Method Page Roasts Sirloin Roast 1kg Pan-to-oven Low temperature cooking 32,34 Sirloin Roast 2kg Low temperature cooking 34,36 Traditional roasting Sirloin Roast Easy Carve (bone-in) Traditional roasting 36 Steaks Sirloin Steaks Pan frying 30 Minute Sirloin Steaks Pan frying 30 Sirloin Sandwich Steaks Pan frying 30 Carnivores Sirloin Steaks Pan-to-oven 32 T-Bone Steaks Pan-to-oven 32 Rump Rump is lean with a robust, firm texture and strong beefy flavour, which is due to its long maturation (about 35 days). Unlike Traditional Rump Steaks, our Pavé Rump Steaks have the sinew carefully removed, leaving a thick cut steak which is popular on the Continent. Cut Cooking Method Page Roasts Beef Rump Mini Roast Pan-to-oven Low temperature cooking 32,34 Topside Mini Roast Pan-to-oven Low temperature cooking 32,34 Heart of Rump Roast Low temperature cooking Traditional roasting 34,36 Tafelspitz Low temperature cooking Traditional roasting 34,36 Steaks Pavé Rump Steaks Pan frying 30 Pavé Rump Medallions Pan frying 30 Minute Rump Steaks Pan frying 30 Beef Mini Steaks Pan frying 30 Traditional Rump Steaks Pan frying Order line

8 Beef Mince & Burgers Minced Steak You can really taste the difference our mince makes to your recipes Our mince is made with the lean trimmings from our grass-fed, naturally reared beef steaks. We believe that taste should come from the quality of the steak it s our traditionally matured prime beef which gives the mince its rich flavour. We ve given our mince a medium-coarse grind, for a really meaty consistency which you ll notice in your cooking. A great product for all the family, mince is the versatile and economical way to enjoy that rich, beefy steak flavour in all your meals. Cut Cooking Method Page Mince Including Minced Steak and Pan frying our full range of minced meats Traditional braising 30, 38 As a rule of thumb, the fewer the ingredients in a burger the better. These 100% pure steak burgers mean taste, enjoyment and health in a quality product. Serve with salad for a healthy meal that s low in salt and a good source of energising vitamin B and iron. Dr. Chris Fenn Nutrition Consultant Beef Mince & Burgers CHEF S TIP We recommend searing our mince in a few drops of oil use a wide, heavy bottomed pan so it can be spread out to brown in a thin layer. Then add vegetables and the liquid of your choice and simmer slowly. CHEF S TIP Cook your burgers exactly as you would a steak, in a really hot pan and without squashing them. To help your burgers keep their shape, make a slight indentation in their centre with your thumb. Remember to rest them after cooking and lastly season them with salt and pepper. Classic Steak Burgers The Ultimate Steak Burger We are proud to say when making our Steak Burgers we use one thing and one thing only 100% quality beef steak, grass-fed and naturally reared. Our aim was to make a burger that rivalled a steak for taste, texture and quality. As such, our burgers should be cooked, rested and seasoned like a steak to be enjoyed at their juicy best ask yourself the question, how would I like my burger done? Not only are our Steak Burgers deliciously meaty, they are healthy too. As they are made only from our Minced Steak, they have no added fat or additives of any kind not even salt. Minced Steak Cut Cooking Method Page Burgers Including our full range Pan frying BBQ 30, Order line

9 Lamb Our Butchers Guide Lamb Our Butchers Guide Selection Our experienced buyers look for good conformation, that is, the right age (always under one year old), a good shape and just the right amount of fat covering. That s how we can be sure of sweet, delicate meat with an outstanding flavour. Maturation Donald Russell lamb is matured for a minimum of 10 days, varying depending on the season. Our butchers use their skill and experience to ensure the lamb has just the right length of maturation. This traditional process really makes a difference in improving the tenderness, flavour, succulence and overall eating quality of our naturally reared lamb. Colour and Marbling Traditionally matured lamb has a slightly darker colour than normal un-matured lamb. It also has good, even marbling with small creamy-white flecks of fat throughout the muscle. This is critical to the flavour of the meat, as the fat melts during cooking to make the meat juicy and tasty. Lamb Rack Serving suggestion Butchery Our dainty lamb steaks and chops are cut and trimmed by hand from the tender loin, which is the equivalent of sirloin in beef. Our Racks of Lamb look particularly impressive as we prepare them to a standard known as French trim, the highest specification of cut. The bones are clean and well defined, rather than buried in a layer of unwanted fat. Our Leg of Lamb is also Swiss Cut making it much easier to carve, and many of our roasts are boned, rolled, and tied by hand for superb presentation during cooking. Rearing All our lamb is reared outdoors on UK farms, where good animal welfare is a matter of principle and a way of life for the farmer, not just a label. In early season, our lambs come from the south, and later from more northerly climes, including Scotland. Our lambs are free to graze in the field and their diet is entirely natural. 16 Order line

10 Lamb Guide to Cuts Lamb Guide to Cuts LAMB 1. Shank 1. Shank & Fore Shank Although taken from opposite ends of the lamb, these are both flavoursome bone-in, slow cook (p38) cuts, which take in the equivalent to the knee and elbow joints. The Shank is taken from the Leg, and the smaller Fore Shank from the Shoulder. Braise for meat so tender it will fall off the bone. 2. Leg Our traditional Leg of Lamb is cut from the hindquarter of the animal, and is full of flavour. Our leg roasts (p37) are Swiss Cut to make them easier to carve, but are also available as boneless joints for totally hasslefree carving. 3. Loin This incredibly succulent, tender cut is the equivalent of sirloin in beef. Lean and full of flavour, we offer several loin cuts including Double Loin Chops, Valentine Steaks, Noisettes, and Lamb Mini Steaks, or simply Lamb Loin on its own to pan-fry (p30) or roast (p32, 36). 4. Fillet Very tender and mild in flavour, Lamb Fillets are highly prized, fingershaped pieces that are ideal for pan frying (p30). 5. Best End This part of the lamb combines prime loin meat with the ribs, and is from where we cut our Racks of Lamb. Our racks are French trimmed, which means the excess fat is trimmed away to reveal clean, white bones, and they look superb on the plate. Once cooked (p32, 36), they can be sliced into tender cutlets. 2. Leg 3. Loin 4. Fillet 6. Saddle 7. Liver 7. Kidney 9. Breast 5. Best End 6. Saddle Our saddle products are cut from the back area of the animal, and contain both loin and fillet cuts, like our traditional Barnsley Chops. All our saddle joints (including our boneless Short Saddle, and our backon-the-bone Easy Carve Saddle) are hand tied so they keep their shape beautifully during cooking (p32, 34, 36). 7. Liver & Kidney These old-fashioned favourites are delicious pan-fried. Ours are superbly prepared and come fully kitchen ready. 8. Shoulder A humbler cut of lamb which provides excellent value products for tasty family meals. As a roast, the shoulder is prized by foodies for its flavour, which is richer than leg. It can be traditionally roasted (p36), or slow cooked (p38) to bring out its full flavour and make it incredibly tender. 9. Breast & Neck Fillet These two humble cuts come into their own when braised (p38), releasing their rich lamb flavour. We cut the small, tapered neck fillet into our handy Diced Lamb Neck Fillet ideal for stews, and we cut, roll and stuff the breast into our Stuffed Lamb Pot Roasts. 10. Prime Lamb Offcuts Our Diced Lamb (p30, 38) and Minced Lamb (p14, 38) are prepared using the offcuts of our naturally reared, traditionally matured lamb roasts and steak products, which explains why they bring such a deep, sweet flavour to your family meals. 8. Shoulder 9. Neck Fillet 10. Prime Lamb Offcuts 1. Fore Shank 18 Order line

11 Pork Our Butchers Guide Pork Our Butchers Guide Selection We have strict criteria regarding the age and weight of the pork we produce. The way the pigs are reared is key because contented animals produce the most tender, flavoursome meat. Our expert buyers select only the finest pork with the barest covering of creamy-white fat for succulence. Butchery We prepare all our pork to the same high kitchen ready standards as our other meat. We cut our Pork Loin Steaks extra thick so they stay juicy during cooking. Our Pork Chops are cut with the bone left in which gives them a delicious meaty flavour. We remove as much fat as possible from our roasts, leaving just a thin covering to help retain their succulence during cooking. We also trim down the skin to form the perfect thin layer of separate, lightly scored crackling, which we tie back onto all our roasts. This makes it easy to get it nice and crisp. Rearing Our free-range pork is sweet and moist with a delicious rustic flavour that comes from traditional rearing and a genuine care for the welfare of the animals. We have a long association with our pork farmers and are proud to say all our pigs are reared in large outdoor paddocks. To give them as comfortable a living environment as possible, they are provided with mud wallows in summer and straw filled shelters for colder weather. Pork Shoulder Serving suggestion The taste of this pork was exquisite, as was the quality of the meat itself Mr Skutnicki Purley 20 Order line

12 Pork Guide to Cuts Pork Guide to Cuts PORK 1. Hind Shank This lower part of the leg yields some truly delicious bone-in cuts. From our marrow-rich Osso Buco, to our chunky Mini Shanks, these cuts are ideal for slow cooking (p38) for a naturally rich gravy and meat so tender it falls off the bone. 2. Fillet An incredibly lean, tender and mild cut, available as a Whole Pork Fillet which can be cut into Medallions. Fillet tastes delicious pan-fried (p30) or cooked at low temperature (p34). Because it s so lean, it works well with creamy sauces. This, together with its neat appearance, makes it perfect for dinner parties. 3. Loin Equivalent to the sirloin in beef, our pork loin is sweet, moist, tender and deliciously tasty. Cuts include Pork Loin Roast, Classic Pork Rack and other roasting joints (p34, 36). We also cut the following pan-fry (p30) or BBQ (p40) cuts from the loin: Loin Steaks, Chops, Mini Steaks and Stir-fry Strips. 4. Belly This traditional slow roast (p36) on the bone has rich seams of fat that impart an irresistible savoury flavour and make the meat incredibly tender. It also has the most delicious crispy crackling, which our butchers lightly score for you to help it crisp up beautifully. We also roll our belly meat into a boneless roast stuffed with apple. 2. Fillet 3. Loin 1. Hind Shank 4. Belly 5. Rib 5. Rib With highly trimmed bones, and a covering of fat to keep the meat moist, our Pork Rib Roast (p36) is an impressive celebration cut, and the flavour is simply divine. 6. Shoulder A boneless cut favoured on the continent, Pork Shoulder has good marbling, a firm texture and lots of flavour. It s suitable for roasting (p36) or pot roasting (p38), and is a great value cut for everyday meals. 7. Cheeks Pork Cheek is a hidden beauty of a cut, affordable, delicious and versatile. When braised slowly (p38), the meat becomes irresistibly tender. This humble cut delivers rich casseroles, so it s clear why it s so popular with chefs. Our cheeks are expertly trimmed and ready to use. 8. Prime Pork Offcuts Our Pork Mince (p14, 38) and Diced Pork (p30, 38) are prepared from the offcuts of our loin steaks and shoulder roasts. We make our traditional Sausages using coarse ground shoulder meat, filled into natural casings. Our bacon comes from larger baconer pigs; the Back Bacon from the loin, and the Streaky Bacon from the belly. 6. Shoulder 7. Cheeks 8. Prime Pork Offcuts 22 Order line

13 Veal Our Butchers Guide Veal Our Butchers Guide Rearing All our veal is carefully reared on farms where welfare and quality come first. Calves are reared in spacious, well-lit barns, in companionable groups, and enjoy a natural, GMO-free diet of milk and maize. The farms, located in Holland, are independently inspected to ensure these high standards of care are met. Selection We have strong links going back many years with our veal farms, and regularly visit them. They make an initial selection for us based on our strict criteria, and we carry out a second check in-house to make sure it is up to our high standards. Maturing Our veal is traditionally matured, for a minimum of 21 days, just like our beef, to help bring out its delicate flavour and ensure it is deliciously tender. Butchery The quality of our butchery is outstanding, as befits such high quality meat. Our steaks and roasts are all trimmed to exceptionally high standards, with no silverskin and no excess fat. Our butchers attention to detail is also evident in our kitchen ready speciality cuts such as tongue, cheek, liver and sweetbreads. This superior standard of butchery in all our veal cuts saves you time in the kitchen as well as giving you more prime meat for your money. Veal Loin Steak Serving suggestion Veal provides all the tenderness of the finer cuts of beef. It s paler and sweeter with a light creaminess and soft, yielding texture. Mark Farquhar Head Butcher 24 Order line

14 Veal Guide to Cuts Veal Guide to Cuts VEAL 1. Shin This is from where we cut our Veal Osso Buco, which is Italian for bone with a hole. It is precisely this bone which gives this cut its appeal. As it releases its rich marrow during slow cooking (p38), a delicious unctuous gravy is created, and the meat becomes meltingly tender. 2. Topside The topside is cut from the hind quarter and is lean in appearance, with very little fat or sinew. Our butchers prepare our Veal Escalopes (p30) from this cut. 3. Loin The sweetest cut of veal equivalent to sirloin in beef. Before we pare it from the bones, we cut our Veal T-Bone Steaks, which combine loin and fillet meat, and Veal Club Steaks. Once the loin is deboned, we cut and trim our Veal Loin Steaks they have a delicious, delicate flavour and are exquisitely tender when pan-fried (p30). 4. Calf s Liver Mild, tender Calf s Liver (bold) comes in all colours, from ruby red to the palest pink, and is deliciously soft and juicy when lightly cooked. We supply our Calf s Liver in slices or stips for convenience, so it s ready for a quick flash in the frying pan (p30). 5. Belly An economical cut from the underside of the animal, which is excellent for roasting (p36) or pot roasting (p38). Our Apricot Stuffed Veal Mini Roast is cut from the superior thicker part of the belly and has naturally generous layers of fat to help keep it moist and succulent. 2. Topside 3. Loin 1. Shin 4. Calf s Liver 5. Belly 6. Rib 6. Rib This is from where we cut our Rib Steaks (p30, 32) and Rib Roasts (p36). These bone-in cuts are naturally well-marbled, and become really juicy during cooking, with sweetness from the bone accentuating the veal s mild, creamy taste. We also cut our Veal Ribeye Steaks (p30) from this area, once the ribs have been removed. 7. Calf s Sweetbreads A gourmet delicacy, Calf s Sweetbreads are cut from the thymus and pancreatic glands located in the neck and breast of the animal. Ours are highly trimmed and have a rich, sumptuous flavour. 8. Calf s Cheeks A little-known braising cut (p38) that is popular on the continent, our Calf s Cheeks are skilfully prepared and kitchen ready. Ideal for delicate, melt-in-the-mouth casseroles. 9. Prime Veal Offcuts Our Minced Veal (p14, 30, 38) is ground from the offcuts of our roasts and steaks, and our Veal Stroganoff Strips (p30) are cut from a combination of topside, loin and rib meat. 7. Calf s Sweetbreads 8. Calf s Cheeks 9. Prime Veal Offcuts 26 Order line

15 How do you like your meat? All beef products, with the exception of minced beef can be cooked rare, medium or well done. Lamb and Veal can be cooked medium and well done. Pork, with the exception of fillets, should always be cooked well done. You can see the difference in: Internal temperature Firmness Outer colour Juiciness Inner colour Shape Using a meat thermometer Cook delicious steaks and joints with confidence, using a digital meat thermometer. Set the required internal temperature and insert the probe horizontally into the centre of the meat. The probe remains inside the joint during cooking, setting off a beeper alerting you when your meat is cooked to perfection. Cooking Introduction Rare Press test: Soft The internal temperature is 45-47ºC The meat is bloody and the juices are dark red. Medium-rare Press test: Soft yet springy The internal temperature is 50-52ºC The meat is still bloody in the centre and the meat juice is light red. Medium Press test: Firm and springy The internal temperature is 55-60ºC The centre of the meat is pink, as are its juices. Well done Press test: Firm The internal temperature is 64-70ºC The meat is cooked throughout and the juices are clear. How much meat? We are often asked how much meat should be served for a single portion, so we ve produced this simple guide to help you calculate quantities when cooking. The weights given are for raw, uncooked products. All suggestions are for a single main course for a typical adult. As people s appetites vary depending on age, lifestyle and even the weather, please treat this as a guide only. If you are serving more than one course you can reduce the quantities. Serving Guide (Suggested uncooked weights per person) Beef, Lamb, Pork & Veal Metric Imperial Without bone 100g - 250g 4oz - 10oz With bone 200g - 350g 8oz - 14oz Offal 125g - 175g 5oz - 7oz Sauces to accompany meat 50ml - 100ml 1¾floz - 3½floz Note: Please follow one set of measures, do not mix them. Metric Conversion 25g/1oz. 28 Order line

16 Pan frying Perfect for small to medium sized cuts Cooking the perfect steak can be a challenge, even for top chefs. That s because smaller cuts of meat can cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily. 3. Cook to your liking Use the table (opposite) to fry the steaks for the recommended time for rare, medium or well done. Cook one side first and then the other. Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook. Tip: Use a meat thermometer to check the internal temperature of your steaks (p28) for perfect results Prepare the meat About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a board in a single layer. This will allow the meat to bloom and come to room temperature. Tip: If you need to defrost your steaks in a hurry, place the sealed packs under cold running water until soft. 4. Rest your meat Use the press test (p28) to check if your steaks are done and then rest them. During resting the juices move evenly through the whole steak and its full flavour and tenderness develops. Place the steaks on a rack, cover loosely with foil and leave in a warm place (e.g. a 60 C oven with the fan turned off). Tip: You can rest a steak for up to ten minutes. It s always better to over-rest than under-rest them. 2. Preheat your pan Make sure your griddle or frying pan is preheated to the highest temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness. Add a little olive oil to the pan. Tip: For a healthier option, brush oil directly onto the steaks you will use less. 5. Use a good steak knife Finally, always use a razor-sharp, unserrated knife to cut your steaks. A serrated blade encourages diners to saw at their steak which gives an impression of toughness to even the most tender meat. A sharp blade slices cleanly through the steak and enhances the whole eating experience. Tip: Donald Russell offers a range of knives crafted from the finest steel, which are a joy to use. Cooking Times Cooking Pan frying Pan Oven Braise BBQ Product Searing time per side (minutes) Minimum resting time (minutes) Beef Mini Steaks Rare - Medium-rare 1-1½ 4 Medium Well done Minute Ribeye/Sirloin Steaks Rare - Medium-rare ½ Medium 1 2 Well done 1½ Fillet Medallions/Rump Medallions Minute Rump Steaks Ribeye Steaks/Sirloin Steaks Rare - Medium-rare Medium 3 4 Well done Pavé Rump Steaks Fillet Steaks Rare - Medium-rare Medium 5½ Well done 7-7½ 1 Mini Steak Burgers 3-3½ 4-5 Classic Steak Burgers - small 2-2½ 4-5 Grand Steak Burgers - medium 3-3½ 5-6 Carnivores Steak Burgers/Seasoned Burgers 5-5½ 8-10 Approx. total cooking time (minutes) *Sear first on open cut side Order line Juices must run clear - large/flavoured burgers Ox Liver 1-1½ Lamb Lamb Mini-Steaks Medium 1½ Well done 2½ Lamb Valentines* Medium 2½ Well done 3½ Lamb Noisettes Medium 3-3½ 4 Well done 4-4½ 1 Lamb Loins Medium 3½ Well done 5-5½ 1 12 Barnsley Chops Double Lamb Loin Chops Classic Lamb Burgers 2-2½ Lamb s Liver ¾ Pork NB. The juices must run clear Pork Mini Steaks Minute Pork Loin Steaks* Pork Loin Steak and Chops Pork Fillet Medallions Medium 1½ Well done 2½ Classic Pork Burgers 2-2½ 4-5 Veal Veal Rib, Club, and T-Bone Steaks Medium Well done 4½ Veal Loin and Ribeye Steaks Medium 4½ Well done 6-6½ 1 14 Calf s Liver ¾ ½

17 Pan-to-oven roasting Perfect for medium-sized cuts With this method, the meat cuts are first seared in a pan to brown and caramelise the outside and enhance the flavour. They are then transferred into a preheated oven. This is a fantastic method for medium-sized cuts like large steaks or mini roasts weighing 250g-1kg (½lb-2¼lb) as it helps the meat stay particularly juicy and succulent. It also gives a better colour than oven roasting alone. 3. Cook to your liking After searing for the recommended time, gently place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Use the tables (opposite) as a guide to cooking times or use a meat thermometer. Be careful not to overcook the meat, as this will make it dry and tough. 1. Bring the meat to room temperature About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to bloom and come to room temperature. This helps your meat cook more evenly and stay tender and juicy. 4. Resting Remove the meat from the oven. Cover with foil and leave to rest in a warm place for at least 10 minutes. Resting is as important as cooking, as it allows the meat to become warm, moist and tender. Use this time to warm plates, prepare vegetables or make a sauce. 2. Preheat your oven & pan & sear Preheat oven to 230 C/445 F/ Gas 8. Once the frying or griddle pan is very hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. When you place the meat into the pan you should hear a sizzle. Sear the meat for the recommended time (see table opposite). 5. Serve your meat Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat. A blunt knife makes the meat seem less tender, and a serrated knife encourages your guests to saw, both of which can ruin even the most beautifully cooked meat. Cooking Times Product Cooking Pan-to-oven Pan Oven Braise BBQ First sear in a pan on all sides (total minutes) Then roast in the oven at 230⁰C/ 450⁰F/ Gas 8 (minutes) Beef Then rest for the minimum time (minutes) Approx total cooking time (minutes) Carnivores Fillet, Sirloin or Ribeye Steak Rare 6-8 Medium-rare Medium Well done Chateaubriand Rare 6-8 Medium-rare Medium Well done Centre Cut Fillet Log Rare 8-10 Medium-rare Medium Well done Rump Mini Roast Topside Mini Roast Rare 10 Medium-rare Medium 15 Well done Heart of Rump Roast Sirloin Roast 1kg Rib Mini Roast Rare Medium-rare Medium Well done Lamb Short Saddle of Lamb Mini Lamb Leg (boneless) Medium Well done Rack of Lamb Medium Well done Pork NB. The juices must run clear Pork Loin Mini Roast Order line

18 Low temperature cooking Perfect for every naturally tender cut Low Temperature Cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period. Any size of meat can be cooked using this method, even something as small as a steak. This method is often used on the Continent, where it is considered superior to conventional roasting as there s less drying of the meat and the juices are retained, so the meat stays moist and succulent with a full natural flavour. A meat thermometer is essential for good results. Meat Thermometer T453 available at 1. Prepare the meat & equipment Before cooking, allow the defrosted meat to come to room temperature and remove it from its vacuum packaging, patting dry with kitchen paper. Allow the meat to bloom for up to 30 minutes before cooking. Preheat the oven (with the fan turned off) to 80ºC and place a roasting tray in the oven to heat up. Heat a griddle or frying pan on high. 3. Using the meat thermometer Season the meat with salt and pepper. Place the meat on the preheated roasting tray. Set the meat thermometer to the desired internal temperature (see table opposite), and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door (the main unit remains outside). Tip: Do not be tempted to transfer the meat to the oven in the same pan used for searing, as this will make the meat cook too quickly. 2. Sear the meat Add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. Sear the meat on all sides for the recommended time (see table opposite) to brown it all over. This will vastly improve both the flavour and appearance of your meat. 4. The cooking process Keep the oven door closed during cooking. Opening the door lets heat escape and increases the cooking time. When the thermometer beeps your meat is ready to serve straight away. There is no need to rest your meat as it has rested during the cooking process. The lower temperatures allow the meat juices to circulate continually during cooking so the meat stays incredibly soft and the joint is cooked more evenly. Tip: If your guests are late you can keep the meat warm at 60 C for up to an hour for large joints and 30 minutes for smaller cuts. If your oven does not have a setting as low as 60 C simply switch off the oven. Cooking Times Meat Cooking Low temperature Pan Oven Braise BBQ First sear in a pan on all sides (total minutes) Donald Russell recommended internal temperature Approx cooking time at 80⁰C Beef Beef Steaks 150g - 250g ºC minutes Carnivores Fillet, Sirloin or Ribeye Steaks Topside Mini Roast Chateaubriand ºC minutes Centre Cut Fillet Log Whole Fillet ºC 1½ - 2 hours Sirloin Roast 1kg ºC 2½ - 3 hours Heart of Rump Roast Tafelspitz ºC 3-3¼ hours Lamb Lamb Loins and Fillets ºC minutes Lamb Rack ºC minutes Lamb Short Saddle Mini Lamb Leg (boneless) ºC minutes Leg of Lamb (boneless) Medium ºC Well done ºC 3-3½ hours Pork NB. The juices must run clear Pork Loin Steaks ºC minutes Pork Chops ºC minutes Pork Fillet ºC 1½ - 1¾ hours Pork Loin Mini Roast ºC 1¾ - 2 hours Veal Veal Loin Steaks ºC minutes Veal Ribeye Steaks ºC minutes FURTHER INFORMATION Low temperature cooking is ideal for roasting the best cuts of meat which are lean and very tender. It is not the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid to tenderise them. Any cut of tender meat can be cooked using this method, but we would recommend cooking bone-in products (eg: 5-Bone Rib of beef) by conventional roasting. Quite simply the higher heat brings more flavour out of the bone, giving you a sweeter, more flavoursome result. It also helps to melt the intrinsic fat in the meat, so the joint bastes itself. Oven temperatures can vary, so it may be worth having your oven thermostat checked, or use an oven thermometer to check the temperature before cooking. It is possible to use a gas oven on its lowest setting for low temperature cooking, but the cooking times given will be reduced using a meat thermometer becomes imperative. 34 Order line

19 Traditional roasting Perfect for medium to large joints Roasting in a hot oven is the traditional way to cook large joints of meat. It is a very easy way to cook a nourishing and satisfying meal for a large number of people. This method is suitable for any of the better quality, naturally tender cuts of meat weighing 950g or more. It is not suitable for humbler joints which need to be roasted with liquids for a longer period of time to encourage them to become tender. 1. Prepare the joint Before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to bloom and come to room temperature well in advance or for at least 30 minutes before cooking. This is essential to help the meat cook evenly. Tip: Plan ahead take your joint out of the freezer to defrost two or three nights before cooking. 2. Preheat the oven Preheat the oven to the required temperature (see table opposite). Starting with a very hot oven helps to seal the joint to prevent juices escaping. Then the temperature is reduced to cook it evenly all the way through. Season the joint generously with salt and pepper just before cooking. Tip: Season at the last minute, otherwise the salt will draw out the juice, drying your meat. Cooking Times Cooking Traditional roasting Pan Oven Braise BBQ FOR ALL MEATS: 1. Preheat conventional oven to 250ºC/475ºF/Gas 9 2. Sear meat for 15 minutes in oven 3. Reduce oven temperature and add cooking time below Meat After searing reduce oven temperature to Roasting time per 450g (lb) in minutes Donald Russell recommended internat temperature of meat Beef (rare) 190ºC/375ºF/Gas ºC/ ºF Beef (medium) 190ºC/375ºF/Gas ºC/ ºF Beef (well done) 190ºC/375ºF/Gas ºC/ ºF Lamb (medium) 180ºC/360ºF/Gas ºC/ ºF Lamb (well done) 190ºC/375ºF/Gas ºC/ ºF Veal (medium) 190ºC/375ºF/Gas ºC/ ºF Veal (well done) 190ºC/375ºF/Gas ºC/ ºF Pork 80ºC/360ºF/Gas ºC/ ºF Please Note: The times stated in our guidelines relate to a conventional oven. If you have a fan oven and are unable to turn the fan off, we advise reducing the suggested temperature by 15-25ºC. Please refer to the manufacturer s handbook as recommendations may vary. Aga oven roasting times Meat Position in oven Roasting time per 450g (lb) in minutes Beef (medium-rare - on the bone) Lowest set of rungs 12 Beef (medium-rare - off the bone) Lowest set of rungs 15 Lamb (pink) Lowest set of rungs 15 Lamb (well done) Lowest set of rungs 20 Pork Top of oven Cook to your liking Cook the meat for the recommended time (see table opposite), and/or use a digital meat thermometer. A large joint will continue to rise in temperature by a further 3-5ºC after it is removed from the oven. Be careful not to overcook, as this will make the meat dry and tough. Tip: Meat thermometers are so easy to use and take all the guess-work out of roasting. 4. Rest your joint Once your joint is cooked to your liking it is important to rest it. Place it on a board or platter, cover with foil, then leave in a warm place for at least 20 minutes. Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through. Tip: You can rest large joints for up to 60 minutes in a warm oven (p7). 5. Carving For carving we recommend a large wooden carving board. Ensure your carving knife is very sharp as it makes it so much easier to carve neat, even slices. Carve the meat across the grain into slices approximately ½cm (¼ ) or more thick and arrange on a serving dish or individual plates. Tip: Put a non-slip mat or damp tea towel underneath your carving board to help prevent it slipping. Joints suitable for roasting Beef Lamb Pork Veal 5-Bone Rib of Beef 2-Bone Rib of Beef Ribeye Roast Ribeye Roll Sirloin Roast 2kg Centre Cut Fillet Log Tafelspitz Heart of Rump Roast Beef Back Ribs Silverside Roast Easy Carve Roasts (bone-in) Leg of Lamb Boneless Leg of Lamb Whole Shoulder of Lamb Easy Carve Roasts (bone-in) Pork Belly Pork Shoulder Roast Pork Shoulder with Crackling Pork Shoulder Roasts with Crackling (500g/1kg) Stuffed Pork Shoulder Mini Roast Pork Rib Roasts with Crackling (750g /1.5kg) Pork Hough Easy Carve Roasts (bone-in) Veal 2-Bone Rib Veal 4-Bone Rib Apricot Stuffed Veal Mini Roast Easy Carve Roasts (bone-in) CHEF S TIP Pork needn t be cooked and cooked again before it can be enjoyed safely. Despite this, many people overcook their pork based on old advice. Cook pork à point just as you would chicken, to enjoy it at its most succulent. 36 Order line

20 Slow cooking Traditional braising Braising involves cooking meat in liquid (often stock or wine, or a mixture), at a low temperature in the oven, or on the hob. This gentle slow cooking process is a combination of roasting and steaming and transforms cuts of meat that are too tough to roast, into mouth-watering stews and casseroles. 1. Prepare the meat Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140ºC-160ºC/ ºF/Gas Sear for flavour Heat a large ovenproof pan on a high heat, add a little oil and sear the meat in batches in a single layer until evenly browned all over. Take out the meat and sauté the vegetables. Pot roasting Here, the only difference to traditional braising is that the meat is uncovered during cooking. Pot roasts are typically made using richly marbled humble cuts which develop fall-apart tender meat, with a crispy, caramelised outer layer during cooking. Cooking Slow cooking Pan Oven Braise BBQ 3. Add the liquid After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. Cuts suitable for braising and stewing Beef Beef Brisket Beef Rib Trim Shin of Beef (boneless) Oxtail Ox Cheeks Diced Beef Steak Beef Kebab Cubes Steak & Kidney Ribeye Roast Silverside Roast Beef OIives Lamb Pork Veal Lamb Shanks Lamb Fore Shanks Whole Shoulder of Lamb Diced Lamb Mini Shoulder of Lamb 4. The cooking process Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is more gentle and the meat does not stick to the pot. Check from time to time and top up with liquid if needed. Pork Chops Diced Pork Pork Shoulder Roast Mini Stuffed Pork Shoulder Roast Pork Osso Buco Pork Cheeks Pork Mini Shanks 5. Test the meat Cooking times vary depending on the cut and your oven. Check casseroles after 1 hour and at regular intervals thereafter. Insert a meat fork into the thickest part of the joint it should slide in and out easily. With smaller cuts, simply take a piece out and taste it. Braising Steaks Beef Back Ribs Tafelspitz Veal Osso Buco Calf s Cheeks Apricot Stuffed Veal Mini Roast 1. Prepare & preheat Preheat your oven to 160 C/325 F/ Gas 3. Place the joint in a roasting tin, rub salt over the top of it, and pour in enough water, stock or wine to cover the bottom quarter to a third of the meat. You can add a few diced vegetables too if you like. Cooking Times 2. Slow cook Pop in the oven and cook for the times shown below, topping up the liquid as required and basting 2-4 times. The meat is ready when you can pull it apart with a fork! 3. Rest & carve Remember to rest the joint somewhere warm 10 minutes for the Mini Pot Roasts and 20 minutes for the larger ones.* Then place the joint upside down (so the meat doesn t get squashed) and slice. *Tip: This is a great time to reduce the cooking liquor into a tasty gravy. Pot roasting joint Cooking time at 160ºC Large Bone-in Pot Roasts Beef Shoulder Pot Roast 2 ¾ - 3 hrs Beef & Pork Pot Roast 2 ¾ - 3 hrs Pork Pot Roast 2 ¼ - 2 ½ hrs Stuffed Beef Pot Roast 2 ¾ - 3 hrs Stuffed Lamb Pot Roast 2 ¾ - 3 hrs Mini Pot Roasts Beef Shoulder Mini Pot Roast 2 ½ - 2 ¾ hrs Beef & Pork Mini Pot Roast 2 ¼ - 2 ½ hrs Stuffed Beef Mini Pot Roast 2 ¼ - 2 ½ hrs Stuffed Lamb Mini Pot Roast 2 ¼ - 2 ½ hrs 38 Order line