M. Mottershead
Telephone: 01785 665 025
on Facebook on Twitter on Google +

Beef

 

All of our beef is matured for a minimum of 21 days as standard; however some people like their meat to be hung further before being butchered so the choice is down to you.

From the good old fashioned shin or brisket of beef for amazing casseroles to the succulent fillet steak we will give you the exact cut for your meal.

Ribs of beef on the bone. An absolute favourite, it looks stunning on the table and tastes even better on the plate!

Beef cooking guidelines

 

beef

 

English Sirloin Steak

Our locally sourced beef matured for a minimum 21 days for extra tenderness and flavour, perfect for grilling or frying.

 

English Fillet Steak

Our locally sourced beef is matured for a minimum 21 days for extra tenderness and flavour. Perfect for grilling or frying (very lean).

 

English Chuck Steak

Our locally sourced beef matured for a minimum 21 days for extra tenderness and flavour. This is ideal for braising slowly in the oven or we will dice it for you for great casseroles or pies.

 

English Rump Steak

Our locally sourced beef is matured for a minimum 21 days for extra tenderness and flavour. Perfect for grilling or frying.

 

Extra Lean Skirt Mince

Extra trimmed and locally sourced beef which is then minced making it ideal for a very lean, low fat dish.

 

Lean Mince Beef

Locally sourced beef coarsely minced.

 

Lean English Stewing Steak

Our locally sourced beef is extra trimmed of fat and diced making it perfect for casseroles.