Our Unique Meat

The Beef supplied by Red Ruby Devon Beef at Clannaborough Barton is taken from Red Ruby Devons from the Pedigree Clannaborough Herd.

The animals are grazed on rich & varied pastures and swedes, producing well marbled meat with good fat covering and a uniquely high level of omega-3s. The animals go to a small, local abattoir to reduce stress levels. The carcasses are hung for at least three weeks to ensure wonderful cooking and eating qualities, then cut by our master butcher.

1. Shin	lean mince/ slow cooked stews & pies
2. Topside	slow roast or pot roast
3. Top rump	braise or pot roast
4. Rump steak	roast, fry or grill
5. Sirloin	roast, fry or grill
6. Flank	everyday mince
7. Forerib	roast
8. Thin Flank	everyday mince
9. Back rib	slow roast or pot roast
10. Brisket	pot roast
11. Chuck steak	braise
12. Sticking piece	casserole steak & lean mince
13. Shin	slow braise
14. Neck	casserole steak & lean mince

Mince: Use everyday mince for cottage pies, spaghetti sauces and mince casseroles. Seal over a hot flame in a dry pan before adding other ingredients. Cook slowly. Lean mince can be used for the same recipes but may need some oil for sealing and requires less cooking time. Ground steak is virtually fat free and can be used for Steak Tartare and Hamburgers where very little cooking time is required.

Casseroles: Shin makes delicious, firm textured, slightly glutinous, richly flavoured stews and pies. Casserole steak has a loose, open texture and makes excellent stews and casseroles. Braising steak or top rump is finer grained and is best for daubes, where whole slices are needed.

Roasts: For traditional roast beef, either sirloin or forerib is best. Cook for 45 min/kg plus 20 minutes extra at 200OC for meat on the bone, or for 55 min/kg plus 25 minutes for boned joints. Topside and rolled back rib can both be slow roasted very well. Place in a roasting tray and cover the whole dish with foil. Cook for 70 min/kg at 180OC. Both these joints can be pot roasted with vegetables, herbs and beer, wine or stock. Silverside and brisket should only be pot roasted and benefit from long slow cooking.

Steaks: Fillet steak is extremely tender but has no fat and so loses some flavour; sirloin, rump and rib eye have a little more fat for better flavour. Cook in a very hot pan in a little oil and butter, turning once. Adjust times for rare, medium or well done according to taste.