Shopping Basket

Other Links

Meat Choices


How to cook
Slow Cooking
Sausages, Burgers,

Farmhouse Kitchen:  JULY

Hopefully we will have had some rain to make everything grow but we are also now enjoying warm, sunny weather.  If so, it will be just right for trying our home-made burgers.  Try these on the barbeque & eat with new potatoes & salad leaves.  Also try top rump steaks or short ribs; we do these in a home-made marinade.   Look on our recipe page for tips on how to cook our meat. We also have a recipe for roasted new potatoes that are absolutely delicious & an easy home-made tomato sauce.
Now in season: potatoes, broad beans, new carrots, beetroot, salad leaves, courgettes, beans, tomatoes as well as strawberries, currants, raspberries.

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.

  • We only sell our own beef, from our own Red Ruby animals.
  • Red Rubies produce fine textured and well-marbled meat that cooks beautifully and is, quite possibly, the best you’ll ever taste!
  • All our meat is matured for at least 3 weeks, on the bone.  This allows the meat to develop even more flavour and tenderness.
  • We believe that we can only produce such tender and delicious meat by carefully rearing our animals and that this care extends to when, where and how they go for slaughter. 
  • We have the carcasses returned to us and we mature the meat ourselves in our fridges before our butcher cuts the carcasses into large joints ready for us to cut and sell in the shop.
  • We can supply unusual cuts such as tag (or aitch bone), short ribs, ox tail, ox cheek and shin with the bone in. Just ask us!

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


8. Thin Flank

everyday mince

9. Back rib

slow roast or pot roast

10. Brisket

pot roast

11. Chuck steak


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.