Frequently Asked Questions
Why is the organic meat dark red? This is because the animal is more mature before slaughter. It’s also due to the fact the meat is hung for at least 21 days on the carcass, and then is left to further mature in the vacuuming process.
What is marbling? – These are the thin strands of fat running through the meat.
Why can my steaks be tough? – It is essential to allow meat to relax before you serve it. Even a steak needs to be allowed to rest for at least a minute before you pop it on a plate. This just seals in the juices and tenderises the meat.
Why is my roast sometimes tough? The first rule here is to use the right cut. The word roasting covers a wide variety of methods. The best traditional roasting joints to cook in the oven are a large piece of sirloin (we slice ours and put them in your box as steaks) or a rib roast. The other joints labelled roast are best braised or pot roasted. Unless you like to cook beef rare when you may want to use the best roasting joint only in this way.