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Good morning | 18th March 2010
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Information Videos |
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1. Butchery Videos
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Butcher's Guide to Beef
Head Butcher Mark describes the butchery preparation of the 'Big
Four' - Fillet, Sirloin, Ribeye and Rump.
Click HERE to view
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The Big Four
Head Chef Stefan explains the difference in texture, flavour and
marbling between the 'Big Four' - Fillet, Sirloin, Ribeye &
Rump.
Click HERE to view
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2. Cookery Videos
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How to cook the Perfect Steak
Head Chef Stefan describes the ideal cooking method to ensure
your grass-fed traditionally matured beef steaks are cooked
to perfection.
Click HERE to view
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The Press Test
Head Chef Stefan describes the 'Press Test' helping you to know
when your grass-fed traditionally matured steaks are cooked
perfectly.
Click HERE to view
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Pan to Oven Roasting
Head Chef Stefan returns to share some tips on Pan to Oven
Roasting for smaller joints of meat to maximise taste and
flavour.
Click HERE to view
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Traditional Roasting
Head Chef Stefan shows you how to get the best results from
traditionally roasting your larger joints of meat such as the
5-bone rib roast.
Click HERE to view
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3. Origins
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Free Range Poultry
See our poultry roaming free in the beautiful Loué region in
North West France.
Click HERE to view
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