BUY OUR BEEF
Quality beef is hung for at least three weeks. This makes increased tenderness and enhances flavour. The meat loses less moisture improving it for cooking. Beef from an independent butcher or direct from the farm is more likely to be of higher quality in terms of taste and tenderness – you will also know where it comes from.
What to look for :
Cuts of Beef :
A carcase is divided into four quarters – two forequarters and two hindquarters.
The Forequarter is where the muscles have worked the hardest and cuts tend to be less tender requiring slower methods of cooking.
The Hindquarter generally for roasting and quicker cooking.
Pan Fry, Grill, Griddle:
Slow Cooking: (Braising, Casserole, Pot-
We believe that Sussex is the
Best of British Beef
so why not try some
direct from our breeders.
SUSSEX CATTLE SOCIETY