Good afternoon,
One of the things we enjoy most about our yard shop is introducing customers to cuts of beef that they might not have tried before. The tricky thing is that as soon as you get passed sirloin, rib & fillet, butchers have different names and different ways of cutting the same joint, which can make buying and cooking a little daunting.
The butchers we work with are crafty at finding the steak wherever possible, from smaller and lesser used muscles. A few of these cuts were only discovered fairly recently and so aren’t as popular or expensive - but are no less delicious and often kept back as the butcher’s treat. It takes time and skill to turn meat that might have been destined for a mincer or slow cook into something that can be flashed fried and served with chips, and we want you will try them all.
Shepherd Rosie painted this for our shop to help familiarise customers with the cow.
One of our favourites is the denver steak. The muscle comes from the chuck area and is situated just below the blade bone. The muscles on top of this bone are harder working, but the underblade and denver are mainly needed to help mobility and cushion the bone.
We get about 5kg of denver from each body and the meat is extremely flavourful and well marbled as it’s a continuation of the short rib. There’s no bone and very little connective tissue so a quick hot cook is all it needs.
Bring your steak to room temp, pat dry, and season well
Add a tsp of dripping to a searingly hot pan and once melted, place the steak in the pan
Add some rosemary and whole garlic cloves to the pan to flavour the fat
Cook for 3 minutes on the first side, and 3 minutes on the second side - or until your preferred doneness
Put on a warm plate, drizzle with the rosemary garlic fat and rest for 10 mins
So darn simple, so darn tasty.
Our apple swap starts tomorrow, and we’re hoping for lots of your delicious fruit between 11am and 4pm. 3Bros are serving burgers, which you can pre-order or grab when you’re here on a first come first serve basis.
The fridge is full of steaks - denvers, flat irons, chuck rib eyes & hangers. Pop in and pick up something that you might not have tried before.
Our Autumn food & drink market is now only 3 weeks away.
We have lots of lovely local food & drink producers, hot food vendors, live music & DJ, a seasonal farm walk, apple pressing & apple swapping.
There will be mulled cider & jolly vibes aplenty.
Our November farm to table supper is coming up with Caspian Armani, who was the head chef of Isaac At.
He has developed a hearty menu to compliment the start of winter using wagyu shin, High Weald Dairy’s cheese & apple juice from our orchard.
Menu & booking online.
