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01986 872108

Bridge House

1 The Thoroughfare

Halesworth

Suffolk

IP19 8AH


Home Killed Meat, Poultry and Game
Home Cured Bacon


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Locally reared Beef from farms here in Suffolk
   
Fore Rib - The traditional cut of roast beef, especially for the foodservice carvery when sold as a large, impressive joint on the bone. It’s also often boned and rolled into smaller joints for easier carving. The eye muscle of the rib is often sold separately as rib-eye steaks or roast - its high degree of marbling producing a succulent cut.
Sirloin - A tender juicy beef cut, popularly sold as sirloin or fillet steaks to grill, fry or BBQ. Boneless rolled sirloin joints are suitable for roasting.
Top Side - A popular, compact, boneless, lean beef joint ideal for roasting. Often purchased with a layer of fat tied to it, to baste the joint during cooking. It can be thinly sliced and sold as topside steaks. Topside is suitable to roast, braise or microwave. Not as tender as sirloin or rib joints.
Brisket - Commonly sold boned and rolled this fatty joint is heavily trimmed prior to sale. Needing long, slow cooking it is ideal for pot roasting or braising. If salted/cured it can also be boiled.
Rolled Rib - The traditional cut of roast beef, especially for the foodservice carvery when sold as a large, impressive joint on the bone. It’s also often boned and rolled into smaller joints for easier carving.
Braizing/Chuck Steak - Often sold sliced or ready cubed with the fat and gristle removed, braising steak is usually produced from the chuck, blade, shoulder, neck, shin or leg. It requires long slow cooking in a casserole to tenderise the meat.
Rump - A prime, tender, lean cut, rump is often considered the ‘best flavoured steak’. Ideal for cooking quickly by grilling, frying or BBQ.
Fillet - Ideal for frying and grilling and considered the most tender beef steak.
Ribeye - The eye muscle of the rib is often sold separately as rib-eye steaks or roast - its high degree of marbling producing a succulent cut.
Mince - Both Fine ground and regular. Mince can be prepared from any combination of lean cuts but is usually prepared from the chuck, blade, shoulder, (thin) flank, brisket, neck or clod. Ideal for use in dishes such as lasagne and bolognese. It is economical and suitable to grill, fry, microwave, casserole, bake or BBQ (products such as burgers).