Monday, 18 May 2015

Market Times

So we did our first market at the weekend! Jesmond Food Market, on the Armstrong Bridge was buzzing and very busy. We teamed up with our pals at Northumberland Sausage Company. They sold the bangers and the burgers and we sold steak, chops, roasts, liver, eggs and more. Brilliant chance to get out and about and my little brother did me proud - as I of course was still at the shop. We had a very lovely time and hopefully will be doing many more events. Brilliant opportunity to work beside other fabulous local suppliers. Jesmond Food Market is the third Saturday of every month. Be there or be a regular quadrilateral!!

Wednesday, 18 March 2015

More to Easter than eggs..

So every year without fail it's like a secret quest to see what we can see instead of lamb legs. Our lamb is beautiful and reared in the pastured of County Durham. Now there is nothing wrong at all with a gorgeous leg of lamb - but let's be honest if they're bone in, they can be a mission to carve. YES of course we can tunnel bone it out for you and make it easy to carve but how about something different?

This year I'm determined to get you to try something else. So what about these?
First we have a Rolled Loin of Lamb Roast this is like the Rolled Sirloin of the lamb world. The King of Cuts and it works out at £21/kg and it is easy carve and very tender.

Then we have this Marinated Lamb Joint with Rosemary, Garlic & Olive Oil. Due to it being marinated for 7 days the oil softens the meat right up, and trust me it's divine.


Tuesday, 3 March 2015

Mothering Sunday is on the horizon..

Year 1 it was chicken.
Year 2 it was beef.

God only knows what will be the choice of meat that families decide to cook for their matriarch. I'm genuinely excited to see what happens. Could it be racks of lamb? Fillet steak? Bangers and mash?

Either way spoil them rotten!

Friday, 13 February 2015

In a stew.

Beef Short Ribs
Ox tail
Ox cheek
Beef Shin

All of these are great cuts that are hearty and will keep you well fed when the weather is cold and dreary. The cuts that are on the bone mean that the marrow adds a richness and helps to chivvy the gravy along (which is always good).

However if you want to try something different but aren't feeling too experimental, we can always dice up some ox cheek and you can whack it in the slow cooker or casserole dish and cook it for a minimum of 4 hours with red wine, beer or brandy. When it's cooked for a really long time it is soft and tender and is to die for.

Friday, 21 November 2014

And the geese are getting fat.

Christmas is certainly on its way now. Whether we like it or not.

Quite a few people have asked me what I'll be going for.
I'll most probably be having beef because by the 25th I've had my fill of turkey.
We've been experimenting with stuffings and I suggest our Orange & Cranberry which cuts nicely through the meat due to the citrus flavours.

It's also good to bear in mind if you're stuck for gift ideas we do sell Gift Vouchers for basically any amount. Or we can even vacuum seal meat for you to give as presents.

Food for thought.

Thursday, 25 September 2014

Autumn Daze.

I really love Autumn for hundreds of reasons.  But from a purely professional perspective people get all excited about food and remember we're here after they have been gallivanting over the Summer months. I love the colours of the season and the nights start to draw in earlier. I also find that people tend to turn their thoughts to food.

At this stage we're thinking about thanksgiving for our American friends but also trying to inspire you to try something new. Come in and have a chat. Anything from..
Ox cheek, shin, ox tail,braising steak, lamb neck, pork rib  chops, the world is our oyster, sort of. Although I could get those in for you too, if you asked nicely.

Wednesday, 3 September 2014

What's your beef?

There is so much in the media at the moment about beef - is it good for you or is it bad?
There are two schools of thought right now about the glory that is cattle. Red meat is good for you, and the other red meat is bad for you.

Pros -
Tastes delicious
Looks so appetising
Rich in protein
Healthy fats in it
Contains Vitamins B12, B3 and B6
Also has Zinc, Iron and Selenium
Does not contribute to the risk of diabetes.
Variety of choice

Cons -
Risk of bowel cancer
Contains fat
Hardens blood vessels
Unsure of traceability
Livestock production has a huge impact on our planet
Animal Cruelty

Now everyone has their own opinions and it is important to remember that we're all entitled to them. But the thing is firstly everyone should have a balanced diet, a mixture and we must eat fresh when possible and try and understand where our meat is coming from. We're very lucky to have full traceability in this country and I trust my farmers implicitly and I like to think that you guys trust me. If you are 'fat conscious' then tell us - we can trim cuts or recommend alternatives to suit you. I try and get in lots of poultry, as that 'doesn't count' in terms of the cons that are mentioned.

The important thing is that we keep communication going - work out what is best for you. Even Huw and I don't eat meat every day!

In terms of the medical side of things - obviously I am not a doctor - but surely everything has pros and cons - even veg. We're constantly reading things about booze, coffee, food, exercise - for instance too much running can damage your knees, and even too much water is bad for you.

But it's like I always say. Everything in moderation. Including moderation.