Riverside Herd Beef
Available 17th September.
tel 01256 895996
Also at Berrys Factory Outlet see below.
Belted Galloway cows are a Rare Breed. Our cattle are raised to very high standards ensuring their welfare is the top priority. The sale of the beef throughout the year enables us to cover the costs of keeping the breed. These cows are particularly good at grazing water meadows and improving conservation areas increasing wild flowers to grow and at the same time producing excellent beef.
The hides make good rugs and sofa covers, about the size of a double bed! Please get in touch if you would like more information on this aspect. contact us
The stock leaves us at 30 - 36 months of age. The beef is hung for three weeks and butchered traditionally. Customers register their information and we call and email around three weeks prior to the beef being collected to find out whether you would like anything. Your order can then be collected fresh from the house in Whitchurch, Hampshire. The rest of the year we sell from the freezer. The beef is vacuum packed and frozen carefully to ensure no damage is done. We believe it does not impair the flavour in any way.
For Recipes with our beef and latest news on the herd continue down!
We will have a selection of beef to try and for sale at Berrys Factory Outlet in Basingstoke on the 18th and 19th September for their Fine Wine Weekend. www.bbr.com/about/bfo-news
We sell packs for £60Beef joints topside or silverside 1.5kg
Brisket 1kg
3 x 500g mince
3 x 500g stewing steak
1 slice of through cut rump steak or 2 x sirloin steak
We also have beef burgers and beef leek and ginger sausages which have been a huge success. We can swap items in your pack if you would like to try these.
Individual cuts For a price list please leave your details on the contact page with the words price list in the comments box and we will email you the information.
Fillet, topside, silverside, brisket, mince 500g, stewing steak 500g, ribs on the bone, ribs off the bone, shin on the bone, shin off the bone, rump steak, sirloin steaks, ribeye steaks and many other cuts available.
Recipes
Cowboy ChilliServes 3 - 4
500g Stewing Steak
1 large onion
3 cloves garlic
1 tin whole tomatoes and 400mls beef stock
(or 6 fresh tomatoes and 500mls beef stock)
2 tblspns flour
1 tblspn chilli powder (3 - 4 fresh chillies)
1 tspn sugar
1 tin drained and washed red chilli beans
Best cooked in le crusset with lid or frying pan then into oven proof dish.
Fry onion till soft, add the beef and brown well. Add crushed garlic. Add flour and chilli and stir in to beef. Slowly add stock, stirring well so there are no lumps of flour, until you reach the thickness you would like your chilli to be. Add the tomatoes and the sugar. Place in oven for 30mins - 45 mins at 180 degrees. Take out and stir in chilli beans. Return to oven for further 30 mins. Enjoy with rice or wraps.
Ribs on the bone, Topside and Silverside Joint Roast
The important thing about cooking roast beef is not to over cook it, but to let it sit for a good 30mins to 1hour before serving. Season and oil joint well on roasting tin. Cook at 160 - 180degrees depending on your oven, but only 15mins a Lb / 30 mins per Kg. Our standard topside weighs 1.5Kg, so cook for 45mins. Then pull out of oven, cover with foil and then towel or thick fabric ( I use some old table mats!). Leave to stand while you do the veg and yorkshire pudding! These instructions are for rare beef. If you prefer medium to well done cook for 20 mins a Lb / 40 mins perKg.
Yorkshire Pudding
20cm x 15cm roasting tin, needs to be 5cm deep.
8oz flour
2 eggs
3/4 pnt milk
1/4 pnt water
1 tblspn sunflower oil
seasoning salt and pepper
Mix together well, the flour eggs and oil (I cheat with magic mix!)
Gradually add milk and water until you have a smooth batter.
Season.
Heat well oiled tin in the oven 180 - 200 must be really hot but not burnt. You can use dripping from the beef for extra flavour.
Slowly pour in the batter and place in oven for 45 mins. It is best undisturbed and should rise beautifully.
Beef Curry
1kg shin off the bone cubed
Onion
cumin, coriander, turmeric, chilli, ginger or good curry powder
lemon grass
garlic
coconut cream
Tinned tomatoes
stock (sometimes)
Fry shin in pan. Remove on to plate, fry onions, put on plate with beef. In a little oil fry your spices or curry powder, garlic and lemon grass. They should be well heated. Mix in the beef and onions and add the coconut cream. Now you add the tomatoes. Boil on the top of the oven and then turn down to simmer for 3 hours. If your liquid reduces too much you can add stock, but the curry should reduce to a thick consistency.
Recipes for Steak and Guinness Pie, Fillet of Beef in Balsamic Vinegar, and Bulgogi coming
Latest on our Herd.
Well it is hot, where is the usual rain. Normally we rush to get hay in between showers, now we are struggling to cut it quick enough before it burns to nothing! All the cows are mooching under the leafy trees all day in the shade and wallowing in the pond. Looking forward to this years calving and hoping it cools down a little for them.
