It may not look particularly appetising, but a quick bit of culinary wizardry (also known as ‘boiling till tender’) and this cut of meat is easily transformed into a thing of beauty. Well, a thing of deliciousness anyway. It’s a classic component in the Italian dish Bolito Misto, it’s also great boiled, sliced, dusted with flour and fried in olive oil with sage and capers.
Our slow-matured, non-organic beef comes from two amazing British farmers - the sort you fall in love with at farmer’s markets and buy their food because of their high-welfare and eco-concerns.
David Powell, 78, keeps an award-winning herd of native Herefords in Much Marcle, Herefordshire. These grass-fed cows spend much time nibbling in the shade of his organic orchard. His oldest, Pru, is a 22-year-old calving cow - she has had 17 calves! She's a sign of healthy herd and high animal welfare as most calving cows don't last beyond 16.
Philip Mann farms in an Environmentally Sensitive Area in Gloucestershire. He took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his family farm, where he works with his son. His traditional, hardy Aberdeen Angus and Herefords feed mainly on the farm’s rich with meadow grasses, white clover and cocksfoot.
Beef tongue (100%)
Keep refrigerated.
It's no much of a looker, but some cultures rever beef tongue as a bit of a treat. It's a classic component in an Italian Bolito Misto (Italy's answer to the French dish Pot-au-feu). Once boiled until tender, it can be sliced, dusted with flour and fried in olive oil with sage and capers. There are great recipes for both in Hugh Fearnley-Whittingstall's River Cottage Meat Book - a great tome for a lot of our new cuts! Check in with our Recipe Index as we'll be adding lots of our own very soon. Watch this space.