We get our beef from several small independent farms, such as Manor Farm in Wiltshire, where Pip Browning and her family raise traditional breeds of cattle such as Hereford and Aberdeen Angus. She believes in very high standards of animal welfare, and her cows graze on clover leys spread across 500 acres of organic land. Mark and Jane Melly at Box Farm also provide us with beef from the heart of the North Wessex Downs in Hampshire. They breed traditional native breeds such as Angus, Shorthorn and South Devon suckler cows, and also have excellent standards of animal welfare. The cows graze on rich clover pastures, and get a well earned rest in between calving. Mark and Jane have been working hard to enhance levels of wildlife on their land by planting hedges and creating nesting sites for birds.
This is a tender and tasty joint cut from above the brisket, from the back of the cow; it is also known as rib of beef, and has the bone left in. It's a great choice for a Sunday roast - allow around 250 - 300g per person. Serves 3 - 4 people.
Beef (100%)
Although beef contains saturated fats, small portions of beef are highly beneficial as a concentrated source of protein, iron and vitamins. Beef, as with all meat, is a good source of protein. It can help prevent and treat anaemia, due to its concentrated source of iron. Beef also contains large amounts of B vitamins, helpful in energy conversion in all parts of the body.
Roasting joints of beef requires different timings and temperatures according to how rare or well done you like your meat. First of all, preheat the oven to 180C/356F/gas 4. Then weigh the joint to calculate the cooking time. For rare beef, cook for 20 minutes per 450g, plus an extra 20 minutes. For medium rare, cook for 25 minutes per 450g, plus an extra 25 minutes. For beef that's well done, cook the beef for 30 minutes per 450g, plus an extra 30 minutes. Allow it to rest for about 10 minutes to allow the juices in the meat to re-distribute themselves. Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking.