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Beef

Our cows are fed on a diet of grass from ancient low lying grass meadows not ploughed in living memory and cereals grown on our farm in Allensmore, around Locks Garage.

Producing beef for consumer markets for over 100 years, using traditional slow methods; extensive rather than intensive.

Member of Red Tractor Farm Assurance Scheme for beef and lamb production, working with Natural England with environmental stewardship schemes.

Also finishing rare breed pork from local markets and producers.

Butchered locally by Adrian Walker, Master Butcher, Golden Valley Meats.

Look us up on Facebook for pictures, comments and feedback.

We know where our meat comes from, so you do too.

 

Cut of Beef

General info

Cooking Advice

Rump steak

A tender cut of beef from the lower back. Usually slightly less tender than a sirloin steak.  Try with a Peppercorn or Diane sauce.

Rare, medium or well done

Sirloin steak

A prime cut with great flavour from the back of a beef animal between the fore-rib and the rump.  Legend has it that sirloin is so called because it was knighted 'Sir Loin' by Henry VIII.

Rare, medium or well done

Flat iron steak

A great value tender and lean steak from the chuck and blade section, named as is the same shape as the plate of an old fashioned flat iron.

Rare to medium

Denver steak

Another great value steak that is relatively new to the UK, but is popular in the US.  Tender and full of beefy flavour, the cut from the chuck.

Rare to medium

T Bone steak

Taken from the whole sirloin, this cut is the best of both worlds. On one side of the bone is a piece of tender fillet; on the other side is a piece of flavoursome sirloin steak.

Rare, Medium or well done

Fillet steak

A lean and the most tender steak from the lower middle of the back.. It is also a very lean cut with little fat running through it

Rare to medium

Topside

A prime lean cut of beef from the rear of the animal, usually sold rolled and tied with a layer of fat.

Roasting, pot-roast, braising

Silverside

A cheaper but still lean cut of beef from the rear of the animal.  Great to stew or casserole

Great to stew or casserole, Pot-roast, or braise

Rib roast

The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. Rib-eye steaks are the boneless steaks cut from the forerib.

Roast фие grandest bestest tastiest roast of all

Rolled Brisket

Taken from just below the shoulder along the length of the chest.   A relatively inexpensive cut.  If cooked correctly packed with flavour - meltingly tender classic comfort food.

Long, slow cooking e.g. braising in a slow cooker for 8-10 hours.

Shin

A well flavoured cut from the leg, that thickens casseroles from breaking down of connective tissues

Casserole or Stew

Braising/Stewing steak

A generic term for several cuts of beef that suit long, slow cooking, resulting in rich, deep flavours

Casserole or Stew

 

 
Rare Breed Pork

Compared with intensively farmed, modern breeds is; A  deeper pink colour; More flavoursome as extra fat helps keep the meat moist and succulent during cooking; Takes longer to mature and comes from older animals that have had a better quality of life

  

 

Herd and farm Manager Mr David Preece

Herdsman Mr Ray Phillips

Feeds specialist Mr Alan Price

 

Lock's Garage
 

Allensmore, Herefordshire, HR2 9AS  
Email: locksgarage@btinternet.com  Telephone: 01981 570206

 

 
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