TRADITIONALLY PREPARED, TOP QUALITY RED DEVON BEEF

RUMP STEAK £20.98/kg

SIRLOIN STEAK £34.98/kg

FILLET STEAK £49.98/kg

BRAISING STEAK £12.98/kg

RIB-EYE-STEAK £31.98/kg

T-BONE STEAK £29.98/kg

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                               ALL OUR BEEF IS HUNG FOR A MINIMUM OF FOUR WEEKS

TOPSIDE £16.98/kg

TOP RUMP £13.98/kg

SILVERSIDE £15.98/kg

BRISKET £12.98/kg

ROLLED SIRLOIN £32.98/kg

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ROLLED RIB OF BEEF £32.98/kg

FILLET OF  BEEF £49.98/kg

BRAISING STEAK £12.98/kg

SKIRT £13.99/kg

SHIN £10.98/kg

MINCED BEEF £12.98/kg

STEWING STEAK £12.98/kg

                                                                                          BEEF BURGERS £2.50 EACH

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                                                      TIPS FOR COOKING BEEF

To cook roast beef start the beef in a very hot oven 425F/220C/Gas 7 for the first 30 mins then lower the temperature to 375F/190C/Gas5 for the remaining cooking time.

How long to cook beef depends on your preference for how 'pink' or not you like to eat beef.
       
Rare 11 mins per lb/450g
        
Medium 14 mins per lb/450g
         
Well done 16 mins per lb/450g

Another way to work out the cooking time is to use a meat thermometer pushed into the thickest part of the beef.
         
60°C/140°F - rare
         
70°C/160°F- medium
         
80°C/175 °F - well done

An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and resting allows the fibers to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won't do any harm. The joint is then ready to carve.