Tuesday, 29 April 2014

Steaks.

So at the moment we have been really focussing on different sorts of steak.

The current favourite is probably still our classic T-Bone but more and more people have been wanting to try the Cote de Boeuf which is the rib on the bone. But we have also been encouraging our lovely clients to try alternative cuts such as Onglet, Butler, Tri Tip, and Bavette.

There is absolutely no reason why you can't get involved in the Summer Steak Fest. Most of our cuts also come with recipe cards, but we are always happy to give advice. So whenever you're ready to give it a go we shall be here waiting...

Tip time: This applies to Cote de Boeuf and Ribs of Beef.
So. There are cap on rib of beef and cap off, French trimmed. Now what's the point? Well as you can see the cap-off French trimmed looks lovely and very girly.

And of course, we will always prepare our cuts of meat to whatever specification you fancy. However I have a tendency to encourage you to have beef that looks more like this...It is is cheaper than the alternative AND you get more meat. The cap of the meat is incredibly tender and succulent. Not to be missed.

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