This week we are celebrating all things Beef.
From Steak and Mince to King of the Roast, plus tips and tricks on how to cook it perfectly.
It's the perfect meat for the winter, slow cooked all day or a quick and easy family supper.
A favorite in any household, always available and in season and with cuts right across all prices.
When we think about Beef we assume Steaks and Mince, but as you can see there is much more to this much loved meat.
Our Beef is of the highest quality and has perfect marbling and no excess fat to ensure you get the best flavour every time.
We have some great cuts you wont normally see in the supermarkets, like Cheeks, Shank and even T-Bone steaks.
Remember we are happy to prepare your Beef as you like, by hand, and also give you tips on how to cook. Why not ask about our 2 and 4 Ribs roasts, perfect for a special Sunday roast.
Below you will find a recipe to give you a little inspiration, a traditional cottage pie that is the perfect winter comfort food.
Traditional Cottage Pie
1 large onion chopped,
1 clove garlic crushed,
2 medium carrots chopped, 500g beef mince,
1 (400g) tin chopped tomatoes, 2 tablespoons tomato purée,
300ml beef stock, 1 teaspoon dried mixed herbs,
dash Worcestershire sauce, salt and freshly ground black pepper to taste.
For the topping
1kg potatoes peeled and diced, 2 teaspoons Dijon mustard,
75g butter, 4 tablespoons milk.
1) Preheat the oven to 190 C / Gas mark 5. Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown.
2)Add the tinned tomatoes, purée, beef stock, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
3) Meanwhile, boil the potatoes in water until soft. Drain and mash with the mustard, butter and milk. Season with salt and pepper to taste.
4) Spoon the mince mixture into a casserole dish. Top with the mash and bake for 30 minutes until golden brown.