There’s no denying the South West’s contribution to the British beef industry, from farm to fork. We have some fantastic local beef farmers, amazing local butchers and a wide range of restaurants that showcase the versatility and quality of the meat. Want to learn more? Read on…
The Story Group
The Story began in 2004 when Somerset locals Jim Twine and Luke Hasell took over their Chew Valley family farms.
With Court Farm and Herons Green Farm just three miles apart they combined operations to create one enterprise with a shared mission.
Named The Story because they want customers to know the story behind the meat they eat, the group produces meat that can be tracked from field to fork. All of The Story’s farms are 100% organic, with animals fed on natural grass based diets.
Offering traditional breeds such as their slow growing North & South Devon cattle, The Story’s beef is traditionally hung to ensure high quality, tender meat with delicious depth of flavour.
Choose from individual products in their online shop, or opt for one of their Christmas boxes. Their DIY Christmas Box is perfect for the family who love cooking, offering the flexibility to order exactly what you need. In addition to turkey, goose and other Christmas classics, customers can choose to include a grass fed rolled sirloin, grass fed rib of beef or locally cured salt beef, with all of these and more available in a range of sizes to suit all families.
Gordon Ramsay’s Beef Burgers with Beetroot Relish
- 600g good quality lean beef mince
- 1 tsp smoked paprika
- Pinch of cayenne pepper
- Sea salt and black pepper
- Olive oil, to cook and drizzle
- 250g cherry tomatoes on the vine
- Splash of balsamic vinegar
- 4 iceberg lettuce leaves (optional)
- Handful of wild rocket leaves (optional)
- 250g cooked beetroot in natural juices, drained
- 3 tbsp capers, rinsed and drained
- Handful of flat leaf parsley, roughly chopped
- 2 tbsp balsamic vinegar 3 tbsp olive oil
Put the beef mince into a large bowl, add the paprika, cayenne and season to taste. Mix well with your hands, then shape into four neat patties. Place on a plate or tray, cover with cling film and chill for at least 30minutes to set the shape.
Make the beetroot relish in the meantime. Roughly chop the beetroot and place in a food processor along with the capers, parsley, balsamic vinegar and olive oil. Pulse until the mixture is roughly chopped. Season to taste and transfer to a bowl.
Heat a little olive oil in a non-stick frying pan. Brush the burgers with olive oil and pan-fry, allowing 3_ –4minutes on each side for medium burgers. Remove to a warm plate and leave to rest for a few minutes. Add the tomatoes to the barbecue or pan and drizzle with a little olive oil and balsamic vinegar. Cook for 1–2 minutes until the tomatoes are soft but still retain their shape.
Serve the burgers with the tomatoes, beetroot relish and a cucumber raita. Garnish with lettuce and rocket.
Yeo Valley’s Braised steak in ale with a herby cobbler topping
Our farm is just a stone’s throw from the mighty Butcombe Brewery. If you can’t get hold of their beer, any good brown ale or stout will do the job brilliantly.
- 1kg chuck steak, cut into 4cm chunks
- 5 tbsp sunflower oil
- 200g smoked bacon lardons
- 500ml good beef stock
- 25g butter
- 250g small chestnut or thickly sliced field mushrooms
- 2 medium onions, halved and thinly sliced
- 1 tsp white sugar
- 3 garlic cloves, crushed
- 20g plain flour
- 500ml brown ale or stout
- The leaves from 3 large thyme sprigs
- 4 fresh bay leaves
- 3 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
FOR THE HERBY COBBLER TOPPING:
- 165g plain flour
- 1 tbsp baking powder
- 90g chilled butter, cut into pieces
- 1 tbsp thyme leaves
- 1 tbsp chopped curly leaf parsley
- 50g finely grated cheddar
- 1 medium free-range egg
- 2 tbsp soured cream, double cream or whole milk natural yogurt
- Approx. 100ml whole milk
1. Toss the beef with plenty of seasoning. Heat 3 tablespoons of the oil in a flameproof casserole, add the bacon and fry briskly until golden.
Remove with a slotted spoon to a plate. Add the beef pieces in batches and brown well over a medium-high heat. Spoon onto a plate.
2. Add half the stock to the pan and rub the base to release all the caramelised juices, then tip back into the rest of the stock. Add half the butter and the mushrooms to the casserole and fry briskly for 1-2 minutes, then set them aside with the beef.
Add the remaining oil and butter to the pan with the onions and sugar and fry them for about 15-20 minutes, stirring frequently, until richly caramelised. Add the garlic and cook for 1 minute.
3. Stir in the flour, followed by the ale, stock, thyme, bay and Worcestershire sauce and bring to the boil, stirring.
Return the beef, bacon and mushrooms to the pan, season and simmer for 11/2–2 hours, stirring occasionally, until the beef is tender and the sauce has reduced and thickened. Remove the bay leaves and leave to cool slightly, then spoon into a shallow ovenproof dish. Preheat the oven to 180°C/Gas 4.
4. For the topping, sift the flour, baking powder and 1/2 teaspoon salt into a bowl, add the butter and rub together until the mix resembles fine breadcrumbs.
Stir in the herbs and cheese. Break the egg into a measuring jug, add the cream and make up to 180ml with milk. Stir into the dry ingredients, then spoon into separate mounds around the edge of the dish.
Bake for 35-40 minutes until the cobbles are puffed up, golden and cooked through.
Jon Thorner’s – The Butcher’s Tip
Jon Thorner’s Bridge Farm Shop
Pylle, Shepton Mallet
Somerset BA4 6TA
Facebook: Jon Thorner’s
Beef is a fantastic and versatile meat. You can choose from some of the most expensive cuts for tenderness or the more frugal cuts which offer fantastic flavour.
PREMIUM QUALITY CUTS
Fore rib and sirloin – cuts such as the fillet, rib-eye, sirloin
These cuts are more expensive but the meat is very tender and full of flavour and the perfect choice for a special meal. You can choose these cuts as steaks or whole roasting joints. They work particularly well with rich flavours and sauces and are generally best served pink or rare to make the most of the true flavour and tenderness, as overcooking will toughen these succulent cuts. We now offer dry aged joints and steaks at our counters, which intensify the flavour even further for a whole new taste experience.
Rump, silverside and topside
These cuts are fantastic quality and packed with flavour, just not as tender as those from the fore rib and sirloin but still extremely popular cuts with a good all- round taste. The rump offers a great value cut either as a steak or roasting joint, without compromising on flavour.
Chuck and blade, brisket and shin – cuts such as mince, braising steak, oxtail
These cuts offer fantastic value for money. Over recent years TV chefs have put the spotlight back on cheaper cuts, giving us innovative and interesting recipes. They’ve shown how exceptional dishes can be created from cuts you may have disregarded. If you are buying beef from a reputable butcher, the cheaper cuts of beef will still be coming from a quality product. Cheaper cuts originate from part of the animal which is more active and muscular, so they are suited to slower cooking methods which release the flavour and tenderise the beef.
Well Hung Meat
Here at Well Hung Meat, we pride ourselves on the quality of our beef which has won industry gold awards for the last six years running. It’s all about the hanging!
We select the finest, grass-fed, organically reared, high welfare beef and dry-age it for the length of time appropriate to the breed and size of animal. Grass-fed means the meat is really healthy, full of omega-3 and CLA acids, it’s the choice of nutritionists and athletes across the globe.
We buy from just three trusted farms in Devon who supply us with Longhorn, Devon Ruby Red and Aberdeen Angus. The whole carcasses are then aged to perfection; 3-4 weeks does the trick.
Our Great British Beef Box contains four different steak cuts and more…
Original price £100.50. Offer price £85. Spoil yourselves with our homage to Great British Beef and save £15.50