The cattle are free-range fed on pasture grass supplemented with hay and natures minerals to give the meat a natural flavor. The cattle are hormone and GE free and are not routinely drenched. We do not use chemical fertilizers or pesticides on the property but only apply natural products like seaweed fertilizer.What they don't say here is that the meat is ABSOLUTELY DELICIOUS! Fabulous flavour, real beef colour (no preservatives) and a good bit of marbling too. We had a T-Bone steak last week, and it seemed almost sinful to have any condiments with it.
The meat in the pack is welsh black steer raised on our property to 3 years of age. The meat has been aged on the bone for three weeks to give tenderness and full flavor then packed on trays for convenient freezer storage.
With this find I can now say that 100% of the meat (pork, lamb, beef) in the freezer is local, from small producers, and is all bred for flavour (large black pork, welsh black beef, wiltshire lamb). Come late spring we may also be able to say all the chicken is home grown. Wouldn't that be fab?!
So it seemed rude not to have a roast beef sunday, but this time something a little different. As we were going to be out and about in the afternoon I decided to make a pot roast and pop it in the slow cooker.
It was just too easy to prepare:
- brown the meat
- throw a sliced red pepper, basil, a sliced red onion and a sliced carrot into the slow cooker
- add the meat, then top with a jar of home grown tomatoes and their juice, and season to taste with salt and pepper
- put on the lid and leave for 6-7 hours on low
- if you like, thicken the sauce with a bit of cornflour before serving. We had this with mashed potato and broccoli.
As an extra treat I made meringue and a small pavlova to use up the 8(!!) egg whites I had leftover from making Gary Rhodes bread and butter pudding on saturday. That's dessert sorted for this week.