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Beef
The beef is sourced from a range of suppliers worldwide and whether the beef is from an Aberdeen Angus bred and raised on their native British fields, an American hormone-free U.S.D.A. prime cut, or a richly marbled steak from the southern Australian states, quality and provenance is at the heart of the decision, when choosing which beef to import.
We will always harbour a special place for rare and native British cattle breeds. Historically more influential than any other breed worldwide, British breeds differ from their continental cousins by the fact that they have traditionally been bred purely for taste (in France, for example, cattle were selected for their power; something that has led to the development of significantly larger animals).
The Aberdeen Angus is one British beast that has won acclaim around the world and is now by far the most famous breed. Taste, tenderness, succulence – there’s a reason the Black Aberdeen Angus is so well-known and when it comes to beef, we think it has it all.
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NECK
SHIN
Beef Cuts
CHUCK & BLADE
BRISKET
FORERIB
FILLET
SIRLOIN
RUMP
TOPSIDE & SILVERSIDE
TOP RUMP
Whether sirloin, fillet, rump or tenderloin to name just a few, we go direct to our beef suppliers to get you the exact cuts of meat that you require. We also offer preparation services, meaning that the cuts you want arrive perfectly packed, prepared and ready for cooking whatever dishes you have in mind.
Bavette
The ‘butcher’s secret’ of cuts and an often underrated steak due to its tougher meat. The bavette or flank steak, taken from the abdominal muscles, is versatile and can be grilled, sliced or in strips for dishes such as stir fries and fajitas.
Chateaubriand
This is a particularly thick cut taken from the tenderloin region that has historic prominence as a steak used in filet de boeuf as a romantic meal for two.
Diced blade/chuck
Perfect for casseroles thanks to its tasty flavour. Diced blade or chuck is taken from the shoulder of the carcase and has the entire surface and seam fat removed.
Entrecôte
Taken from between the ribs, but also sometimes the sirloin, much of the English-speaking world knows the entrecôte as the Ribeye steak. It is the epitome of beef steaks due to its
succulence and flavour.
Fillet steak
Cut from the very best part of the fillet, fillet steak is the ultimate in tenderness and buttery flavour.
Minced
Ideal in everything from pasta dishes to hand prepared burgers and meatballs.
Minute steak
This is a very thin cut of beef and should only be beaten lightly to ensure the retention of blood and moisture.
Onglet
A rare cut that must be tried, butchers have historically kept hold of this hanger steak, which comes from the diaphragm, for themselves because of its high flavour and gamey tones.
Rump steak
Carefully aged with a firm texture that often comes with a rich, creamy layer of fat to preserve flavour when cooking.
Sirloin steak
The classic steak that is marbled and composed of the best sections of fillet, rump and bavette.
T-bone steak
Generous in size and flavour, the T-bone steak is perfect for two or more people. Cut to include the special qualities of fillet and sirloin, this is an iconic cut of beef.
Tournedos
Small, round, fatless slices of fillet that are often grilled or sautéed in butter for the best results.
LEG
www.shoresolutions.fr beef meat & poultry