SUSSEX CATTLE SOCIETY
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Sussex Cattle Society, Station Road, Robertsbridge, East Sussex, TN32 5DG T. 01580 880105 email@example.com
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BUY OUR BEEF
Quality beef is hung for at least three weeks. This makes increased tenderness and enhances flavour. The meat loses less moisture improving it for cooking. Beef from an independent butcher or direct from the farm is more likely to be of higher quality in terms of taste and tenderness – you will also know where it comes from.
What to look for :
Cuts of Beef :
A carcase is divided into four quarters – two forequarters and two hindquarters.
The Forequarter is where the muscles have worked the hardest and cuts tend to be less tender requiring slower methods of cooking.
The Hindquarter generally for roasting and quicker cooking.
Pan Fry, Grill, Griddle:
Slow Cooking: (Braising, Casserole, Pot-
We believe that Sussex is the Best of British Beef so why not try some direct from our breeders.
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