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Friday 9 - 9pm
Saturday 9 - 5.00pm
Sunday 10 - 4pm
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Summer
Mon - Thur 9 - 5.00pm
Friday 9 - 9pm
Saturday 9 - 5.00pm
Sunday 10 - 4pm
Winter
Summer
| Your guide to beef |
| Chedworth farm shop |
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Your guide to beef
Shopping for beef
Allow 100-175g (4-6oz) of boneless meat and 225-350g (8-12oz)
of bone in meat per person.
Beef should be a dark red colour and have a good marbling (streaks of fat), as
during cooking the marbling helps to baste joints and add flavour.
Best cuts for slow cooking
Shin - Well-flavoured cut from the leg. Perfect for rich and tasty stews and
casseroles.
Braising steak - cuts from the chuck or blade. Ideal for casseroles.
Brisket - economical joint from the belly. Ideal for pot-roasts.
Chuck - Perfect for stewing, casseroles or braising.
Best cuts for roasting
Topside/silverside - a large, lean, boneless cut with little marbling. Ideal for
roasting.
Rib - A premium roasting cut, evenly marbled and covered in a layer of natural
fat.
Rolled sirloin - Classic roast beef joint. Perfect for a special occasion.
Best cuts for grilling
Rib eye - Large, slightly rounded steaks. Carry a little more fat so best cooked
medium to well-done.
Sirloin - Great flavour steaks with a layer of fat running along the top.
Rump - Larger and firmer than sirloin. Often said to have more flavour than sirloin.
Fillet - Most lean and tender of all steaks making it the most prized of cuts.
Quick fry steaks - inexpensive steak which
cooks quickly. Perfect for a decadent sandwich.
Allow 100-175g (4-6oz) of boneless meat and 225-350g (8-12oz)
of bone in meat per person.
Beef should be a dark red colour and have a good marbling (streaks of fat), as
during cooking the marbling helps to baste joints and add flavour.
Best cuts for slow cooking
Shin - Well-flavoured cut from the leg. Perfect for rich and tasty stews and
casseroles.
Braising steak - cuts from the chuck or blade. Ideal for casseroles.
Brisket - economical joint from the belly. Ideal for pot-roasts.
Chuck - Perfect for stewing, casseroles or braising.
Best cuts for roasting
Topside/silverside - a large, lean, boneless cut with little marbling. Ideal for
roasting.
Rib - A premium roasting cut, evenly marbled and covered in a layer of natural
fat.
Rolled sirloin - Classic roast beef joint. Perfect for a special occasion.
Best cuts for grilling
Rib eye - Large, slightly rounded steaks. Carry a little more fat so best cooked
medium to well-done.
Sirloin - Great flavour steaks with a layer of fat running along the top.
Rump - Larger and firmer than sirloin. Often said to have more flavour than sirloin.
Fillet - Most lean and tender of all steaks making it the most prized of cuts.
Quick fry steaks - inexpensive steak which
cooks quickly. Perfect for a decadent sandwich.
| Your guide to lamb |