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how to

Meat perfection

Meat Perfection
When you cook with the finest ingredients,

“You are what you eat” you need no fancy recipes to make a
fabulous meal. However, even the best meat
can be spoiled if it’s cooked incorrectly.
This booklet has been prepared by our own
in-house chef and our head butcher to help
you get the most from your meat. Instead
of hunting for recipes, use this handy guide
to choose the right method for each cut of
meat. Then just follow the simple step-by-
step instructions for outstanding results.

When you receive your order............................ 4-5
How do you like your meat?.............................. 6-7
Steak secrets - The big 4................................ 8-11

Meat Cooking Techniques
Pan frying....................................................... 12-13
Pan-to-oven roasting.....................................14-15
Traditional roasting....................................... 16-17
Low temperature cooking............................. 18-19
Traditional braising....................................... 20-21
Barbecuing..................................................... 22-27
Steak burgers................................................ 28-29

Butcher’s Guide
Our passion for quality.................................. 30-31
Beef................................................................ 32-37
Lamb.............................................................. 38-41
Pork................................................................ 42-45
Veal................................................................. 46-49

Meat Matters
Meat cooking tips........................................... 50-52
Freezer tips......................................................... 53
Meat carving tips................................................. 54
Glossary of meat cooking terms........................ 55


place your frozen tempted to cook from frozen or defrost in products into the freezer immediately. and condition. but your meat will still be frozen. as this can make your meat tough and dry. and keep them slightly darker appearance and slight odour in the original vacuum packaging. Quality. your liking please get in touch. service and above all taste. lead to a risk of food poisoning. all have disappeared by the time it reaches The more cold water that can circulate you. will thaw. which turns straight from a solid back into a still in its vacuum pack in a clean sink or gas with no liquid state in between. This method can reduce the always use gloves. Store your chilled process is called ‘blooming’ products in the fridge. so if anything is not to on the label. This can goods from knocks and bumps. place the product. the microwave. Dry ice is a frozen. natural gas. We guarantee your Place in the fridge and use by the date stated complete satisfaction. 4 For further help and advice call 01467 629666 For more information visit donaldrussell. Your goods are packed either the meat tastes better too (because there in presentation boxes or individually as a is less drip loss and the meat will be more reduced packaging option and securely succulent). the faster your meat touch the dry ice bags with your bare hands . so that raw meat juices do not drip onto items stored If you have a query below and spoil them. are of the Shelf life on fresh chilled products: utmost importance to us. defrosting time by a third to a half but should only be used in an emergency. Do not around the product. The heavy- when it is first removed from the vacuum weight food-grade vacuum-sealed bags help pack. This natural to keep in the meat juices. Defrosting times (approximate) Your frozen products Roasting Joints 7-10 hours per 500g Steaks 24 hours Your frozen meat will most likely be packed with dry ice. or even a warm requested) during transit. meat to ensure it arrives with you in perfect It’s safer if it can defrost in the fridge. for example next then placed in a strong. so we can put things right. Keep raw meat on the lower shelves (or on a plate). Your order is a warm environment. natural also ideal for thawing out later as they help colour and the odour fades. tumble dryer. and protects your windowsill that catches the sun. When you receive your order Donald Russell packaging Thawing meat We have pioneered new ways of packaging Allow plenty of time for your meat to defrost. which keeps everything frozen (or chilled if washing machine or fridge. If you wish to freeze them. re-usable cool-box to a central heating boiler. It should bowl and leave it under a cold running tap. Do not be For quality and safety. Never leave meat to thaw in wrapped in bubble wrap. and are fresh air the meat regains a 5 . If you are short of time. After about 20 minutes of exposure to protect your meat from freezer burn. please Traditionally matured meat can have a do so on the day they arrive. Your chilled products Your fresh chilled products are ready to cook Blooming and enjoy.

• The meat is still bloody in the centre All suggestions are for a single main and the meat juice is light red. with the exception of minced beef can be cooked rare. medium How to use a meat or well done. 6 For further help and advice call 01467 629666 For more information visit donaldrussell.10oz With bone 200g . • Press-test: Firm and springy • The internal temperature is 55-60ºC • The centre of the meat is pink. Rare (bleu) • Press-test: Soft • The internal temperature is 45-47ºC • The meat is bloody and the juices are dark red.250g 4oz . using a digital meat • Internal temperature • Firmness thermometer.100ml 1¾floz . As people’s appetites vary depending on age. lifestyle and also time of year. so we’ve produced this simple guide Medium rare (saignant) to help you calculate quantities when • Press-test: Soft yet springy cooking. with the exception of fillets. Lamb and Veal can be cooked medium and well done. do not mix them.175g 5oz . Note: Please follow one set of measures. Set the required internal • Outer colour • Moistness temperature and insert the probe • Inner colour • Shape horizontally into the centre of the meat. please treat this as a guide only. profession. Pork.3½floz the juices are 7 .14oz • Press-test: Firm • The internal temperature is 64-70ºC Offal 125g . Metric Conversion 25g/1oz. course for a typical adult. should always be cooked well done. If you Medium (a point) are serving more than one course you can reduce the quantities. Lamb. Pork & Veal Metric Imperial Well done (bien cuit) Without bone 100g . • The internal temperature is 50-52ºC uncooked products. The weights given are for raw. How do you like your meat? All beef products. The probe remains inside the joint during cooking.350g 8oz .7oz • The meat is cooked throughout and Sauces 50ml . How much meat? We are often asked how much meat should be served for a single portion. thermometer You can see the differences in: Cook delicious steaks and joints with confidence. Serving guide (suggested uncooked weights per person) Beef. setting off a beeper alerting you when your meat is cooked to perfection.

The majority of our what makes sirloin taste so 9 . but you only steaks are cut from the centre of the fillet for need a little to get the full flavour benefits. thickness and shape of steaks can vary. This fat is luxurious and expensive. Steak secrets . the best shape.The big 4 Fillet Sirloin Fillet is the most tender. appearance and overall taste. therefore the most and a covering of fat on the outside. so our butchers pare most of it away. Fillet Steak Sirloin Steak Minimum weight: 160g Minimum weight: 210g Recommended cooking: Recommended cooking: Pan frying (see page 12-13) Pan frying (see page 12-13) Fillet Medallion Minute Sirloin Steak Minimum weight: 70g Minimum weight: 110g Recommended cooking: Recommended cooking: Pan frying (see page 12-13) Pan frying (see page 12-13) Fillet Mini Roast Sirloin Mini Roast Minimum weight: 340g Minimum weight: 430g Recommended cooking: Recommended cooking: Pan-to-oven (see page 14-15) Pan-to-oven (see page 14-15) Note: Meat is a natural product. 8 For further help and advice call 01467 629666 For more information visit donaldrussell. so size. lean and mild Sirloin is tasty and tender with good marbling flavoured of all the steaks. especially on the smaller cuts.

on the Continent. popular taste extra succulent and mellow.The big 4 Ribeye Rump Ribeye is juicy and richly flavoured with a Rump is very lean with a robust. It has a wide ribbon of fat at the steaks are very sinewy. firm texture rugged appearance. Traditional rump firm texture. Ribeye Steak Pavé Rump Steak Minimum weight: 210g Minimum weight: 170g Recommended cooking: Recommended cooking: Pan frying (see page 12-13) Pan frying (see page 12-13) Minute Ribeye Steak Pavé Rump Medallion Minimum weight: 110g Minimum weight: 70g Recommended cooking: Recommended cooking: Pan frying (see page 12-13) Pan frying (see page 12-13) Ribeye Mini Roast Minute Rump Steak Minimum weight: 430g Minimum weight: 170g Recommended cooking: Recommended cooking: Pan-to-oven (see page 14-15) Pan frying (see page 12-13) Note: Meat is a natural product. thickness and shape of steaks can vary. This thicker cut. but our butchers cut core which melts during cooking to make it round the sinews. Steak secrets . 10 For further help and advice call 01467 629666 For more information visit donaldrussell. generous marbling and and strong beefy 11 . is called ‘Pavé’. especially on the smaller cuts. so size.

remove the pan is preheated to the highest Rare .4 4 12 Well done 5 . eating experience. This will allow the meat pan. unserrated knife to cut Veal Escalopes Medium 2 .2½ 4-5 10 Mini Lamb Burger 3½ .6 Juices must run clear hurry.2½ 4-5 10 . will use less. About twenty minutes before Make sure your griddle or frying Fillet Medallions wrapped in bacon tough or leathery. Pan frying Frying times oven pan Perfect for Product Searing time Minimum Approx total per side resting time cooking time small to medium in minutes in minutes in minutes sized cuts… Beef Cooking the perfect Mini-Steaks Rare .3 1 .20 easily.2 6-8 10 your steaks (see page 6).1 2 3-4 3. Be careful rack so they don’t lie in their own blade slices cleanly through the Pork NB. Lamb Lamb Mini-Steaks Medium 1½ .5 1 heavy frying pan or packaging and pat dry with cook your steaks. Place the steaks on a the most tender meat. crafted from the Medium 1½ . Cook one side first and resting the juices move evenly encourages diners to ‘saw’ Veal Loin and Rib Steaks then the other.6 4 grill as you can control to ‘bloom’ and come to room enough can cause toughness.3½ 1 done.3½ 4 10 Well done 4 . It’s always better to range of knives. Well done 2½ .2 4 8 Well done 2½ . TheThe juices juices must must runrun clear clear not to 13 . During your steaks. always use a razor. Veal the steaks for the recommended to check if your steaks are done sharp.5½ 1 Lamb Cutlets 2 .3 1 Lamb Valentines* Medium 2½ . even for top Well done 3 .3 4 Mini Pork Burger 4 .1½ 4 steak can be a Medium 2 .1 3 smaller cuts of meat Medium 1 2 5 Well done 1½ . Well done Mini Gourmet Steak Burger 7 .2 6 Medium 3 4 10 recommend using a defrosted meat from its vacuum temperature before you start to Well done 4 . Spread out your hot enough that you hear a sizzle Fillet Steaks griddle (ridged pan) steaks on a board in a single when you place the meat into the Rare . A serrated blade Well done 3 . finest steel and are a joy to use.Medium rare 1 .4½ 2 10 12 For further help and advice call 01467 629666 *Sear first on open cut side For more information visit donaldrussell.2½ 4 8 time.3½ 5 . Prepare the meat 2.1 2 3-4 drying out the meat. We you start cooking. Pork Loin Minute Steaks* Pork Loin Steak and Chops 4 .4 1 Lamb Noisettes Medium 3 . Rest your meat 5.Medium rare 4 . medium or well and then rest them. cover with foil and leave in steak and enhances the whole Pork Mini-Steaks 2 . A sharp Calf’s Liver ¾ . Cook to your liking 4. Use a good steak knife Use the table (opposite) to fry Use the press-test (see page 6) Carnivore’s Gourmet Burger 5 .3 3 6-8 challenge.3 4 10 Well done 3½ . Using a pan which is not hot Medium 5½ . for rare. Tip: If you need to defrost in a Tip: For a healthier option.NB. as this can make juice.1½ 2 4-6 running water (see page 5).4½ 1 Lamb Loins Medium 3½ . Add a little olive oil to the pan. Preheat your pan Minute Rump Steaks Ribeye Steaks/Sirloin Steaks so they become dry.5 4 14 gently and only once to avoid the full flavour and tenderness impression of toughness on even Well done 6 . brush Grand Gourmet Burger 3 .5½ 8 .2 1 can dry out easily Fillet Medallions/Rump Medallions or cook too quickly 1. Turn your steaks through the whole steak and at their steak which gives the Medium 4½ .10 Ox Liver 1 .7½ 3 . That’s because Rare .2½ 4-5 10 Lamb’s Liver ¾ .5 5 15 Tip: Use a meat thermometer to Tip: You can rest a steak for up to Tip: Donald Russell offers a Pork Fillet Medallions check the internal temperature of ten minutes.Medium rare 1 . Classic Gourmet Burger 2 .Medium rare ½ .4 4-5 12 Classic Lamb Burger 2 .5 6 15 rather than an electric layer.4 2 Minute Ribeye/Sirloin Steaks chefs.6½ 1 letting out precious juices and develops. a warm place.3½ 1 4-5 the temperature more temperature. It should be Pavé Rump Steaks kitchen paper. place the packs under cold oil directly onto the steaks . over-rest than under-rest them.2 5-8 your meat dry and tough.

It also gives a single layer to allow the meat using too much.16 10 25 .6 14 .20 to cooking times or use a meat tender. Pork NB.8 10 25 . The juices must run clear Pork Loin Roast 475g 8 -10 25 .10 oven roasting alone.18 Well done 20 . add a little olive Medium rare 10 . hear a sizzle. Use as cooking.35 the tables (opposite) as a guide to become warm.28 3. both of which can Rack of Lamb thermometer. as this will make a sauce.38 recommended time. moist and a serrated knife encourages your Well done 18 . Sirloin or the flavour. + Pan-to-oven roasting oven pan braise oven Perfect for Cooking times medium-sized cuts Product First sear in a Then roast in Then rest Approx total pan on all sides the oven at for the cooking time With this method.16 make it dry and tough.24 8 -10 10 40 . When you place Rare 8 .8 10 25 .5 10 22 .18 for medium-sized About thirty minutes before Preheat oven to 230°C/445°F/ Chateaubriand cuts weighing 250g. Resting is as important the meat. meat cook more evenly and stay the meat into the pan you should Medium rare 12 . This helps your table opposite). and Medium 15 6 .14 is a fantastic method temperature oven & pan Well done 16 .60 10 75 14 For further help and advice call 01467 629666 For more information visit donaldrussell. Use this time to warm guests to ‘saw’. or brush the oil Medium 5 . Well done 36 .30 10 45 Pork Loin Roast 950g 8 -10 55 . you start cooking.14 tender and juicy.8 preheated oven. Serve your meat Medium 30 .6 10 24 . prepare vegetables or ruin even the most beautifully Medium 10 . A blunt knife makes Short Saddle of Lamb into the preheated oven. gently Cover with foil and leave to rest sharp.5 10 20 . B  ring the meat to room 2.35 Medium 15 Well done 18 . Be careful not to plates.20 succulent. 5 . the (total minutes) 230ºC/450ºF/ minimum time in minutes meat cuts are first Gas 8 (minutes) (minutes) seared in a pan to brown and caramelise Beef the outside and enhance Fillet. Cook to your liking 4. un-serrated steak knives Lamb place your meat uncovered on in a warm place for at least 10 designed to cut cleanly through a rack in a roasting tin. Resting 5.8 1kg (½lb-2¼lb) as it defrosted meat from its vacuum pan is very hot. remove the Gas 8. Once the frying or griddle Rare 6 . cooked meat. This Medium rare 8 . Sear the meat to ‘bloom’ and come to room for the recommended time (see Centre Cut Fillet Log a better colour than temperature.10 1.12 helps the meat stay packaging and pat dry with oil to the pan.35 particularly juicy and kitchen paper. Then they Ribeye Mini Roast are transferred into a Rare 6 .32 After searing for the Remove the meat from the oven. and put minutes. Lay your table with razor.55 Medium rare 26 .30 Medium 12 . 4 .22 Rump Mini Roast Topside Mini Roast Rare 10 Medium rare 12 6 .com 15 .35 Medium 16 .35 Well done 14 .20 Heart of Rump Roast Sirloin Roast 1kg Rib Mini Roast Rare 22 . Spread it out in directly onto the meat to avoid Well done 18 . Preheat your 4 .12 overcook the meat. as it allows the meat the meat seem less tender.

Reduce oven temperature and add cooking time below is the traditional way to cook large joints of Meat After searing Roasting time Donald Russell meat. moist (¼”) or more thick and arrange on Centre-cut Fillet Log Stuffed Pork Shoulder this will make the meat dry and and tender all the way through.75ºC/162 . Aga oven roasting times Meat Position Roasting time in oven per 450g (lb) in minutes Beef (medium rare . Then the temperature temperature well in advance or is reduced to cook it evenly all Pork 180ºC/360ºF/Gas 4 25 . and/or use a digital Place it on a board or platter. Preheat conventional oven to 250ºC/475ºF/Gas 9 FOR ALL MEATS: 2.47ºC/113 .70ºC/149 .16 55 .140ºF Before cooking. then leave in sharp as it makes it so much Ribeye Roast Whole Shoulder of Lamb Rolled Belly of Veal Pork Shoulder with Crackling joint will continue to rise in a warm place for at least 20 easier to carve neat. It is a very easy reduce oven per 450g (lb) recommended internal temperature to in minutes temperature of meat way to cook a nourishing and satisfying meal for a Beef (rare) 190ºC/375ºF/Gas 5 10 .117ºF large number of people. 5-Bone Rib of Beef Leg of Lamb Veal 2-Bone Rib Pork Belly opposite).158ºF suitable for humbler to “bloom” and come to room escaping. Lamb (well done) 190ºC/375ºF/Gas 5 18 .60ºC/131 . Please refer to the manufacturer’s handbook as Tip: Plan ahead – take your joint Tip: Season at the last minute.20 65 .60ºC/131 . Sear meat for 15 minutes in oven Roasting in a hot oven 3. Allow the meat to seal the joint to prevent juices Veal (well done) 190ºC/375ºF/Gas 5 20 . even slices. This is essential to help Please Note: The times stated in our guidelines relate to a conventional oven. Cook to your liking 4. out of the freezer to defrost two or otherwise the salt will draw out three nights before cooking. large wooden carving board.167ºF joints which need to be for at least 30 minutes before the way through. as the meat to become warm. Rest your joint 5. It is not kitchen paper.12 45 . Resting is just as Carve the meat across the grain after it is removed from the oven. Preheat the oven for any of the better Lamb (medium) 180ºC/360ºF/Gas 4 12 . If you have a generously with salt and pepper a longer period of time the meat cook evenly. Tip: You can rest large joints for Tip: Put a non-slip mat or wet tea Beef Back Ribs Pork Loin Roast (950g) Tip: Meat thermometers are up to 60 minutes in a warm oven towel underneath your carving Silverside Roast Pork Rib Roasts with so easy to use and take all the (see page 47).com 17 . we advise reducing the suggested to encourage them to temperature by 15-25ºC. the juice and dry your meat. become tender. important as cooking. Ribeye Roll Pork Shoulder Mini Roasts temperature by a further 3-5ºC minutes.158ºF 2.60ºC/131 . Season the joint roasted with liquids for cooking. A large cover with foil.30 72 . Carving Joints suitable for roasting Cook the meat for the Once your joint is cooked to your For carving we recommend a Beef Lamb Veal Pork recommended time (see table liking it is important to rest it.on the bone) Lowest set of rungs 12 Beef (medium rare . just before cooking.22 65 . recommendations may vary. a serving dish or individual plates. Beef (medium) 190ºC/375ºF/Gas 5 14 . Traditional roasting oven Perfect for medium Roasting times to large joints 1.16 55 . board to help prevent it slipping. naturally tender the defrosted meat from its temperature (see table opposite). remove Preheat the oven to the required quality. Tafelspitz Mini Roast (600g) tough.5kg) guess-work out of roasting. fan oven and are unable to turn the fan off.70ºC/149 .off the bone) Lowest set of rungs 15 Lamb (pink) Lowest set of rungs 15 Lamb (well done) Lowest set of rungs 20 Pork Top of oven 25 3. as it allows into slices approximately ½cm Sirloin Roast (2kg) with Crackling (500g/1kg) Be careful not to overcook.158ºF cuts of meat weighing packaging and pat dry with Starting with a very hot oven helps Veal (medium) 190ºC/375ºF/Gas 5 14 . Pork Hough 16 For further help and advice call 01467 629666 For more information visit donaldrussell.140ºF 950g or more.70ºC/149 .15 55 . Prepare the joint Beef (well done) 190ºC/375ºF/Gas 5 20 .140ºF This method is suitable 1. Crackling (750g /1. Ensure your carving knife is very 2-Bone Rib of Beef Boneless Leg of Lamb Veal 4-Bone Rib Pork Shoulder Roast meat thermometer.22 65 .

72ºC 1¾ . to an hour for large joints and 30 minutes for smaller cuts.75 minutes oil to the pan.72ºC 2 .90 minutes Chateaubriand thermometer is essential for good results. This will vastly improve both the flavour Whole Shoulder of Lamb (bone-in) and appearance of your meat.60 minutes conventional roasting as there’s less drying of the meat and Fillet.3 60 .1¾ hours main unit remains outside). so the joint bastes itself. or brush the oil directly onto the meat to avoid using too Lamb Short Saddle 6 .75 minutes preheated oven with the thermometer cord through the door (the Pork Fillet 4 .70ºC 3½ . • It is possible to use a gas oven on its lowest setting for low temperature cooking. Heat a griddle or frying pan on high.60 minutes probe horizontally into the centre of the meat. and insert the Pork Loin Steak 1 . where it is considered superior to Beef Steaks 150g .65ºC 2½ . There is no need to rest your tenderise them. flavour out of the bone.2 70 . or use an does not have a setting as low as 60°C simply switch off the oven.90 minutes much.70ºC 45 . more flavoursome result.65ºC 60 .5 65 .70ºC 1½ . Place the meat in the Pork Chops 1 .6 60 .250g 2 .65ºC 3 .72ºC 60 . Allow the meat to ‘bloom’ and come to Lamb room temperature for up to 30 minutes before cooking.4 hours opposite) to brown it all over. as this will make the meat cook too quickly. When the thermometer beeps not the same as slow cooking. If your oven • Oven temperatures can vary. pork and veal. Hints and tips 3.2½ hours cooking time. Do not be tempted to transfer the meat to the oven in the same pan used for searing.10 70 .65ºC 60 . oven thermometer to check the temperature before cooking. Veal 19 . Set the meat thermometer to the Pork desired internal temperature (see table opposite). Using the meat thermometer Veal Loin Steaks 2 . + Low temperature cooking oven pan braise oven Low Temperature Cooking is a fantastic method that can be used for just about every Cooking times naturally tender cut of beef.3 65 . Place the meat on the preheated roasting tray.70ºC 60 .60ºC 1½ . Any size of meat can be cooked using this (total minutes) internal temperature at 80ºC method. so the meat stays moist and Topside Mini Roast succulent with a more natural flavour.10 70 . and then roasting in a very low oven pan on all sides recommended cooking time for a lengthy period. A meat 4-5 60 . The cooking process Keep the oven door closed during cooking. Prepare the meat and equipment Heart of Rump Roast 10 .65ºC 45 . 18 For further help and advice call 01467 629666 For more information visit donaldrussell. It is escape and increases the cooking time.2 hours Cooking in 3 easy steps Short Striploin Topside Roll 8 .3 65 . (Do not season before searing Veal Rib Steaks 2 .3 60 . The lower temper. Add a little olive Lamb Racks 5 .60 minutes Season the meat with salt and pepper.3¼ hours Tafelspitz Before cooking. It involves searing the outside of Meat First sear in a Donald Russell Approximate the meat at a high temperature. Centre Cut Fillet Log Whole Fillet 6 . so it may be worth having your oven thermostat checked. even something as small as a steak. but the cooking times given will be reduced .12 65 . meat as it has rested during the cooking process.65ºC 75 .2 70 . Pork Loin Roast 475g 8 .72ºC 45 . lamb. Sear the meat on all sides for the recommended time (see table Whole Leg of Lamb (bone-in) 10 . which is a method of cooking humbler cuts of meat with liquid to your meat is ready to serve straight away.10 60 . Opening the door lets heat • Low Temperature Cooking is ideal for roasting the best cuts of meat which are very tender.3 hours 1.65ºC 45 . remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. It also helps to melt the TIP: If your guests are late you can keep the meat warm at 60°C for up intrinsic fat in the meat. Sirloin or Ribeye Mini Roast the juices are retained.75 minutes as salt can draw the moisture out of the meat).15 60 .8 60 . This method is Beef often used on the Continent. • Any cut of tender meat can be cooked using this method.using a meat thermometer becomes imperative. Preheat the oven (with the fan turned off) to 80ºC and place a roasting tray in the Lamb Loins and Fillets 2 .8 55 . Quite simply the higher heat brings more the meat stays incredibly soft and the joint is cooked more evenly. giving you a sweeter.2 hours TIP: Always pre-heat the roasting tray as a cold one increases the Pork Loin Roast 950g 8 . but we would recommend cooking bone-in atures allow the meat juices to circulate continually during cooking so products (eg: 5 Bone Rib of beef) by conventional roasting.60 minutes oven to heat up.

simply take a piece and ask to speak to one of our Gourmet Team. Prepare the meat 2. Pre-heat the oven to in batches. and bring gently to the boil on the meat does not stick to the bottom into the thickest part of the You can also email our Head Chef at headchef@donaldrussell. a very low temperature. the preheated oven. vegetables or our hob. Cover with a lid and transfer into Cooking times vary depending place the meat back in the pan. For stews and casseroles.donaldrussell. The liquid makes a superb stock for soup. remove the defrosted high heat. add root vegetables. skim off any foam which develops during cooking. Make perfect braise we recommend regular intervals thereafter. 20 For further help and advice call 01467 629666 For more information visit donaldrussell. casseroles Cuts suitable for braising and stewing and pot-roasts Beef Lamb Veal Pork Beef Brisket Lamb Shanks Veal Osso Bucco Pork Chops We have combined these Beef Rib Trim Lamb Fore Shanks Calf’s Cheeks Diced Pork different types of dish in Shin of Beef (bone-in) Whole Shoulder of Lamb Rolled Belly of Veal Pork Shoulder Roast one section. This gentle slow meat from its packaging and the meat until nicely browned all Beef OIives cooking process is a pat dry with kitchen paper. cover with cold water. Simmer gently for several hours. because the Shin of Beef (boneless) Diced Lamb Pork Hough technique is basically Oxtail Lamb Hearts Stuffed Pork Shoulder the same. Our cuts recommended for boiling: Unsalted Calf’s Tongue Unsalted Ox Tongue 3. The cooking process 5. Boiling Certain cuts are more suited to boiling on the hob. sure that the liquid covers at using the oven method as the The easiest way to check joints least a third to a half of the meat process is more gentle and the is to use a meat fork. until nicely caramelised. out and taste it. add a little oil and sear Silverside Roast hob. For the casseroles after 1 hour and at peppercorns or cloves. rather than braising in the oven. this can make the meat stringy. The fork should go in Head Butcher at headbutcher@donaldrussell. you should check and herbs such as bayleaf. Add the liquid 4. meat and sear the vegetables watering meals. to make sure they and steaming and 140ºC-160ºC/275-325ºF/Gas 21 . to simmer gently on the hob at rule of thumb. over. This is known as ‘deglazing’. inserted For more recipes and cooking advice. of the pot as it can with the hob meat. celery and leeks. Try onions. Check from time to time and out easily. Simply put the meat into a large pan. casseroles. Test the meat Tafelspitz (this makes the classic dish ‘Wiener Tafelspitz’ traditionally served with horseradish sauce) After searing the vegetables. As a Add wine. Then take out the to roast into mouth. Sear for flavour Topside Roll at a low temperature Ribeye Roast At least 30 minutes before Heat a large ovenproof pan on a in the oven or on the cooking. are evenly browned all over. see our website at www. transforms cuts of Do not burn the meat as it makes Tip: About one third of the meat meat that are too tough weight gives you the weight of it taste bitter. Braising Ox Cheeks Mutton Leg Joint Mini Roast (600g) involves cooking meat Diced Beef Steak Mutton Shoulder Beef Kebab Cubes in liquid (often stock Steak & Kidney or wine. Braising Steaks combination of roasting Allow the meat to come to room sear the small pieces of meat Beef Back Ribs temperature. Traditional braising oven pan braise Stews. With stews and and top up with liquid if or phone 01467 629666 Tip: Avoid boiling too quickly as method. stock or a mixture. or a mixture). carrots. an onion or leek and salt and pepper. or continue on the cut and your oven.

dry meat. it Wear an oven glove. Stock up on charcoal. Cook the meat for 60% of the method requires close attention from the time on the first side. temperatures within the meat fuse. Allow between (see pages 6 and 19). note that the internal temperature will continue to rise by a few degrees once the 3. with salt at the very last moment only. To test for doneness take the meat from the heat source and place on a clean plate. leading to charred. 6. surface burns (The exceptions are thin An electric or gas BBQ may take 10 to 20 cuts such as mini-steaks and medallions). During resting. The meat is removed from the heat 23 . Careful seasoning is necessary. place gently just once. Use long handled tongs it on a rack so it doesn’t lie in its own rather than a fork which may pierce the juices. minutes). Once the meat is cooked to your liking the meat from browning properly. and medium in as when you cook in your kitchen. under-rest it. A meat the meat to come to room temperature thermometer is invaluable for checking for at least 20 minutes. minutes to preheat and a charcoal BBQ Raise the rack so that it is about 30cm needs to be heated until the coals are (12) above the charcoal. meat could be marinated beforehand or Therefore remove the meat 3-5ºC before it sprinkled with herbs and pepper. We it must be rested. Please and prevents sticking. Barbecuing is a method of cooking on a To ensure even cooking use the 60/40 wire rack with intense heat below. Take care: As soon as the meat browns it must be moved further away from the heat source so that the inside can cook before the 1. Never hurry a steak on your barbecue. Brush the meat larger cuts. covering the arm to is always better to over-rest meat than to prevent burning. more natural aroma. place for up to 20 minutes. 22 For further help and advice call 01467 629666 For more information visit donaldrussell. moist and tender all Cook slowly until browned. treat the meat you of your finger. Rare should be soft and barbecue outdoors with the same respect supple. C  lean and preheat your barbecue. cook for the remaining this height the covered with a layer of ash (approx. as salt will draw out juices and prevent 7. Season reaches the desired internal temperature. Press the meat gently with the tip 2. It heats more evenly and has a better. To rest your meat. the recommend salting the meat after cooking. the juices in the middle move to the outside 4. It’s all too easy to overcook on a barbecue. This helps the searing process into the thickest part of the meat. 45 temperature is just right. Insert the probe horizontally with oil. F  or best results. Remember. rather than briquettes. Cover with foil and leave in a warm meat and allow valuable juices to escape. and it becomes warm. This method. and turn the way through. leathery. Barbecuing oven pan braise bbq Seven steps for a perfect BBQ 5. then turn and cook as the food can burn quickly. well done firm.

the difference between cooked and burnt – also between safety and danger. flammable and place in a safe position. • For hygiene reasons never mix raw and cooked meat. Keep away from anything cuts. Prepare what professional chefs call the “mise en place”. This helps to cook larger cuts more evenly.100 minutes in total minutes in total minutes in total minutes in total minutes in total Beef Beef Classic Gourmet Burgers Mini Gourmet Steak Burgers Carnivore’s Gourmet Burgers Heart of Rump Roast Sirloin Roast 2kg Fillet Medallions Grand Gourmet Burgers Kebab Cubes Tafelspitz Pavé Rump Medallions Fillet Steaks Ribeye Steaks (well done) Ribeye Roast 1kg Ribeye Steaks (bleu/rare) Minute Ribeye/Sirloin Steaks Sirloin Steaks (well done) Sirloin Steaks (bleu/rare) Beef Mini-Steaks Minute Rump Steaks (well done) Minute Rump Steaks (bleu/rare) Ribeye Steaks (medium) Fillet. Food cooks quicker when it is hot and sunny. 24 For further help and advice call 01467 629666 For more information visit donaldrussell.20 30 . Wash your hands before cooking and after handling raw meat. Use long handled tools and wear oven gloves. Keep raw meat cool indoors until just before • Never leave a BBQ unattended. • Cover the BBQ with a lid as much as possible during the cooking process especially for the larger • Place the BBQ on a level surface and make sure it is well ventilated. with all the necessary ingredients. seasonings and tools • Before using the BBQ for the first time. to lock in the BBQ flavours and prevent flare-ups. but takes longer if it is cold or windy. including the rack and foil for resting. BBQ Tips and Hints • Expect to experiment with cooking times and techniques. carefully read the manufacturers instructions.60 80 . • The secret of a successful BBQ is good organisation before you begin cooking. paying 25 . Keep pets away and supervise children at all times.6 6-8 10 . Sirloin. Barbecuing cooking times oven pan braise bbq 4 . Ribeye Mini Roast Sirloin Steaks (medium) Mini Rump Roast Minute Rump Steaks (medium) Chateaubriand Lamb Lamb Lamb Fillets Lamb Mini-Steaks Lamb Racks Boneless Leg of Lamb Lamb Shoulder Lamb Valentine Steaks (medium) Lamb Valentine Steaks (well done) Lamb Short Saddle Lamb Leg (bone-in) Lamb Noisettes (medium) Lamb Noisettes (well done) Classic Lamb Burgers Lamb Loins Mini Lamb Burgers Veal Veal Veal Escalopes Veal Loin Steaks Veal 2-Bone Rib Veal 4-Bone Rib Veal Rib Steaks Pork Pork Pork Fillet Medallions Pork Mini-Steaks Pork Loin Steaks Pork Loin Roast 475g Pork Shoulder Roast Pork Loin Minute Steaks Pork Loin Chops Pork Shoulder Mini Roast Pork Rib Roast Pork Swiss Sausages Chipolatas with Crackling Pork Sandwich Steaks Traditional Pork Sausages Premium Pork Sausages Alternative Pork Sausages Mini Pork Burgers Please Note: These times are suggested as a guide only and may vary depending on equipment used and circumstances. cooking – do not leave it out in the sun. and allow time for it. Barbecuing happens quickly and planning can make special attention to warning labels and safety information.

ever. That’s why 4. tender lamb loin. They’re made entirely from our best juicy and tender. pioneered by our and enjoyment – in a delectable. Lamb Mini-Steaks we stock a full range of ‘minis’. the most tender to make this one of the part of the lamb. snacks and real pleasure. lunches. all our lamb is grass-fed and has the freedom to graze outdoors. bite-sized lamb cut from the finest beef. texture an innovative cut. Try them with some gourmet treat that taste fantastic freshly baked bread for a succulent steak with just the simplest of cooking and sandwich in under ten minutes. 3 They cook in just three minutes and to enjoy them indoors or out. Beef Mini-Steaks 4 Miniatures of light. Pork Mini-Steaks As delicious as steak.we to eat. There’s no finer way to give your guests and perfect for brunch. whether you prefer our taste tests. this unusual All you need is good food heart-shaped double-steak is cut from the highly prized loin. good friends. don’t even add any salt or pepper as this 6 guaranteeing some of the highest animal would detract from the flavour. Delicious for quick best days ever. all Melt-in-your-mouth. Mini Gourmet Steak Burgers 6. These exclusive Perfectly round cuts of supersweet. guests love to try a garden into a gourmet feast. 3. 5. as these are a great casual suppers. Even children love them. welfare standards in the UK. mini butchers. a cold glass of wine… A Donald Russell speciality. here is a burger that can really These delicious Pork Mini-Steaks are compete with steak for flavour. quick and easy to 27 . For the first time Great for snacks and childrens’ meals. Naturally. pork. Lamb Valentines 1 Heart-shaped fillets of pure lamb loin. little bit of everything. that cook in minutes yet taste size. individually keep them juicy. turning a simple meal in your back At a barbecue. and much 2 prefer lots of small portions to larger pieces of meat. They cook in minutes and these have done exceptionally well in all taste exquisite. Mini range . and all cut from Free-Range pork. Every mouthful is a joy steak and prime topside of beef . lamb and steaks. they are superb cooked over coals. 26 For further help and advice call 01467 629666 For more information visit donaldrussell. Juicy and succulent. grass-fed mini-steaks are cut thick to grass-fed lamb loin and fillet. are so tender you barely need to chew. Great for kids. Part of our Mini-Steak range. 2. 5 accompaniments. but are small so they’re tied to keep the shape while cooking.perfect for BBQ’s oven pan braise bbq Sunny days. Lamb Noisettes 1.

dice into small cubes and mix with 20g Not only are our steak chopped 29 . grill or barbecue. • Crispy bacon and horseradish sauce • Melted mature cheddar or blue cheese Our burgers have been designed for maximum taste and enjoyment and Two quick delicious sauces: should be cooked. proud to have succeeded in making the Do not forget to rest – see page 12. Serve with griddle’s why.3½ Mini Gourmet rivalled a steak for taste. Leave to marinade for 20 minutes then season to taste with salt and pepper. ultimate steak burgers. Chef’s tip: To help your burger keep it’s shape during cooking. sliced onion juicy texture and are so tender you can • Mushrooms sautéed in butter cut them using just a fork. ‘how would I like my burger done?’. salad for a healthy meal that’s low in salt and a We are proud to say that we make good source of energising B vitamins and iron. We add absolutely nothing to our minced Serve with: steak and you can really tell. Chris Fenn. 28 For further help and advice call 01467 629666 For more information visit donaldrussell. These new 100% pure steak Recommended cooking methods: 1. Mix with 50ml vegetable or no flavour enhancers. As a rule of thumb. enjoyment and health in a quality product. the fewer the ingredients in a burger the better.. these • Tomato slices. meaty they are healthy Red Pepper vinaigrette: Finely chop too as they have ¼ red pepper. Nutrition Consultant Steak Burger Searing time – 100% grass-fed. Classic Gourmet 2 .. shredded lettuce and thinly burgers have a natural meaty flavour. 2 tbsp olive oil. To achieve this we tried a number of different grinds and mixtures and are Cook steak burgers as you would steaks. chicken stock. rested and seasoned like a steak . The ultimate steak burgers Simply the best . Pan fry in a heavy frying pan or ridged We produce our steak burgers in-house burgers mean taste. Grill or BBQ them. make a slight indentation in the centre with your thumb. wine vinegar and 1 tsp white sugar. of parsley. naturally reared per side in minutes beef steak. Recommended cooking times: them using one thing and one thing only Dr.ask yourself the question Tomato basil sauce: Core 1 peeled tomato.5½ quality. 1 small shallot and 2 stalks no preservatives. 100g tomato ketchup and burgers deliciously 10ml olive oil. 1 tbsp white no added fat.2½ Grand Gourmet Our aim was to make a steak burger that 3 . so we have full control over their quality. texture and Carnivore’s Gourmet 5 .

There If you have any Origin STORE BELOW -18ºC are tiny. special trim 4 UK 1. leaving just what you need every bite is a real delight . particularly with the smaller packaging. Our passion for quality Passion for quality Value for money We trim away all this excess fat… For years we’ve challenged anyone to find meat We believe you should be paying for prime more delicious or tender than 31 . such as Minute Steaks. not for fat that needs cutting off before tenacious Scottish passion to produce the best you can start cooking. 30 For further help and advice call 01467 629666 For more information visit donaldrussell. taste and nutrients. Top chefs juiciness and flavour by melting during cooking prefer their meat packed this way because it is a and helping to trap moisture within the meat. That’s why we use state-of-the. The faster food is constantly improve. so it’s always worth asking us to freeze your order for you. A typical Donald Russell meat we can by natural rearing. We have a meat. Weight 4. we can trace the product back art freezing techniques immediately after cutting to the original abattoir and investigate fully to the and vacuum packing. This should be regarded offer a reduced packaging option on most orders. which really helps to lock in the Do Not Refreeze Once Defrosted 6 Batch No 04032611 freshness. and we now Pavé Rump Medallions. Product Description 3. with all the surplus fat resolutely demand high standards to ensure that neatly pared away. At every step.guaranteed. queries or questions Slaughtered in UK (9056) 7 Cut in UK (9056. please email greenchampion@ Traceability donaldrussell. Health Mark 111 0 Best Before End This method means that any ice crystals formed 5 EC Jun 09 5. It is critical the smaller the ice crystals. as well as Fillet and experts about ways to achieve this.1110) is a noticeable difference in quality compared please email headbutcher@donaldrussell. This number is part of a Professional freezing set of records which gives us a full and detailed history of the product. We are aware that packaging can have an impact Size and Shape on the environment and we are always looking Meat is a natural product. re-use and recycle our and shape may vary. and if you have any comments or queries. Good marbling creates prevent drying out during defrosting. Best Before Date 6. We constantly speak to packaging cuts. You can find up-to-date information at www. we want you to enjoy your meat in or complaints (or even compliments!) about any superb condition. Traceability 8. Our meat is 2 Sirloin Steaks Your label is packed with useful information: min wt 420g 3 frozen extremely fast. we silverskin and gristle. traditional cut will be beautifully trimmed and free of maturing and expert butchering. for perfect cooking results. Product Code 2. so the size. 8 Origin : UK with home freezing and it’s a free service. natural way to keep the meat fresher for longer. B162 1 frozen. of our products. as characteristic of its origins rather than a flaw. No artificial preservatives or gases are used. It is a vital system to help INVERURIE • ABERDEENSHIRE • SCOTLAND ice crystals can form which then pierce the cell us maintain our standards of excellence and also structure and cause damage. Whenever meat is frozen. source of the problem. Should there be any queries As butchers. donaldrussell. Batchcode 7. to ultra low temperatures. … so you get more meat for your money The finest packaging Marbling for the finest meat Good quality meat is always well marbled. thickness for ways to reduce. Every product you receive is labelled with a unique code number. The heavy-weight food-grade vacuum- to the flavour and is also what makes one cut taste sealed bags help protect against freezer burn and different from another. ‘Marbling’ refers to the small streaks of white fat Donald Russell meat is sealed in hygienic vacuum that are sometimes visible in the meat.

and are All our beef is traditionally matured cut from the striploin with the vein end procured from assured farms. Even the humbler cuts receive most of the year on lush. for example. are cut from to be fed a natural diet. meats. We only pick the best. Butchery We cut many of our beef portions from the finer parts. Our cattle graze freely for bone in hygienic conditions where the fat to cut off. It is dry matured on the come beautifully prepared with no excess are upheld. in dry conditions where they continue an expensive process and up to 8-10% is Our Beef’s why Selection We have very strict criteria regarding age and weight. simply that it has not been given the time to fully mature). Top quality beef is also richly marbled. the results are well worth it for carefully cut by hand to the exceptionally and health records are kept for each the improved tenderness. better flavour high. In addition. mineral-rich temperature and humidity is strictly high specification butchery. with small creamy-white flecks and streaks of fat throughout the meat. and superior overall eating quality. Rearing Maturing shape and texture. and in winter they are housed controlled. our buyers train for many years to learn how to select the best. and we never compromise on quality. Colour and Marbling Donald Russell beef has a deep red colour. where the for up to 28 days. superior hind meat and Ox Cheeks are recycled protein are strictly forbidden However. with a good fat covering and general shape. (A bright red colour does not necessarily indicate the meat is either fresh or good quality. so they highest standards of animal husbandry tenderness. For example. Butcher’s guide to BEEF You’ve never tasted better beef . Hormones and lost during the three weeks of maturing. which is characteristic of well-aged beef. the majority of our Fillet Steaks are cut from the middle of the Whole Fillet which has the best flavour. as the fat melts during cooking to make the meat juicy and tasty. 32 For further help and advice call 01467 629666 For more information visit donaldrussell. gristle and sinews. which means grass. This is essential for a fabulous flavour. Storing the beef in this way is finer meat and less fat. Our Sirloin Steaks are Our beef cattle are all UK 33 . ‘kitchen-ready’ standard of all our animal. for extra flavour and removed and are special trimmed.

34 For further help and advice call 01467 629666 For more information visit donaldrussell. It is excellent value it’s almost as tender therefore the most up to eighteen. ours are trimmed gone by. Butcher’s guide to BEEF BEEF 1. as well as marbled. It has a 35 . 3. 10. Rump has a rich. vegetables Available in Rib Trim smooth and the gravy is the meat. 5. Shin 1. Brisket 9. Sirloin meat for your money. in appearance. as well as magnificent joint is roasting. as it can serve mellower in flavour of the animal. making the wonderful after a few but the reward is an wine – after a few hours from several hours of That means it’s all meat sensationally juicy. this than Beef Rib Trim. and as fillet. or as thick and delicious. Burgers in-house. with a thin most expensive. Rib 10. family meals. beefy from the off-cuts of core which melts during cooking. so some herbs. Oxtail and are perfect for This is a delicious. Ox Cheeks 11. hours in the pot with intense flavour hit. Cut from the breast The meat between the An unusual speciality A favourite from days We make our Kebab because of its delicious of the animal. old-fashioned cut that as the Heart of Rump. Rump 4. Fillet 6. the by the bones. Fillet 6. Ox Tongue roasting or barbecuing. so there’s served hot or cold. and as such is to an exceptionally high Tongue tastes delicious Diced Steak and heavily marbled cut hand rolled and tied to full of flavour. butchers’ favourite. It tastes break down the fat. Excellent braised in red flavour and benefits our steaks and grills. Shin 2. into them – and nothing roasts are a good choice whole Beef Back Rib else. Known as ‘the banquet is lighter in fat and this cut is from the tail taste and a firm. Ribeye 8. medallions. Lean meat made sweeter 2. which is why tender part of the beef is juicy. Minced Steak. unbeatable for special 4. rich and our shins are cut from of the tail. meat is most plentiful of steaks. It needs standard. Unsalted Ox Cubes. has a ribbon of fat at its keep its shape during long. Lightly animal. so you get more prime various roasts. slow cooking to hardly any fat or sinew. beefy Sirloin is one of the most The fillet is the least. Brisket 9. and excellent for pot and ‘special trimmed’. our Sirloin Steaks and meat has a sublime. where the available in a number it’s so popular. Ox Cheeks for family meals. cooking. Our casseroles and stews. delicious roasts such strip of fat on one edge. this top quality brisket is marbled. pot 11. beefy flavour. our rib bones is very heavily cut. racks for roasting. Rump benefits from long. All use the thicker top part for everyday eating. this its full flavour. but used muscle and roast’. It is and a popular choice slow braising to release from the rump cap middle (the best part) available in steaks and at carveries. Ribeye 8. Rib 7. 5-Bone Rib 7. We only bite. Oxtail 3. Special Cuts The butcher’s favourite. the meat is velvety cooking to tenderise grass-fed. Ox Tongue 12. 5-Bone Rib This old-fashioned cut As the name suggests. for slow cooking. and the Tafelspitz – cut roasts are cut from the subtle flavour. reared beef that goes our Ribeye Steaks and and stock or wine. juicy flavoursome steaks. Sirloin 5. naturally It’s also great value. It is also the flavoursome with the superior hind quarter.

mince and spread on top of the meat. The low amount of existing fat be altered in any way by preservatives. Add 400g chopped Tomatoes and simmer for about 40-50 minutes. remove and leave aside. 4 tbsp Water. Grease an The quality of our mince not only comes healthier mince than ours. our mince is made using only the lean trimmings from We believe that taste should come Mince pie with sour cream our grass-fed. 1 Egg and season with Salt and Pepper. Serve with rice and sour cream. Minced Beef Steak for evenly distributing the little fat which holds all the flavour. pork or veal) with 1 finely chopped Onion.’s why Standard mince recipe Serves 2-3 Brown 440g Beef Mince in a heavy pan until nicely coloured. (Don’t worry about drowning the meatballs. Mix 180g through in the flavour. Serve with delicious mince recipes for you to try fresh leaf salad and crisp baguette. Mix 440g Mince (beef. naturally reared beef from the quality of the steak and not Serves 2-3 steaks. Mix together 600g chopped Tomatoes. 1 Red Pepper and Herbs of your choice. 20-30g Breadcrumbs. place in the meatballs and cover with sauce. Remove carefully from coarseness because we think it’s perfect delicious meals. 30g Breadcrumbs. Place in 200ºC grinds before choosing one of a medium is the quick and easy way to make oven for 20-25 minutes. That’s exactly why we can say with braised Onion. Like our burgers. Opposite are a few oven and leave to rest for 10 minutes. most of the sauce gets absorbed!) Place in 220ºC oven for 30-40 minutes until nicely browned. lamb. Return along with the beef mince to the pan. We have sampled many different A great product for all the family. 2 tbsp of Worcestershire sauce. 1 chopped and this mince a healthier option. Butcher’s guide to BEEF You’ve never tasted better mince . 1 Egg pride that you’ve never tasted better or and season with Salt and Pepper. Honey. but the texture Sour Cream with 1 Egg and 20g grated Parmesan too. Braise 1 chopped Onion in the mince juices until soft and caramelized. pork or veal) with contributes to the rich flavour and makes flavour enhancers like salt or added 1 tsp dried Italian herb 37 . ovenproof dish and fill with the mixture. 36 For further help and advice call 01467 629666 For more information visit donaldrussell. Oven-baked meat balls Serves 2-3 Mix 440g Mince (beef. season with Salt and Pepper. Form into 8-12 balls with your hands. Chop together 2 cloves Garlic. rice or potatoes. lamb. Sugar and Malt Vinegar. 1 Chilli. Serve with pasta. Drizzle Olive Oil into an ovenproof dish.

Our lambs are free to graze in difference in improving the tenderness. Butchery We cut a number of steaks from the loin. Colour and Marbling Traditionally matured lamb has a slightly darker colour than normal un-matured lamb. the lambs are from the south. Our Racks of Lamb look particularly impressive as we prepare them to a standard known as ‘French Trim’. The bones are All our lamb is reared on British farms. season. the right age. a good shape and just the right amount of fat covering. This is critical to the flavour of the meat. Donald Russell lamb is matured for a clean and well’s why Selection We source our lamb within the UK only. Lamb Mini-Steaks. Scotland. Our experienced buyers look for good ‘conformation’. That’s how we can be sure of sweet. as the fat melts during cooking to make the meat juicy and tasty. flavour. Lamb Noisettes. and tied by hand for superb shape and in later season from the north and This traditional process really makes a during cooking. the Rearing Maturing highest specification of cut. It also has good. has just the right length of 39 . Our butchers use their skill is also Swiss Cut making it much easier to not just a convenient label. which is the equivalent of sirloin in beef. 38 For further help and advice call 01467 629666 For more information visit donaldrussell. that is. and many of our roasts are boned. rolled. season. the field and their diet is entirely natural. depending on the in a layer of unwanted fat. These include Valentine Steaks. Crown Chops and Lamb Loin. even marbling with small creamy-white flecks of fat throughout the muscle. depending on the time of year. In early and experience to ensure the lamb carve. succulence and overall eating quality of our naturally reared lamb. Butcher’s guide to LAMB You’ve never tasted better lamb . delicate meat with an outstanding flavour. Our Leg of Lamb principle and a way of life for the farmer. rather than buried where good animal welfare is a matter of minimum of ten days.

Shoulder string for a neat. They impressive appearance. with the bones still for family meals. Shoulder 41 . to bring out the flavour vegetables. Loin 4. 40 For further help and advice call 01467 629666 For more information visit donaldrussell. Loin 4. Liver & Kidney 3. and Lamb shape beautifully cut for totally hassle. We cut benefits from slow. or simply during cooking. Lamb Loin on its own to 2. Fillet 5. we offer several pan frying. pan-fried. with stock and reared. tied with a prime piece of loin that is excellent value pubs. Leg Lamb is cut from the favourites are delicious succulent. superbly prepared and in beef. simply falls off the bone. Ours Ours are ‘Swiss-cut’ come fully kitchen. which tender. Off-Cuts These are a delectable Our Rack of Lamb is A humbler cut of lamb A favourite of gastro. are highly trimmed. but are also Valentine Steaks. prepared using the looking presentation attached. Ours are the equivalent of sirloin are tiny finger-shaped animal. Shank that holds its shape wonderful flavour and an cooking the shoulder hours. Kidney 3. Liver & pan-fry or roast. Fillet 5. to make them easier ready. so delicious in all your for dinner parties. tender cut is in flavour. traditionally during cooking. Noisettes 7. Lamb Fillets the back part of the hind part of the animal. and it looks superb on the plate. with all the and is full of flavour. Saddle Our traditional Leg of These old-fashioned This incredibly Very tender and mild The Saddle is cut from 1. tied so they keep their available as a boneless Noisettes. trimmed away to reveal clean. Our Diced Lamb and lamb cut. Rack 6. this flavoursome Minced Lamb are 8. Leg 2. Saddle 6. Rack 8. Mini-Steaks. Lean and full of pieces that are ideal for bones removed. loin cuts including and hand rolled and to carve. Butcher’s guide to LAMB LAMB 1. white bones. flavour. This gives it a recommend slow cooking for several off-cuts of our naturally 9. Noisettes 7. free carving. means the excess fat is recipes. Then it matured lamb. Shank 10. which have a super-sweet Our racks are French and make it incredibly become so tender it explains why they taste taste and are perfect Trimmed.

This gives the cuts a superb appearance. 2. Freedom from pain. environment as possible. Our expert by ensuring conditions and care which and are proud to say all our pigs are buyers select only the finest pork with avoid mental suffering. 42 For further help and advice call 01467 629666 For more information visit donaldrussell. 3. especially the Rib Roast. leaving just a thin covering to help retain the succulence during cooking. reared in large outdoor 43 . We remove as much fat as possible from our roasts. Freedom to express normal behaviour Our free-range pork is sweet and moist We have strict criteria regarding the age by providing sufficient space. Freedom from discomfort by providing an appropriate environment including shelter and a comfortable resting area. proper facilities with a delicious flavour that comes from and weight of the pork we produce. We have contented animals produce the most 5. flavoursome meat. Butcher’s guide to PORK You’ve never tasted better pork . Animal welfare The Five Freedoms 1. where the bones are clearly visible rather than being covered in fat. they are provided with mud wallows in summer and straw filled shelters in the winter. the barest covering of creamy-white fat To give them as comfortable a living for succulence. and company of the animal’s own kind. Our Pork Chops are cut with the bone left in which gives them a delicious meaty flavour. We cut our Pork Loin Steaks extra thick so they stay juicy during cooking. 4. injury or disease by prevention or rapid diagnosis and Rearing Selection treatment. Freedom from hunger and thirst by ready access to fresh water and a diet to maintain full health and’s why Butchery We prepare all our Pork to the same high ‘kitchen-ready’ standards as our other meat. Freedom from fear and distress a long association with our pork farmers tender. traditional rearing and a genuine care The way pigs are reared is key because for the welfare of the animals.

mouth-full is a joy to our Loin Steaks. pioneered with the rib bone still and deliciously tasty. With highly trimmed A boneless cut favoured Shoulder 7. which our easy to cook and carve. flavour that pairs well you to help it crisp up with aromatic herbs. our firm texture and lots everyday family meals flavour and make Pork Rib Roast is an of flavour. 1. Loin 2. which gives We cut our Pork Loin fried. an innovative cut from from the loin. this 8. 44 For further help and advice call 01467 629666 For more information visit donaldrussell. It offers excellent crackling. Rindless This traditional slow. Steaks extra thick so 45 . Chop Equivalent to the An incredibly lean. excellent value family parties. help them stay moist as delicious. moist tasting cut. Because it’s so meat is very lean and it them a delicious. tastes delicious pan by our butchers. roast. value and has a robust butchers score for and it’s great value too. and a fat on the continent. Every meaty flavour. and the flavour is roasting. Butcher’s guide to PORK PORK 1. but loin is sweet. Pork Mini-Steaks are Pork Chops are cut sirloin in beef. It’s very value cut for everyday roast. Rib 7. our pork tender and mild. The attached. meals. This. makes juicy and tender. Rib 5. Chop 5. Shoulder 8. and an it perfect for dinner and succulent. and is a great is easy to roast or pot most delicious crispy simply divine. Belly 6. Mini-Steaks 4. Mini-Steaks 4. Pork Lean and meaty. It’s suitable or Sunday lunch. Fillet Medallions 3. Belly 6. It also has the cut. it works well with cooks in minutes. It has the meat incredibly impressive celebration for roasting or pot a good firm texture and tender. Our Pork together with its neat eat and the meat stays are cut extra thick to Loin Roast is just appearance. Loin 2. Like they stay juicy during creamy sauces. beautifully. these cooking. Fillet Medallions 3. Shoulder roast has rich seams bones. Rindless Shoulder of fat that impart an covering on to keep Shoulder has a good joint is a good choice for irresistible savoury the meat moist. which the loin.

and are highly trimmed so there is no further preparation needed. located in Holland. well. or silverskin. Butcher’s guide to VEAL You’ve never tasted better veal . to help bring out the best flavour and lit barns. for a where welfare and quality come first. and every primal cut can be fully traced back to its origins. as befits such high quality meat. The farms. and regularly visit them. in companionable groups. and we carry out a second check in-house to make sure it is up to our high standards. are independently inspected to ensure standards of care are met. make it meltingly tender. 46 For further help and advice call 01467 629666 For more information visit donaldrussell. GMO-free diet of milk and maize. This superior standard of butchery in all our veal cuts saves you time in the kitchen as well as giving you more prime meat for your money. minimum of 21 days. Our Rolled Belly of Veal is cut from the superior thinner part of the belly and has a generous layer of fat to help keep it moist and succulent. Our steaks are all trimmed to exceptionally high standards. Calves are reared in spacious. They make an initial selection for us based on our strict criteria. Our Calf’s Sweetbreads are cut from the thymus gland in the neck. and enjoy a natural. with virtually no fat. Butchery The quality of our butchery is outstanding. Rearing Maturing All our veal is carefully reared on farms Our veal is traditionally matured. just like our 47 .here’s why Selection We have strong links going back many years with our veal farms.

rounded taste. flavour and are the superior thinner flavour. Belly 6. Topside Buco is a braising 49 . Our Rolled similar to Beef Shin. which is veal shin. as veal – equivalent to from the underside of traditionally made with is lean in appearance. the paler it is the more sirloin in beef – our the animal. It is naturally highly located in the neck of kitchen-ready. sinew. Calf’s Liver 4. Calf’s Cheeks 10. Loin 5. Shin 1. but Cheeks are skilfully an excellent value cut 8. Loin 5. Veal 4-Bone Rib are equivalent. Butcher’s guide to VEAL VEAL 1. Calf’s the continent. marbled. Topside 3. this cut. Calf’s Liver 4. Veal Osso with very little fat or mild and tender it will highly trimmed Veal excellent for roasting or 2. delicate Belly of Veal is cut from but with a much milder Escalopes and Veal for convenience. Calf’s Cheeks 10. We supply our Loin Steaks have a pot roasting. with a central the animal. part of the belly and texture. Calf’s Sweetbreads are cut bones still attached for with a milder taste. Sweetbreads from the thymus gland extra flavour. Rib Steaks 8. Belly Known as ‘Osso Buco’ The topside is cut from The best calf’s liver is The sweetest cut of An economical cut after the Italian dish the hind quarter and a light pink colour. this cut is A genuine gourmet cut that is popular on but with a much more cut from the sweet and particularly juicy and delicacy. Ours are ribbon of fat that gives highly trimmed and a fabulous. Calf’s Tongue Our Veal Rib Steaks and Like the beef Sweetbreads A little-known braising Similar to Ox Tongue. Rib 7. prepare our Veal Calf’s Liver pre-sliced delicious. prepared and fully for boiling. with the rib rich in flavour. Shin 2. Calf’s Tongue 48 For further help and advice call 01467 629666 For more information visit donaldrussell. Our butchers be. Rib Steak 6. has a generous layer of fat to help keep it moist and succulent. fully kitchen-ready. well. Calf’s 9. this is tender loin. our Calf’s delicate flavour. 3. 9. and a fine Stroganoff Strips from exquisitely tender. Rib 7.

Only ever reheat once. vinegar) Q How long can I keep meat warm? along with olive or flavoured oil (e. 50 For further help and advice call 01467 629666 For more information visit donaldrussell. but should be boiled first to the flavours and texture. herbs. Store the dish in the refrigerator Q What type of wine should overnight. lemon juice. for at least 10 minutes (up to 20 or 30 minutes for larger joints). For complete I use for sauces and braising? 51 .g. Before serving. use a meat thermometer to check A Use the wine you are going to serve along the core temperature. Resting is equally important for cooking. Acidic can be appreciated much more when the ingredients soften the proteins to make meat is warm rather than hot.g. Aromatic spices keep steaks warm for up to 30 minutes and herbs add flavour but should be used and roasts for up to 60 minutes in a sparingly as their intense flavour can be warm oven (without fan) at 60ºC while overpowering. It will reward 82ºC. and in fact the full flavour garlic. meat dishes a day before serving? Humbler cuts can be marinated for up to A Slow-cooked dishes such as stews and two days stored at 4ºC in the fridge. Meat cooking tips Meat cooking tips Q What is the best way to season meat? Q Why is resting so important? A We recommend you season steaks with A During resting. Any fat that kill any bacteria. A Meat (especially steak) does not need to sesame) and aromatic ingredients (e.g. The juices which tend Seasoning too early draws moisture out to stay in the centre of the meat while of the steaks and can make them dry and cooking move to the outside making tough. because salt helps to crisp up the all types of meat. Q What about marinating? A A marinade is a combination of acidic ingredients (e. you with a wonderful harmonised flavour. the meat fuse. not before. Tender cuts of meat should be marinated for no longer than 4 hours as the marinade can overpower the flavour and break down the Q Is it possible to prepare meat structure. be sizzling hot. You can the meat more tender. moist and tender all the way roasts with salt and pepper shortly before through. open the door to let browning properly. as a wet surface will prevent it from switch the oven off. vegetables. which actually helps improve braised dishes. allow your meat to rest in a warm place. However. then shut it again. Liquid casseroles can be prepared the day marinades can be used as an ingredient in before. covered with foil. you get everything else ready. the temperatures within salt and pepper after cooking. It will stay warm at just the right temperature. ensure that the dish is reheated correctly. which can affect the texture. pepper). which should reach with your dish for cooking. out some heat. After cooking always outside while cooking in the oven. wine. If your oven Before cooking drain the meat and pat does not have a control this low simply dry. we recommend you season it warm. has settled on the top is very easy to remove.

and do not grape juice. For this reason. for keeping a few smaller items and should everyone who works at Donald Russell in not be used to store larger cuts of meat. A We’re so proud of our products we guarantee your money back if you’ve ever • Upright freezers should not be overloaded. We would much rather correctly. It will also help you plan when you my purchase? need your next Donald Russell order. you in the used pan until golden brown and should regularly check the temperature caramelised. Inverurie has been to our in-house cookery school. • Chest freezers. butchers. Russell vacuum packaging as it helps We also have a Gourmet Team of trained prevent freezer burn and makes the best food experts. cook and serve the meat. Meat cooking tips Freezer tips Q How can I cook a quick sauce? Your meats will last longer and stay in A Use the pan juices to prepare a sauce.g. tips and recipes for all our products on our website at • Fridge freezers or freezer boxes are ideal www. so they have first hand knowledge • Always freeze meat in original Donald of how to handle. sesame).com. What’s more. so your freezer runs or more help and advice? more efficiently. tips and recipes temperature down. on the other hand. Deglaze with 200ml white wine or freezers have auto-defrost. have the chance to put things right than lose a customer. Reduce by half. A You’ll find many more hints. braise chopped onion at -18ºC or below. Add 200ml stock defrosted on a regular basis.donaldrussell. port or Madeira and simmer to accordingly. so we can help with almost any query you may have. Older freezers should be reduce the liquid by half. It is also and reduce to desired consistency. Most modern slightly. cream and reduce to desired consistency. lightly drizzle the meat • Keep a list of everything in your freezer and with olive oil or flavoured oils (e. Instead of a 53 . That way you can ensure that you use everything while it is at Q What if I’m not completely satisfied with its best. advisable to check the rubber seal on your For a cream sauce. the ‘best before’ date. excellent condition if you keep them frozen For a dark sauce. tasted better. Saturdays 9am-4pm and Sundays 10am-4pm 52 For further help and advice call 01467 629666 For more information visit donaldrussell. fry the chopped onion freezer door at the same time. and a team of highly qualified use of space in your freezer. You can call us on 01467 629666 Monday-Friday 8am-8pm. should be filled up. as this helps to keep the Q Where can I get hints. Deglaze by adding 200ml of your freezer and adjust your thermostat red wine. Add 200ml double require regular defrosting. Please let us know if anything as this can prevent them operating is not to your liking.

Deglaze: Dissolve congealed cooking juices by adding liquid ( 55 . making it easier to carve. oil and/or joint in place with a carving fork or herbs. large wooden carving board Broiling: American term for grilling. Kebab Cube: Cut into approximately 2.5cm . using a towel or kitchen Noisette: A small sliced cut. and can ruin even the most beautifully cooked meat. The juices may be used to make gravy or to add to sauce. pork or veal. stock or water). tied round the middle. Hold the Marinating: Soaking meat in a solution of acidic liquid. grain into slices approximately ½cm Medallion: French term for small rounds of meat. a Swiss Cut Leg of Lamb is a joint with the enable you to carve the roast into thin H-bone and knuckle removed for easier carving. hammering is not necessary. Hold the joint at the end of the bone.2”) and tied with string round the middle. Some butchers flatten meat using a towel or kitchen paper for with a hammer. French Trim: A method of trimming rack and rib cuts which removes the fat and muscle from between the bones to reveal the bones themselves.5cm (½” – 1”) thickness. pre-soaked in water to prevent them burning. If the a firmer grip if necessary. which makes the meat seem less tender.g. such as Lamb Fillet or the tail end Hold the meat with the bones facing of a large fillet. 54 For further help and advice call 01467 629666 For more information visit donaldrussell. Bone-in-joints Dice: Cut into rough cubes of approximately 2. spices and seasonings to tenderise the meat tongs. which is taken from the French for ‘brick’. scraping and stirring vigorously. upward. A blunt knife encourages hacking. even sized cutlets. This will example. but we do not recommend it. a good. Pavé: A term used to describe a high-specification method of cutting Rump Steak into a neat rectangular shape. before-hand. Wooden skewers are usually an unattractive appearance to the meat slices. pork or veal. well-balanced and properly sharpened carving knife is rolled or stuffed. your joint should be allowed to rest for at least 15 minutes roasting to keep it moist. Racks and Rib Roasts Mignon: A small whole fillet. as this will allow the joint to ‘set’. beef. Carve the meat across the and add flavour. paper for a firmer grip if necessary.4cm (1” – 1½”) cubes. Carve down between the bones into Slice: To cut across the grain into the desired thickness. usually lamb. Short Saddle of Lamb. e. usually fillet of (¼”). But Basting: Spooning the juices and melted fat over a joint during most importantly. while bringing to the boil. knowledge. as this encourages a sawing action and gives Brochette: A spike or skewer. the meat away from the bone. bones completely by cutting along Swiss Cut: Generally a very high standard of butchery.5cm (1”). Escalope: Cut into 1cm (½”) slices.5cm thickness (1¼” . then grilled or barbecued. Meat carving tips Glossary of culinary meat terms Good carving comes with experience. essential. Tournedos: A steak sliced into 3cm . It should not be serrated. which can be pierced onto a wooden or bamboo Boneless joints skewer (brochette). To carve Boning: Removing the bones from meat so that it can be meat properly. and the right equipment. with a non-slip mat or wet tea towel underneath to prevent it slipping. approximately 1cm (½”) thick slices. We also recommend a good quality. For the bones through the meat. Carve quality is good. into Fillet: The tender undercut of a loin of beef. lamb. Or remove the Steak: Sliced into 1cm – 2. slices.

com headchef@donaldrussell. Need expert advice? At Donald Russell there’s a whole team waiting for you • Master Butchers • Professional Chef • Gourmet Team • Trained Advisors We also pride ourselves on our comprehensive after-sales service. game. cooking advice. advice on how to handle the product. naturally reared products are available by mail order across the info@donaldrussell. Donald Russell supplies Michelin-starred restaurants with the finest grass-fed. recipes on request or more information about our money-back-guarantee .50 . or visit our website at To request a catalogue or place an order simply call 01467 629666. *T459 0000* PRICE: £4. Whether you want to know when your goods are due to Or email us directly: headbutcher@donaldrussell.or any other query – just call the NEW HELPLINE ON 01467 622044 and our customer services team will be pleased to help. poultry. fish and seafood. traditionally matured beef and lamb. These same top quality.donaldrussell. veal. as well as pork.