Great British Beef Week: 6 cuts to celebrate (top picks from our chefs)
Grass fed, organic, dry aged and just downright tasty, there are plenty of reasons as to why we’re more than happy to celebrate our British beef. Therefore, Great British Beef week (GBBW) is eagerly anticipated in the Eversfield Organic calendar.
What is Great British Beef Week?
Returning for its 13th year, the GBBW will run between the 23rd and 30th of April and it does what it says on the tin! The week will be all about (you guessed it) British beef, its quality and sustainability benefits. There’ll be plenty of suggestions as to how you can utilise this moreish meat to create some new favourite dishes. The campaign also places importance on supporting your local butcher and farm shops, recognising the key role these establishments play in the community.
Image: Our organic herd in their full glory.
Is grass fed beef better?
We sat down with the wonderful head chefs at our organic Inns to pick apart just what makes our organic beef so special. Frankie, the main man behind the ox grill at the Dartmoor Inn, was quick to sing the praises of our handiwork. “Aside from the service of our wonderful team and the atmosphere we’ve created, our grass fed organic steaks undoubtedly contribute in bringing our customers back time after time.”
Frankie continued: “We feel that the traceability and sustainable credentials of our beef makes it easy for us to tell its story. Being able to explain the beautiful slow-rear process that goes on at the farm and then having our patrons taste the difference which that makes can prove to be a real eye-opening introduction to the benefits of grass fed organic beef.”
Lewis, who heads up our team at The Ring Of Bells was quick to back up Frankie’s points. “The difference grass fed can make is startling to many”, he said. “It becomes clear when you see the additional fat marbling in our beef, which can look like a spider’s web at times, that our process is no joke. Combine this with the dry age treatment that our produce goes through and you’re rewarded with a forkful that practically melts in your mouth.”
Image: Our cattle are slow reared, ensuring an enjoyable life in the best conditions.
Chef’s choices
In celebration of GBBW, we’ve decided to let Frankie and Lewis select their three must-try grass fed beef cuts that’ll have your tastebuds doing the tango.
Frankie
With the amount of time he spends behind the grill there’s no surprise that Frank had steak on his mind when choosing his top three cuts. Firstly, the Rib Eye. 28 day dry aged with plenty of exquisite fat marbling, our rib eye will melt in your mouth if you’re not careful. Winner of a Taste of the West Gold Award among countless others, there’s a reason it’s one of our most popular cuts.
Frankie also selected the Fillet Steak. Just like the rib eye, our fillet steaks are matured for a select amount of time next to a pink Himalayan salt wall, encouraging the juiciest, most moreish flavour.
Image: Our stunning organic fillet steak.
For his final selection, Frankie went all out, recommending our Tomahawk Steak. Big birthday, special get-together, whatever it may be, you need to make an excuse to try this showstopping cut. Taken from the fore-rib and French-trimmed by our traditionally trained farm butchers. The jewel in the crown of our grass fed beef emporium? You decide.
Lewis
It seems that Lewis had one eye on the upcoming BBQ season as his first two picks were fresh from our new range. Up first, our Smoky Beef Burgers. Without meaning to brag, we think we’ve created the perfect BBQ burger here! Seasoned to achieve a spicy little kick from our grass fed beef, this burger reaches its full potential served smoking from the griddle and sandwiched in between a fresh brioche bun.
Following on are the American BBQ Beef Kebabs. If you want to add a bit of stateside flavour to your first BBQ of the year then look no further. Let’s be honest, when super tender hunks of grass fed beef are on offer you can coat them with whatever spices you like and you’re going to be onto a winner!
Image: In all its marbled glory: The magnificent Cote De Boeuf.
Finally, not to be outdone by Frankie, Lewis couldn’t resist plumping for our Cote De Boeuf. Dry aged, marbled and jaw-droppingly tender, this divine cut is most definitely a rival for the Tomahawk. Perhaps a taste test to celebrate British Beef Week is the answer.