how to Meat perfection - Donald Russell

how toMeat perfection

When you receive your orderDonald Russell packagingWe have pioneered new ways of packagingmeat to ensure it arrives with you in perfectcondition. Your goods are packed eitherin presentation boxes or individually as areduced packaging option and securelywrapped in bubble wrap. Your order isthen placed in a strong, re-usable cool-boxwhich keeps everything frozen (or chilled ifrequested) during transit, and protects yourgoods from knocks and bumps.Your frozen productsYour frozen meat will most likely be packedwith dry ice. Dry ice is a frozen, natural gas,which turns straight from a solid back into agas with no liquid state in between. It shouldall have disappeared by the time it reachesyou, but your meat will still be frozen. Do nottouch the dry ice bags with your bare hands -always use gloves.For quality and safety, place your frozenproducts into the freezer immediately.Your chilled productsYour fresh chilled products are ready to cookand enjoy. If you wish to freeze them, pleasedo so on the day they arrive, and keep themin the original vacuum packaging. The heavyweightfood-grade vacuum-sealed bags helpprotect your meat from freezer burn, and arealso ideal for thawing out later as they helpto keep in the meat juices. Store your chilledproducts in the fridge. Keep raw meat onthe lower shelves (or on a plate), so that rawmeat juices do not drip onto items storedbelow and spoil them.Shelf life on fresh chilled products:Place in the fridge and use by the date statedon the label.Thawing meatAllow plenty of time for your meat to defrost.It’s safer if it can defrost in the fridge, andthe meat tastes better too (because thereis less drip loss and the meat will be moresucculent). Never leave meat to thaw ina warm environment, for example nextto a central heating boiler, tumble dryer,washing machine or fridge, or even a warmwindowsill that catches the sun. This canlead to a risk of food poisoning.Defrosting times (approximate)Roasting Joints 7-10 hours per 500gSteaks 24 hoursIf you are short of time, place the product,still in its vacuum pack in a clean sink orbowl and leave it under a cold running tap.The more cold water that can circulatearound the product, the faster your meatwill thaw. This method can reduce thedefrosting time by a third to a half but shouldonly be used in an emergency. Do not betempted to cook from frozen or defrost inthe microwave, as this can make your meattough and dry.BloomingTraditionally matured meat can have aslightly darker appearance and slight odourwhen it is first removed from the vacuumpack. After about 20 minutes of exposure tofresh air the meat regains a bright, naturalcolour and the odour fades. This naturalprocess is called ‘blooming’If you have a queryQuality, service and above all taste, are of theutmost importance to us. We guarantee yourcomplete satisfaction, so if anything is not toyour liking please get in touch, so we can putthings right.4 For further help and advice call 01467 629666 For more information visit donaldrussell.com 5

How do you like your meat?All beef products, with the exception of minced beef can be cooked rare, mediumor well done. Lamb and Veal can be cooked medium and well done. Pork, with theexception of fillets, should always be cooked well done.You can see the differences in:• Internal temperature • Firmness• Outer colour• Moistness• Inner colour• ShapeRare (bleu)• Press-test: Soft• The internal temperature is 45-47ºC• The meat is bloody and the juicesare dark red.Medium rare (saignant)• Press-test: Soft yet springy• The internal temperature is 50-52ºC• The meat is still bloody in the centreand the meat juice is light red.Medium (a point)• Press-test: Firm and springy• The internal temperature is 55-60ºC• The centre of the meat is pink.Well done (bien cuit)• Press-test: Firm• The internal temperature is 64-70ºC• The meat is cooked throughout andthe juices are clear.How much meat?We are often asked how much meatshould be served for a single portion,so we’ve produced this simple guideto help you calculate quantities whencooking. The weights given are for raw,uncooked products.All suggestions are for a single maincourse for a typical adult. As people’sappetites vary depending on age,profession, lifestyle and also time of year,please treat this as a guide only. If youare serving more than one course youcan reduce the quantities.Serving guide (suggested uncooked weights per person)How to use a meatthermometerCook delicious steaks and jointswith confidence, using a digital meatthermometer. Set the required internaltemperature and insert the probehorizontally into the centre of the meat.The probe remains inside the joint duringcooking, setting off a beeper alerting youwhen your meat is cooked to perfection.Beef, Lamb, Pork & Veal Metric ImperialWithout bone 100g - 250g 4oz - 10ozWith bone 200g - 350g 8oz - 14ozOffal 125g - 175g 5oz - 7ozSauces 50ml - 100ml 1¾floz - 3½flozNote: Please follow one set of measures, do not mix them. Metric Conversion 25g/1oz.6 For further help and advice call 01467 629666 For more information visit donaldrussell.com 7

Steak secrets - The big 4RibeyeRibeye is juicy and richly flavoured with arugged appearance, generous marbling andfirm texture. It has a wide ribbon of fat at thecore which melts during cooking to make ittaste extra succulent and mellow.RumpRump is very lean with a robust, firm textureand strong beefy flavour. Traditional rumpsteaks are very sinewy, but our butchers cutround the sinews. This thicker cut, popularon the Continent, is called ‘Pavé’.Ribeye SteakMinimum weight: 210gRecommended cooking:Pan frying (see page 12-13)Pavé Rump SteakMinimum weight: 170gRecommended cooking:Pan frying (see page 12-13)Minute Ribeye SteakMinimum weight: 110gRecommended cooking:Pan frying (see page 12-13)Pavé Rump MedallionMinimum weight: 70gRecommended cooking:Pan frying (see page 12-13)Ribeye Mini RoastMinimum weight: 430gRecommended cooking:Pan-to-oven (see page 14-15)Minute Rump SteakMinimum weight: 170gRecommended cooking:Pan frying (see page 12-13)Note: Meat is a natural product, so size, thickness and shape of steakscan vary, especially on the smaller cuts.10 For further help and advice call 01467 629666 For more information visit donaldrussell.com 11

Pan fryingPerfect forsmall to mediumsized cuts…Cooking the perfectsteak can be achallenge, even for topchefs. That’s becausesmaller cuts of meatcan dry out easilyor cook too quicklyso they become dry,tough or leathery. Werecommend using aheavy frying pan orgriddle (ridged pan)rather than an electricgrill as you can controlthe temperature moreeasily.3. Cook to your likingUse the table (opposite) to frythe steaks for the recommendedtime, for rare, medium or welldone. Cook one side first andthen the other. Turn your steaksgently and only once to avoidletting out precious juices anddrying out the meat. Be carefulnot to overcook, as this can makeyour meat dry and tough.Tip: Use a meat thermometer tocheck the internal temperature ofyour steaks (see page 6).1. Prepare the meatAbout twenty minutes beforeyou start cooking, remove thedefrosted meat from its vacuumpackaging and pat dry withkitchen paper. Spread out yoursteaks on a board in a singlelayer. This will allow the meatto ‘bloom’ and come to roomtemperature.Tip: If you need to defrost in ahurry, place the packs under coldrunning water (see page 5).4. Rest your meatUse the press-test (see page 6)to check if your steaks are doneand then rest them. Duringresting the juices move evenlythrough the whole steak andthe full flavour and tendernessdevelops. Place the steaks on arack so they don’t lie in their ownjuice, cover with foil and leave ina warm place.Tip: You can rest a steak for up toten minutes. It’s always better toover-rest than under-rest them.2. Preheat your panMake sure your griddle or fryingpan is preheated to the highesttemperature before you start tocook your steaks. It should behot enough that you hear a sizzlewhen you place the meat into thepan. Using a pan which is not hotenough can cause toughness.Add a little olive oil to the pan.Tip: For a healthier option, brushoil directly onto the steaks - youwill use less.5. Use a good steak knifeFinally, always use a razorsharp,unserrated knife to cutyour steaks. A serrated bladeencourages diners to ‘saw’at their steak which gives theimpression of toughness on eventhe most tender meat. A sharpblade slices cleanly through thesteak and enhances the wholeeating experience.Tip: Donald Russell offers arange of knives, crafted from thefinest steel and are a joy to use.Frying timesProduct Searing time Minimum Approx totalper side resting time cooking timein minutes in minutes in minutesNB. NB. The The juices juices must must run run clear clearPork Mini-SteaksPork Loin Minute Steaks*2 - 3 1 - 2 5 - 8Pork Loin Steak and Chops 4 - 5 5 15Pork Fillet MedallionsMedium 1½ - 2 6 - 8Well done 2½ - 3 410Mini Pork Burger 4 - 4½ 2 1012 *Sear first on open cut sideFor further help and advice call 01467 629666 For more information visit donaldrussell.com 13BeefMini-SteaksRare - Medium rare 1 - 1½ 4Medium 2 - 3 3 6 - 8Well done 3 - 4 2Minute Ribeye/Sirloin SteaksRare - Medium rare ½ - 1 3Medium 1 2 5Well done 1½ - 2 1Fillet Medallions/Rump MedallionsMinute Rump SteaksRibeye Steaks/Sirloin SteaksFillet Medallions wrapped in baconRare - Medium rare 1 - 2 6Medium 3 4 10Well done 4 - 5 1Pavé Rump SteaksFillet SteaksRare - Medium rare 4 - 5 6 15Medium 5½ - 6 4Well done 7 - 7½ 1Mini Gourmet Steak Burger 3 - 3½ 4 - 5Classic Gourmet Burger 2 - 2½ 4 - 5 10 - 20Grand Gourmet Burger 3 - 3½ 5 - 6 Juices must run clearCarnivore’s Gourmet Burger 5 - 5½ 8 - 10Ox Liver 1 - 1½ 2 4 - 6LambLamb Mini-SteaksMedium 1½ - 2 4Well done 2½ - 3 1Lamb Valentines*Medium 2½ - 3 4Well done 3½ - 4 1Lamb NoisettesMedium 3 - 3½ 4Well done 4 - 4½ 1Lamb LoinsMedium 3½ - 4 4Well done 5 - 5½ 1Lamb Cutlets 2 - 2½ 4 - 5 10Mini Lamb Burger 3½ - 4 4 - 5 12Classic Lamb Burger 2 - 2½ 4 - 5 10Lamb’s Liver ¾ - 1 2 3 - 4VealVeal EscalopesMediumWell done2 - 2½3 - 3½418Veal Loin and Rib SteaksMedium 4½ - 5 414Well done 6 - 6½ 1Calf’s Liver ¾ - 1 2 3 - 4Porkoven8101012pan

Pan-to-oven roastingPerfect formedium-sized cutsWith this method, themeat cuts are firstseared in a pan tobrown and caramelisethe outside and enhancethe flavour. Then theyare transferred into apreheated oven. Thisis a fantastic methodfor medium-sizedcuts weighing 250g-1kg (½lb-2¼lb) as ithelps the meat stayparticularly juicy andsucculent. It also givesa better colour thanoven roasting alone.3. Cook to your likingAfter searing for therecommended time, gentlyplace your meat uncovered ona rack in a roasting tin, and putinto the preheated oven. Usethe tables (opposite) as a guideto cooking times or use a meatthermometer. Be careful not toovercook the meat, as this willmake it dry and tough.1. Bring the meat to roomtemperatureAbout thirty minutes beforeyou start cooking, remove thedefrosted meat from its vacuumpackaging and pat dry withkitchen paper. Spread it out ina single layer to allow the meatto ‘bloom’ and come to roomtemperature. This helps yourmeat cook more evenly and staytender and juicy.4. RestingRemove the meat from the oven.Cover with foil and leave to restin a warm place for at least 10minutes. Resting is as importantas cooking, as it allows the meatto become warm, moist andtender. Use this time to warmplates, prepare vegetables ormake a sauce.2. Preheat youroven & panPreheat oven to 230°C/445°F/Gas 8. Once the frying or griddlepan is very hot, add a little oliveoil to the pan, or brush the oildirectly onto the meat to avoidusing too much. Sear the meatfor the recommended time (seetable opposite). When you placethe meat into the pan you shouldhear a sizzle.5. Serve your meatLay your table with razorsharp,un-serrated steak knivesdesigned to cut cleanly throughthe meat. A blunt knife makesthe meat seem less tender, anda serrated knife encourages yourguests to ‘saw’, both of which canruin even the most beautifullycooked meat.Cooking times14 For further help and advice call 01467 629666 For more information visit donaldrussell.com 15ovenpan+braise ovenProduct First sear in a Then roast in Then rest Approx totalpan on all sides the oven at for the cooking time(total minutes) 230ºC/450ºF/ minimum time in minutesGas 8 (minutes) (minutes)BeefFillet, Sirloin orRibeye Mini RoastRare 6 - 8Medium rare 8 - 104 - 5Medium 12 - 1410 20 - 30Well done 16 - 18ChateaubriandRare 6 - 8Medium rare 10 - 125 - 6Medium 14 - 1610 25 - 35Well done 18 - 20Centre Cut Fillet LogRare 8 - 10Medium rare 12 - 145 - 6Medium 16 - 1810 24 - 35Well done 20 - 22Rump Mini RoastTopside Mini RoastRare 10Medium rare 126 - 8Medium 1510 25 - 35Well done 18 - 20Heart of Rump RoastSirloin Roast 1kgRib Mini RoastRare 22 - 248 -10Medium rare 26 - 2810 40 - 55Medium 30 - 32Well done 36 - 38LambShort Saddle of LambMedium 156 - 8Well done 18 - 2010 25 - 35Rack of LambMedium 10 - 124 - 5Well done 14 - 1610 22 - 35Pork NB. The juices must run clearPork Loin Roast 475g 8 -10 25 - 30 10 45Pork Loin Roast 950g 8 -10 55 - 60 10 75

Traditional roastingPerfect for mediumto large jointsRoasting in a hot ovenis the traditional wayto cook large joints ofmeat. It is a very easyway to cook a nourishingand satisfying meal for alarge number of people.This method is suitablefor any of the betterquality, naturally tendercuts of meat weighing950g or more. It is notsuitable for humblerjoints which need to beroasted with liquids fora longer period of timeto encourage them tobecome tender.3. Cook to your likingCook the meat for therecommended time (see tableopposite), and/or use a digitalmeat thermometer. A largejoint will continue to rise intemperature by a further 3-5ºCafter it is removed from the oven.Be careful not to overcook, asthis will make the meat dry andtough.Tip: Meat thermometers areso easy to use and take all theguess-work out of roasting.1. Prepare the jointBefore cooking, removethe defrosted meat from itspackaging and pat dry withkitchen paper. Allow the meatto “bloom” and come to roomtemperature well in advance orfor at least 30 minutes beforecooking. This is essential to helpthe meat cook evenly.Tip: Plan ahead – take your jointout of the freezer to defrost two orthree nights before cooking.4. Rest your jointOnce your joint is cooked to yourliking it is important to rest it.Place it on a board or platter,cover with foil, then leave ina warm place for at least 20minutes. Resting is just asimportant as cooking, as it allowsthe meat to become warm, moistand tender all the way through.Tip: You can rest large joints forup to 60 minutes in a warm oven(see page 47).2. Preheat the ovenPreheat the oven to the requiredtemperature (see table opposite).Starting with a very hot oven helpsto seal the joint to prevent juicesescaping. Then the temperatureis reduced to cook it evenly allthe way through. Season the jointgenerously with salt and pepperjust before cooking.Tip: Season at the last minute,otherwise the salt will draw outthe juice and dry your meat.5. CarvingFor carving we recommend alarge wooden carving board.Ensure your carving knife is verysharp as it makes it so mucheasier to carve neat, even slices.Carve the meat across the graininto slices approximately ½cm(¼”) or more thick and arrange ona serving dish or individual plates.Tip: Put a non-slip mat or wet teatowel underneath your carvingboard to help prevent it slipping.Roasting timesFOR ALL MEATS:1. Preheat conventional oven to 250ºC/475ºF/Gas 92. Sear meat for 15 minutes in oven3. Reduce oven temperature and add cooking time belowMeat After searing Roasting time Donald Russellreduce oven per 450g (lb) recommended internaltemperature to in minutes temperature of meatBeef (rare) 190ºC/375ºF/Gas 5 10 - 12 45 - 47ºC/113 - 117ºFBeef (medium) 190ºC/375ºF/Gas 5 14 - 16 55 - 60ºC/131 - 140ºFBeef (well done) 190ºC/375ºF/Gas 5 20 - 22 65 - 70ºC/149 - 158ºFLamb (medium) 180ºC/360ºF/Gas 4 12 - 15 55 - 60ºC/131 - 140ºFLamb (well done) 190ºC/375ºF/Gas 5 18 - 20 65 - 70ºC/149 - 158ºFVeal (medium) 190ºC/375ºF/Gas 5 14 - 16 55 - 60ºC/131 - 140ºFVeal (well done) 190ºC/375ºF/Gas 5 20 - 22 65 - 70ºC/149 - 158ºFPork 180ºC/360ºF/Gas 4 25 - 30 72 - 75ºC/162 - 167ºFPlease Note: The times stated in our guidelines relate to a conventional oven. If you have afan oven and are unable to turn the fan off, we advise reducing the suggestedtemperature by 15-25ºC. Please refer to the manufacturer’s handbook asrecommendations may vary.Aga oven roasting timesMeat Position Roasting timein ovenper 450g (lb)in minutesBeef (medium rare - on the bone) Lowest set of rungs 12Beef (medium rare - off the bone) Lowest set of rungs 15Lamb (pink) Lowest set of rungs 15Lamb (well done) Lowest set of rungs 20Pork Top of oven 25Joints suitable for roastingBeef Lamb Veal Pork5-Bone Rib of Beef Leg of Lamb Veal 2-Bone Rib Pork Belly2-Bone Rib of Beef Boneless Leg of Lamb Veal 4-Bone Rib Pork Shoulder RoastRibeye Roast Whole Shoulder of Lamb Rolled Belly of Veal Pork Shoulder with CracklingRibeye RollPork Shoulder Mini RoastsSirloin Roast (2kg)with Crackling (500g/1kg)Centre-cut Fillet LogStuffed Pork ShoulderTafelspitzMini Roast (600g)Beef Back RibsPork Loin Roast (950g)Silverside RoastPork Rib Roasts withCrackling (750g /1.5kg)Pork Houghoven16 For further help and advice call 01467 629666 For more information visit donaldrussell.com 17

Low temperature cookingLow Temperature Cooking is a fantastic method that can be used for just about everynaturally tender cut of beef, lamb, pork and veal. It involves searing the outside ofthe meat at a high temperature, and then roasting in a very low ovenfor a lengthy period. Any size of meat can be cooked using thismethod, even something as small as a steak. This method isoften used on the Continent, where it is considered superior toconventional roasting as there’s less drying of the meat andthe juices are retained, so the meat stays moist andsucculent with a more natural flavour. A meatthermometer is essential for good results.Cooking in 3 easy steps1. Prepare the meat and equipmentBefore cooking, remove the defrosted meat from its vacuum packagingand pat dry with kitchen paper. Allow the meat to ‘bloom’ and come toroom temperature for up to 30 minutes before cooking. Preheat theoven (with the fan turned off) to 80ºC and place a roasting tray in theoven to heat up. Heat a griddle or frying pan on high. Add a little oliveoil to the pan, or brush the oil directly onto the meat to avoid using toomuch. Sear the meat on all sides for the recommended time (see tableopposite) to brown it all over. This will vastly improve both the flavourand appearance of your meat.2. Using the meat thermometerSeason the meat with salt and pepper. (Do not season before searingas salt can draw the moisture out of the meat). Place the meaton the preheated roasting tray. Set the meat thermometer to thedesired internal temperature (see table opposite), and insert theprobe horizontally into the centre of the meat. Place the meat in thepreheated oven with the thermometer cord through the door (themain unit remains outside).TIP: Always pre-heat the roasting tray as a cold one increases thecooking time. Do not be tempted to transfer the meat to the oven inthe same pan used for searing, as this will make the meat cook tooquickly.3. The cooking processKeep the oven door closed during cooking. Opening the door lets heatescape and increases the cooking time. When the thermometer beepsyour meat is ready to serve straight away. There is no need to rest yourmeat as it has rested during the cooking process. The lower temperaturesallow the meat juices to circulate continually during cooking sothe meat stays incredibly soft and the joint is cooked more evenly.TIP: If your guests are late you can keep the meat warm at 60°C for upto an hour for large joints and 30 minutes for smaller cuts. If your ovendoes not have a setting as low as 60°C simply switch off the oven.Cooking timesMeat First sear in a Donald Russell Approximatepan on all sides recommended cooking time(total minutes) internal temperature at 80ºCBeefBeef Steaks 150g - 250g 2 - 3 60 - 65ºC 45 - 60 minutesFillet, Sirloin or Ribeye Mini RoastTopside Mini RoastChateaubriandCentre Cut Fillet LogWhole Fillet4 - 56 - 860 - 65ºC55 - 60ºC60 - 90 minutes1½ - 2 hoursShort StriploinTopside RollHeart of Rump RoastTafelspitz8 - 1010 - 1560 - 65ºC60 - 65ºC2½ - 3 hours3 - 3¼ hoursLambLamb Loins and Fillets 2 - 3 60 - 65ºC 45 - 60 minutesLamb Racks 5 - 6 60 - 65ºC 60 - 75 minutesLamb Short Saddle 6 - 8 60 - 65ºC 75 - 90 minutesWhole Leg of Lamb (bone-in)Whole Shoulder of Lamb (bone-in)10 - 12 65 - 70ºC 3½ - 4 hoursVealVeal Loin Steaks 2 - 3 65 - 70ºC 45 - 60 minutesVeal Rib Steaks 2 - 3 65 - 70ºC 60 - 75 minutesPorkPork Loin Steak 1 - 2 70 - 72ºC 45 - 60 minutesPork Chops 1 - 2 70 - 72ºC 60 - 75 minutesPork Fillet 4 - 5 65 - 70ºC 1½ - 1¾ hoursPork Loin Roast 475g 8 - 10 70 - 72ºC 1¾ - 2 hoursPork Loin Roast 950g 8 - 10 70 - 72ºC 2 - 2½ hoursHints and tips• Low Temperature Cooking is ideal for roasting the best cuts of meat which are very tender. It isnot the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid totenderise them.• Any cut of tender meat can be cooked using this method, but we would recommend cooking bone-inproducts (eg: 5 Bone Rib of beef) by conventional roasting. Quite simply the higher heat brings moreflavour out of the bone, giving you a sweeter, more flavoursome result. It also helps to melt theintrinsic fat in the meat, so the joint bastes itself.• Oven temperatures can vary, so it may be worth having your oven thermostat checked, or use anoven thermometer to check the temperature before cooking.• It is possible to use a gas oven on its lowest setting for low temperature cooking, but the cookingtimes given will be reduced - using a meat thermometer becomes imperative.ovenpan+braise oven18 For further help and advice call 01467 629666 For more information visit donaldrussell.com 19

Traditional braisingovenpanbraiseStews, casserolesand pot-roastsWe have combined thesedifferent types of dish inone section, because thetechnique is basicallythe same. Braisinginvolves cooking meatin liquid (often stockor wine, or a mixture),at a low temperaturein the oven or on thehob. This gentle slowcooking process is acombination of roastingand steaming andtransforms cuts ofmeat that are too toughto roast into mouthwateringmeals.1. Prepare the meatAt least 30 minutes beforecooking, remove the defrostedmeat from its packaging andpat dry with kitchen paper.Allow the meat to come to roomtemperature. Pre-heat the oven to140ºC-160ºC/275-325ºF/Gas 1-3.Tip: About one third of the meatweight gives you the weight ofvegetables needed. Try onions,carrots, celery and leeks.2. Sear for flavourHeat a large ovenproof pan on ahigh heat, add a little oil and searthe meat until nicely browned allover. For stews and casseroles,sear the small pieces of meatin batches, to make sure theyare evenly browned all over.Do not burn the meat as it makesit taste bitter. Then take out themeat and sear the vegetablesuntil nicely caramelised.Cuts suitable for braising and stewingBeef Lamb Veal PorkBeef Brisket Lamb Shanks Veal Osso Bucco Pork ChopsBeef Rib Trim Lamb Fore Shanks Calf’s Cheeks Diced PorkShin of Beef (bone-in) Whole Shoulder of Lamb Rolled Belly of Veal Pork Shoulder RoastShin of Beef (boneless) Diced Lamb Pork HoughOxtail Lamb Hearts Stuffed Pork ShoulderOx Cheeks Mutton Leg Joint Mini Roast (600g)Diced Beef Steak Mutton ShoulderBeef Kebab CubesSteak & KidneyTopside RollRibeye RoastSilverside RoastBeef OIivesBraising SteaksBeef Back RibsBoilingCertain cuts are more suited to boiling on the hob,rather than braising in the oven. Simply put themeat into a large pan, cover with cold water, addroot vegetables, an onion or leek and salt andpepper. Simmer gently for several hours, skim offany foam which develops during cooking. The liquidmakes a superb stock for soup.3. Add the liquidAfter searing the vegetables,place the meat back in the pan.Add wine, stock or a mixture,and herbs such as bayleaf,peppercorns or cloves. Makesure that the liquid covers atleast a third to a half of the meatand bring gently to the boil on thehob. This is known as ‘deglazing’.Tip: Avoid boiling too quickly asthis can make the meat stringy.4. The cooking processCover with a lid and transfer intothe preheated oven, or continueto simmer gently on the hob ata very low temperature. For theperfect braise we recommendusing the oven method as theprocess is more gentle and themeat does not stick to the bottomof the pot as it can with the hobmethod. Check from time to timeand top up with liquid if needed.5. Test the meatCooking times vary dependingon the cut and your oven. As arule of thumb, you should checkcasseroles after 1 hour and atregular intervals thereafter.The easiest way to check jointsis to use a meat fork, insertedinto the thickest part of themeat. The fork should go inand out easily. With stews andcasseroles, simply take a pieceout and taste it.Our cuts recommended for boiling:Unsalted Calf’s TongueUnsalted Ox TongueTafelspitz (this makes the classic dish ‘Wiener Tafelspitz’ traditionally served with horseradish sauce)For more recipes and cooking advice, see our website at www.donaldrussell.comYou can also email our Head Chef at headchef@donaldrussell.com or ourHead Butcher at headbutcher@donaldrussell.com or phone 01467 629666and ask to speak to one of our Gourmet Team.20 For further help and advice call 01467 629666 For more information visit donaldrussell.com 21

BarbecuingovenpanbraisebbqSeven steps for a perfect BBQBarbecuing is a method of cooking on awire rack with intense heat below. Thismethod requires close attention from thecook as the food can burn quickly.1. Clean and preheat your barbecue.An electric or gas BBQ may take 10 to 20minutes to preheat and a charcoal BBQneeds to be heated until the coals arecovered with a layer of ash (approx. 45minutes). Stock up on charcoal, ratherthan briquettes. It heats more evenly andhas a better, more natural aroma.2. For best results, treat the meat youbarbecue outdoors with the same respectas when you cook in your kitchen. Allowthe meat to come to room temperaturefor at least 20 minutes. Brush the meatwith oil. This helps the searing processand prevents sticking.3. Careful seasoning is necessary. Themeat could be marinated beforehand orsprinkled with herbs and pepper. Seasonwith salt at the very last moment only,as salt will draw out juices and preventthe meat from browning properly. Werecommend salting the meat after cooking.4. Never hurry a steak on your barbecue.Cook slowly until browned, and turngently just once. Use long handled tongsrather than a fork which may pierce themeat and allow valuable juices to escape.Wear an oven glove, covering the arm toprevent burning.5. It’s all too easy to overcook on a barbecue,leading to charred, leathery, dry meat.To ensure even cooking use the 60/40method. Cook the meat for 60% of thetime on the first side, then turn andcook for the remaining 40%. Take care:As soon as the meat browns it must bemoved further away from the heat sourceso that the inside can cook before thesurface burns (The exceptions are thincuts such as mini-steaks and medallions).Raise the rack so that it is about 30cm(12) above the charcoal- at this height thetemperature is just right.6. To test for doneness take the meat fromthe heat source and place on a cleanplate. Press the meat gently with the tipof your finger. Rare should be soft andsupple, well done firm, and medium inbetween (see pages 6 and 19). A meatthermometer is invaluable for checkinglarger cuts. Insert the probe horizontallyinto the thickest part of the meat. Pleasenote that the internal temperature willcontinue to rise by a few degrees once themeat is removed from the heat source.Therefore remove the meat 3-5ºC before itreaches the desired internal temperature.7. Once the meat is cooked to your likingit must be rested. During resting, thetemperatures within the meat fuse, thejuices in the middle move to the outsideand it becomes warm, moist and tender allthe way through. To rest your meat, placeit on a rack so it doesn’t lie in its ownjuices. Cover with foil and leave in a warmplace for up to 20 minutes. Remember, itis always better to over-rest meat than tounder-rest it.22 For further help and advice call 01467 629666 For more information visit donaldrussell.com 23

Barbecuing cooking timesovenpanbraisebbq4 - 6 6 - 8 10 - 20 30 - 60 80 - 100minutes in total minutes in total minutes in total minutes in total minutes in totalBeefClassic Gourmet Burgers Mini Gourmet Steak Burgers Carnivore’s Gourmet Burgers Heart of Rump Roast Sirloin Roast 2kgFillet Medallions Grand Gourmet Burgers Kebab Cubes TafelspitzPavé Rump Medallions Fillet Steaks Ribeye Steaks (well done) Ribeye Roast 1kgRibeye 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, Sirloin, Ribeye Mini RoastSirloin Steaks (medium)Mini Rump RoastMinute Rump Steaks (medium)ChateaubriandLambLamb Fillets Lamb Mini-Steaks Lamb Racks Boneless Leg of Lamb Lamb ShoulderLamb Valentine Steaks (medium) Lamb Valentine Steaks (well done) Lamb Short Saddle Lamb Leg (bone-in)Lamb Noisettes (medium)Lamb Noisettes (well done)Classic Lamb BurgersLamb LoinsVealMini Lamb BurgersVeal Escalopes Veal Loin Steaks Veal 2-Bone Rib Veal 4-Bone RibVeal Rib SteaksPorkPork Fillet Medallions Pork Mini-Steaks Pork Loin Steaks Pork Loin Roast 475g Pork Shoulder RoastPork Loin Minute Steaks Pork Loin Chops Pork Shoulder Mini Roast Pork Rib RoastPork Swiss Sausages Chipolatas with CracklingPork Sandwich SteaksTraditional Pork SausagesPremium Pork SausagesAlternative Pork SausagesMini Pork BurgersPlease Note: These times are suggested as a guide only and may vary depending onequipment used and circumstances.BBQ Tips and Hints• The secret of a successful BBQ is good organisation before you begin cooking. Prepare whatprofessional chefs call the “mise en place”, with all the necessary ingredients, seasonings and toolsprepared, including the rack and foil for resting. Barbecuing happens quickly and planning can makethe difference between cooked and burnt – also between safety and danger.• Place the BBQ on a level surface and make sure it is well ventilated. Keep away from anythingflammable and place in a safe position. Use long handled tools and wear oven gloves.• Never leave a BBQ unattended. Keep pets away and supervise children at all times.BeefLambVealPork• Expect to experiment with cooking times and techniques, and allow time for it. Food cooks quickerwhen it is hot and sunny, but takes longer if it is cold or windy.• Before using the BBQ for the first time, carefully read the manufacturers instructions, payingspecial attention to warning labels and safety information.• Cover the BBQ with a lid as much as possible during the cooking process especially for the largercuts. This helps to cook larger cuts more evenly, to lock in the BBQ flavours and prevent flare-ups.• For hygiene reasons never mix raw and cooked meat. Keep raw meat cool indoors until just beforecooking – do not leave it out in the sun. Wash your hands before cooking and after handling raw meat.24 For further help and advice call 01467 629666 For more information visit donaldrussell.com 25

Mini range - perfect for BBQ’sovenpanbraisebbqSunny days, good friends,a cold glass of wine…All you need is good foodto make this one of thebest days ever.At a barbecue, guests love to try alittle bit of everything, and muchprefer lots of small portions tolarger pieces of meat. That’s whywe stock a full range of ‘minis’, allcut from the finest beef, lamb andpork. They cook in minutes andtaste exquisite, whether you preferto enjoy them indoors or out.3123. Lamb ValentinesHeart-shaped fillets of pure lamb loin.A Donald Russell speciality, this unusualheart-shaped double-steak is cut fromthe highly prized loin, the most tenderpart of the lamb. Delicious for quicklunches, they are superb cooked overcoals, turning a simple meal in your backgarden into a gourmet feast.4. Lamb Mini-SteaksMelt-in-your-mouth, bite-sized lambsteaks. Part of our Mini-Steak range,these have done exceptionally well in allour taste tests. Even children love them.They cook in just three minutes andare so tender you barely need to chew.Naturally, all our lamb is grass-fed andhas the freedom to graze outdoors.1. Beef Mini-SteaksJuicy and succulent. These exclusivegrass-fed mini-steaks are cut thick tokeep them juicy, but are small so they’requick and easy to cook. Great for kids,and perfect for brunch, snacks andcasual suppers. Try them with somefreshly baked bread for a succulent steaksandwich in under ten minutes.455. Lamb NoisettesMiniatures of light, tender lamb loin.Perfectly round cuts of supersweet,grass-fed lamb loin and fillet, individuallytied to keep the shape while cooking.There’s no finer way to give your guestsreal pleasure, as these are a greatgourmet treat that taste fantasticwith just the simplest of cooking andaccompaniments.2. Mini Gourmet Steak BurgersAs delicious as steak. For the first timeever, here is a burger that can reallycompete with steak for flavour, textureand enjoyment – in a delectable, minisize. They’re made entirely from our beststeak and prime topside of beef - wedon’t even add any salt or pepper as thiswould detract from the flavour.66. Pork Mini-SteaksGreat for snacks and childrens’ meals.These delicious Pork Mini-Steaks arean innovative cut, pioneered by ourbutchers, that cook in minutes yet tastejuicy and tender. Every mouthful is a joyto eat, and all cut from Free-Range pork,guaranteeing some of the highest animalwelfare standards in the UK.26 For further help and advice call 01467 629666 For more information visit donaldrussell.com 27

The ultimate steak burgersSimply the best - here’s why...We produce our steak burgers in-houseso we have full control over their quality.We are proud to say that we makethem using one thing and one thing only– 100% grass-fed, naturally rearedbeef steak.Our aim was to make a steak burger thatrivalled a steak for taste, texture andquality. To achieve this we tried a numberof different grinds and mixtures and areproud to have succeeded in making theultimate steak burgers.We add absolutely nothing to our mincedsteak and you can really tell, theseburgers have a natural meaty flavour,juicy texture and are so tender you cancut them using just a fork.Our burgers have been designed formaximum taste and enjoyment andshould be cooked, rested and seasonedlike a steak - ask yourself the question‘how would I like my burger done?’.Not only are our steakburgers deliciouslymeaty they are healthytoo as they haveno preservatives,no flavour enhancers,no added fat.As a rule of thumb, the fewer the ingredients ina burger the better. These new 100% pure steakburgers mean taste, enjoyment and health in aquality product. Grill or BBQ them. Serve withsalad for a healthy meal that’s low in salt and agood source of energising B vitamins and iron.Dr. Chris Fenn, Nutrition ConsultantRecommended cooking methods:1. Pan fry in a heavy frying pan or ridgedgriddle pan, grill or barbecue.Recommended cooking times:Steak BurgerClassic GourmetGrand GourmetMini GourmetCarnivore’s GourmetSearing timeper side in minutes2 - 2½3 - 3½5 - 5½Cook steak burgers as you would steaks.Do not forget to rest – see page 12.Serve with:• Tomato slices, shredded lettuce and thinlysliced onion• Mushrooms sautéed in butter• Crispy bacon and horseradish sauce• Melted mature cheddar or blue cheeseTwo quick delicious sauces:Tomato basil sauce: Core 1 peeled tomato,dice into small cubes and mix with 20gchopped basil, 100g tomato ketchup and10ml olive oil.Red Pepper vinaigrette: Finely chop¼ red pepper, 1 small shallot and 2 stalksof parsley. Mix with 50ml vegetable orchicken stock, 2 tbsp olive oil, 1 tbsp whitewine vinegar and 1 tsp white sugar. Leaveto marinade for 20 minutes then season totaste with salt and pepper.Chef’s tip:To help your burger keep it’s shape duringcooking, make a slight indentation inthe centre with your thumb.28 For further help and advice call 01467 629666 For more information visit donaldrussell.com 29

Our passion for qualityPassion for qualityFor years we’ve challenged anyone to find meatmore delicious or tender than ours. We have atenacious Scottish passion to produce the bestmeat we can by natural rearing, traditionalmaturing and expert butchering. At every step, weresolutely demand high standards to ensure thatevery bite is a real delight - guaranteed.Value for moneyWe believe you should be paying for primemeat, not for fat that needs cutting off beforeyou can start cooking. A typical Donald Russellcut will be beautifully trimmed and free ofsilverskin and gristle, with all the surplus fatneatly pared away, leaving just what you needfor perfect cooking results.We trim away all thisexcess fat…The finest packagingfor the finest meatDonald Russell meat is sealed in hygienic vacuumpackaging. The heavy-weight food-grade vacuumsealedbags help protect against freezer burn andprevent drying out during defrosting. Top chefsprefer their meat packed this way because it is anatural way to keep the meat fresher for longer.No artificial preservatives or gases are used.We are aware that packaging can have an impacton the environment and we are always lookingfor ways to reduce, re-use and recycle ourpackaging. We constantly speak to packagingexperts about ways to achieve this, and we nowoffer a reduced packaging option on most orders.You can find up-to-date information at www.donaldrussell.com, and if you have any commentsor queries, please email greenchampion@donaldrussell.com.Professional freezingAs butchers, we want you to enjoy your meat insuperb condition. That’s why we use state-of-theartfreezing techniques immediately after cuttingand vacuum packing. Whenever meat is frozen,ice crystals can form which then pierce the cellstructure and cause damage. The faster food isfrozen, the smaller the ice crystals. Our meat isfrozen extremely fast, to ultra low temperatures.This method means that any ice crystals formedare tiny, which really helps to lock in thefreshness, texture, taste and nutrients. Thereis a noticeable difference in quality comparedwith home freezing and it’s a free service, so it’salways worth asking us to freeze your order foryou.MarblingGood quality meat is always well marbled.‘Marbling’ refers to the small streaks of white fatthat are sometimes visible in the meat. It is criticalto the flavour and is also what makes one cut tastedifferent from another. Good marbling createsjuiciness and flavour by melting during cookingand helping to trap moisture within the meat.Size and ShapeMeat is a natural product, so the size, thicknessand shape may vary, particularly with the smallercuts, such as Minute Steaks, as well as Fillet andPavé Rump Medallions. This should be regardedas characteristic of its origins rather than a flaw.TraceabilityEvery product you receive is labelled with aunique code number. This number is part of aset of records which gives us a full and detailedhistory of the product. Should there be any queriesor complaints (or even compliments!) about anyof our products, we can trace the product backto the original abattoir and investigate fully to thesource of the problem. It is a vital system to helpus maintain our standards of excellence and alsoconstantly improve.Your label is packed with useful information:1. Product Code 2. Product Description 3. Weight 4. Health Mark5. Best Before Date 6. Batchcode 7. Traceability 8. OriginIf you have any comments, queries or questionsplease email headbutcher@donaldrussell.com.2468… so you get moremeat for your moneyINVERURIE • ABERDEENSHIRE • SCOTLANDUK1110ECB162Sirloin Steaksmin wt 420gspecial trimBest Before EndJun 09STORE BELOW -18ºCDo Not Refreeze Once DefrostedBatch No 04032611Slaughtered in UK (9056)Cut in UK (9056,1110)Origin : UK135730 For further help and advice call 01467 629666 For more information visit donaldrussell.com 31

Butcher’s guide to BEEFYou’ve never tasted better beef - here’s whySelectionWe have very strict criteria regarding ageand weight. In addition, our buyers trainfor many years to learn how to select thebest, with a good fat covering and generalshape. We only pick the best, and we nevercompromise on quality.RearingOur beef cattle are all UK origin, and areprocured from assured farms, where thehighest standards of animal husbandryare upheld. Our cattle graze freely formost of the year on lush, mineral-richgrass, and in winter they are housedin dry conditions where they continueto be fed a natural diet. Hormones andrecycled protein are strictly forbiddenand health records are kept for eachanimal.MaturingAll our beef is traditionally maturedfor up to 28 days, for extra flavour andtenderness. It is dry matured on thebone in hygienic conditions where thetemperature and humidity is strictlycontrolled. Storing the beef in this way isan expensive process and up to 8-10% islost during the three weeks of maturing.However, the results are well worth it forthe improved tenderness, better flavourand superior overall eating quality.Colour and MarblingDonald Russell beef has a deep red colour,which is characteristic of well-aged beef.(A bright red colour does not necessarilyindicate the meat is either fresh or goodquality, simply that it has not been given thetime to fully mature). Top quality beef is alsorichly marbled, with small creamy-whiteflecks and streaks of fat throughout themeat. This is essential for a fabulous flavour,as the fat melts during cooking to make themeat juicy and tasty.ButcheryWe cut many of our beef portions from thefiner parts. For example, the majority ofour Fillet Steaks are cut from the middle ofthe Whole Fillet which has the best flavour,shape and texture. Our Sirloin Steaks arecut from the striploin with the vein endremoved and are special trimmed, so theycome beautifully prepared with no excessfat to cut off. Even the humbler cuts receivehigh specification butchery, which meansfiner meat and less fat, gristle and sinews.Our Beef Shins, for example, are cut fromsuperior hind meat and Ox Cheeks arecarefully cut by hand to the exceptionallyhigh, ‘kitchen-ready’ standard of all ourmeats.32 For further help and advice call 01467 629666 For more information visit donaldrussell.com 33

Butcher’s guide to BEEFBEEF1. Shin1. ShinThis old-fashioned cutis lighter in fat andmellower in flavourthan Beef Rib Trim. Allour shins are cut fromsuperior hind quarter,and are perfect forcasseroles and stews.2. OxtailAs the name suggests,this cut is from the tailof the animal. We onlyuse the thicker top partof the tail, where themeat is most plentifulThis is a delicious,old-fashioned cut thatbenefits from long,slow braising to releaseits full flavour.3. RumpRump has a rich, beefytaste and a firm, juicybite. It is excellent valuefor everyday eating, andavailable in a numberof steaks, as well asdelicious roasts suchas the Heart of Rump,and the Tafelspitz – cutfrom the rump capand excellent for potroasting.4. SirloinSirloin is one of the mostflavoursome steaks, butit’s almost as tenderas fillet, which is whyit’s so popular. Lightlymarbled, with a thinstrip of fat on one edge,our Sirloin Steaks androasts are cut from themiddle (the best part)and ‘special trimmed’,so you get more primemeat for your money.5. FilletThe fillet is the leastusedmuscle andtherefore the mosttender part of theanimal. It is also themost expensive. Leanin appearance, themeat has a sublime,subtle flavour. It isavailable in steaks andmedallions, as well asvarious roasts.6. 5-Bone RibKnown as ‘the banquetroast’, as it can serveup to eighteen, thisbeef is juicy, rich andflavoursome with themeat made sweeterby the bones. Ourbutchers’ favourite,and a popular choiceat carveries, thismagnificent joint isunbeatable for specialfamily meals.2. Oxtail3. Rump4. Sirloin5. Fillet6. 5-Bone Rib7. Ribeye8. Brisket7. RibeyeThe butcher’s favourite,because of its deliciousbeefy flavour, thisheavily marbled cuthas a ribbon of fat at itscore which melts duringcooking, making themeat sensationally juicy.It’s also great value, soour Ribeye Steaks androasts are a good choicefor family meals.8. BrisketCut from the breastof the animal, ourtop quality brisket ishand rolled and tied tokeep its shape duringcooking. It tasteswonderful after a fewhours in the pot withsome herbs, vegetablesand stock or wine.9. RibThe meat between therib bones is very heavilymarbled, and as such isfull of flavour. It needslong, slow cooking tobreak down the fat,but the reward is anintense flavour hit.Available in Rib Trimfor slow cooking, or aswhole Beef Back Ribracks for roasting, potroasting or barbecuing.10. Ox CheeksAn unusual specialitycut, ours are trimmedto an exceptionally highstandard, so there’shardly any fat or sinew.Excellent braised in redwine – after a few hoursthe meat is velvetysmooth and the gravy isthick and delicious.11. Ox TongueA favourite from daysgone by. Unsalted OxTongue tastes deliciousserved hot or cold.It has a rich, beefyflavour and benefitsfrom several hours ofcooking to tenderisethe meat.12. Special CutsWe make our KebabCubes, Minced Steak,Diced Steak andBurgers in-house,from the off-cuts ofour steaks and grills.That means it’s allgrass-fed, naturallyreared beef that goesinto them – and nothingelse.9. Rib10. Ox Cheeks11. Ox Tongue34 For further help and advice call 01467 629666 For more information visit donaldrussell.com 35

Butcher’s guide to BEEFYou’ve never tasted better mince - here’s whyStandard mince recipe Serves 2-3Brown 440g Beef Mince in a heavy pan untilnicely coloured, remove and leave aside.Braise 1 chopped Onion in the mince juicesuntil soft and caramelized. Chop together2 cloves Garlic, 1 Chilli, 1 Red Pepper andHerbs of your choice. Return along with thebeef mince to the pan, season with Salt andPepper. Add 400g chopped Tomatoes andsimmer for about 40-50 minutes. Serve withpasta, rice or potatoes.Minced Beef SteakLike our burgers, our mince is madeusing only the lean trimmings fromour grass-fed, naturally reared beefsteaks. The low amount of existing fatcontributes to the rich flavour and makesthis mince a healthier option.The quality of our mince not only comesthrough in the flavour, but the texturetoo. We have sampled many differentgrinds before choosing one of a mediumcoarseness because we think it’s perfectfor evenly distributing the little fat whichholds all the flavour.We believe that taste should comefrom the quality of the steak and notbe altered in any way by preservatives,flavour enhancers like salt or addedfat. That’s exactly why we can say withpride that you’ve never tasted better orhealthier mince than ours.A great product for all the family, minceis the quick and easy way to makedelicious meals. Opposite are a fewdelicious mince recipes for you to tryOven-baked meat balls Serves 2-3Mix 440g Mince (beef, lamb, pork orveal) with 1 finely chopped Onion,30g Breadcrumbs, 1 Egg and seasonwith Salt and Pepper. Form into 8-12balls with your hands. Mix together 600gchopped Tomatoes, 4 tbsp Water, 2 tbspof Worcestershire sauce, Honey, Sugarand Malt Vinegar. Drizzle Olive Oil intoan ovenproof dish, place in the meatballsand cover with sauce. (Don’t worry aboutdrowning the meatballs, most of the saucegets absorbed!) Place in 220ºC oven for30-40 minutes until nicely browned.Serve with rice and sour cream.Mince pie with sour creamServes 2-3Mix 440g Mince (beef, lamb, pork or veal) with1 tsp dried Italian herb mixture, 1 chopped andbraised Onion, 20-30g Breadcrumbs, 1 Eggand season with Salt and Pepper. Grease anovenproof dish and fill with the mixture. Mix 180gSour Cream with 1 Egg and 20g grated Parmesanand spread on top of the meat. Place in 200ºCoven for 20-25 minutes. Remove carefully fromoven and leave to rest for 10 minutes. Serve withfresh leaf salad and crisp baguette.36 For further help and advice call 01467 629666 For more information visit donaldrussell.com 37

Butcher’s guide to LAMBLAMB1. LegOur traditional Leg ofLamb is cut from thehind part of the animal,and is full of flavour.Ours are ‘Swiss-cut’to make them easierto carve, but are alsoavailable as a bonelesscut for totally hasslefreecarving.2. Liver & KidneyThese old-fashionedfavourites are deliciouspan-fried. Ours aresuperbly prepared andcome fully kitchenready.3. LoinThis incrediblysucculent, tender cut isthe equivalent of sirloinin beef. Lean and full offlavour, we offer severalloin cuts includingValentine Steaks,Noisettes, and LambMini-Steaks, or simplyLamb Loin on its own topan-fry or roast.4. FilletVery tender and mildin flavour, Lamb Filletsare tiny finger-shapedpieces that are ideal forpan frying.5. SaddleThe Saddle is cut fromthe back part of theanimal, with all thebones removed. Oursare highly trimmed,and hand rolled andtied so they keep theirshape beautifullyduring cooking.1. Leg2. Liver &Kidney3. Loin4. Fillet5. Saddle6. Noisettes7. Rack6. NoisettesThese are a delectablelamb cut, tied withstring for a neatlookingpresentationthat holds its shapeduring cooking. Theyhave a super-sweettaste and are perfectfor dinner parties.7. RackOur Rack of Lamb isa prime piece of loinwith the bones stillattached. This gives it awonderful flavour and animpressive appearance.Our racks are FrenchTrimmed, whichmeans the excess fat istrimmed away to revealclean, white bones, andit looks superb on theplate.8. ShoulderA humbler cut of lambthat is excellent valuefor family meals. Werecommend slowcooking the shoulderto bring out the flavourand make it incrediblytender.9. ShankA favourite of gastropubs,this flavoursomecut benefits from slowcookingfor severalhours, with stock andvegetables. Then itbecome so tender itsimply falls off the bone.10. Off-CutsOur Diced Lamb andMinced Lamb areprepared using theoff-cuts of our naturallyreared, traditionallymatured lamb, whichexplains why they tasteso delicious in all yourrecipes.8. Shoulder9. Shank40 For further help and advice call 01467 629666 For more information visit donaldrussell.com 41

Butcher’s guide to PORKPORK1. LoinEquivalent to thesirloin in beef, our porkloin is sweet, moistand deliciously tasty.We cut our Pork LoinSteaks extra thick sothey stay juicy duringcooking. Our PorkLoin Roast is justas delicious, and anexcellent value familyroast.2. Fillet MedallionsAn incredibly lean,tender and mildtastingcut, whichtastes delicious panfried. Because it’s solean, it works well withcreamy sauces. This,together with its neatappearance, makesit perfect for dinnerparties.3. Mini-SteaksPork Mini-Steaks arean innovative cut fromthe loin, pioneeredby our butchers. Themeat is very lean and itcooks in minutes. Everymouth-full is a joy toeat and the meat staysjuicy and tender.4. ChopPork Chops are cutfrom the loin, butwith the rib bone stillattached, which givesthem a delicious,meaty flavour. Likeour Loin Steaks, theseare cut extra thick tohelp them stay moistand succulent.1. Loin2. Fillet Medallions3. Mini-Steaks4. Chop5. Belly6. Rib5. BellyThis traditional slowroasthas rich seamsof fat that impart anirresistible savouryflavour and makethe meat incrediblytender. It also has themost delicious crispycrackling, which ourbutchers score foryou to help it crisp upbeautifully.6. RibWith highly trimmedbones, and a fatcovering on to keepthe meat moist, ourPork Rib Roast is animpressive celebrationcut, and the flavour issimply divine. It’s veryeasy to cook and carve,and it’s great value too.7. ShoulderA boneless cut favouredon the continent, PorkShoulder has a goodfirm texture and lotsof flavour. It’s suitablefor roasting or potroasting, and is a greatvalue cut for everydaymeals.8. RindlessShoulderLean and meaty, thisjoint is a good choice foreveryday family mealsor Sunday lunch. It hasa good firm texture andis easy to roast or potroast. It offers excellentvalue and has a robustflavour that pairs wellwith aromatic herbs.7. Shoulder8. Rindless Shoulder44 For further help and advice call 01467 629666 For more information visit donaldrussell.com 45

Butcher’s guide to VEALYou’ve never tasted better veal - here’s whySelectionWe have strong links going back many yearswith our veal farms, and regularly visit them.They make an initial selection for us basedon our strict criteria, and we carry out asecond check in-house to make sure it is upto our high standards.ButcheryThe quality of our butchery is outstanding, asbefits such high quality meat. Our steaks areall trimmed to exceptionally high standards,with virtually no fat, or silverskin. Our RolledBelly of Veal is cut from the superior thinnerpart of the belly and has a generous layerof fat to help keep it moist and succulent.Our Calf’s Sweetbreads are cut from thethymus gland in the neck, and are highlytrimmed so there is no further preparationneeded. This superior standard of butcheryin all our veal cuts saves you time in thekitchen as well as giving you more primemeat for your money.RearingAll our veal is carefully reared on farmswhere welfare and quality come first.Calves are reared in spacious, welllitbarns, in companionable groups,and enjoy a natural, GMO-free diet ofmilk and maize. The farms, located inHolland, are independently inspected toensure standards of care are met, andevery primal cut can be fully traced backto its origins.MaturingOur veal is traditionally matured, for aminimum of 21 days, just like our beef,to help bring out the best flavour andmake it meltingly tender.46 For further help and advice call 01467 629666 For more information visit donaldrussell.com 47

Butcher’s guide to VEALVEAL1. ShinKnown as ‘Osso Buco’after the Italian dishtraditionally made withveal shin. Veal OssoBuco is a braising cut,similar to Beef Shin,but with a much milderflavour, and a finetexture.2. TopsideThe topside is cut fromthe hind quarter andis lean in appearance,with very little fat orsinew. Our butchersprepare our VealEscalopes and VealStroganoff Strips fromthis cut.3. Calf’s LiverThe best calf’s liver isa light pink colour, asthe paler it is the moremild and tender it willbe. We supply ourCalf’s Liver pre-slicedfor convenience.4. LoinThe sweetest cut ofveal – equivalent tosirloin in beef – ourhighly trimmed VealLoin Steaks have adelicious, delicateflavour and areexquisitely tender.5. BellyAn economical cutfrom the underside ofthe animal, which isexcellent for roasting orpot roasting. Our RolledBelly of Veal is cut fromthe superior thinnerpart of the belly andhas a generous layer offat to help keep it moistand succulent.1. Shin2. Topside3. Calf’s Liver4. Loin5. Belly6. Rib7. Rib Steak6. RibOur Veal Rib Steaks andVeal 4-Bone Rib arecut from the sweet andtender loin, with the ribbones still attached forextra flavour.7. Rib SteaksLike the beefequivalent, this cut isparticularly juicy andrich in flavour, butwith a milder taste.It is naturally highlymarbled, with a centralribbon of fat that givesa fabulous, wellroundedtaste.8. Calf’sSweetbreadsA genuine gourmetdelicacy, Calf’sSweetbreads are cutfrom the thymus glandlocated in the neck ofthe animal. Ours arehighly trimmed andfully kitchen-ready.9. Calf’s CheeksA little-known braisingcut that is popular onthe continent, our Calf’sCheeks are skilfullyprepared and fullykitchen-ready.10. Calf’s TongueSimilar to Ox Tongue,but with a much moredelicate flavour, this isan excellent value cutfor boiling.8. Calf’sSweetbreads9. Calf’s Cheeks10. Calf’s Tongue48 For further help and advice call 01467 629666 For more information visit donaldrussell.com 49

Meat cooking tipsQ What is the best way to season meat?A We recommend you season steaks withsalt and pepper after cooking, not before.Seasoning too early draws moisture outof the steaks and can make them dry andtough. However, we recommend you seasonroasts with salt and pepper shortly beforecooking, because salt helps to crisp up theoutside while cooking in the oven.Q What about marinating?A A marinade is a combination of acidicingredients (e.g. wine, lemon juice, vinegar)along with olive or flavoured oil (e.g.sesame) and aromatic ingredients (e.g.garlic, vegetables, herbs, pepper). Acidicingredients soften the proteins to makethe meat more tender. Aromatic spicesand herbs add flavour but should be usedsparingly as their intense flavour can beoverpowering.Before cooking drain the meat and patdry, as a wet surface will prevent it frombrowning properly.Tender cuts of meat should be marinated forno longer than 4 hours as the marinade canoverpower the flavour and break down themeat structure, which can affect the texture.Humbler cuts can be marinated for up totwo days stored at 4ºC in the fridge. Liquidmarinades can be used as an ingredient inbraised dishes, but should be boiled first tokill any bacteria.Q What type of wine shouldI use for sauces and braising?A Use the wine you are going to serve alongwith your dish for cooking. It will rewardyou with a wonderful harmonised flavour.Meat cooking tipsQ Why is resting so important?A During resting, the temperatures withinthe meat fuse. The juices which tendto stay in the centre of the meat whilecooking move to the outside makingit warm, moist and tender all the waythrough. Resting is equally important forall types of meat. After cooking alwaysallow your meat to rest in a warm place,covered with foil, for at least 10 minutes(up to 20 or 30 minutes for larger joints).Q How long can I keep meat warm?A Meat (especially steak) does not need tobe sizzling hot, and in fact the full flavourcan be appreciated much more when themeat is warm rather than hot. You cankeep steaks warm for up to 30 minutesand roasts for up to 60 minutes in awarm oven (without fan) at 60ºC whileyou get everything else ready. If your ovendoes not have a control this low simplyswitch the oven off, open the door to letout some heat, then shut it again. It willstay warm at just the right temperature.Q Is it possible to preparemeat dishes a day before serving?A Slow-cooked dishes such as stews andcasseroles can be prepared the daybefore, which actually helps improvethe flavours and texture. Any fat thathas settled on the top is very easy toremove. Store the dish in the refrigeratorovernight. Before serving, ensure that thedish is reheated correctly. For completesafety, use a meat thermometer to checkthe core temperature, which should reach82ºC. Only ever reheat once.50 For further help and advice call 01467 629666 For more information visit donaldrussell.com 51

Meat cooking tipsQ How can I cook a quick sauce?A Use the pan juices to prepare a sauce.For a dark sauce, braise chopped onionin the used pan until golden brown andcaramelised. Deglaze by adding 200mlred wine, port or Madeira and simmer toreduce the liquid by half. Add 200ml stockand reduce to desired consistency.For a cream sauce, fry the chopped onionslightly. Deglaze with 200ml white wine orgrape juice. Reduce by half. Add 200ml doublecream and reduce to desired consistency.Instead of a sauce, lightly drizzle the meatwith olive oil or flavoured oils (e.g. sesame).Q What if I’m not completely satisfied withmy purchase?A We’re so proud of our products weguarantee your money back if you’ve evertasted better. Please let us know if anythingis not to your liking. We would much ratherhave the chance to put things right than losea customer.Q Where can I get hints, tips and recipesor more help and advice?A You’ll find many more hints, tips and recipesfor all our products on our website atwww.donaldrussell.com. What’s more,everyone who works at Donald Russell inInverurie has been to our in-house cookeryschool, so they have first hand knowledgeof how to handle, cook and serve the meat.We also have a Gourmet Team of trainedfood experts, and a team of highly qualifiedbutchers, so we can help with almost anyquery you may have. You can call us on01467 629666 Monday-Friday 8am-8pm,Saturdays 9am-4pm and Sundays 10am-4pmFreezer tipsYour meats will last longer and stay inexcellent condition if you keep them frozenat -18ºC or below. For this reason, youshould regularly check the temperatureof your freezer and adjust your thermostataccordingly. Older freezers should bedefrosted on a regular basis. It is alsoadvisable to check the rubber seal on yourfreezer door at the same time. Most modernfreezers have auto-defrost, and do notrequire regular defrosting.• Keep a list of everything in your freezer andthe ‘best before’ date. That way you canensure that you use everything while it is atits best. It will also help you plan when youneed your next Donald Russell order.• Upright freezers should not be overloaded,as this can prevent them operatingcorrectly.• Chest freezers, on the other hand, shouldbe filled up, as this helps to keep thetemperature down, so your freezer runsmore efficiently.• Fridge freezers or freezer boxes are idealfor keeping a few smaller items and shouldnot be used to store larger cuts of meat.• Always freeze meat in original DonaldRussell vacuum packaging as it helpsprevent freezer burn and makes the bestuse of space in your freezer.52 For further help and advice call 01467 629666 For more information visit donaldrussell.com 53

Meat carving tipsGood carving comes with experience, knowledge, and the right equipment. Butmost importantly, your joint should be allowed to rest for at least 15 minutesbefore-hand, as this will allow the joint to ‘set’, making it easier to carve. To carvemeat properly, a good, well-balanced and properly sharpened carving knife isessential. It should not be serrated, as this encourages a sawing action and givesan unattractive appearance to the meat slices. A blunt knife encourages hacking,which makes the meat seem less tender, and can ruin even the most beautifullycooked meat. We also recommend a good quality, large wooden carving boardwith a non-slip mat or wet tea towel underneath to prevent it slipping.Bone-in-jointsHold the joint at the end of the bone,using a towel or kitchen paper fora firmer grip if necessary. Carvethe meat away from the bone, intoapproximately 1cm (½”) thick slices.Boneless jointse.g. Short Saddle of Lamb. Hold thejoint in place with a carving fork ortongs. Carve the meat across thegrain into slices approximately ½cm(¼”).Racks and Rib RoastsHold the meat with the bones facingupward, using a towel or kitchenpaper for a firmer grip if necessary.Carve down between the bones intoeven sized cutlets. Or remove thebones completely by cutting alongthe bones through the meat. This willenable you to carve the roast into thinslices.Glossary of culinary meat termsBasting: Spooning the juices and melted fat over a joint duringroasting to keep it moist.Boning: Removing the bones from meat so that it can berolled or stuffed.Brochette: A spike or skewer. Wooden skewers are usuallypre-soaked in water to prevent them burning.Broiling: American term for grilling.Deglaze: Dissolve congealed cooking juices by adding liquid(wine, stock or water), scraping and stirring vigorously,while bringing to the boil. The juices may be used tomake gravy or to add to sauce.Dice: Cut into rough cubes of approximately 2.5cm (1”).Escalope: Cut into 1cm (½”) slices. Some butchers flatten meatwith a hammer, but we do not recommend it. If thequality is good, hammering is not necessary.Fillet: The tender undercut of a loin of beef, lamb, pork or veal.French Trim: A method of trimming rack and rib cuts which removesthe fat and muscle from between the bones to revealthe bones themselves.Kebab Cube: Cut into approximately 2.5cm - 4cm (1” – 1½”) cubes,which can be pierced onto a wooden or bambooskewer (brochette), then grilled or barbecued.Marinating: Soaking meat in a solution of acidic liquid, oil and/orherbs, spices and seasonings to tenderise the meatand add flavour.Medallion: French term for small rounds of meat, usually fillet ofbeef, pork or veal.Pavé: A term used to describe a high-specification methodof cutting Rump Steak into a neat rectangular shape,which is taken from the French for ‘brick’.Mignon: A small whole fillet, such as Lamb Fillet or the tail endof a large fillet.Noisette: A small sliced cut, usually lamb, tied round the middle.Slice: To cut across the grain into the desired thickness.Steak: Sliced into 1cm – 2.5cm (½” – 1”) thickness.Swiss Cut: Generally a very high standard of butchery. Forexample, a Swiss Cut Leg of Lamb is a joint with theH-bone and knuckle removed for easier carving.Tournedos: A steak sliced into 3cm - 5cm thickness (1¼” - 2”) andtied with string round the middle.54 For further help and advice call 01467 629666 For more information visit donaldrussell.com 55

Need expert advice?At Donald Russell there’s a whole team waiting for you• Master Butchers• Professional Chef• Gourmet Team• Trained AdvisorsWe also pride ourselves on our comprehensive after-sales service.Whether you want to know when your goods are due to arrive, advice onhow to handle the product, cooking advice, recipes on request or more informationabout our money-back-guarantee - or any other query – just call theNEW HELPLINE ON 01467 622044 and our customer services team will be pleased to help.Or email us directly:headbutcher@donaldrussell.comheadchef@donaldrussell.cominfo@donaldrussell.comTo request a catalogue or place an order simply call 01467 629666, or visit our website atwww.donaldrussell.com.Donald Russell supplies Michelin-starred restaurants with the finest grass-fed, traditionally maturedbeef and lamb, as well as pork, veal, poultry, game, fish and seafood. These same top quality,naturally reared products are available by mail order across the UK.*T459 0000*PRICE: £4.50