Good Start!

It’s safe to assume that when the blog goes quiet we’re busy as hell, and vice versa. This month has been no exception and we are just about getting used to our new work rhythm.

We’d like to say that we thought everything through and considered the additional workload involved by starting to sell beef and pies at the same time as calving, but it appears that we didn't. We also underestimated the time we would spend driving around Kent and East Sussex, and how much time would be dedicated to marketing, although this has been extremely positive and we have attracted a lot of the right kind of attention.

Beef sales have been really encouraging with the first animal pretty much sold by pre-order before we got it back to the farm. The second has sold well so far and the feedback we have received from our customers has made it all worth the effort. All of our banging on about breed, diet, care and dry-ageing wasn't in vain and I think a lot of people in the area now understand what we are trying to do and that we genuinely offer something different...straight from the farm.

The Steer & Beer Pies have sold really well too with a lot of people coming back for more – we think this speaks for itself but also admit that it has as much to do with the quality of the beer and the the cooking as it does the meat.

We have agreed our first supply deal with a pub/restaurant, The Queens Head in Sedlescombe, which will be under new management from 5th April (hi, and good luck to Leigh and his team). They will be taking various cuts from us including roasting joints and pies and have a really good approach to the food side of their business and care a great deal about local producers. I have a sneaking suspicion they have a cracking recipe for Beef Bourguignon, so if this is up your street then it's worth dropping by for a bite to eat, plus they are also taking bookings for Easter Sunday and Monday roasts.

On the whole our new business venture has got off to a brilliant start and we are extremely grateful for all of the assistance we have received, not least from Nicci Gurr of Home Gurr’own and Will Neame from Old Dairy Brewery, the two other fine artisans involved with the pies. Thanks also to Graham and Miranda and “John the Butcher” from Falmer Palmer who are great people and really know their stuff.

We're now trying to refine our burger and beef sausage recipes ready for summer barbecues and reckon we've come up with something special on both counts. We'll keep you posted on this and also plan to come up with some special "BBQ packs" which we will have standing by and available at short notice for when you feel like knocking back some booze in the the summer sun and cooking up a feast.

Finally, we got a call from South East Farmer magazine who happened to like the fact that we decided to join forces with a chef and a brewery in order to create our pie and they are running an article about us in next month's edition. Here’s one of the shots they are going to use in the article (Will Neame on the left, Nicci Gurr in the middle and Mr Potato head on the end, so my niece Daisy tells me!)

Someone popped in for a chop...

The French call it “Cote de Boef”, The Spanish call it “Chuleton” We don’t really have a name for it other than a “chop” but I suppose this makes it clear as to what it is.

Essentially, we are talking about the beef equivalent of a lamb or pork chop, which can be a cross cut through the loin or rib section of the animal - in this case the forerib (actually taken from the first five ribs) and therefore a massive rib eye steak on the bone - plenty for two people wanting to tuck in to a bit of serious beef, ie, for a couple of friends who popped by and wanted something special.

There’s only a limited amount of these that I can do per animal as most of the rib joints tend to be reserved for roasting early on, but if you fancy one, just drop me a line and I’ll try and sort it.

By the way, if you look closely at these pictures, you can see the great marbling I've been banging on about, plus the dark colour of the meat brought about by the ageing process!

To cook, it couldn’t be easier. First though, get it out of the fridge a couple of hours before you start – this gets it close to room temperature and means the meat doesn’t contract so much when it hits the pan which can give you a tougher end result. You then just season the chop liberally with salt and a few twists of pepper, sear it in a nearly smoking hot frying pan with a drizzle of oil for 3-4 minutes each side until browned (remembering to push the edge of fat down on the pan as well - all the way round, in order to brown and crisp it) and then ideally put it on a rack in an oven tray and slow roast it at about 110 degrees C for about 45 mins to an hour if you want it medium rare. Whatever you do, let it rest for at least 10 minutes when you take it out (cover it in foil if you like). This really makes a difference and is not just a poncy chef’s myth, it actually works and the meat will be far more tender and succulent than trying to eat it straight from the oven.