nc meat fish produce in summer 2026

NC Meat Fish Produce in summer 2026

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Shopping from NC Meat Fish Produce in summer,

Shopping from NC Meat Fish Produce in summer, we recommend cuts that shine with high-heat grilling or quick roasting, while mixing in one or two slow-cooking options. Our current range includes excellent beef steaks, lamb, pork, and fresh fish, with an emphasis on British beef, lamb and seasonal seafood.

Customer favorites, and cooking procedure. ( NC Meat Fish Produce in summer )

CutWhy buy it in summerBest cooking method
Flat iron steakOutstanding value, almost ribeye tendernessHot grill or cast iron
Tomahawk steakShowpiece BBQ steakReverse sear
ChateaubriandPerfect for entertainingRoast then finish with a sear
Beef short ribsWeekend BBQ projectLow-and-slow smoker or braise
Lamb noisettesQuick, tender, elegantGrill over high heat
Leg of lambGreat for feeding a crowdBBQ roast or oven roast
Whole seabassOne of the freshest summer fishWhole grilled
Tuna loinFantastic for warm weatherVery quick sear

1. Flat Iron Steak (my best value recommendation)

This is arguably the best balance of flavour, tenderness and price.

Cooking procedure

  • Remove from fridge 45 minutes before cooking.
  • Salt generously.
  • Heat a cast-iron pan or BBQ until extremely hot.
  • Cook:
    • 2 minutes first side
    • 2 minutes second side
    • 1 minute each edge
  • Aim for 52–54°C internal temperature.
  • Rest 5–7 minutes.
  • Slice across the grain.

Serve with chimichurri, grilled courgettes and Jersey Royals.

2. Tomahawk Steak

NC Meat Fish Produce in summer

Ideal if you’re cooking for 2–3 people. ( NC Meat Fish Produce in summer )

Reverse sear

  1. Cook indirectly at 110–120°C until the centre reaches:
    • 48°C for medium rare
  2. Remove.
  3. Increase BBQ or pan to maximum heat.
  4. Sear 60–90 seconds per side.
  5. Rest 10 minutes.
  6. Finish with flaky salt.

Avoid pepper until after cooking—it burns on a very hot sear.

3. Chateaubriand

One of the easiest premium cuts to cook perfectly.

Method

  • Salt one hour beforehand.
  • Brown every side in butter and oil.
  • Roast at 200°C until:
    • 48–50°C centre
  • Rest 15 minutes.
  • Slice thickly.

Serve with béarnaise or peppercorn sauce.

4. Beef Short Ribs

beef short ribs

Fantastic for rainy weekends. ( NC Meat Fish Produce in summer )

BBQ

  • Mustard binder (optional)
  • Salt
  • Coarse black pepper

Smoke at 120–130°C

Time:

  • 6–8 hours

Wrap once the bark is dark.

Finish around 95–98°C

Rest at least 45 minutes.

If you don’t have a smoker:

  • Brown in a Dutch oven.
  • Add beef stock and red wine.
  • Cook covered at 150°C for 4 hours.

5. Lamb Noisettes

One of the best summer lamb cuts. ( NC Meat Fish Produce in summer )

Grill

Cook over very high heat.

  • 3 minutes
  • Turn
  • 3 minutes
  • Rest 5 minutes

Finish with:

  • lemon
  • rosemary
  • garlic butter

Serve with minted peas or grilled asparagus.

6. Leg of Lamb

Excellent for a summer BBQ.

BBQ roast

Cook indirectly at 180°C.

Internal temperature:

  • 55°C rare
  • 60°C medium

Rest 20 minutes.

Rub beforehand with:

  • garlic
  • rosemary
  • olive oil
  • lemon zest

7. Whole Seabass

cooked sea bass

One of the highlights of their fish selection.

Whole grilled

Score the skin.

Stuff with:

  • lemon
  • parsley
  • thyme

Oil the skin well.

Cook over medium heat:

  • 6–7 minutes
  • Flip carefully
  • Another 6–7 minutes

Don’t overcook—the flesh should just lift away from the bone.

8. Tuna Loin

Less is more.

Sear only

Very hot pan.

Cook:

  • 45–60 seconds
  • Turn
  • 45–60 seconds

The middle should remain rare.

Serve with:

  • soy
  • sesame
  • lime
  • wasabi mayo

Shopping from NC Meat Fish Produce in summer.

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