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N&C Produce With a substantial network of likeminded farmers throughout the beautiful Yorkshire Dales, we just collaborate with standard, native breeds of cattle. Over the past years we have actually sharpened our breeding programs and also have actually located the most effective flavours stem from smaller sized indigenous breeds such as Dexter, Highland and also Belted Galloway.

These sturdy types are at residence on The Dales, both the bogs as well as the craggy, exposed tops, foraging a much broader series of turfs than commercial livestock. This not just improves the dietary worth as well as flavour of the resulting beef, but also permits less leading native lawns and wildflowers to grow, profiting the whole ecosystem, from insects as well as birds to invertebrates as well as creatures.

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Traditional breeds also expand slowly with our beef ranging from twenty-nine to sixty months (contrasted to thirteen months for their business equivalents)– the adjustment this additional age passes on is dramatic, not only in terms of taste yet likewise visually with much darker flesh, and fat commonly with a yellow colour that reflects the turf and hay diet.

We have actually discovered it is the union of type, age, feed and also low-stress massacre (we utilize 2 family-run neighbourhood abattoirs that are best-in-class) that generates impressive beef. At the butchery we then do our utmost to boost this; 4 weeks in our Himalayan salt aging chamber before our skilled group seam-butcher the carcasses in the time-honoured style– the results are instead phenomenal.

Beef-Broccoli Strudel with Mozzarella!

Ingredients

1k Steak Mince

1 onion – diced

8oz broccoli florettes – washed and chopped up

4oz mozzarella cheese – shredded

1/2 cup sour cream

1/4 bread crumbs

1 1/4 teaspoons salt

1/4 teaspoon black pepper

1/2 filo pastry sheets

1/2 cup margarine – melted

Cooking Method

In a skillet over medium heat, brown the ground beef and onion until most of the liquid has evaporated.

Remove from heat. Drain off any excess fat.

Stir in broccoli, cheese, sour cream, bread crumbs, salt and pepper.

Preheat Oven  to 350℉ (180℃). On wax paper, place 1 sheet phyllo. Brush with melted margarine. Repeat with the remaining phyllo (filo) pastry sheets.

Starting at short side of Filo, evenly spoon ground beef mixture to cover half of rectangle.

From the ground beef end, roll, swiss-roll style.

Place roll, seam-side down on sheet of grease-proof paper

Brush with rest of melted margarine.

Bake at 350℉ (180℃) F for 45 minutes until golden.

Cool for 15 minutes to ease cutting.

Butcher\’s Tips

Make it extra healthy by using Sirloin Steak ( <3% fat) rather than our traditional Beef Steak Mince (<5% fat)

Link to original recipe here – Online Butcher – Buy Meat Online – N&C Produce Essex

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Online Butcher – Buy Meat Online – N&C Produce Essex