Sie sind auf Seite 1von 29

how to

Meat perfection
Meat Perfection
When you cook with the finest ingredients,

You are what you eat you need no fancy recipes to make a
fabulous meal. However, even the best meat
can be spoiled if its cooked incorrectly.
This booklet has been prepared by our own
in-house chef and our head butcher to help
you get the most from your meat. Instead
of hunting for recipes, use this handy guide
to choose the right method for each cut of
meat. Then just follow the simple step-by-
step instructions for outstanding results.

When you receive your order............................ 4-5
How do you like your meat?.............................. 6-7
Steak secrets - The big 4................................ 8-11

Meat Cooking Techniques

Pan frying....................................................... 12-13
Pan-to-oven roasting.....................................14-15
Traditional roasting....................................... 16-17
Low temperature cooking............................. 18-19
Traditional braising....................................... 20-21
Barbecuing..................................................... 22-27
Steak burgers................................................ 28-29

Butchers Guide
Our passion for quality.................................. 30-31
Beef................................................................ 32-37
Lamb.............................................................. 38-41
Pork................................................................ 42-45
Veal................................................................. 46-49

Meat Matters
Meat cooking tips........................................... 50-52
Freezer tips......................................................... 53
Meat carving tips................................................. 54
Glossary of meat cooking terms........................ 55

When you receive your order
Donald Russell packaging Thawing meat
We have pioneered new ways of packaging Allow plenty of time for your meat to defrost.
meat to ensure it arrives with you in perfect Its safer if it can defrost in the fridge, and
condition. Your goods are packed either the meat tastes better too (because there
in presentation boxes or individually as a is less drip loss and the meat will be more
reduced packaging option and securely succulent). Never leave meat to thaw in
wrapped in bubble wrap. Your order is a warm environment, for example next
then placed in a strong, re-usable cool-box to a central heating boiler, tumble dryer,
which keeps everything frozen (or chilled if washing machine or fridge, or even a warm
requested) during transit, and protects your windowsill that catches the sun. This can
goods from knocks and bumps. lead to a risk of food poisoning.
Defrosting times (approximate)
Your frozen products Roasting Joints 7-10 hours per 500g
Steaks 24 hours
Your frozen meat will most likely be packed
with dry ice. Dry ice is a frozen, natural gas, If you are short of time, place the product,
which turns straight from a solid back into a still in its vacuum pack in a clean sink or
gas with no liquid state in between. It should bowl and leave it under a cold running tap.
all have disappeared by the time it reaches The more cold water that can circulate
you, but your meat will still be frozen. Do not around the product, the faster your meat
touch the dry ice bags with your bare hands - will thaw. This method can reduce the
always use gloves. defrosting time by a third to a half but should
only be used in an emergency. Do not be
For quality and safety, place your frozen
tempted to cook from frozen or defrost in
products into the freezer immediately.
the microwave, as this can make your meat
tough and dry.
Your chilled products
Your fresh chilled products are ready to cook Blooming
and enjoy. If you wish to freeze them, please
Traditionally matured meat can have a
do so on the day they arrive, and keep them
slightly darker appearance and slight odour
in the original vacuum packaging. The heavy-
when it is first removed from the vacuum
weight food-grade vacuum-sealed bags help
pack. After about 20 minutes of exposure to
protect your meat from freezer burn, and are
fresh air the meat regains a bright, natural
also ideal for thawing out later as they help
colour and the odour fades. This natural
to keep in the meat juices. Store your chilled
process is called blooming
products in the fridge. Keep raw meat on
the lower shelves (or on a plate), so that raw
meat juices do not drip onto items stored If you have a query
below and spoil them.
Quality, service and above all taste, are of the
Shelf life on fresh chilled products: utmost importance to us. We guarantee your
Place in the fridge and use by the date stated complete satisfaction, so if anything is not to
on the label. your liking please get in touch, so we can put
things right.
4 For further help and advice call 01467 629666 For more information visit 5
How do you like your meat?
All beef products, with the exception of minced beef can be cooked rare, medium How to use a meat
or well done. Lamb and Veal can be cooked medium and well done. Pork, with the
exception of fillets, should always be cooked well done. thermometer
You can see the differences in: Cook delicious steaks and joints
with confidence, using a digital meat
Internal temperature Firmness thermometer. Set the required internal
Outer colour Moistness temperature and insert the probe
Inner colour Shape horizontally into the centre of the meat.
The probe remains inside the joint during
cooking, setting off a beeper alerting you
when your meat is cooked to perfection.
Rare (bleu)
Press-test: Soft
The internal temperature is 45-47C
The meat is bloody and the juices
are dark red. How much meat?
We are often asked how much meat
should be served for a single portion,
so weve produced this simple guide
Medium rare (saignant) to help you calculate quantities when
Press-test: Soft yet springy cooking. The weights given are for raw,
The internal temperature is 50-52C uncooked products.
The meat is still bloody in the centre All suggestions are for a single main
and the meat juice is light red. course for a typical adult. As peoples
appetites vary depending on age,
profession, lifestyle and also time of year,
please treat this as a guide only. If you
Medium (a point) are serving more than one course you
can reduce the quantities.
Press-test: Firm and springy
The internal temperature is 55-60C
The centre of the meat is pink. Serving guide (suggested uncooked weights per person)
Beef, Lamb, Pork & Veal Metric Imperial
Well done (bien cuit) Without bone 100g - 250g 4oz - 10oz
With bone 200g - 350g 8oz - 14oz
Press-test: Firm
The internal temperature is 64-70C Offal 125g - 175g 5oz - 7oz
The meat is cooked throughout and
Sauces 50ml - 100ml 1floz - 3floz
the juices are clear.
Note: 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 7
Steak secrets - The big 4

Fillet Sirloin
Fillet is the most tender, lean and mild Sirloin is tasty and tender with good marbling
flavoured of all the steaks, therefore the most and a covering of fat on the outside. This fat is
luxurious and expensive. The majority of our what makes sirloin taste so good, but you only
steaks are cut from the centre of the fillet for need a little to get the full flavour benefits,
the best shape, appearance and overall taste. so our butchers pare most of it away.

Fillet Steak Sirloin Steak

Minimum weight: 160g Minimum weight: 210g
Recommended cooking: Recommended cooking:
Pan frying (see page 12-13) Pan frying (see page 12-13)

Fillet Medallion Minute Sirloin Steak

Minimum weight: 70g Minimum weight: 110g
Recommended cooking: Recommended cooking:
Pan frying (see page 12-13) Pan frying (see page 12-13)

Fillet Mini Roast Sirloin Mini Roast

Minimum weight: 340g Minimum weight: 430g
Recommended cooking: Recommended cooking:
Pan-to-oven (see page 14-15) Pan-to-oven (see page 14-15)

Note: Meat is a natural product, so size, thickness and shape of steaks

can vary, especially on the smaller cuts.
8 For further help and advice call 01467 629666 For more information visit 9
Steak secrets - The big 4

Ribeye Rump
Ribeye is juicy and richly flavoured with a Rump is very lean with a robust, firm texture
rugged appearance, generous marbling and and strong beefy flavour. Traditional rump
firm texture. It has a wide ribbon of fat at the steaks are very sinewy, but our butchers cut
core which melts during cooking to make it round the sinews. This thicker cut, popular
taste extra succulent and mellow. on the Continent, is called Pav.

Ribeye Steak Pav Rump Steak

Minimum weight: 210g Minimum weight: 170g
Recommended cooking: Recommended cooking:
Pan frying (see page 12-13) Pan frying (see page 12-13)

Minute Ribeye Steak Pav Rump Medallion

Minimum weight: 110g Minimum weight: 70g
Recommended cooking: Recommended cooking:
Pan frying (see page 12-13) Pan frying (see page 12-13)

Ribeye Mini Roast Minute Rump Steak

Minimum weight: 430g Minimum weight: 170g
Recommended cooking: Recommended cooking:
Pan-to-oven (see page 14-15) Pan frying (see page 12-13)

Note: Meat is a natural product, so size, thickness and shape of steaks

can vary, especially on the smaller cuts.
10 For further help and advice call 01467 629666 For more information visit 11
Pan frying Frying times
oven pan

Perfect for Product Searing time Minimum Approx total

per side resting time cooking time
small to medium in minutes in minutes in minutes
sized cuts Beef
Cooking the perfect Mini-Steaks
Rare - Medium rare 1 - 1 4
steak can be a Medium 2 - 3 3 6-8
challenge, even for top Well done 3 - 4 2
Minute Ribeye/Sirloin Steaks
chefs. Thats because Rare - Medium rare - 1 3
smaller cuts of meat Medium 1 2 5
Well done 1 - 2 1
can dry out easily Fillet Medallions/Rump Medallions
or cook too quickly 1. Prepare the meat 2. Preheat your pan Minute Rump Steaks
Ribeye Steaks/Sirloin Steaks
so they become dry, About twenty minutes before Make sure your griddle or frying Fillet Medallions wrapped in bacon
tough or leathery. We you start cooking, remove the pan is preheated to the highest Rare - Medium rare 1 - 2 6
Medium 3 4 10
recommend using a defrosted meat from its vacuum temperature before you start to
Well done 4 - 5 1
heavy frying pan or packaging and pat dry with cook your steaks. It should be Pav Rump Steaks
kitchen paper. Spread out your hot enough that you hear a sizzle Fillet Steaks
griddle (ridged pan) steaks on a board in a single when you place the meat into the Rare - Medium rare 4 - 5 6 15
rather than an electric layer. This will allow the meat pan. Using a pan which is not hot Medium 5 - 6 4
grill as you can control to bloom and come to room enough can cause toughness. Well done
Mini Gourmet Steak Burger
7 - 7
3 - 3
the temperature more temperature. Add a little olive oil to the pan. Classic Gourmet Burger 2 - 2 4-5 10 - 20
easily. Tip: If you need to defrost in a Tip: For a healthier option, brush Grand Gourmet Burger 3 - 3 5 - 6 Juices must run clear
hurry, place the packs under cold oil directly onto the steaks - you Carnivores Gourmet Burger 5 - 5 8 - 10
Ox Liver 1 - 1 2 4-6
running water (see page 5). will use less.
Lamb Mini-Steaks
Medium 1 - 2 4 8
Well done 2 - 3 1
Lamb Valentines*
Medium 2 - 3 4 10
Well done 3 - 4 1
Lamb Noisettes
Medium 3 - 3 4 10
Well done 4 - 4 1
Lamb Loins
Medium 3 - 4 4 12
Well done 5 - 5 1
Lamb Cutlets 2 - 2 4-5 10
Mini Lamb Burger 3 - 4 4-5 12
Classic Lamb Burger 2 - 2 4-5 10
Lambs Liver - 1 2 3-4
3. Cook to your liking 4. Rest your meat 5. Use a good steak knife
Use the table (opposite) to fry Use the press-test (see page 6) Finally, always use a razor- Veal
the steaks for the recommended to check if your steaks are done sharp, unserrated knife to cut Veal Escalopes
Medium 2 - 2 4 8
time, for rare, medium or well and then rest them. During your steaks. A serrated blade Well done 3 - 3 1
done. Cook one side first and resting the juices move evenly encourages diners to saw Veal Loin and Rib Steaks
then the other. Turn your steaks through the whole steak and at their steak which gives the Medium 4 - 5 4 14
gently and only once to avoid the full flavour and tenderness impression of toughness on even Well done 6 - 6 1
letting out precious juices and develops. Place the steaks on a the most tender meat. A sharp Calfs Liver - 1 2 3-4
drying out the meat. Be careful rack so they dont lie in their own blade slices cleanly through the Pork NB.NB.
TheThe juices
juices must
must runrun clear
not to overcook, as this can make juice, cover with foil and leave in steak and enhances the whole Pork
Mini-Steaks 2 - 3 1 - 2 5-8
your meat dry and tough. a warm place. eating experience. Pork Loin Minute Steaks*
Pork Loin Steak and Chops 4 - 5 5 15
Tip: Use a meat thermometer to Tip: You can rest a steak for up to Tip: Donald Russell offers a Pork Fillet Medallions
check the internal temperature of ten minutes. Its always better to range of knives, crafted from the
Medium 1 - 2 6-8 10
your steaks (see page 6). over-rest than under-rest them. finest steel and are a joy to use. Well done 2 - 3 4
Mini Pork Burger 4 - 4 2 10
12 For further help and advice call 01467 629666 *Sear first on open cut side
For more information visit 13
Pan-to-oven roasting oven pan braise

Perfect for
Cooking times
medium-sized cuts Product First sear in a Then roast in Then rest Approx total
pan on all sides the oven at for the cooking time
With this method, the (total minutes) 230C/450F/ minimum time in minutes
meat cuts are first Gas 8 (minutes) (minutes)
seared in a pan to
brown and caramelise Beef
the outside and enhance Fillet, Sirloin or
the flavour. Then they Ribeye Mini Roast
are transferred into a Rare 6 - 8
preheated oven. This Medium rare 8 - 10
1. B
 ring the meat to room 2. Preheat your 4 - 5 10 20 - 30
Medium 12 - 14
is a fantastic method
temperature oven & pan Well done 16 - 18
for medium-sized
About thirty minutes before Preheat oven to 230C/445F/ Chateaubriand
cuts weighing 250g- you start cooking, remove the Gas 8. Once the frying or griddle Rare 6 - 8
1kg (lb-2lb) as it defrosted meat from its vacuum pan is very hot, add a little olive Medium rare 10 - 12
helps the meat stay packaging and pat dry with oil to the pan, or brush the oil
5 - 6
14 - 16
10 25 - 35
particularly juicy and kitchen paper. Spread it out in directly onto the meat to avoid
Well done 18 - 20
succulent. It also gives a single layer to allow the meat using too much. Sear the meat
to bloom and come to room for the recommended time (see Centre Cut Fillet Log
a better colour than temperature. This helps your table opposite). When you place Rare 8 - 10
oven roasting alone. meat cook more evenly and stay the meat into the pan you should Medium rare 12 - 14
tender and juicy. hear a sizzle. 5 - 6 10 24 - 35
Medium 16 - 18
Well done 20 - 22
Rump Mini Roast
Topside Mini Roast
Rare 10
Medium rare 12
6 - 8 10 25 - 35
Medium 15
Well done 18 - 20
Heart of Rump Roast
Sirloin Roast 1kg
Rib Mini Roast
Rare 22 - 24
8 -10 10 40 - 55
Medium rare 26 - 28
3. Cook to your liking 4. Resting 5. Serve your meat Medium 30 - 32
After searing for the Remove the meat from the oven. Lay your table with razor- Well done 36 - 38
recommended time, gently Cover with foil and leave to rest sharp, un-serrated steak knives Lamb
place your meat uncovered on in a warm place for at least 10 designed to cut cleanly through
a rack in a roasting tin, and put minutes. Resting is as important the meat. A blunt knife makes Short Saddle of Lamb
into the preheated oven. Use as cooking, as it allows the meat the meat seem less tender, and Medium 15
6 - 8 10 25 - 35
the tables (opposite) as a guide to become warm, moist and a serrated knife encourages your Well done 18 - 20
to cooking times or use a meat tender. Use this time to warm guests to saw, both of which can Rack of Lamb
thermometer. Be careful not to plates, prepare vegetables or ruin even the most beautifully Medium 10 - 12
overcook the meat, as this will make a sauce. cooked meat. 4 - 5 10 22 - 35
Well done 14 - 16
make it dry and tough.
Pork NB. The juices must run clear
Pork Loin Roast 475g 8 -10 25 - 30 10 45
Pork Loin Roast 950g 8 -10 55 - 60 10 75

14 For further help and advice call 01467 629666 For more information visit 15
Traditional roasting oven

Perfect for medium

Roasting times
to large joints 1. Preheat conventional oven to 250C/475F/Gas 9
FOR ALL MEATS: 2. Sear meat for 15 minutes in oven
Roasting in a hot oven 3. Reduce oven temperature and add cooking time below
is the traditional way
to cook large joints of Meat After searing Roasting time Donald Russell
meat. It is a very easy reduce oven per 450g (lb) recommended internal
temperature to in minutes temperature of meat
way to cook a nourishing
and satisfying meal for a Beef (rare) 190C/375F/Gas 5 10 - 12 45 - 47C/113 - 117F
large number of people. Beef (medium) 190C/375F/Gas 5 14 - 16 55 - 60C/131 - 140F
This method is suitable 1. Prepare the joint Beef (well done) 190C/375F/Gas 5 20 - 22 65 - 70C/149 - 158F
2. Preheat the oven
for any of the better Lamb (medium) 180C/360F/Gas 4 12 - 15 55 - 60C/131 - 140F
Before cooking, remove Preheat the oven to the required
quality, naturally tender the defrosted meat from its temperature (see table opposite). Lamb (well done) 190C/375F/Gas 5 18 - 20 65 - 70C/149 - 158F
cuts of meat weighing packaging and pat dry with Starting with a very hot oven helps Veal (medium) 190C/375F/Gas 5 14 - 16 55 - 60C/131 - 140F
950g or more. It is not kitchen paper. Allow the meat to seal the joint to prevent juices
Veal (well done) 190C/375F/Gas 5 20 - 22 65 - 70C/149 - 158F
suitable for humbler to bloom and come to room escaping. Then the temperature
temperature well in advance or is reduced to cook it evenly all Pork 180C/360F/Gas 4 25 - 30 72 - 75C/162 - 167F
joints which need to be for at least 30 minutes before the way through. Season the joint
roasted with liquids for cooking. This is essential to help
Please Note: The times stated in our guidelines relate to a conventional oven. If you have a
generously with salt and pepper
a longer period of time the meat cook evenly. just before cooking. fan oven and are unable to turn the fan off, we advise reducing the suggested
to encourage them to temperature by 15-25C. Please refer to the manufacturers handbook as
Tip: Plan ahead take your joint Tip: Season at the last minute,
recommendations may vary.
become tender. out of the freezer to defrost two or otherwise the salt will draw out
three nights before cooking. the juice and dry your meat.
Aga oven roasting times
Meat Position Roasting time
in oven per 450g (lb)
in minutes
Beef (medium rare - on the bone) Lowest set of rungs 12
Beef (medium rare - off the bone) Lowest set of rungs 15
Lamb (pink) Lowest set of rungs 15
Lamb (well done) Lowest set of rungs 20
Pork Top of oven 25

3. Cook to your liking 4. Rest your joint 5. Carving

Joints suitable for roasting
Cook the meat for the Once your joint is cooked to your For carving we recommend a Beef Lamb Veal Pork
recommended time (see table liking it is important to rest it. large wooden carving board. 5-Bone Rib of Beef Leg of Lamb Veal 2-Bone Rib Pork Belly
opposite), and/or use a digital Place it on a board or platter, Ensure your carving knife is very 2-Bone Rib of Beef Boneless Leg of Lamb Veal 4-Bone Rib Pork Shoulder Roast
meat thermometer. A large cover with foil, then leave in sharp as it makes it so much Ribeye Roast Whole Shoulder of Lamb Rolled Belly of Veal Pork Shoulder with Crackling
joint will continue to rise in a warm place for at least 20 easier to carve neat, even slices.
Ribeye Roll Pork Shoulder Mini Roasts
temperature by a further 3-5C minutes. Resting is just as Carve the meat across the grain
after it is removed from the oven. important as cooking, as it allows into slices approximately cm Sirloin Roast (2kg) with Crackling (500g/1kg)
Be careful not to overcook, as the meat to become warm, moist () or more thick and arrange on Centre-cut Fillet Log Stuffed Pork Shoulder
this will make the meat dry and and tender all the way through. a serving dish or individual plates. Tafelspitz Mini Roast (600g)
tough. Tip: You can rest large joints for Tip: Put a non-slip mat or wet tea Beef Back Ribs Pork Loin Roast (950g)
Tip: Meat thermometers are up to 60 minutes in a warm oven towel underneath your carving Silverside Roast Pork Rib Roasts with
so easy to use and take all the (see page 47). board to help prevent it slipping. Crackling (750g /1.5kg)
guess-work out of roasting. Pork Hough

16 For further help and advice call 01467 629666 For more information visit 17
Low temperature cooking oven pan braise

Low Temperature Cooking is a fantastic method that can be used for just about every Cooking times
naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of Meat First sear in a Donald Russell Approximate
the meat at a high temperature, and then roasting in a very low oven pan on all sides recommended cooking time
for a lengthy period. Any size of meat can be cooked using this (total minutes) internal temperature at 80C
method, even something as small as a steak. This method is
often used on the Continent, where it is considered superior to
Beef Steaks 150g - 250g 2 - 3 60 - 65C 45 - 60 minutes
conventional roasting as theres less drying of the meat and Fillet, Sirloin or Ribeye Mini Roast
the juices are retained, so the meat stays moist and Topside Mini Roast
succulent with a more natural flavour. A meat 4-5 60 - 65C 60 - 90 minutes
thermometer is essential for good results. Centre Cut Fillet Log
Whole Fillet 6 - 8 55 - 60C 1 - 2 hours
Cooking in 3 easy steps Short Striploin

Topside Roll
8 - 10 60 - 65C 2 - 3 hours

1. Prepare the meat and equipment Heart of Rump Roast

10 - 15 60 - 65C 3 - 3 hours
Before cooking, remove the defrosted meat from its vacuum packaging
and pat dry with kitchen paper. Allow the meat to bloom and come to Lamb
room temperature for up to 30 minutes before cooking. Preheat the
oven (with the fan turned off) to 80C and place a roasting tray in the Lamb Loins and Fillets 2 - 3 60 - 65C 45 - 60 minutes
oven to heat up. Heat a griddle or frying pan on high. Add a little olive Lamb Racks 5 - 6 60 - 65C 60 - 75 minutes
oil to the pan, or brush the oil directly onto the meat to avoid using too Lamb Short Saddle 6 - 8 60 - 65C 75 - 90 minutes
much. Sear the meat on all sides for the recommended time (see table Whole Leg of Lamb (bone-in)
10 - 12 65 - 70C 3 - 4 hours
opposite) to brown it all over. This will vastly improve both the flavour Whole Shoulder of Lamb (bone-in)
and appearance of your meat.
2. Using the meat thermometer Veal Loin Steaks 2 - 3 65 - 70C 45 - 60 minutes
Season the meat with salt and pepper. (Do not season before searing Veal Rib Steaks 2 - 3 65 - 70C 60 - 75 minutes
as salt can draw the moisture out of the meat). Place the meat
on the preheated roasting tray. Set the meat thermometer to the Pork
desired internal temperature (see table opposite), and insert the Pork Loin Steak 1 - 2 70 - 72C 45 - 60 minutes
probe horizontally into the centre of the meat. Place the meat in the Pork Chops 1 - 2 70 - 72C 60 - 75 minutes
preheated oven with the thermometer cord through the door (the Pork Fillet 4 - 5 65 - 70C 1 - 1 hours
main unit remains outside). Pork Loin Roast 475g 8 - 10 70 - 72C 1 - 2 hours
TIP: Always pre-heat the roasting tray as a cold one increases the Pork Loin Roast 950g 8 - 10 70 - 72C 2 - 2 hours
cooking time. Do not be tempted to transfer the meat to the oven in
the same pan used for searing, as this will make the meat cook too
Hints and tips
3. The cooking process
Keep the oven door closed during cooking. Opening the door lets heat Low Temperature Cooking is ideal for roasting the best cuts of meat which are very tender. It is
escape and increases the cooking time. When the thermometer beeps not the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid to
your meat is ready to serve straight away. There is no need to rest your tenderise them.
meat as it has rested during the cooking process. The lower temper- Any cut of tender meat can be cooked using this method, but we would recommend cooking bone-in
atures allow the meat juices to circulate continually during cooking so products (eg: 5 Bone Rib of beef) by conventional roasting. Quite simply the higher heat brings more
the meat stays incredibly soft and the joint is cooked more evenly. flavour out of the bone, giving you a sweeter, more flavoursome result. It also helps to melt the
TIP: If your guests are late you can keep the meat warm at 60C for up intrinsic fat in the meat, so the joint bastes itself.
to an hour for large joints and 30 minutes for smaller cuts. If your oven Oven temperatures can vary, so it may be worth having your oven thermostat checked, or use an
does not have a setting as low as 60C simply switch off the oven. oven 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 cooking
times given will be reduced - using a meat thermometer becomes imperative.

18 For further help and advice call 01467 629666 For more information visit 19
Traditional braising oven pan braise

Stews, casseroles
Cuts suitable for braising and stewing
and pot-roasts Beef Lamb Veal Pork
Beef Brisket Lamb Shanks Veal Osso Bucco Pork Chops
We have combined these Beef Rib Trim Lamb Fore Shanks Calfs Cheeks Diced Pork
different types of dish in Shin of Beef (bone-in) Whole Shoulder of Lamb Rolled Belly of Veal Pork Shoulder Roast
one section, because the Shin of Beef (boneless) Diced Lamb Pork Hough
technique is basically Oxtail Lamb Hearts Stuffed Pork Shoulder
the same. Braising Ox Cheeks Mutton Leg Joint Mini Roast (600g)
involves cooking meat Diced Beef Steak Mutton Shoulder
Beef Kebab Cubes
in liquid (often stock
Steak & Kidney
or wine, or a mixture), 1. Prepare the meat 2. Sear for flavour Topside Roll
at a low temperature Ribeye Roast
At least 30 minutes before Heat a large ovenproof pan on a
in the oven or on the cooking, remove the defrosted high heat, add a little oil and sear Silverside Roast
hob. This gentle slow meat from its packaging and the meat until nicely browned all Beef OIives
cooking process is a pat dry with kitchen paper. over. For stews and casseroles, Braising Steaks
combination of roasting Allow the meat to come to room sear the small pieces of meat Beef Back Ribs
temperature. Pre-heat the oven to in batches, to make sure they
and steaming and 140C-160C/275-325F/Gas 1-3. are evenly browned all over.
transforms cuts of Do not burn the meat as it makes
Tip: About one third of the meat
meat that are too tough weight gives you the weight of it taste bitter. Then take out the
to roast into mouth- vegetables needed. Try onions, meat and sear the vegetables
watering meals. carrots, celery and leeks. until nicely caramelised.
Certain cuts are more suited to boiling on the hob,
rather than braising in the oven. Simply put the
meat into a large pan, cover with cold water, add
root vegetables, an onion or leek and salt and
pepper. Simmer gently for several hours, skim off
any foam which develops during cooking. The liquid
makes a superb stock for soup.

Our cuts recommended for boiling:

Unsalted Calfs Tongue
Unsalted Ox Tongue
3. Add the liquid 4. The cooking process 5. Test the meat Tafelspitz (this makes the classic dish Wiener Tafelspitz traditionally served with horseradish sauce)
After searing the vegetables, Cover with a lid and transfer into Cooking times vary depending
place the meat back in the pan. the preheated oven, or continue on the cut and your oven. As a
Add wine, stock or a mixture, to simmer gently on the hob at rule of thumb, you should check
and herbs such as bayleaf, a very low temperature. For the casseroles after 1 hour and at
peppercorns or cloves. Make perfect braise we recommend regular intervals thereafter.
sure that the liquid covers at using the oven method as the The easiest way to check joints
least a third to a half of the meat process is more gentle and the is to use a meat fork, inserted For more recipes and cooking advice, see our website at
and bring gently to the boil on the meat does not stick to the bottom into the thickest part of the You can also email our Head Chef at or our
hob. This is known as deglazing. of the pot as it can with the hob meat. The fork should go in Head Butcher at or phone 01467 629666
Tip: Avoid boiling too quickly as method. Check from time to time and out easily. With stews and
and top up with liquid if needed. casseroles, simply take a piece and ask to speak to one of our Gourmet Team.
this can make the meat stringy.
out and taste it.

20 For further help and advice call 01467 629666 For more information visit 21
Barbecuing oven pan braise bbq

Seven steps for a perfect BBQ 5. Its all too easy to overcook on a barbecue,
leading to charred, leathery, dry meat.
Barbecuing is a method of cooking on a To ensure even cooking use the 60/40
wire rack with intense heat below. This method. Cook the meat for 60% of the
method requires close attention from the time on the first side, then turn and
cook as the food can burn quickly. cook for the remaining 40%. Take care:
As soon as the meat browns it must be
moved further away from the heat source
so that the inside can cook before the
1. C
 lean and preheat your barbecue. surface burns (The exceptions are thin
An electric or gas BBQ may take 10 to 20 cuts such as mini-steaks and medallions).
minutes to preheat and a charcoal BBQ Raise the rack so that it is about 30cm
needs to be heated until the coals are (12) above the charcoal- at this height the
covered with a layer of ash (approx. 45 temperature is just right.
minutes). Stock up on charcoal, rather
than briquettes. It heats more evenly and
has a better, more natural aroma. 6. To test for doneness take the meat from
the heat source and place on a clean
plate. Press the meat gently with the tip
2. F
 or best results, treat the meat you of your finger. Rare should be soft and
barbecue outdoors with the same respect supple, well done firm, and medium in
as when you cook in your kitchen. Allow between (see pages 6 and 19). A meat
the meat to come to room temperature thermometer is invaluable for checking
for at least 20 minutes. Brush the meat larger cuts. Insert the probe horizontally
with oil. This helps the searing process into the thickest part of the meat. Please
and prevents sticking. note that the internal temperature will
continue to rise by a few degrees once the
3. Careful seasoning is necessary. The meat is removed from the heat source.
meat could be marinated beforehand or Therefore remove the meat 3-5C before it
sprinkled with herbs and pepper. Season reaches the desired internal temperature.
with salt at the very last moment only,
as salt will draw out juices and prevent 7. Once the meat is cooked to your liking
the meat from browning properly. We it must be rested. During resting, the
recommend salting the meat after cooking. temperatures within the meat fuse, the
juices in the middle move to the outside
4. Never hurry a steak on your barbecue. and it becomes warm, moist and tender all
Cook slowly until browned, and turn the way through. To rest your meat, place
gently just once. Use long handled tongs it on a rack so it doesnt lie in its own
rather than a fork which may pierce the juices. Cover with foil and leave in a warm
meat and allow valuable juices to escape. place for up to 20 minutes. Remember, it
Wear an oven glove, covering the arm to is always better to over-rest meat than to
prevent burning. under-rest it.

22 For further help and advice call 01467 629666 For more information visit 23
Barbecuing cooking times oven pan braise bbq

4 - 6 6-8 10 - 20 30 - 60 80 - 100
minutes in total minutes in total minutes in total minutes in total minutes in total

Beef Beef
Classic Gourmet Burgers Mini Gourmet Steak Burgers Carnivores Gourmet Burgers Heart of Rump Roast Sirloin Roast 2kg
Fillet Medallions Grand Gourmet Burgers Kebab Cubes Tafelspitz
Pav Rump Medallions Fillet Steaks Ribeye Steaks (well done) Ribeye Roast 1kg
Ribeye 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 Roast
Sirloin Steaks (medium) Mini Rump Roast
Minute Rump Steaks (medium) Chateaubriand

Lamb Lamb
Lamb Fillets Lamb Mini-Steaks Lamb Racks Boneless Leg of Lamb Lamb Shoulder
Lamb Valentine Steaks (medium) Lamb Valentine Steaks (well done) Lamb Short Saddle Lamb Leg (bone-in)
Lamb Noisettes (medium) Lamb Noisettes (well done)
Classic Lamb Burgers Lamb Loins
Mini Lamb Burgers

Veal Veal
Veal Escalopes Veal Loin Steaks Veal 2-Bone Rib Veal 4-Bone Rib
Veal Rib Steaks

Pork Pork
Pork Fillet Medallions Pork Mini-Steaks Pork Loin Steaks Pork Loin Roast 475g Pork Shoulder Roast
Pork Loin Minute Steaks Pork Loin Chops Pork Shoulder Mini Roast Pork Rib Roast
Pork Swiss Sausages Chipolatas with Crackling
Pork Sandwich Steaks Traditional Pork Sausages
Premium Pork Sausages
Alternative Pork Sausages
Mini Pork Burgers
Please Note: These times are suggested as a guide only and may vary depending on
equipment used and circumstances.

BBQ Tips and Hints Expect to experiment with cooking times and techniques, and allow time for it. Food cooks quicker
when it is hot and sunny, but takes longer if it is cold or windy.
The secret of a successful BBQ is good organisation before you begin cooking. Prepare what
professional chefs call the mise en place, with all the necessary ingredients, seasonings and tools Before using the BBQ for the first time, carefully read the manufacturers instructions, paying
prepared, including the rack and foil for resting. Barbecuing happens quickly and planning can make special attention to warning labels and safety information.
the difference between cooked and burnt also between safety and danger.
Cover the BBQ with a lid as much as possible during the cooking process especially for the larger
Place the BBQ on a level surface and make sure it is well ventilated. Keep away from anything cuts. This helps to cook larger cuts more evenly, to lock in the BBQ flavours and prevent flare-ups.
flammable and place in a safe position. Use long handled tools and wear oven gloves.
For hygiene reasons never mix raw and cooked meat. Keep raw meat cool indoors until just before
Never leave a BBQ unattended. Keep pets away and supervise children at all times. cooking 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 25
Mini range - perfect for BBQs oven pan braise bbq

Sunny days, good friends, 3. Lamb Valentines

1 Heart-shaped fillets of pure lamb loin.
a cold glass of wine A Donald Russell speciality, this unusual
All you need is good food heart-shaped double-steak is cut from
the highly prized loin, the most tender
to make this one of the part of the lamb. Delicious for quick
best days ever. lunches, they are superb cooked over
coals, turning a simple meal in your back
At a barbecue, guests love to try a garden into a gourmet feast.
little bit of everything, and much 2
prefer lots of small portions to
larger pieces of meat. Thats why 4. Lamb Mini-Steaks
we stock a full range of minis, all Melt-in-your-mouth, bite-sized lamb
cut from the finest beef, lamb and steaks. Part of our Mini-Steak range,
pork. They cook in minutes and these have done exceptionally well in all
taste exquisite, whether you prefer our taste tests. Even children love them.
3 They cook in just three minutes and
to enjoy them indoors or out.
are so tender you barely need to chew.
Naturally, all our lamb is grass-fed and
has the freedom to graze outdoors.

5. Lamb Noisettes
1. Beef Mini-Steaks
4 Miniatures of light, tender lamb loin.
Juicy and succulent. These exclusive Perfectly round cuts of supersweet,
grass-fed mini-steaks are cut thick to grass-fed lamb loin and fillet, individually
keep them juicy, but are small so theyre tied to keep the shape while cooking.
quick and easy to cook. Great for kids, Theres no finer way to give your guests
and perfect for brunch, snacks and real pleasure, as these are a great
casual suppers. Try them with some gourmet treat that taste fantastic
freshly baked bread for a succulent steak with just the simplest of cooking and
sandwich in under ten minutes. 5 accompaniments.

2. Mini Gourmet Steak Burgers 6. Pork Mini-Steaks

As delicious as steak. For the first time Great for snacks and childrens meals.
ever, here is a burger that can really These delicious Pork Mini-Steaks are
compete with steak for flavour, texture an innovative cut, pioneered by our
and enjoyment in a delectable, mini butchers, that cook in minutes yet taste
size. Theyre made entirely from our best juicy and tender. Every mouthful is a joy
steak and prime topside of beef - we to eat, and all cut from Free-Range pork,
dont even add any salt or pepper as this 6
guaranteeing some of the highest animal
would detract from the flavour. welfare standards in the UK.

26 For further help and advice call 01467 629666 For more information visit 27
The ultimate steak burgers
Simply the best - heres why... As a rule of thumb, the fewer the ingredients in
a burger the better. These new 100% pure steak
Recommended cooking methods:
1. Pan fry in a heavy frying pan or ridged
We produce our steak burgers in-house burgers mean taste, enjoyment and health in a
quality product. Grill or BBQ them. Serve with griddle pan, grill or barbecue.
so we have full control over their quality.
salad for a healthy meal thats low in salt and a
We are proud to say that we make
good source of energising B vitamins and iron. Recommended cooking times:
them using one thing and one thing only Dr. Chris Fenn, Nutrition Consultant Steak Burger Searing time
100% grass-fed, naturally reared per side in minutes
beef steak. Classic Gourmet 2 - 2
Grand Gourmet
Our aim was to make a steak burger that 3 - 3
Mini Gourmet
rivalled a steak for taste, texture and
Carnivores Gourmet 5 - 5
quality. To achieve this we tried a number
of different grinds and mixtures and are Cook steak burgers as you would steaks.
proud to have succeeded in making the Do not forget to rest see page 12.
ultimate steak burgers.

We add absolutely nothing to our minced Serve with:

steak and you can really tell, these Tomato slices, shredded lettuce and thinly
burgers have a natural meaty flavour, sliced onion
juicy texture and are so tender you can Mushrooms sauted in butter
cut them using just a fork. Crispy bacon and horseradish sauce
Melted mature cheddar or blue cheese
Our burgers have been designed for
maximum taste and enjoyment and Two quick delicious sauces:
should be cooked, rested and seasoned
like a steak - ask yourself the question Tomato basil sauce: Core 1 peeled tomato,
how would I like my burger done?. dice into small cubes and mix with 20g
Not only are our steak chopped basil, 100g tomato ketchup and
burgers deliciously 10ml olive oil.
meaty they are healthy Red Pepper vinaigrette: Finely chop
too as they have red pepper, 1 small shallot and 2 stalks
no preservatives, of parsley. Mix with 50ml vegetable or
no flavour enhancers, chicken stock, 2 tbsp olive oil, 1 tbsp white
no added fat. wine vinegar and 1 tsp white sugar. Leave
to marinade for 20 minutes then season to
taste with salt and pepper.

Chefs tip:
To help your burger keep its shape during
cooking, make a slight indentation in
the centre with your thumb.

28 For further help and advice call 01467 629666 For more information visit 29
Our passion for quality
Passion for quality Value for money We trim away all this
excess fat
For years weve challenged anyone to find meat We believe you should be paying for prime
more delicious or tender than ours. We have a meat, not for fat that needs cutting off before
tenacious Scottish passion to produce the best you can start cooking. A typical Donald Russell
meat we can by natural rearing, traditional cut will be beautifully trimmed and free of
maturing and expert butchering. At every step, we silverskin and gristle, with all the surplus fat
resolutely demand high standards to ensure that neatly pared away, leaving just what you need
every bite is a real delight - guaranteed. for perfect cooking results.
so you get more
meat for your money
The finest packaging Marbling
for the finest meat Good quality meat is always well marbled.
Marbling refers to the small streaks of white fat
Donald Russell meat is sealed in hygienic vacuum
that are sometimes visible in the meat. It is critical
packaging. The heavy-weight food-grade vacuum-
to the flavour and is also what makes one cut taste
sealed bags help protect against freezer burn and
different from another. Good marbling creates
prevent drying out during defrosting. Top chefs
juiciness and flavour by melting during cooking
prefer their meat packed this way because it is a
and helping to trap moisture within the meat.
natural way to keep the meat fresher for longer.
No artificial preservatives or gases are used.
We are aware that packaging can have an impact Size and Shape
on the environment and we are always looking Meat is a natural product, so the size, thickness
for ways to reduce, re-use and recycle our and shape may vary, particularly with the smaller
packaging. We constantly speak to packaging cuts, such as Minute Steaks, as well as Fillet and
experts about ways to achieve this, and we now Pav Rump Medallions. This should be regarded
offer a reduced packaging option on most orders. as characteristic of its origins rather than a flaw.
You can find up-to-date information at www., and if you have any comments
or queries, please email greenchampion@ Traceability Every product you receive is labelled with a
unique code number. This number is part of a
Professional freezing set of records which gives us a full and detailed
history of the product. Should there be any queries
As butchers, we want you to enjoy your meat in or complaints (or even compliments!) about any
superb condition. Thats why we use state-of-the- of our products, we can trace the product back
art freezing techniques immediately after cutting to the original abattoir and investigate fully to the
and vacuum packing. Whenever meat is frozen, source of the problem. It is a vital system to help INVERURIE ABERDEENSHIRE SCOTLAND
ice crystals can form which then pierce the cell us maintain our standards of excellence and also
structure and cause damage. The faster food is constantly improve. B162 1
frozen, the smaller the ice crystals. Our meat is 2 Sirloin Steaks
Your label is packed with useful information: min wt 420g 3
frozen extremely fast, to ultra low temperatures. special trim

1. Product Code 2. Product Description 3. Weight 4. Health Mark 111 0 Best Before End
This method means that any ice crystals formed 5
Jun 09
5. Best Before Date 6. Batchcode 7. Traceability 8. Origin STORE BELOW -18C
are tiny, which really helps to lock in the Do Not Refreeze Once Defrosted
6 Batch No 04032611
freshness, texture, taste and nutrients. There If you have any comments, queries or questions Slaughtered in UK (9056)
Cut in UK (9056,1110)
is a noticeable difference in quality compared please email 8 Origin : UK

with home freezing and its a free service, so its

always worth asking us to freeze your order for

30 For further help and advice call 01467 629666 For more information visit 31
Butchers guide to BEEF
Youve never tasted better beef - heres why Selection
We have very strict criteria regarding age
and weight. In addition, our buyers train
for many years to learn how to select the
best, with a good fat covering and general
shape. We only pick the best, and we never
compromise on quality.

Colour and Marbling

Donald Russell beef has a deep red colour,
which is characteristic of well-aged beef.
(A bright red colour does not necessarily
indicate the meat is either fresh or good
quality, simply that it has not been given the
time to fully mature). Top quality beef is also
richly marbled, with small creamy-white
flecks and streaks of fat throughout the
meat. This is essential for a fabulous flavour,
as the fat melts during cooking to make the
meat juicy and tasty.

We cut many of our beef portions from the
finer parts. For example, the majority of
our Fillet Steaks are cut from the middle of
the Whole Fillet which has the best flavour,
Rearing Maturing shape and texture. Our Sirloin Steaks are
Our beef cattle are all UK origin, and are All our beef is traditionally matured cut from the striploin with the vein end
procured from assured farms, where the for up to 28 days, for extra flavour and removed and are special trimmed, so they
highest standards of animal husbandry tenderness. It is dry matured on the come beautifully prepared with no excess
are upheld. Our cattle graze freely for bone in hygienic conditions where the fat to cut off. Even the humbler cuts receive
most of the year on lush, mineral-rich temperature and humidity is strictly high specification butchery, which means
grass, and in winter they are housed controlled. Storing the beef in this way is finer meat and less fat, gristle and sinews.
in dry conditions where they continue an expensive process and up to 8-10% is Our Beef Shins, for example, are cut from
to be fed a natural diet. Hormones and lost during the three weeks of maturing. superior hind meat and Ox Cheeks are
recycled protein are strictly forbidden However, the results are well worth it for carefully cut by hand to the exceptionally
and health records are kept for each the improved tenderness, better flavour high, kitchen-ready standard of all our
animal. and superior overall eating quality. meats.

32 For further help and advice call 01467 629666 For more information visit 33
Butchers guide to BEEF

1. Shin
1. Shin 2. Oxtail 3. Rump 4. Sirloin 5. Fillet 6. 5-Bone Rib
This old-fashioned cut As the name suggests, Rump has a rich, beefy Sirloin is one of the most The fillet is the least- Known as the banquet
is lighter in fat and this cut is from the tail taste and a firm, juicy flavoursome steaks, but used muscle and roast, as it can serve
mellower in flavour of the animal. We only bite. It is excellent value its almost as tender therefore the most up to eighteen, this
than Beef Rib Trim. All use the thicker top part for everyday eating, and as fillet, which is why tender part of the beef is juicy, rich and
our shins are cut from of the tail, where the available in a number its so popular. Lightly animal. It is also the flavoursome with the
superior hind quarter, meat is most plentiful of steaks, as well as marbled, with a thin most expensive. Lean meat made sweeter 2. Oxtail
and are perfect for This is a delicious, delicious roasts such strip of fat on one edge, in appearance, the by the bones. Our
casseroles and stews. old-fashioned cut that as the Heart of Rump, our Sirloin Steaks and meat has a sublime, butchers favourite, 3. Rump
benefits from long, and the Tafelspitz cut roasts are cut from the subtle flavour. It is and a popular choice
slow braising to release from the rump cap middle (the best part) available in steaks and at carveries, this
its full flavour. and excellent for pot and special trimmed, medallions, as well as magnificent joint is
roasting. so you get more prime various roasts. unbeatable for special 4. Sirloin
meat for your money. family meals.
5. Fillet

6. 5-Bone Rib
7. Ribeye

8. Brisket

9. Rib
7. Ribeye 8. Brisket 9. Rib 10. Ox Cheeks 11. Ox Tongue 12. Special Cuts
The butchers favourite, Cut from the breast The meat between the An unusual speciality A favourite from days We make our Kebab
because of its delicious of the animal, our rib bones is very heavily cut, ours are trimmed gone by. Unsalted Ox Cubes, Minced Steak,
beefy flavour, this top quality brisket is marbled, and as such is to an exceptionally high Tongue tastes delicious Diced Steak and
heavily marbled cut hand rolled and tied to full of flavour. It needs standard, so theres served hot or cold. Burgers in-house,
has a ribbon of fat at its keep its shape during long, slow cooking to hardly any fat or sinew. It has a rich, beefy from the off-cuts of
core which melts during cooking. It tastes break down the fat, Excellent braised in red flavour and benefits our steaks and grills.
cooking, making the wonderful after a few but the reward is an wine after a few hours from several hours of That means its all
meat sensationally juicy. hours in the pot with intense flavour hit. the meat is velvety cooking to tenderise grass-fed, naturally
Its also great value, so some herbs, vegetables Available in Rib Trim smooth and the gravy is the meat. reared beef that goes
our Ribeye Steaks and and stock or wine. for slow cooking, or as thick and delicious. into them and nothing
roasts are a good choice whole Beef Back Rib else. 10. Ox Cheeks
for family meals. racks for roasting, pot
11. Ox Tongue
roasting or barbecuing.

34 For further help and advice call 01467 629666 For more information visit 35
Butchers guide to BEEF
Youve never tasted better mince - heres why Standard mince recipe Serves 2-3
Brown 440g Beef Mince in a heavy pan until
nicely coloured, remove and leave aside.
Braise 1 chopped Onion in the mince juices
until soft and caramelized. Chop together
2 cloves Garlic, 1 Chilli, 1 Red Pepper and
Herbs of your choice. Return along with the
beef mince to the pan, season with Salt and
Pepper. Add 400g chopped Tomatoes and
simmer for about 40-50 minutes. Serve with
pasta, rice or potatoes.

Oven-baked meat balls Serves 2-3

Mix 440g Mince (beef, lamb, pork or
veal) with 1 finely chopped Onion,
30g Breadcrumbs, 1 Egg and season
with Salt and Pepper. Form into 8-12
balls with your hands. Mix together 600g
chopped Tomatoes, 4 tbsp Water, 2 tbsp
of Worcestershire sauce, Honey, Sugar
and Malt Vinegar. Drizzle Olive Oil into
an ovenproof dish, place in the meatballs
and cover with sauce. (Dont worry about
drowning the meatballs, most of the sauce
gets absorbed!) Place in 220C oven for
30-40 minutes until nicely browned.
Serve with rice and sour cream.
Minced Beef Steak for evenly distributing the little fat which
holds all the flavour.
Like our burgers, our mince is made
using only the lean trimmings from We believe that taste should come Mince pie with sour cream
our grass-fed, naturally reared beef from the quality of the steak and not Serves 2-3
steaks. The low amount of existing fat be altered in any way by preservatives, Mix 440g Mince (beef, lamb, pork or veal) with
contributes to the rich flavour and makes flavour enhancers like salt or added 1 tsp dried Italian herb mixture, 1 chopped and
this mince a healthier option. fat. Thats exactly why we can say with braised Onion, 20-30g Breadcrumbs, 1 Egg
pride that youve never tasted better or and season with Salt and Pepper. Grease an
The quality of our mince not only comes healthier mince than ours. ovenproof dish and fill with the mixture. Mix 180g
through in the flavour, but the texture Sour Cream with 1 Egg and 20g grated Parmesan
too. We have sampled many different A great product for all the family, mince and spread on top of the meat. Place in 200C
grinds before choosing one of a medium is the quick and easy way to make oven for 20-25 minutes. Remove carefully from
coarseness because we think its perfect delicious meals. Opposite are a few oven and leave to rest for 10 minutes. Serve with
delicious mince recipes for you to try fresh leaf salad and crisp baguette.

36 For further help and advice call 01467 629666 For more information visit 37
Butchers guide to LAMB
Youve never tasted better lamb - heres why Selection
We source our lamb within the UK only,
depending on the time of year. Our
experienced buyers look for good
conformation, that is, the right age, a
good shape and just the right amount of fat
covering. Thats how we can be sure of sweet,
delicate meat with an outstanding flavour.

Colour and Marbling

Traditionally matured lamb has a slightly
darker colour than normal un-matured
lamb. It also has good, even marbling with
small creamy-white flecks of fat throughout
the muscle. This is critical to the flavour of
the meat, as the fat melts during cooking to
make the meat juicy and tasty.

We cut a number of steaks from the loin,
which is the equivalent of sirloin in beef.
These include Valentine Steaks, Lamb
Noisettes, Lamb Mini-Steaks, Crown Chops
and Lamb Loin. Our Racks of Lamb look
particularly impressive as we prepare them
to a standard known as French Trim, the
Rearing Maturing highest specification of cut. The bones are
All our lamb is reared on British farms, Donald Russell lamb is matured for a clean and well defined, rather than buried
where good animal welfare is a matter of minimum of ten days, depending on the in a layer of unwanted fat. Our Leg of Lamb
principle and a way of life for the farmer, season. Our butchers use their skill is also Swiss Cut making it much easier to
not just a convenient label. In early and experience to ensure the lamb carve, and many of our roasts are boned,
season, the lambs are from the south, has just the right length of maturing. rolled, and tied by hand for superb shape
and in later season from the north and This traditional process really makes a during cooking.
Scotland. Our lambs are free to graze in difference in improving the tenderness,
the field and their diet is entirely natural. flavour, succulence and overall eating
quality of our naturally reared lamb.

38 For further help and advice call 01467 629666 For more information visit 39
Butchers guide to LAMB

1. Leg 2. Liver & Kidney 3. Loin 4. Fillet 5. Saddle

Our traditional Leg of These old-fashioned This incredibly Very tender and mild The Saddle is cut from 1. Leg
Lamb is cut from the favourites are delicious succulent, tender cut is in flavour, Lamb Fillets the back part of the
hind part of the animal, pan-fried. Ours are the equivalent of sirloin are tiny finger-shaped animal, with all the
and is full of flavour. superbly prepared and in beef. Lean and full of pieces that are ideal for bones removed. Ours
Ours are Swiss-cut come fully kitchen- flavour, we offer several pan frying. are highly trimmed,
to make them easier ready. loin cuts including and hand rolled and
to carve, but are also Valentine Steaks, tied so they keep their
available as a boneless Noisettes, and Lamb shape beautifully
cut for totally hassle- Mini-Steaks, or simply during cooking.
free carving. Lamb Loin on its own to 2. Liver &
pan-fry or roast. Kidney

3. Loin
4. Fillet
5. Saddle
6. Noisettes

7. Rack

6. Noisettes 7. Rack 8. Shoulder 9. Shank 10. Off-Cuts

These are a delectable Our Rack of Lamb is A humbler cut of lamb A favourite of gastro- Our Diced Lamb and
lamb cut, tied with a prime piece of loin that is excellent value pubs, this flavoursome Minced Lamb are 8. Shoulder
string for a neat- with the bones still for family meals. We cut benefits from slow- prepared using the
looking presentation attached. This gives it a recommend slow cooking for several off-cuts of our naturally
9. Shank
that holds its shape wonderful flavour and an cooking the shoulder hours, with stock and reared, traditionally
during cooking. They impressive appearance. to bring out the flavour vegetables. Then it matured lamb, which
have a super-sweet Our racks are French and make it incredibly become so tender it explains why they taste
taste and are perfect Trimmed, which tender. simply falls off the bone. so delicious in all your
for dinner parties. means the excess fat is recipes.
trimmed away to reveal
clean, white bones, and
it looks superb on the

40 For further help and advice call 01467 629666 For more information visit 41
Butchers guide to PORK
Youve never tasted better pork - heres why Butchery
We prepare all our Pork to the same high
kitchen-ready standards as our other meat.
We cut our Pork Loin Steaks extra thick so
they stay juicy during cooking. Our Pork Chops
are cut with the bone left in which gives them
a delicious meaty flavour. We remove as much
fat as possible from our roasts, leaving just
a thin covering to help retain the succulence
during cooking. This gives the cuts a superb
appearance, especially the Rib Roast, where
the bones are clearly visible rather than being
covered in fat.

Animal welfare
The Five Freedoms
1. Freedom from hunger and thirst
by ready access to fresh water and a diet
to maintain full health and vigour.
2. Freedom from discomfort
by providing an appropriate environment
including shelter and a comfortable resting
3. Freedom from pain, injury or disease
by prevention or rapid diagnosis and
Rearing Selection treatment.
4. Freedom to express normal behaviour
Our free-range pork is sweet and moist We have strict criteria regarding the age
by providing sufficient space, proper facilities
with a delicious flavour that comes from and weight of the pork we produce.
and company of the animals own kind.
traditional rearing and a genuine care The way pigs are reared is key because
for the welfare of the animals. We have contented animals produce the most 5. Freedom from fear and distress
a long association with our pork farmers tender, flavoursome meat. Our expert by ensuring conditions and care which
and are proud to say all our pigs are buyers select only the finest pork with avoid mental suffering.
reared in large outdoor paddocks. the barest covering of creamy-white fat
To give them as comfortable a living for succulence.
environment as possible, they are
provided with mud wallows in summer
and straw filled shelters in the winter.

42 For further help and advice call 01467 629666 For more information visit 43
Butchers guide to PORK

1. Loin 2. Fillet Medallions 3. Mini-Steaks 4. Chop

Equivalent to the An incredibly lean, Pork Mini-Steaks are Pork Chops are cut
sirloin in beef, our pork tender and mild- an innovative cut from from the loin, but
loin is sweet, moist tasting cut, which the loin, pioneered with the rib bone still
and deliciously tasty. tastes delicious pan by our butchers. The attached, which gives
We cut our Pork Loin fried. Because its so meat is very lean and it them a delicious,
Steaks extra thick so lean, it works well with cooks in minutes. Every meaty flavour. Like
they stay juicy during creamy sauces. This, mouth-full is a joy to our Loin Steaks, these
cooking. Our Pork together with its neat eat and the meat stays are cut extra thick to
Loin Roast is just appearance, makes juicy and tender. help them stay moist
as delicious, and an it perfect for dinner and succulent.
excellent value family parties.

1. Loin
2. Fillet Medallions
3. Mini-Steaks
4. Chop
5. Belly
6. Rib

5. Belly 6. Rib 7. Shoulder 8. Rindless

This traditional slow- With highly trimmed A boneless cut favoured Shoulder 7. Shoulder
roast has rich seams bones, and a fat on the continent, Pork Lean and meaty, this 8. Rindless Shoulder
of fat that impart an covering on to keep Shoulder has a good joint is a good choice for
irresistible savoury the meat moist, our firm texture and lots everyday family meals
flavour and make Pork Rib Roast is an of flavour. Its suitable or Sunday lunch. It has
the meat incredibly impressive celebration for roasting or pot a good firm texture and
tender. It also has the cut, and the flavour is roasting, and is a great is easy to roast or pot
most delicious crispy simply divine. Its very value cut for everyday roast. It offers excellent
crackling, which our easy to cook and carve, meals. value and has a robust
butchers score for and its great value too. flavour that pairs well
you to help it crisp up with aromatic herbs.

44 For further help and advice call 01467 629666 For more information visit 45
Butchers guide to VEAL
Youve never tasted better veal - heres why Selection
We have strong links going back many years
with our veal farms, and regularly visit them.
They make an initial selection for us based
on our strict criteria, and we carry out a
second check in-house to make sure it is up
to our high standards.

The quality of our butchery is outstanding, as
befits such high quality meat. Our steaks are
all trimmed to exceptionally high standards,
with virtually no fat, or silverskin. Our Rolled
Belly of Veal is cut from the superior thinner
part of the belly and has a generous layer
of fat to help keep it moist and succulent.
Our Calfs Sweetbreads are cut from the
thymus gland in the neck, and are highly
trimmed so there is no further preparation
needed. This superior standard of butchery
in all our veal cuts saves you time in the
kitchen as well as giving you more prime
meat for your money.

Rearing Maturing
All our veal is carefully reared on farms Our veal is traditionally matured, for a
where welfare and quality come first. minimum of 21 days, just like our beef,
Calves are reared in spacious, well- to help bring out the best flavour and
lit barns, in companionable groups, make it meltingly tender.
and enjoy a natural, GMO-free diet of
milk and maize. The farms, located in
Holland, are independently inspected to
ensure standards of care are met, and
every primal cut can be fully traced back
to its origins.

46 For further help and advice call 01467 629666 For more information visit 47
Butchers guide to VEAL

1. Shin
1. Shin 2. Topside 3. Calfs Liver 4. Loin 5. Belly
Known as Osso Buco The topside is cut from The best calfs liver is The sweetest cut of An economical cut
after the Italian dish the hind quarter and a light pink colour, as veal equivalent to from the underside of
traditionally made with is lean in appearance, the paler it is the more sirloin in beef our the animal, which is
veal shin. Veal Osso with very little fat or mild and tender it will highly trimmed Veal excellent for roasting or 2. Topside
Buco is a braising cut, sinew. Our butchers be. We supply our Loin Steaks have a pot roasting. Our Rolled
similar to Beef Shin, prepare our Veal Calfs Liver pre-sliced delicious, delicate Belly of Veal is cut from
but with a much milder Escalopes and Veal for convenience. flavour and are the superior thinner
flavour, and a fine Stroganoff Strips from exquisitely tender. part of the belly and
texture. this cut. has a generous layer of
fat to help keep it moist
and succulent.
3. Calfs Liver
4. Loin

5. Belly

6. Rib
7. Rib Steak

6. Rib 7. Rib Steaks 8. Calfs 9. Calfs Cheeks 10. Calfs Tongue

Our Veal Rib Steaks and Like the beef Sweetbreads A little-known braising Similar to Ox Tongue,
Veal 4-Bone Rib are equivalent, this cut is A genuine gourmet cut that is popular on but with a much more
cut from the sweet and particularly juicy and delicacy, Calfs the continent, our Calfs delicate flavour, this is
tender loin, with the rib rich in flavour, but Cheeks are skilfully an excellent value cut 8. Calfs
Sweetbreads are cut
bones still attached for with a milder taste. prepared and fully for boiling. Sweetbreads
from the thymus gland
extra flavour. It is naturally highly located in the neck of kitchen-ready.
marbled, with a central the animal. Ours are
ribbon of fat that gives highly trimmed and
a fabulous, well- fully kitchen-ready.
rounded taste.
9. Calfs Cheeks
10. Calfs Tongue

48 For further help and advice call 01467 629666 For more information visit 49
Meat cooking tips Meat cooking tips
Q What is the best way to season meat? Q Why is resting so important?
A We recommend you season steaks with A During resting, the temperatures within
salt and pepper after cooking, not before. the meat fuse. The juices which tend
Seasoning too early draws moisture out to stay in the centre of the meat while
of the steaks and can make them dry and cooking move to the outside making
tough. However, we recommend you season it warm, moist and tender all the way
roasts with salt and pepper shortly before through. Resting is equally important for
cooking, because salt helps to crisp up the all types of meat. After cooking always
outside while cooking in the oven. allow 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 What about marinating?
A A marinade is a combination of acidic
ingredients (e.g. wine, lemon juice, vinegar) Q How long can I keep meat warm?
along with olive or flavoured oil (e.g. A Meat (especially steak) does not need to
sesame) and aromatic ingredients (e.g. be sizzling hot, and in fact the full flavour
garlic, vegetables, herbs, pepper). Acidic can be appreciated much more when the
ingredients soften the proteins to make meat is warm rather than hot. You can
the meat more tender. Aromatic spices keep steaks warm for up to 30 minutes
and herbs add flavour but should be used and roasts for up to 60 minutes in a
sparingly as their intense flavour can be warm oven (without fan) at 60C while
overpowering. you get everything else ready. If your oven
Before cooking drain the meat and pat does not have a control this low simply
dry, as a wet surface will prevent it from switch the oven off, open the door to let
browning properly. out some heat, then shut it again. It will
stay warm at just the right temperature.
Tender cuts of meat should be marinated for
no longer than 4 hours as the marinade can
overpower the flavour and break down the Q Is it possible to prepare
meat structure, which can affect the texture. meat dishes a day before serving?
Humbler cuts can be marinated for up to A Slow-cooked dishes such as stews and
two days stored at 4C in the fridge. Liquid casseroles can be prepared the day
marinades can be used as an ingredient in before, which actually helps improve
braised dishes, but should be boiled first to the flavours and texture. Any fat that
kill any bacteria. has settled on the top is very easy to
remove. Store the dish in the refrigerator
Q What type of wine should overnight. Before serving, ensure that the
dish is reheated correctly. For complete
I use for sauces and braising? safety, use a meat thermometer to check
A Use the wine you are going to serve along the core temperature, which should reach
with your dish for cooking. It will reward 82C. Only ever reheat once.
you with a wonderful harmonised flavour.

50 For further help and advice call 01467 629666 For more information visit 51
Meat cooking tips Freezer tips
Q How can I cook a quick sauce? Your meats will last longer and stay in
A Use the pan juices to prepare a sauce. excellent condition if you keep them frozen
For a dark sauce, braise chopped onion at -18C or below. For this reason, you
in the used pan until golden brown and should regularly check the temperature
caramelised. Deglaze by adding 200ml of your freezer and adjust your thermostat
red wine, port or Madeira and simmer to accordingly. Older freezers should be
reduce the liquid by half. Add 200ml stock defrosted on a regular basis. It is also
and reduce to desired consistency. advisable to check the rubber seal on your
For a cream sauce, fry the chopped onion freezer door at the same time. Most modern
slightly. Deglaze with 200ml white wine or freezers have auto-defrost, and do not
grape juice. Reduce by half. Add 200ml double require regular defrosting.
cream and reduce to desired consistency.
Instead of a sauce, lightly drizzle the meat Keep a list of everything in your freezer and
with olive oil or flavoured oils (e.g. sesame).
the best before date. That way you can
ensure that you use everything while it is at
Q What if Im not completely satisfied with its best. It will also help you plan when you
my purchase? need your next Donald Russell order.
A Were so proud of our products we
guarantee your money back if youve ever Upright freezers should not be overloaded,
tasted better. Please let us know if anything as this can prevent them operating
is not to your liking. We would much rather correctly.
have the chance to put things right than lose
a customer. Chest freezers, on the other hand, should
be filled up, as this helps to keep the
Q Where can I get hints, tips and recipes temperature down, so your freezer runs
or more help and advice? more efficiently.
A Youll find many more hints, tips and recipes
for all our products on our website at Fridge freezers or freezer boxes are ideal Whats more, for keeping a few smaller items and should
everyone who works at Donald Russell in not be used to store larger cuts of meat.
Inverurie has been to our in-house cookery
school, so they have first hand knowledge Always freeze meat in original Donald
of how to handle, cook and serve the meat. Russell vacuum packaging as it helps
We also have a Gourmet Team of trained prevent freezer burn and makes the best
food experts, and a team of highly qualified use of space in your freezer.
butchers, so we can help with almost any
query you may have. You can call us on
01467 629666 Monday-Friday 8am-8pm,
Saturdays 9am-4pm and Sundays 10am-4pm

52 For further help and advice call 01467 629666 For more information visit 53
Meat carving tips Glossary of culinary meat terms
Good carving comes with experience, knowledge, and the right equipment. But Basting: Spooning the juices and melted fat over a joint during
most importantly, your joint should be allowed to rest for at least 15 minutes roasting to keep it moist.
before-hand, as this will allow the joint to set, making it easier to carve. To carve Boning: Removing the bones from meat so that it can be
meat properly, a good, well-balanced and properly sharpened carving knife is rolled or stuffed.
essential. It should not be serrated, as this encourages a sawing action and gives
Brochette: A spike or skewer. Wooden skewers are usually
an unattractive appearance to the meat slices. A blunt knife encourages hacking, pre-soaked in water to prevent them burning.
which makes the meat seem less tender, and can ruin even the most beautifully
cooked meat. We also recommend a good quality, large wooden carving board Broiling: American term for grilling.
with a non-slip mat or wet tea towel underneath to prevent it slipping. 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 to
make gravy or to add to sauce.
Bone-in-joints Dice: Cut into rough cubes of approximately 2.5cm (1).
Hold the joint at the end of the bone, Escalope: Cut into 1cm () slices. Some butchers flatten meat
using a towel or kitchen paper for with a hammer, but we do not recommend it. If the
a firmer grip if necessary. Carve quality is good, hammering is not necessary.
the meat away from the bone, into Fillet: The tender undercut of a loin of beef, lamb, pork or veal.
approximately 1cm () thick slices. French Trim: A method of trimming rack and rib cuts which removes
the fat and muscle from between the bones to reveal
the bones themselves.
Kebab Cube: Cut into approximately 2.5cm - 4cm (1 1) cubes,
which can be pierced onto a wooden or bamboo
Boneless joints skewer (brochette), then grilled or barbecued.
e.g. Short Saddle of Lamb. Hold the Marinating: Soaking meat in a solution of acidic liquid, oil and/or
joint in place with a carving fork or herbs, spices and seasonings to tenderise the meat
tongs. Carve the meat across the and add flavour.
grain into slices approximately cm Medallion: French term for small rounds of meat, usually fillet of
(). beef, pork or veal.
Pav: A term used to describe a high-specification method
of cutting Rump Steak into a neat rectangular shape,
which is taken from the French for brick.
Racks and Rib Roasts Mignon: A small whole fillet, such as Lamb Fillet or the tail end
Hold the meat with the bones facing of a large fillet.
upward, using a towel or kitchen Noisette: A small sliced cut, usually lamb, tied round the middle.
paper for a firmer grip if necessary.
Carve down between the bones into Slice: To cut across the grain into the desired thickness.
even sized cutlets. Or remove the Steak: Sliced into 1cm 2.5cm ( 1) thickness.
bones completely by cutting along Swiss Cut: Generally a very high standard of butchery. For
the bones through the meat. This will example, a Swiss Cut Leg of Lamb is a joint with the
enable you to carve the roast into thin H-bone and knuckle removed for easier carving.
Tournedos: A steak sliced into 3cm - 5cm thickness (1 - 2) and
tied with string round the middle.

54 For further help and advice call 01467 629666 For more information visit 55
Need expert advice?
At Donald Russell theres a whole team waiting for you
Master Butchers
Professional Chef
Gourmet Team
Trained Advisors
We also pride ourselves on our comprehensive after-sales service.
Whether you want to know when your goods are due to arrive, advice on
how to handle the product, cooking advice, recipes on request or more information
about our money-back-guarantee - or any other query just call the
NEW HELPLINE ON 01467 622044 and our customer services team will be pleased to help.

Or email us directly:

To request a catalogue or place an order simply call 01467 629666, or visit our website at

Donald Russell supplies Michelin-starred restaurants with the finest grass-fed, traditionally matured
beef 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