Barbreck Beef

Barbreck cattle  are crossed with a Limousin bull. They are summered on fresh grass, and wintered on home produced haylage, supplemented with cereals, essential natural minerals and vitamins, to ensure good sturdy growth and lean flavoursome meat. Heifers are finished at 18 months, transported direct to the abattoir at Dunblane, where they are humanely killed,transported back to Barbreck, hung for 21 days, butchered and vacuum packed, ready for sale direct to you.

The meat from a well-hung beast is second to none, and we hope you will agree.

Because the flesh is tender and not too fat, many of the cuts require minimum cooking to acquire the finest flavour. We offer a choice of five kinds of steak, silverside and topside for roasting, brisket for braising or pot roasting, minced and diced shoulder. a For special occasions we can supply sirloin on the bone, and rib roast on the bone, but would require a minimum of two weeks' notice, please e-mail or phone to enquire about these

We sincerely hope you will become addicted to Barbreck beef  - and for those of you who have not yet had the good fortune to be able to buy direct from a local farm, we attach a few recipes and guidelines to help you to get the very best from your wise purchase!

Some General Cooking Guidelines

We often get asked for advice on cooking the different types of steaks and joints, so here are a few hints. We have not included mince and diced beef, everyone has their favourite way of cooking them. But we will keep you updated of any new and alternative ways we find.

All cuts taste better if they are cooked from room temperature, rather than straight from the refrigerator. So remember to take your meat out in plenty of time!

STEAKS

Sirloin and popeseye steaks are all best done quickly – either grilled or fried.

These times assume you have a grill which will heat  to  260C/500F, with steaks 2.5cm/1 inch thick, and a distance of 7.5cm/3 in. from the heat source. The times are for each side. For frying, brush the steaks with oil or butter, and use same times, with a very hot pan.

SIRLOIN:            Blue                        2 ½ mins

Rare                        3 mins

Medium rare            3 ½ mins

Medium             4 mins

Well done            5 ½ mins            (Prue Leith – "The Cooks Handbok")

For popeseye you should allow up to 30% longer in each case.

RUMP STEAK

Because the meat is less tender than the above, it is better to braise rump steaks. A tried and tested recipe is as follows (for 2 people):

Brown two steaks in a hot pan using a mixture of oil and butter. Put in oven proof casserole and rest. Fry chopped onions and a crushed clove of garlic in same juice until brown and softening.   Then stir in about a tablespoon of flour and mix well.

Add stock or water to the pan to make a gravy and then pour the contents of the pan over the steaks in the casserole dish until steaks are just covered. Place the covered dish in a moderately hot oven until liquid boiling. Turn oven down until simmering, and cook for approximately 40 mins – 1 hour, or until meat is tender and gravy brown and thick.

TOPSIDE/SILVERSIDE

Both these joints are ideal for quick roasting when you haven't long to prepare a meal.  Be sure the meat is at room temperature all through before cooking:

Seal the joint all over in your roasting pan, with some hot oil. Then place in a very hot oven (220C/425F/gas 7). For rare 20mins, for medium 30mins, for well done 40 mins. Once done, leave for 15-20 mins to rest before carving. Use the juices in the pan to make wonderful gravy.

for a spicier joint you can roll it all over in crushed black peppercorns before sealing.

(Gary Rhodes – "Open Rhodes Around Britain)

BRISKET

An excellent way to cook a rolled joint of brisket is to pot roast it, with or without vegetables.   Firstly heat a large pan or fireproof casserole dish with oil in, until smoking. Then brown the joint all over quickly and draw off the heat. Chop up vegetables of your choice (potatoes, carrots, parsnips, onions, or whatever is in season), and some parsley and a bayleaf). Place round meat in pan, and brown slightly in juices. Then add enough stock or water to cover the vegetables, season with salt and pepper, and cook slowly on top of stove (making sure there is enough water to prevent sticking), until meat is tender and vegetables are cooked. If you like you can purée some of the vegetables and add to pan to thicken gravy.

Christmas & New Year Opening Hours

Farm Shop Open 9 - 6
Everyday including Christmas Eve
Re-open on 27th 9 - 5
up until Hogmany
Back to business 3rd Jan!

Seasonal Extras

Pork from Mull, Local Venison + oven ready Pheasants Plus delicious own-recipe Chipolatas & Stuffings
All available until Jan 2013

Recipes & Tips

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What makes
Barbreck products
stand out?
The farm is coastal and has a large low ground pasturage, providing early and plentiful grazing, and the cattle and sheep lead stress-free lives thanks to Sandy's caring husbandry.

The carcasses are well hung - a good week to ten days at the slaughterhouse, and up to two more weeks in the farm chill. All of these factors contribute to the excellent flavour and texture of Barbreck meat.

You can look at some photos of the Barbreck farming year here