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Buy our Naturally reared Red Ruby Devon Beef

"The Red Ruby Cattle have an excellent mild temperament and are extremely well adapted to unfertilised grazing. Bred to withstand harsh winters, they grow more slowly and have natural ability to put on fat reserves. It is this natural growth pace and natural diet that makes the close grained, well marbled meat, British beef at its best. They simply produce the best beef that I have ever tasted."
Hugh Fearnley-Whittingstall.

Much acclaimed by leading restaurateurs and chefs, Red Ruby Devon beef takes some beating in terms of taste, texture and tenderness.

That it is unmatched in flavour owes much to the Red Rubys' ability to naturally lay down intra-muscular fat in the meat which produces the trademark marbling and finer texture.

Whilst "supermarket cattle" are normally finished in timescales as short as 12 months the Red Ruby takes just a little longer and our beef is often not mature until between 24 and 30 months.

This longer and more natural process of rearing, avoiding intensive farming methods, feed additives and bulking agents, ensures that the Red Ruby beef is probably the finest that one can buy today.

Our cattle lead peaceful lives and longer ones than many other breeds and the short trip to our local abattoir ensures that any potential stress associated with the process of beef production is greatly reduced.

And just as the process of allowing cattle to mature takes time, so too does the process of producing quality beef. All of our beef is hung for between three and four weeks before being expertly butchered and prepared.

The Mornacott 30lb Beef Box

Each beef box contains:-
A selection of 6 or 7 joints totalling 21 lbs in weight
A selection of steaks totalling 3lbs in weight
Stewing steak totalling 3lbs in weight
Minced beef totalling 3lbs in weight

Due to the impossibility of ensuring exact weights for every item please note that all weights are approximate.

Our Farm Assured beef is fresh and unfrozen and comes professionally vacuum packed and labelled.

Where courier delivery is specified the beef is supplied in an insulated carrier and is packed with special ice sachets to ensure freshness.

30lb box price £180.00 plus carriage.

The Mornacott Freezer stock-up

Stock up your freezer to suit your exact requirements.

How it works

Around one week prior to delivery we will contact you to discuss the cuts that you require and for any special instructions. It may be that you want larger joints for a big gathering of family and friends or perhaps smaller ones for that special mid-week supper.

A full quarter at £550.00 plus carriage
Typically a full quarter will provide 95lbs of pure Red Ruby beef.
This could be butchered to provide 65lbs of joints, 10lbs of steaks, 10lbs of stewing steak and 10lbs of minced beef but the choice is yours.

The half at £950.00
Twice what you get from the quarter at an even more competitive price.
Many of our customers buy the half with friends.

To Order

Availability

Cattle are sent to the abattoir on the 15th (or nearest working day) of each month. Orders must be received prior to this date. Your order will then be fulfilled before the 15th day of the following month by prior arrangement.

Telephone: 01769 550102

Email: info@mornacott.co.uk

Mornacott Farm, Bishop’s Nympton, Devon, EX36 3QS.

Payment with order please.

Other quantities available by request.

Glazed Sirloin of Beef with Herby Yorkshire Puddings

Serves: 6
Preparation Time: 15 minutes
Cooking Time: Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
 

Serves: 6
Preparation Time: 15 minutes
Cooking Time: Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients

  • 1 x 1.25kg/2¾lb lean boneless sirloin or topside joint
  • Salt and freshly milled black pepper
  • 3 red onions, peeled and cut into wedges
  • 12 fat garlic cloves, unpeeled
  • 120ml/6tbsp good quality beer
  • 45ml/3tbsp rowanberry, quince or redcurrant jelly

For the Herby Yorkshire Puddings (Makes 12):

  • 225g/8oz plain flour, sieved
  • Pinch salt
  • 10ml/2tsp English mustard powder
  • 3 eggs, beaten
  • 10-15ml/2-3tsp fresh thyme leaves or 5ml/1tsp dried thyme leaves
  • 300-400ml/10-14floz milk Sunflower oil, for cooking

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Place the sirloin joint on a metal rack in a large non-stick roasting tin. Season and open roast for the preferred calculated cooking time. From time to time during cooking continue to baste the joint with the beef juices from the roasting tin.
  3. Prepare the herby Yorkshire puddings; place the flour, salt and mustard powder in a large bowl. Whisk in the beaten egg, thyme and enough milk to produce a smooth thick batter, about the consistency of double cream. Leave the batter to rest for at least 30 minutes.
  4. 30-40 minutes before the end of cooking remover the joint and rack from the tin, add the red onions and garlic to the base of the tin then position the beef on top of the vegetables.

Devilled Roast Beef

Serves: 6-8
Preparation Time: 5 minutes
Cooking Time: Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes

Serves: 6-8
Preparation Time: 5 minutes
Cooking Time: Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Ingredients

1.3kg/3lb lean topside, sirloin or rib joint
For the Marinade:

30ml/2tbsp English mustard powder
5ml/1tsp ground allspice powder
Salt and freshly milled black pepper
90ml/6tbsp tomato ketchup
10ml/2tsp paprika
10ml/2tsp cayenne pepper, optional
For the Gravy:

25g/1oz plain flour 600ml/1pint good, hot beef stock
Method

In a small bowl mix together the marinade ingredients until smooth.
Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper, season with salt and pepper and rub the mixture over the surface of the joint. Cover and refrigerate for 2 hours or overnight, if time allows.
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the joint on a metal rack in a large roasting tin, and open roast in a preheated oven for the preferred, calculated cooking time, basting occasionally with any rich juices. After 30 minutes, lightly cover the joint with foil to prevent burning. When the beef is cooked transfer to a platter, loosely cover with foil and leave to rest for 5-10 minutes.
Meanwhile prepare the gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of any rich juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
Serve the beef with Yorkshire puddings and gravy.


Brisket of Beef with Brown Ale

Serves: 6
Preparation Time: 10 minutes
Cooking Time: Approximately 2 hours + optional overnight marinating

Serves: 6
Preparation Time: 10 minutes
Cooking Time: Approximately 2 hours + optional overnight marinating
Ingredients

1.5kg/3lb lean beef brisket joint
450ml/¾pint brown ale
15ml/1tbsp oil
8-10 shallots, peeled and left whole
1 garlic clove, peeled and crushed
1 bay leaf
15ml/1tbsp brown sugar
30ml/2tbsp Worcestershire sauce
15ml/1tbsp tomato purée
15ml/1tbsp ground black pepper
4 small turnips, peeled and quartered or left whole if small
2 carrots, peeled and quartered
50ml/2tbsp gravy granules
Method

Place the joint in a large bowl and pour over the brown ale, cover and leave for 24 hours or overnight. (If you don’t have time to marinate the joint, just add the ale after the garlic in point 2). Drain the joint, pat the meat dry and reserve ale.
Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF.

Heat the oil in a pan and fry the meat to brown all over. Transfer to a large casserole dish. Fry the shallots and garlic. Add the reserved marinated ale and bring to the boil. Add the bay leaf, brown sugar, Worcestershire sauce, tomato purée and black pepper. Pour over the brisket. Cover and cook in a preheated oven for 45 minutes. Add the turnips and the carrots to the casserole, baste the brisket and replace the lid. Return to oven for ¾ -1 hour or until meat is tender.

Remove the brisket and vegetables from the casserole, keep the vegetables warm and transfer the meat to a carving plate, cover lightly in foil and leave to rest. Drain the juices into a saucepan and thicken with gravy granules.

Serve with cheesy croûtons (thick slices of French stick buttered and spread with wholegrain mustard piled with your favourite regional cheese, grated and placed under the grill until bubbling), gravy and a pile of steaming seasonal vegetables.


Alfresco Roast Beef Salad

 Serves: 4 Preparation Time: 15 minutes Cooking Time: No cooking required

Serves: 4
Preparation Time: 15 minutes
Cooking Time: No cooking required

Ingredients

375g/12oz cooked, sliced cold roast beef
225g/8oz day old country loaf, roughly cubed
450g/1lb ripe tomatoes, roughly chopped
10ml/2tsp fresh thyme leaves
1 small red onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
125ml/4floz extra virgin olive oil
5ml/1tsp horseradish sauce
Salt and pepper
Extra fresh thyme leaves, to garnish
25g/1oz Parmesan shavings

Method

Put the bread in a large bowl with the tomatoes, thyme, onions, garlic, olive oil, horseradish and roast beef. Season and lightly toss.
Cover and leave for 30 minutes in a cool place for the flavours to develop.
Toss the salad again thoroughly and scatter with extra fresh thyme leaves and parmesan shavings.


Budget Bolognese

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes

Ingredients

  • 225g/8oz lean beef or lamb mince
  • 175g/6oz dried pasta shapes
  • 5ml/1tsp sunflower oil
  • 1 small onion, peeled and finely chopped
  • 1 x 200g can baked beans
  • 150ml/¼pint good, hot beef stock
  • Dash Tabasco or sweet chilli sauce
  • 45ml/3tbsp tomato ketchup
  • Salt and freshly milled black pepper
  • 25g/1oz Cheddar or mozzarella cheese, grated

Method

  1. Cook the pasta according to the packet instructions, drain and set aside.
  2. Meanwhile, heat the oil in a large non-stick pan and brown the mince and onion for 5 minutes. Add the beans, stock, Tabasco or chilli sauce, ketchup and seasoning.
  3. Reduce the heat, cover and simmer for a further 20 minutes. Stir in the cooked pasta.
  4. Transfer to two heatproof dishes, sprinkle over the cheese and serve immediately, or alternatively, pop under a preheated grill and heat until the cheese melts.
  5. Serve with garlic or ciabatta bread and a crisp salad. 

Classic Lasagne

Serves: 4
Preparation Time: 20 minutes
Cooking Time:

Serves: 4
Preparation Time: 20 minutes
Cooking Time:

Ingredients

  • 450g/1lb lean beef mince

For the Ragù Sauce:

  • 50g/2oz pancetta cubes or streaky bacon, finely chopped
  • 50g/2oz chicken livers, roughly chopped
  • 1 red onion, peeled and chopped
  • 2 large garlic cloves, peeled and crushed
  • 1 celery stick, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 small sprig fresh thyme
  • 1 x 400g can chopped tomatoes
  • 300ml/½pint good, hot beef stock
  • 5ml/1tsp caster sugar
  • 30ml/2tbsp tomato purée
  • 100ml/3½floz good red wine
  • 1 bay leaf
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 5ml/1tsp freshly grated nutmeg
  • Salt and freshly milled black pepper

For the Cheese Sauce:

  • 25g/1oz butter
  • 25g/1oz plain flour
  • 425ml/¾pint milk
  • 75g/3oz grated hard cheese, e.g Cheddar
  • 25g/1oz Parmesan cheese, grated
  • 1 x 250g/9oz pack fresh lasagne sheets

Method

  1. Heat a large non-stick pan and dry fry the mince with the pancetta and chicken livers for 3-4 minutes until brown, breaking up any lumps with the back of a spoon. Transfer to a large bowl. Cook the onion, garlic, celery and carrot in the same frying pan for 2-3 minutes.
  2. Add the remaining ragù ingredients, bring to the boil, reduce the heat, cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf and thyme sprig.
  3. Meanwhile, to make the cheese sauce; heat the butter in a non-stick pan until foaming then whisk in the flour. Remove the pan from the heat and slowly add the milk, return to the heat and cook until thickened, stirring continuously. Add the cheese and season if required.
  4. Preheat the oven to Gas Mark 5, 190°C, 375°F. Place a layer of lasagne sheets in the base of a 25cm/10inch square ovenproof dish. Spoon half the ragù mixture over the pasta then half the cheese sauce. Repeat with another layer of lasagne and ragù, then finish with a final layer of lasagne sheets and sauce. Sprinkle the Parmesan cheese.
  5. Bake in the oven for 30 minutes and serve with a mixed salad and garlic bread.

Tip: As an alternative, if preferred, replace the lasagne sheets with corn tortillas or wraps and cook at Gas Mark 7, 220°C, 425°F. for 15-20 minutes. 


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