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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.

Peppered Beef

Serves: 4-6
Preparation Time: 5 minutes, plus marinating time
Cooking Time: 1 hour 25 minutes

Serves: 4-6
Preparation Time: 5 minutes, plus marinating time
Cooking Time: 1 hour 25 minutes

Ingredients

  • 1.3kg/3lb lean sirloin, or topside joint
  • 1 large garlic cloves, peeled and finely chopped
  • 15ml/1tbsp mixed peppercorns, crushed
  • Salt
  • 50ml/2floz good quality balsamic vinegar

Method

  1. Place the garlic, peppercorns, salt and vinegar in a large non-metallic shallow dish and mix well.
  2. Add the beef to the marinade mixture and coat well. Cover and refrigerate overnight.
  3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Pot Roast Brisket with Christmas Spices

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 30-40 minutes per 450g/1lb plus 30-40minutes

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 30-40 minutes per 450g/1lb plus 30-40 minutes

Ingredients

  • 1.25kg-1.3kg/2¾-3lb lean beef brisket joint
  • Salt and freshly milled black pepper
  • 2 bay leaves, roughly broken
  • 4 whole cloves
  • 10 black peppercorns
  • 2 star anise
  • 1 cinnamon stick, broken in half
  • 30ml/2tbsp demerara sugar
  • 30ml/2tbsp Worcestershire sauce
  • 100g/4oz dried, ready to eat figs, left whole or halved
  • 600ml/1pint mulled wine
  • 30ml/2tbsp sunflower oil
  • 175g/6oz carrots, peeled and cut into chunks
  • 450g/1ib leeks, roughly chopped
  • 4 small red onions, peeled and cut into quarters

Method

  1. Season the brisket and place in a large casserole dish. In a small bowl mix together the spices, sugar, Worcestershire sauce, figs and mulled wine. Pour over the brisket and mix to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.
  2. Preheat the oven to Gas mark 3, 170°C, 325°F.
  3. Heat the oil in a large frying pan. Remove the joint from the marinade (do not discard), pat dry and brown on all sides. Return to the casserole dish with the marinade mixture and add the vegetables.
  4. Bring to the boil, reduce the heat, cover and simmer on the hob or in the oven for the calculated cooking time.
  5. Serve with the vegetables and creamy mashed potatoes.

Roast Beef with All the Trimmings (Easy)

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

Serves: 6
Preparation Time: 1 hour 20 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 rump roast or topside join
  • 15ml/1tbsp English mustard powder
  • Salt and freshly milled black pepper

For the Yorkshire Puddings:

  • 1 x 220g bag prepared Yorkshire puddings

For the Gravy:

  • 300ml/½pint prepared gravy

For the Roast Potatoes:

  • 1 x 1kg bag prepared roast potatoes

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season.
  3. Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water.
  4. Prepare roast potatoes, Yorkshire puddings and gravy according to the packet instructions.
  5. Serve the beef with all the trimmings and horseradish sauce. 

Roast Beef wrapped in Mustard, Cheese and Parma Ham

Serves: 6
Preparation Time: 10 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<

Serves: 6
Preparation Time: 10 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

  • 1.25kg/2¾lb lean topside or silverside joint
  • Salt and freshly milled black pepper
  • 25-30ml/1-2 tbsp Dijon mustard
  • 1 x 200g pack medium fat soft cheese, e.g. Philadelphia
  • 60ml/4tbsp freshly chopped chives
  • 1 x 80g pack (6 slices) Parma or Proscuitto ham

For the Garlic Fondant Potatoes:

  • 15ml/1tbsp olive oil
  • 25g/1oz butter
  • 2 cloves garlic, peeled and finely crushed
  • 900g-1.3kg/2-3lb small new potatoes
  • 2 sprigs fresh thyme leaves
  • 300ml/½pint good, hot vegetable stock

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Place the joint on a chopping board, season well and brush with the mustard. Place on a rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices.
  3. To prepare the fondant potatoes, Heat the oil and butter in a large frying pan and cook the garlic for 1-2 minutes until soft but not coloured. Add the potatoes and toss in the oil. Transfer to a large roasting tin and pour over the hot stock. Season and roast for 1-1½hours.
  4. In a small bowl mix together the medium fat soft cheese with the chives. Lay the Parma or proscuitto ham evenly on a clean chopping board and spread the mixture evenly over the ham.
  5. 20 minutes before the end of the cooking time remove the joint from the oven and wrap the Parma ham, cheese side down directly around the beef. Tie with string, if required and return to the oven.
  6. Serve the joint with the garlicky fondant potatoes and green beans. 

Beef Goulash

Serves: 4
Preparation Time: 15 minutes
Cooking Time:

Serves: 4
Preparation Time: 15 minutes
Cooking Time:

Ingredients

  • 450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1inch cubes
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • 2 large onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed, optional
  • 15ml/1tbsp sweet ground paprika
  • 5ml/1tsp caraway seeds
  • 1 bay leaf
  • 600ml/1pint good, hot beef stock
  • 1 x 400g can chopped tomatoes
  • 15ml/1tbsp tomato purée
  • 15ml/1tbsp cornflour

Method

  1. Place the beef in a large bowl and season with salt and pepper.
  2. Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 minutes until brown. Transfer to a large casserole dish. In the same pan cook the onions and garlic (if used) with the paprika, caraway seeds and bay leaf for 1-2 minutes until lightly brown then add to the dish with the beef.
  3. Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
  4. Mix the cornflour with 60ml/4tbsp cold water and stir into the goulash. Bring to the boil, stirring occasionally. Reduce the heat and simmer for a further 5 minutes.
  5. Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta 

Beef Stew with Dumplings

Serves: 4
Preparation Time: 10 minutes
Cooking Time: Approximately 2 hours

Serves: 4
Preparation Time: 10 minutes
Cooking Time: Approximately 2 hours

Ingredients

  • 450g/1lb lean braising or stewing cubes
  • 15ml/1tbsp oil
  • 2 sticks celery, cut into chunks
  • 6 baby carrots, peeled and left whole
  • ½small swede, peeled and cut into chunks
  • 2 parsnips, peeled and cut into large chunks
  • 600ml/1pint beer or good, hot beef stock
  • 15ml/1tbsp Worcestershire sauce
  • 30ml/2tbsp gravy granules

For the Dumplings:

  • 100g/4oz self-raising flour
  • 50g/2oz suet
  • 15ml/1tbsp wholegrain mustard
  • 75ml/5tbsp water

Method

  1. Preheat the oven to Gas mark 3, 170°C, 325°F.
  2. Heat the oil in a pan and cook the beef for 4-5 minutes until browned. Transfer to a large ovenproof casserole dish and add the celery, carrots, swede and parsnips. Pour over the beef or stock and the Worcestershire sauce. Cover and cook in the oven for 2 hours, or until the beef is tender.
  3. Meanwhile make the dumplings; in a large bowl mix together the flour, suet, mustard and water.
  4. Mix together to form a smooth dough and divide into 8 golf-size balls.
  5. 20 minutes before the end of the cooking time remove the casserole from the oven, thicken with the gravy granules then place the dumplings on top.
  6. Cook uncovered for the remainder of the cooking time. 

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