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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.

Beef, Beer and Chestnut Pie

Serves: 4-6
Preparation Time: 10 minutes
Cooking Time:

Serves: 4-6
Preparation Time: 10 minutes
Cooking Time:

Ingredients

  • 450g/1lb lean beef braising steak cubes
  • 1 red onion, peeled and cut into quarters
  • 225g/8oz vacuum packed whole peeled chestnuts
  • 600ml/1pint bitter
  • 5ml/1tsp brown sugar
  • 5ml/1tsp wholegrain mustard
  • 15ml/1tbsp gravy granules
  • 1 bay leaf
  • 450g/1lb puff pastry
  • 1 egg, beaten

Method

  1. Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF
  2. Place the beef cubes, onion and chestnuts into a deep pie or casserole dish.
  3. Mix together the bitter, brown sugar, mustard and gravy granules, pour over the meat. Add the bay leaf and stir together.
  4. Roll out the puff pastry, large enough to cover the pie dish. Damp the edges of the dish with water and then place the pastry over the pie dish, trim the edges and press down to seal. Cut a small slit on the top to allow the steam to escape. Glaze the pastry with the egg and bake for 2 hours. Once the pastry has risen and is golden (after 30 minutes) cover with foil to prevent burning.
  5. Serve with creamy mustard flavoured mashed potatoes, additional gravy and braised apple and red cabbage. 

Coconut Beef Madras

Serves: 6
Preparation Time: Approximately 20 minutes
Cooking Time:

Serves: 6
Preparation Time: Approximately 20 minutes
Cooking Time:

Ingredients

  • 900g/2lb lean braising (chuck and blade) or stewing (shin and leg) steak, cut into 5cm/2inch cubes
  • Salt and freshly milled black pepper
  • 45ml/3tbsp sunflower oil
  • 2 large onions, peeled and finely chopped
  • 6 garlic cloves, peeled and finely chopped
  • 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
  • 2 red chillies, deseeded (if preferred) and finely chopped
  • 30ml/2tbsp tomato purée
  • 30-60ml/2-4tbsp Madras curry paste or similar
  • 200ml/7floz coconut milk
  • 150ml/¼pint water
  • 2 small cinnamon sticks
  • 45ml/3tbsp freshly chopped coriander, to garnish
  • Fresh coconut shavings, to garnish, optional

Method

  1. Heat 30ml/2tbsp of the oil in a large frying pan, season the beef and brown the meat in batches for 3-4 minutes. Transfer to a large heatproof casserole dish.
  2. In the same frying pan heat the remaining oil and cook the onion, garlic, ginger and chillies over a low heat for 10-15 minutes until soft and lightly brown.
  3. Transfer to a food processor or mini blender and process until smooth. Return to the casserole dish and add the remaining ingredients except the coriander and coconut shavings.
  4. Bring to the boil, reduce the heat, cover and simmer for 2-2½hours, stirring occasionally. Remove the cinnamon sticks before serving 

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