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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.

Cottage Jackets

Serves: 4
Preparation Time: 5 minutes
Cooking Time: Approximately 15 minutes

Serves: 4
Preparation Time: 5 minutes
Cooking Time: Approximately 15 minutes

Ingredients

  • 450g/1lb lean beef mince
  • 1 leek, finely sliced
  • ½ stick celery, finely sliced
  • 1 x 425g can baked beans
  • 30ml/2tbsp tomato ketchup
  • 5ml/1tsp chilli or curry powder
  • 100g/4oz canned or frozen sweetcorn
  • Baked potatoes or flour tortilla wraps, to serve

Method

  1. In a pan dry fry the minced beef with the leek and celery, for 3-4 minutes until browned.
  2. Add the baked beans, tomato ketchup, chilli or curry powder and sweetcorn. Simmer for 5-10 minutes.
  3. Serve the mince piled into 4 microwaved or oven baked jacket potatoes. Sprinkle with grated cheese if desired or pile into the centre of flour tortilla wraps, roll up and eat.
  4. Serve with homemade coleslaw, extra sweetcorn and salad. 

Mainstay Mince - Beef Tortelloni

Serves: 2-3
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes

Serves: 2-3
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes

Ingredients

  • 450g/1lb mainstay mince (see mainstay mince recipe)
  • 300g/10½oz pack fresh or dried tortelloni of your choice (we used the garlic and herb variety)
  • 5ml/1tsp dried oregano
  • 1 small red pepper, deseeded and diced
  • 100ml/3½floz red wine, optional
  • Salt and freshly milled black pepper
  • Large handful freshly chopped flat-leaf parsley
  • 30ml/2tbp freshly grated Parmesan or Cheddar cheese

To serve

  • Garlic bread

Method

  1. Spoon the mince sauce into a large pan and add the oregano and peppers and red wine (if used). Bring to the boil, reduce the heat and simmer for 10-15 minutes.
  2. Cook the pasta according to the packet instructions, drain and set aside.
  3. Add the sauce to the tortelloni, season add the Parmesan, garnish with the parsley and serve with garlic bread. 

Meatballs with Redcurrant Sauce

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes

Ingredients

  • 450g/1lb lean beef or lamb mince
  • Salt and freshly milled black pepper
  • 10ml/2tsp dried oregano or marjoram
  • 15ml/1tbsp pitted black olives, finely chopped
  • 15-30ml/1-2tbsp sunflower oil
  • 600ml/1pint prepared light gravy or good, hot beef stock
  • 30ml/2tbsp redcurrant jelly or cranberry sauce
  • 60ml/4tbsp double cream or crème fraîche
  • 375g/12oz fresh or dried tagliatelle or fettuccine
  • Freshly chopped sage leaves, to garnish

Method

  1. In a large bowl mix together the mince, seasoning, herbs and olives. Shape into 12 meatballs. Heat the oil in a large non-stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any meat juices run clear.
  2. Meanwhile, cook the pasta according to the packet instructions.
  3. Remove the meatballs and keep warm. Leave about 5ml (1tsp) oil in the pan, add the gravy or stock and stir in the redcurrant jelly or cranberry sauce. Bring to the boil, reduce the heat and stir in the cream or crème fraîche. Reduce the heat and simmer for 1-2 minutes before returning the meatballs to the pan with any meat juices.
  4. Toss the meatballs in the pasta, garnish with the sage leaves and serve with a mixed green salad. 

Meatloaf with Onion Gravy

Serves: 4-6
Preparation Time: 35 minutes
Cooking Time:

Serves: 4-6
Preparation Time: 35 minutes
Cooking Time:

Ingredients

  • 450g/1lb lean beef mince
  • 225g/8oz beef sausages, skinned
  • 1 large onion, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 15-30ml/1-2tbsp Dijon or wholegrain mustard
  • 2.5ml/½tsp dried thyme
  • 2.5ml/½tsp ground nutmeg
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 30ml/2tbsp tomato purée
  • 50g/2oz fresh breadcrumbs, soaked in 90ml/6tbsp milk
  • Salt and freshly milled black pepper

For the Onion Gravy:

  • 15ml/1tbsp sunflower oil
  • 2 large onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 15ml/1tbsp Demerara sugar
  • 25g/1oz plain flour
  • 850ml/1½pint good, hot beef stock
  • Large dash Worcestershire sauce

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. In a large bowl mix together the mince and sausage meat. Heat a large non-stick frying pan and dry fry the mince mixture for 5 minutes until brown. Add the onion and celery and continue to cook for 3-4 minutes. Season and stir in the mustard, thyme, nutmeg, parsley, tomato purée and breadcrumbs.
  3. Mix well, spoon into a 900g/2lb loaf tin and cover with foil. Stand the tin in a large roasting tin containing about 2.5cm/1inch boiling water.
  4. Cook in a preheated oven for 40 minutes. Remove the foil, return to the oven and continue to cook for a further 40 minutes. Allow to firm up in the tin for 10-15 minutes before transferring to a warm plate.
  5. Meanwhile prepare the onion gravy; heat the oil in a large frying pan and cook the onions, garlic and sugar for 3-4 minutes until golden brown.
  6. Stir in the flour and cook for 3-4 minutes. Add the stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
  7. Slice the meatloaf and serve with jacket potatoes, green vegetables and the onion gravy. 

Honey and Mustard Glazed 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

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 or silverside joint
  • Salt and freshly milled black pepper
  • 45ml/3tbsp clear honey
  • 75ml/5tbsp wholegrain mustard

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. In a small bowl mix together the honey and mustard. Place the joint on a chopping board and make several slits over it’s surface. Season and rub the mixture over the surface of the joint and into the slits.
  3. Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich meat juices.
  4. Serve hot with all the trimmings or eat cold in sandwiches or wraps.

Pepper-Crusted Rib of Beef with Mulled Wine Gravy

Serves: 8-10
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 4

Serves: 8-10
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 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef, sirloin or topside joint
  • 6 medium sized red onions, peeled and quartered
  • Salt
  • For the Pepper Crust:
  • 10ml/2tsp whole allspice berries, crushed
  • 30ml/2tbsp pink peppercorns, optional, lightly crushed
  • 30ml/2tbsp green or black peppercorns, lightly crushed
  • 25g/1oz unsalted butter
  • 25g/1oz Demerara sugar
  • 15ml/1tbsp English mustard powder
  • For the Mulled Wine Gravy:
  • 15ml/1tbsp plain flour
  • 300ml/½pint mulled wine
  • 300ml/½pint good, hot beef stock

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. To prepare the pepper crust, in a small bowl mix all the ingredients together to form a paste.
  3. Place the joint on a chopping board, season with the salt and coat on both sides with the pepper crust. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time. Cover the bones with foil if browning too quickly.
  4. 40 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven.
  5. Remove the beef from the oven, cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy: Spoon off any excess fat from the roasting tin and discard. 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 rich, beefy sediment.
  6. Add the remaining stock, mulled wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
  7. Garnish the beef with fresh bay leaves and serve with seasonal vegetables and the mulled wine gravy.

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