Autumn is well and truly here

Autumn is here and don’t we know it..... leaves all over, gusty winds, and a bag full of windfall apples from our neighbour..... (have a look at the last of the crumble.....cream coming up). 

As we fall into autumn, we start to look for more hearty food like stews and slow roasts, and what better than beef brisket plate (sometimes called short ribs Jacobs ladder). Brisket on the bone IS a bit fatter but at least the fat is honest, if the cattle are grass fed the fat will contain omega 3 oils - not those vegetable style oils used in lots of processed foods but the healthier fish style omega 3’s.

This economically viable joint costs a lot less than other joints. As with other economical cuts of meat it takes a little more effort to prepare, but compensates ewe with massive flavour and tender, succulent meat. It can give you roasts, then make a great mince for lasagne, or, boiled first then roasted to brown and crispy, will give you a stock which when cold (and after removing the fat) will make a hearty and very cheap base for vegetable soup, beef and tomato soup and loads more.

You will be amazed by the reaction of your butcher when asking him for this cut as it is rarely sold over the counter in a joint but is usually boned and used in sausage and burgers etc. In fact, this might be the start of an interesting regular exchange with the butcher, which could if nurtured, yield for you many more economical cuts and interesting recipes. 

How to deal with your butcher

When you think about the best product, it is always made or sold by a skilled technician and has to be to earn the label BEST, but also, it must always be made or sold with PASSION.

Its an odd thing passion, as ewe would often only associate it with art or maybe great Michelin star chefs and not necessarily butchers, but remember without the very best ingredients those Michelin star chefs wouldn't be able to create that masterpiece. The other thing maybe to remember is that doing a difficult, dirty, physically demanding job means (and being one of them I'm qualified to comment) that butchers need to be approached using kid gloves. 

First tip if you want something out of the ordinary is, don't be a turkey customer. What is a turkey customer? - well, this is the person who uses their butcher once a year, walking into the butchers saying "can I order a turkey, the one I had last year was great." Clearly your butcher hasn't thought of or dealt with any other samples of meat since Christmas last year.

The turkey customer will get what they ask for, but throughout the year if you want something special, ask for well aged mutton leg or beef onglet for example (picture below) and make sure the turkey customer gets pushed to the back of the queue.

Luing Cattle

Luing is a small island off the west coast of Scotland and the farmers there have a breed of cattle second to none. 

The Luing cattle are a small, just above belt buckle, high breed of cattle, and, a cross between the iconic Highland cattle and the beef short horn. Both these breeds of cattle individually produce magnificent beef but the crossbreed is better adapted to the windswept Isle of Luing. 

One of the advantages amongst many is its carcass size - if ewe like your sirloin steak rare (as ewe should) a thick Luing steak won't break the bank. In comparison, to get a thick rare steak out of commercial cattle like British blue it would have to be at least 450g (about a pound in weight). Do the math.

Watch out for Luing in proper shops will keep ewe informed.