There are many cuts of beef suitable for roasting but rib is the undisputed king of them all. Cooked on the bone, the flavour is meaty and deeply savoury; thanks to the layers of fat and fine marbling within. The bone is easily removed for carving so need not be viewed as an obstacle; it does act as insulation however and greatly improves the texture of the meat.
During the long, and theoretically hot, summer months, we all like to turn to al fresco eating. Something quick and easy over the barbecue, or cold items for a picnic. When we aren’t in holiday mode, we still like to spend as little time in the kitchen as possible with fresh light tastes for the table. Burgers and sausages aside, when it comes to choosing which meat to cook we can be fairly set in ways. Everyone knows that if you want quick cook meat then steak and chicke... Read More
The less heavy work that a muscle does, the more tender the resulting meat will be. Rib eye runs across the ribs, cushioned and protected by other muscles and a fair bit of fat. The meat that comes from it, whether in the form of a joint or cut into steaks, is the softest, moistest meat that you are likely to encounter. It will also taste like steak 2.0 as well.
Why we in the UK are just getting to grips with rib eye steak is something that leaves us at West Coast Foods utterly baffled. Steak is a wonderful thing, which... Read More