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| ALLOUR MEAT IS SOURCED FROM OUR OWN FARM OR OTHER LOCAL NEIGHBOURING FARMS. AT BLACKER HALL WE TRADITIONALLY MATURE ALL OUR BEEF STEAKS ON THE BONE FOR A MINIMUM OF 21 DAYS. RUMPETTE This is quite possibly the most under rated steak of all. This is the centre piece from the rump cut, also known as the rump heart. It is extremely lean with a very small amount of fat marbling throughout, which melts during cooking, to give it a rich & full flavour. Grill or fry on a high heat for no more than 3 minutes per side, serve medium to rare. SIRLOIN This is the large steak from the middle of the beef loin; it has an ample covering of fat and is well marbled for succulence and flavour. We ensure these are trimmed to give a good balance of fat and lean. Grill or fry with little or no oil. Sear on a high heat, and then allow 3 to 4 minutes per side, medium hot, or until tender. Season just before serving with a little salt & pepper. FILLET This is the prime cut from beneath the sirloin, also known as undercut. It is extremely versatile and may be roasted, marinated, fried or grilled. Fillet tail is perfect for stir frying or quick dishes like beef stroganoff and is a little cheaper than the thick end of the fillet. Please ask one of the butchers. RIB EYE This is the cut from the front end of the beef loin. It is a favourite for the barbecue due to the pockets of fat which cook to give a real sizzle. These steaks are made up of one larger eye muscle and two smaller ones. These cook at slightly different rates to give a fairly diverse range of textures. Real steak lovers will appreciate this diversity. These require a little longer to cook, up to 4 minutes per side on a medium to hot grill. BEST RUMP This cut is from the end of the loin, adjoining the back leg. The rump has the fullest flavour of all the steaks but does require slower cooking than fillet or sirloin. It is best served medium to well-done as the rich flavour comes from the fat melting through the meat. This cut is best fried or grilled, hot at first then reducing to a medium heat allowing up to 4 or 5 minutes per side or until tender, turning fairly often to retain flavours. PEPPERED SANDWICH STEAK Suitable for flash frying, a minute on either side in a hot pan or grill is sufficient. Serve as part of a mixed grill, or slice and pop into one of our bread cakes with some salad. This is sympathetically marinated with flavours of charred onion, pepper and a little garlic. This is perfect if you are in a hurry with a craving for something tasty! Remove from the fridge 10 minutes before cooking. Steaks are always best cooked from room temperature, and always allow them to rest for a few minutes before you serve. |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
