Mathers Black and Gold Beef
About Mathers ...
Mathers supply a premium quality range of Scottish Beef, with consistent tenderness and succulence from cattle raised on the pastures of north east Scotland. Only the very best cattle that comply with strict quality standards are individually selected to carry the "Black Gold" mark. Once selected the beef is traditionally matured on bone for a minimum of 14 days, providing a unique eating experience.
We pride ourselves in specialising in the sale of Scotch Beef. Our matured and wellhung beef gives a nationwide reputation for our joints and steaks due to their tenderness, flavour and overall high quality.
Our customers favourite is Rump, which can be steaked or jointed and is loved by all, due to its amazing taste and succulence.
Due to our traditional methods of using sides of beef, matured on the bone, we can offer all cuts to fulfil any recipe needs.
Our Guide to Beef Cuts
Neck / Clod
Products:
Diced.
Cooking Methods:
Stewing, casseroling, braising - slow cooking
Chunck / Blade
Products:
Roasting joints and steaks when properly trimmed.
Cooking Methods:
Ideal for slow cooking such as casseroling, pot-roasting, braising and slow roasting.
Leg of Mutton
Products:
Diced, steaks (thinly sliced and served rare only to avoid poor eating experience).
Cooking Methods:
Frying, stewing, grilling, casserolling, Slow Roasting
Flank / Brisket
Products:
Flank steak, roasting joints, short ribs.
Cooking Methods:
Ideal for moist, slow heat including stewing, braising and pot-roasting. Also excellent for curing.
Shin
Products:
Stock, stewing, casserole. (Ideal for osso bucco).
Cooking Methods:
Stewing, casseroling.
Hind Shin
Products:
Hough and shin.
Cooking Methods:
Stewing, casseroling or confit.
Topside / Silverside
Products:
Roasting joints of various sizes.
Cooking Methods:
Topside is generally roasted. Suitable for either dry or wet roasting.
Rump / Popeseye
Products:
Roasting joints or sliced into steaks. Trimmed rump is also called D rump.
Cooking Methods:
These cuts can be cooked as roasts or sliced into high quality steaks. Rump heart being the tenderest.
Fillet
Products:
Cut into steaks or roasted whole.
Cooking Methods:
Fillet trimmings from the head, tail or chain are great for stir frying or stroganoff. Add slivers to make tasty Thai beef soups.
Loin
Products:
The loin is made up of various ribs which are well known as steaks e.g. sirloin, T –bone, porterhouse etc.
Cooking Methods:
Cuts from the loin offer a good deal of flexibility in terms of size, flavour and tenderness but all generally are suitable for higher temperature methods of cooking such as pan frying, grilling or roasting.
Frank Parker Butchers offers a wide variety of cuts giving you a wide range of possibilities when preparing meals for you household. However, not all beef is the same and due to this flexibility different cuts require different treatment.
Our Guide to Beef aims to offer you a comprehensive explanation to all cuts available and the best way to cook them.
Please contact us using the "Contact Us" page for more information.