Beef Ranch Steaks

(1 customer review)

£3.56£8.21

Not only are we bringing you fantastic meat through our super-ageing, but we are also creative with our cuts, trying to separate individual muscles.

What you may know as ‘topside,’ the classic beef roasting joint, is actually a collection of five different muscles from the animal’s inner thigh.  Naturally, those five muscles have different degrees of tenderness:

1: Gracilis: the least tender.  We sell this as a slow roast. In humans, this muscle pulls the legs together!
2: Semimembranosus: The main topside muscle.  This becomes topside roasts and/ or biltong.
3: Pectineus or bullet muscle.  Tender, but small.
4: Sartorius: Very small but great for stir-fries. Top flavour.
5: Adductor: Very tender. Loads of flavour. Ideal for dividing up into these superb Ranch Steaks.

We sell our Ranch Steaks at an introductory £18.00/kg or £8.17/lb.  It’s an economical steak which you can treat just like any other high-quality Grey Alders steak, in other words, a quick fry each side. Don’t over-cook, and allow to rest for 10 minutes before serving. Packed in twos. Packs range in weight.

Order online right now for collection or delivery (click here to see delivery & collection options).

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Description

Beef and Mutton from the Carmarthenshire hills

Scroll down for information about our beef.

Our Aim …

… is to bring you the best beef and mutton you will ever taste.  The secret is (1) older animals, (2) grass-feeding and (3) super-ageing after slaughter. We slaughter grass-fed ex-suckler heritage beef cows around five years of age.  Then we hang the carcase in the chiller for no fewer than fifty-six days.  At 56 days something extraordinary begins to happen.  The increase in tenderness is dramatic.  The taste becomes deeper and more complex.  The meat enzymes have done their work!  We begin to approach, if you will forgive the expression, ‘meatopia’.

Our Environment

Contrary to what you might hear, the environmental impact of raising sheep and cattle is low. Our animals hang out in fields during the summer and eat silage, harvested grass, in winter.  They are never ‘finished’ on grain in ‘feed-lots’.

After all, sheep and cattle are grazing animals.  Their digestive system, with its four stomachs, is far more complex than ours.  Ruminants are inefficient at digesting grain but perfectly-designed to extract every last ounce of nutrition out of grass and meadow flowers.  26% of the earth’s surface is pasture. Ruminants are prey animals whose purpose on this earth is to convert what we cannot eat (that’s grass!) slowly but surely into what we can – high-quality, high-protein muscle meat, packed with essential vitamins and nutrients.

Our Pricing

Our meat costs little more than what the supermarkets charge for their highest quality.  But the similarity ends there.  Our beef is twice as old and hung for twice as long as even the ‘best’ beef from the big firms.  Our older stock brings more flavour and our super-ageing delivers taste the ‘big boys’, with their need for throughput, can only dream of.

These days produce can be flown half-way round the world to satisfy modern food fads.  When you choose our super-aged beef or mutton, you know the animals have been well cared-for and you are buying local, from farm to fork, keeping those food miles to the bare minimum.  That’s why meat from Fferm Wernlwyd (Grey Alders) is the very best – and doesn’t cost the earth.

Additional information

Weight N/A
Weight (gm)

198, 332, 364, 368, 380, 386, 416, 456

1 review for Beef Ranch Steaks

  1. Andrew Green

    We bought the Pectineus steak – wow, the best steak we have ever had! Well worth treating yourself!

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