Here at Martins Meats, we know a thing or two about meat and poultry! Looking forward to February, we’ve got some great…..
Valentine’s Day recipe ideas for you for 2022!
Longhorn Cote De Boeuf
Our Cote de Boeuf is a prime cut from our very own Longhorn grass-fed cattle. Longhorns are the oldest breed of cattle and are not cross bred or intensively farmed. They produce a much finer, grainier muscle in the meat which has an intense marbling of fat through it, creating a succulent and flavoursome meat that is difficult to surpass. The flavour is intensified by dry ageing it for 30 days or more in our unique Himalayan Salt Chamber. The purpose of the salt chamber is to draw out the moisture to enhance the flavour. Take a look at this video to see how to prepare and cook it.
Longhorn Ribeye Steak
Our Ribeye steak is another cut from our Longhorn grass-fed cattle. This is Martin’s personal favourite as it has the most amount of marbling running through the meat which gives it a great intense flavour, full of succulence and tenderness. Cut nice and thick this is the ultimate steak! Here’s how to cook it perfectly
Longhorn Jacobs Ladder / Flat Ribs
Our Jacobs Ladder/ Fore Rib is yet another cut from our own Longhorn grass-fed cattle.
Flat meaty Ribs. Short ribs are commonly known as ‘Jacob’s Ladder’. They are a popular cut throughout the year. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. They work really well when braised and can be marinated or rubbed with different flavours. See some recipes here
Cotswold Lamb Shanks
Our Cotswold Lamb Shank is cut from lamb dry-aged on the bone for 10 -14 days. Again, we use our unique Himalayan salt chamber to draw out the moisture from the meat. The salt then gently penetrates the meat, creating a salt marsh effect and producing a unique flavour. Check out some recipes here
Cotswold Boned and Rolled Shoulder
Our Cotswold Boned and Rolled Shoulder of Lamb is very popular too. It’s dry-aged on the bone for 10-14 days and is given the same treatment using our Himalayan Salt Chamber. Here’s Jamie Oliver’s recipe idea
Our very own Bresaola. Starting with our high welfare grass-fed meat which is carefully selected, we use heavily marbled beef for this process. It is dry-aged on the bone for 30 days, then salt cured in a smoked salt for 14 days and then finally air-dried for a further 30-60 days resulting in a beautiful creamy taste.
We hope you like some of our Valentine’s day recipe ideas! Martins Meats is an award-winning family butchers established in 2003 by husband and wife, Martin and Emma Gilder. Martin’s father and grandfather have been cattle farmers and dealers for many years. Take a look at our website www.martinsmeats.com to find out more about who we are and what we do.
We don’t enter into competitions for any glory (although it is nice to win and be recognised), but we do enter because we believe it is the perfect way of showcasing our passion for our industry. It’s also a great way to educate the public about how best practice and husbandry of animals leads directly to superior quality meat.
We go to great lengths to make sure that the farms we select our meat from, including our own, are of an exceptional standard before, during and after delivery of livestock. We are proud to state that this, combined with our understanding of meat and how to get the best from it, enables Martins Meats to recommend the best methods and recipes to maximise the flavour and tenderness of our meat and meat products.
Find out more about the individual awards here: Great Taste Awards | Taste of the West