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Portnellan Farm |
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Portnellan Organic Beef: price list September 2007
The "Our meat" page on the website gives more information about our cuts of meat
| Cut | Price / kg |
| Fillet Steak (limited stock) | £32.00 |
Whole Fillet (limited stock) |
£32.00 |
| Sirloin Steak | £26.50 |
| Sirloin Roast boneless
|
£25.90 |
| Rib-eye Steak | £24.00 |
| Rib
Roast (boneless) |
£22.00 |
| Popeseye Steak
|
£18.50 |
| Braising Steak (sliced) | £13.00 |
| Braising Steak (diced)
|
£13.50 |
| Stewing Steak
|
£11.50 |
| Steak Mince (fine texture) | £10.00 |
| Steak
Mince (minced once only)
|
£10.00 |
| Rolled Silverside / Topside | £15.00 |
|
Rolled Brisket
|
£10.50 |
| Minute Steak
|
£14.50 |
| Beef Burgers Gluten Free (pack of 2) | £ 2.00 / pack |
|
Beef burgers Gluten
Free (pack of 4)
|
£4.00 / pack |
|
Sausage (links) Gluten
Free
|
£9.50 |
| Square Sausage / Lorne (pack of 2) | £ 2.00 pack |
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Square Sausage / Lorne
(pack of 4)
|
£4.00 pack |
|
Beef Olives
|
£12.00 |
No beef on the bone this time
Sometimes we can offer joints (sirloin or rib roasts) or steaks (T-bone) on the
bone but because this animal was over 24 months (it was actually 2 years and 1
month) we cannot provide beef on the bone at this time because of the BSE
regulations. Even though Portnellan has never had a case of BSE, we still have
to conform to these regulations.
Taste and flavour
To
achieve prime beef that tastes really good is quite scientific. Flavour depends
on many factors: the breeding, the environment, what the animals eat, their
growth rate, their age at slaughter, transport to the abattoir and stress-free
handling (see the Dairy Beef page)
You can be confident that our beef has been raised in a welfare-friendly
environment. All our animals are grown slowly over 24 to 30 months and this one
was no exception – living with its dairy cow companions for much of the year,
grazing on the lovely clover-rich Portnellan pastures. Because they are so
friendly, relaxed and affectionate with humans, they don’t get stressed when the
time comes to go to the abattoir.
Another important factor is how long the carcase is hung for before being
butchered: our beef is hung for 3 weeks resulting in wonderful tender,
flavoursome beef.
To order, e-mail or phone David at Portnellan farm (contact details at top of
this page). If you have any requests for types or
cut and size of pack, let us know and we will do our best to supply your needs.
