STEAK AT ITS BEST THAT'S A CUT ABOVE 2021 - Falleninch Farm Butchers
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2021
EDITION
STEAK AT
ITS BEST
THAT’S A CUT ABOVE
Your guide filled with flavour,
expert tips and delicious recipes
3
LOCAL PRODUCE
THAT’S A CUT ABOVE
Any great steak dish starts with the right cut
and here are a few reasons why your local
Scotch Butcher is the best place to find them.
STEAK AT ITS BEST WHAT WILL YOU DISCOVER?
From ribeye to rump, or premium Local produce 3
cuts like picanha and tomahawk,
Craftsmanship 4
steaks all have unique flavour
profiles. And whether it’s beef, Dispelling the myths 5
lamb or pork, this guide includes
expert tips on how to choose, Choice 6
prepare, cook and serve your Health & nutrition 8
steak from your local Scotch
Butcher perfectly. Cooking the perfect steak 9
Scotch Beef Bavette Steak 10
with Tequila and Lime Make it personal
Scotch Beef Minute Steak 12
Your Scotch Butcher can make sure
your cut is freshly prepared, just how DON’T FORGET TO
with Teriyaki Sauce you like it. ASK FOR SCOTCH
Scotch Lamb Neck Fillet 14 Ask the experts
with Tabbouleh Salad Don’t be afraid to talk to them about
It is your guarantee that the meat
preparing the perfect portion size or
Spiced Scotch Lamb Leg Steak 16 you are buying is sourced from
ideal cooking times.
with Spinach quality assured Scottish farms that
Spoilt for choice adopt the best animal welfare and
Specially Selected Pork 18 If you’re looking for a premium cut, production methods.
Medallion, Korean Style like a tomahawk, head to your butcher Find our more about the
for a greater selection. Scotch Difference at
Specially Selected Pork Tikka 20
Skewers with Masala Sauce scotchkitchen.com
Keep it local
For the freshest cut and best quality,
Pairings: 22
buy from your Scotch Butcher and you’ll
Sauces & Sides
be supporting local businesses too.
For your new favourite steak
dish, check out our recipes and
share using #ThatsACutAbove
4 5
CRAFTSMANSHIP DISPELLING
THAT’S A CUT ABOVE THE MYTHS
Scotch Butchers Club members are like-minded experts, sourcing
the best for customers. Here’s what they had to say about buying BUYING FROM LOCAL BUTCHERS
quality steak cuts and buying with confidence.
“I DON’T KNOW That’s what your butcher is there for. All you need
ENOUGH ABOUT to do is tell them what you want to cook and for
THE CUTS TO how many people. They’ll suggest portions and
ORDER” cuts to match your budget and taste.
Butchers specialise in stocking a wide variety of
“WE’RE MORE THAN HAPPY TO
“BUYING FROM cuts and can also help you decide on portion sizes
CHOOSE THE RIGHT CUT FOR
A BUTCHER that are right for you, unlike supermarkets, helping
THAT ALL IMPORTANT MEAL
IS TOO you stick to a budget whilst also reducing waste.
WITH A RECIPE THROWN IN
EXPENSIVE” Plus, you can shop for the rest of your weekly
FOR GOOD MEASURE.”
staples at the same time.
Duncan, Owner and Butcher
Duncan Fraser & Son Butchers
Butchers know exactly where your meat has come
“THE QUALITY IS
from so you can buy with confidence. And if they’re
“MY FAVOURITE STEAK IS A JUST THE SAME
a Scotch Butcher, their beef, lamb and pork has
POPESEYE, MEDIUM RARE. IT’S AS ANYWHERE
been quality assured. Your meat is also fresh as
AN OFTEN OVERLOOKED CUT ELSE”
they will cut it while you watch.
OF MEAT, BUT GREAT VALUE
FOR MONEY.”
John, Craft Butcher
Saunderson’s Family Butchers
“IT’S QUICKER Visiting your butcher is an experience, and the
AND EASIER choice of meat you can find is much greater than
TO GET MEAT at a supermarket. Butchers add lots of value such
“FILLET IS THE ACE OF ALL DURING MY as cooking tips, recipes and serving suggestions
STEAKS, THE MOST PREMIUM BIG SHOP” – plus, you’ll be supporting local small businesses.
AND TENDER WITH LITTLE
FAT RUNNING THROUGH IT.”
Spencer, Craft Butcher Ask your local Scotch
Haywards Butchers Find your local Scotch Butcher at
Butcher to recommend their
scotchkitchen.com/scotch-butchers-club
favourite steak cut.
6 7
CHOICE
ASK YOUR LOCAL
SCOTCH BUTCHER
THAT’S A CUT ABOVE ABOUT THEIR
FAVOURITE CUT.
Choosing a cut can be tough when there are so many on
offer. To help you out, here are the profiles of some of the
most popular beef steaks so you’ll know what to expect
when buying, cooking and most importantly, eating.
SIRLOIN RUMP FILLET BAVETTE FLAT IRON RIBEYE
0 10 0 10 0 10 0 10 0 10 0 10
Price Price Price Price Price Price
Tenderness Tenderness Tenderness Tenderness Tenderness Tenderness
Marbling Marbling Marbling Marbling Marbling Marbling
Fat Fat Fat Fat Fat Fat
Flavour Flavour Flavour Flavour Flavour Flavour
Cooking Cooking Cooking Cooking Cooking Cooking
Perfect for… Perfect for… Perfect for… Perfect for… Perfect for… Perfect for…
The ultimate steak Midweek family A weekend A quick midweek A light and When you have a bit
dinner for 2 meals treat recipe fresh dish more time to spare
8 9
HEALTH & COOKING
NUTRITION THE PERFECT STEAK
The length of time you
PERFECTLY BALANCED CUTS cook your steak is all about
personal preference, here’s
a quick guide.
Images &
illustrations
FRUIT STARCHY BLUE to be
supplied
70g
& VEG CARBS • 1 MIN EACH SIDE
• Seared outside,
100% red centre
• Internal temp: 10-29°C
MEAT &
DAIRY • Spongy with no resistance
PROTEINS
OILS &
SPREADS RARE
• 2½ MINS EACH SIDE
UNDERSTANDING PORTION SIZES IT’S ALL ABOUT BALANCE • Seared outside,
The government recommends we can Our bodies need the right energy and 75% red centre
eat up to 70g (cooked weight) of red nutrients to function normally. As you can • Internal temp: 30-51°C
meat per day – that’s 500g a week. see, meat and proteins are a key part of Want to create a restaurant-worthy • Spongy with some resistance
this balance. steak at home? Whether you’re grilling,
frying, griddling or barbecuing, here MEDIUM-RARE
are our top tips for getting it just right. • 3-4 MINS EACH SIDE
PROTEIN IRON ZINC VITAMIN
B12 • Seared outside,
Avoid the chill 50% red centre
Always make sure your steak comes to • Internal temp: 57-63°C
room temperature and wipe off any excess • Spongy and slightly springy
HEALTHIER WAYS OF COOKING RED MEAT HAS A RANGE OF
moisture before you start cooking.
YOUR STEAK CUT HELPFUL NUTRIENTS
Turn up the heat MEDIUM
• Choose leaner cuts of beef, lamb or • Naturally rich in protein
Always preheat your grill or pan before you • 4 MINS EACH SIDE
pork when you cook
• Low in sodium start cooking. • Seared outside,
• Trim fat from the meat before cooking 25% red centre
• Contains zinc – which contributes
Let it be • Internal temp: 63-68°C
• Cut off any remaining fat on to the normal function of the
Don’t over handle your steak when cooking. • Firm and springy
the meat before serving immune system
Try to limit to turning only once, halfway
• Switch up your sides with a fresh • Vitamin B12 & Iron – which helps through cooking. Finally, allow the meat to
salad or some grilled veggies tiredness and fatigue rest for at least 3 minutes after cooking. WELL DONE
• 6 MINS EACH SIDE
• 100% brown throughout
Find out more about red meat’s role in a healthy, Find perfect pairings • Internal temp: 77°C+
balanced diet at scotchkitchen.com/health-nutrition on pages 22-23 • Firm
10 11
SCOTCH BEEF
BAVETTE STEAK
BUTCHER’S TIP
FOR AN ALTERNATIVE
TO SCOTCH BEEF PGI
BAVETTE STEAKS,
TRY SCOTCH BEEF
PGI RUMP STEAKS.
WITH TEQUILA AND LIME
PREP COOK SERVES
It’s steak with a twist, and an extra
15 20 2 helping of zingy flavour. Great for
a date night dish.
INGREDIENTS METHOD
2 200g Scotch Beef PGI Bavette 1. Combine all the marinade ingredients
or Rump Steaks in a large bowl and set to one side.
1 tbsp olive oil 2. Preheat a griddle or frying pan until
piping hot.
Salt and freshly ground pepper
3. Rub each steak with olive oil and
Zest and juice of 1 lime
season well with salt and pepper on
50ml extra virgin olive oil each side.
1 tsp sea salt flakes 4. For a medium cooked steak, cook for
four minutes on each side, adjust this
4 cloves garlic, peeled
time depending on your preference.
and roughly smashed
5. Once cooked, place the steaks in the
30g fresh coriander, finely chopped
marinade to rest.
including the stems
6. Turn the steaks over after five minutes
50ml tequila (optional)
in the marinade to ensure the moisture
is evenly distributed throughout.
Marinade for another five minutes.
7. Remove the steaks from the marinade
and slice.
8. Serve with tortillas, salsa, guacamole
and chargrilled sweetcorn.
We’d love to see your delicious steak Use our perfect steak
dishes, so share using #ThatsACutAbove cooking guide on page 9
12 13
SCOTCH BEEF
MINUTE STEAK
MINUTE STEAK
IS LEAN, THINLY CUT
AND COOKS QUICKLY.
IT’S ALSO VERSATILE,
SO WORKS IN A RANGE
OF DISHES.
WITH TERIYAKI SAUCE
PREP COOK SERVES
Simple, healthy and quick to whip up
20 10 2 makes this dish the perfect choice
for a midweek meal.
INGREDIENTS METHOD
2 Scotch Beef PGI minute steaks 1. Put all salad ingredients into a large bowl.
(80-100g each)
2. Prepare the noodles as per the packet
For the salad: instructions.
30g pea shoots 3. Mix together all the ingredients for the
teriyaki sauce.
100g buckwheat, or fine egg noodles
4. Pat the steaks with kitchen paper until
2-3 radishes, thinly shredded
dry and preheat a non-stick pan. When
50g mange tout, thinly shredded the pan is hot, sear the steaks for a
minute or less each side, then move to
1 carrot, grated
a warm plate.
For the Teriyaki Sauce:
5. Reduce the heat, then pour the teriyaki
1 tsp finely shredded ginger sauce into the pan, swirling the pan
around to keep the sauce moving until
2 tsp sweet chilli sauce
it becomes glossy.
1 tsp tamari or light soy sauce
6. Briefly return the steaks to the pan,
1 tbsp rice vinegar turning them in the sauce to coat, then
transfer them to warm plates while you
1 tbsp toasted sesame oil
let the sauce become syrupy.
2 tbsp mirin
7. Dress the salad and toss it well to evenly
2 tbsp sake (or vodka) distribute the coloured ingredients and
flavours.
2 tbsp soy sauce
8. Serve the steaks with the sauce together
We’d love to see your delicious steak with the noodles and salad.
dishes, so share using #ThatsACutAbove
14 15
SCOTCH LAMB
NECK FILLET
ASK YOUR LOCAL
SCOTCH BUTCHER
FOR SCOTCH LAMB PGI
NECK FILLETS OR LOIN.
THEY CAN ALSO TRIM
THEM FOR YOU.
WITH TABBOULEH SALAD
PREP COOK SERVES
There’s nothing like a bit of spice to
15 20 4 liven up this fresh, healthy steak dish.
INGREDIENTS METHOD
The steak: 1. Rub the lamb with the crushed spices,
500g Scotch Lamb PGI neck fillets olive oil and salt. Set aside while you
or loin prepare the tabbouleh.
1 tsp cumin seeds and 1 tsp coriander 2. Prepare the bulgur wheat according to
seeds crushed in a mortar and pestle the pack instructions and allow to cool.
A little light olive oil 3. Mix together all the tabbouleh
Salt ingredients and add to the bulgur once
it’s cool.
The Tabbouleh:
150g bulgur wheat 4. Mix the yogurt, garlic, cucumber and
chives together and season to taste.
6 cherry tomatoes
Add to a bowl and chill until ready
1/2 diced cucumber to serve.
Large handful of tender flat leaf
5. Place a frying pan over a medium/
parsley, roughly chopped
high heat and fry turning regularly
4 spring onions, finely sliced until nice and brown, but still pink in
Zest and juice of 1 lemon the middle – around 4 minutes total
1-2 tbsp olive oil each side. It should still feel soft in the
middle when pressed with your finger
The yogurt dressing:
and not too springy.
6 tbsp thick Greek style yogurt
6. Remove to a board and cover
1 garlic clove, finely grated loosely with foil to let the meat relax
¼ cucumber unpeeled before slicing.
and coarsely grated
We’d love to see your delicious steak 7. Serve each person a portion of the
1 tbsp chopped chives tabbouleh, topped with the sliced lamb.
dishes, so share using #ThatsACutAbove
Salt and pepper Drizzle the yogurt dressing over the top.
16 17
SPICED BUTCHER’S TIP
DUE TO THE LOWER
SCOTCH LAMB FAT CONTENT OF SCOTCH
LAMB PGI LEG STEAKS,
OVER-COOKING CAN RESULT
LEG STEAK
IN THE MEAT BECOMING DRY
SO COOK QUICKLY OVER
A HIGH HEAT.
WITH SPINACH
PREP COOK SERVES
Delicately spiced and with an iron-rich
10 20 4 side, this is a healthy choice to fuel
your weekday.
INGREDIENTS METHOD
4 120g Scotch Lamb PGI leg steaks 1. Mix the tomato puree with the chilli
and garlic (grated with a fine grater),
2 tbsp tomato puree
in a small bowl and season with a pinch
1 red chilli of salt.
1 clove of garlic, peeled 2. Spread the paste all over the steaks
and set aside while you cook the
500g baby new potatoes
potatoes in boiling water.
200g baby spinach leaves
3. Preheat the grill to a high setting
30g butter or 2 tbsp olive oil and cook the steaks for about 3 to 4
minutes on each side or until done to
Salt and pepper
your liking.
4. When the potatoes are thoroughly
cooked, drain well and shake the pan
hard so that the potatoes split and
release some steam.
5. Squash the potatoes slightly with a
fork. Add the butter or oil and return
to the heat.
6. Add the spinach to the potato pot a
handful at a time until it has wilted.
Season and serve with the spicy lamb.
We’d love to see your delicious steak Not a spinach fan? Check out
dishes, so share using #ThatsACutAbove our other sides on page 23
18 19
SPECIALLY BUTCHER’S TIP
SELECTED PORK
THE TRICK FOR A TENDER
AND JUICY MEDALLION
IS NOT TO OVERCOOK IT.
A NICE TECHNIQUE IS TO
MEDALLION PREP COOK SERVES
TENDERISE AND SEAR
OVER A HIGH HEAT.
20 25 4
KOREAN STYLE INGREDIENTS Get a taste of the exotic from home
For the marinade:
with a simple dish that’s packed with
deliciousness.
3 tbsp Gochujang paste
3 cloves of garlic, peeled METHOD
and thinly sliced
1. In a large bowl, mix the Gochujang, soy,
50g ginger, peeled and grated sesame oil, honey and rice wine and whisk
together. Add the ginger and garlic, mix
30g sesame oil
well to create your marinade.
30ml reduced salt soy sauce
3. Place the pepper, onion, baby corn, pak
30ml rice wine choi, carrot and sugar snaps in a bowl.
30g honey
4. Pour half the marinade over the pork and
For the stir fry: the other half over the vegetables and
500g Specially Selected Pork allow to marinate for at least 30 minutes.
medallions, sliced thinly 5. Heat a frying pan over a high heat
100g spring onions, cut into inch and add a splash of oil.
long batons 6. Carefully add the pork and fry for 4-5
2 onions, peeled and thinly sliced minutes until the sauce is sticky and the
edges of the meat are crisped up.
1 red pepper, deseeded and sliced
2 tsp sesame seeds 7. Remove from the heat and set aside.
140g basmati rice 8. Heat oil in a separate frying pan and add
the vegetable and marinade mix.
120g pak choi, washed and sliced
lengthways 9. Stir fry for 2-3 minutes. Season and
remove from the heat, the veg should
100g baby corn, halved lengthways
still have a crunch.
100g carrot, peeled and sliced into
matchsticks 10. Cook the rice as per the packet
instructions.
100g sugar snap peas
11. Divide the rice and veg between 4 serving
We’d love to see your delicious steak Salt and black pepper
bowls and top with the crispy pork. Sprinkle
dishes, so share using #ThatsACutAbove with sesame seeds and serve immediately.20 21
SPECIALLY BUTCHER’S TIP
SELECTED PORK
COOK YOUR SPECIALLY
SELECTED PORK FILLET
SOON AFTER BUYING,
ALTHOUGH IT WILL USUALLY
TIKKA SKEWERS KEEP FOR UP TO TWO
DAYS IN THE FRIDGE.
WITH MASALA SAUCE
PREP COOK SERVES
Get the taste of the takeaway with a
20 25 4 twist on this favourite, cooked on the
grill or barbeque (weather permitting).
INGREDIENTS METHOD
500g Specially Selected Pork Fillet 1. Cut the pork fillet in half lengthways,
then cut into chunks.
2x small red onions, cut into chunks
2. Place the chunks into a bowl with one
20ml rapeseed oil
teaspoon of the curry powder and the
1x tsp ground ginger juice of one lemon. Mix well and leave
to marinate while you make the
1x tsp chilli powder
masala sauce.
The juice of 2 lemons
3. In a wok, fry the chopped pepper, onion
35g ground almonds and garlic for two minutes on a low heat.
10g fresh coriander 4. Add the rest of the curry powder, cumin,
chilli and ginger. Cook for another
1 pack of 3 mixed peppers,
minute, stirring as you cook.
finely chopped
5. Add the coconut milk, lemon juice and
1 small brown onion, finely chopped
tomato puree. Bring to the boil and
2 cloves of garlic, minced simmer for 5 minutes.
1 tsp ground cumin 6. Add the ground almonds, stir well then
put to one side while you make the pork
3 tsp curry powder
and vegetable skewers.
400ml coconut milk
8. Thread the pork chunks, onion and
4 metal or wooden kebab sticks peppers onto the skewers.
9. Turn the grill to high and cook the skewers
for about 15 minutes, turning as you cook.
We’d love to see your delicious steak
dishes, so share using #ThatsACutAbove 10. Serve alongside your masala sauce, naan
breads, rice, chutneys and pickles.22
PAIRINGS
THAT ARE A CUT ABOVE SIDES
1
Your steak accompaniment is just as
important as the cut itself, bringing
SAUCES out the flavour even more. From
dependable choices, to intriguing
matches, here are a few of our
1
favourites that you can mix and
match to make your perfect plate.
A well-chosen sauce can elevate steak.
Here are a few to get you thinking. Sides for beef
2
For something zesty • Smoky paprika potatoes
Try a vibrant green chimichurri 1
• Caramelised onions
For something indulgent
Try the nutty notes of brown butter 2 • Tomato salsa 1
For something creamy • Roasted garlic mashed potatoes
Try a delicious sauce Diane 3 • Sweet potato fries
For something classic
Try a beautifully simple wine reduction 2 Sides for lamb
• Squash & Sweetcorn Fritters 2
scotchkitchen.com/recipe/
squash-sweetcorn-fritters/ 3
IF IN DOUBT • Roasted brussels sprouts
ABOUT HOW TO SERVE
• Potato-leek gratin
YOUR STEAK, ASK YOUR
LOCAL SCOTCH BUTCHER • Peas and crispy pancetta
FOR THEIR SAUCE • Garlic herb shoestring fries ASK YOUR
RECOMMENDATIONS. LOCAL SCOTCH
Sides for pork BUTCHER ABOUT
THEIR FAVOURITE
• Cranberry apple salad
3 SIDES TO COOK
• Tangy vinegar coleslaw AT HOME.
• Simple Caesar salad 3
Making a classic peppercorn or steak Diane sauce? • Sesame garlic roasted asparagus
Find easy-to-follow recipes at scotchkitchen.com
• Parmesan pesto roasted potatoesSTEAK
THAT’S A CUT ABOVE
With your next cut of Scotch Beef PGI,
Scotch Lamb PGI or Specially Selected Pork, and
this handy expert guide, you have all you need
to make a dish that goes above and beyond.
We’d love to see your delicious steak
dishes, so share using #ThatsACutAbove
Want to get our latest tips and recipe inspiration?
Follow our social media channels.
@scotchkitchen @ScotchKitchen @thescotchkitchenYou can also read
