COMMENTS MADE

• On The Fine Beef Company:

  Posted on 26th of December 2007

  What makes this place so special is the "complete product", including the personal sales and service. I paid a visit to Polly at the Fine Beef Company before Christmas, looking for a wing/sirloin rib joint for our Christmas dinner. I'd seen her recommended on the UKTV Food website. I took home a beautiful well-hung 2-rib 3Kg joint for our family of four (with me and my son being particularly good eaters!) The joint had a decent layer of fat and had been chined - It was sheer perfection!! I am now a convert to the Fine Beef Company. I gave the joint a coating of freshly made Colemans mustard, followed bya sprinkling of flour. Laid it on two onion halves and a halved head of garlic (ribs down). In to the oven for 20mins at Fan 200C. Turned the heat down to Fan 175C and waited for the internal temperature to register 155F (on an American wireless thermometer from Weber) having basted two or three times. The joint was then removed from the oven and rested for 45 minutes under a foil tent on a pre-heated carving dish. The gravy made using half a glass of good Italian red wine and a little cornflower and vegetable water was superb. The beef carved really well and the taste was probably the best we've ever had, with a meltingly tender texture. The whole experience from reading about thye Fine Beef Company, to getting directions and walking on the farm, to having a joint selected by Polly (who appeared to know every joint, let alone every animal) to cooking and eating Fine Beef Company beef - was a sheer joy. Highly recommended