Ox cheeks - Are they nice and what to do with them

MrsE_2

Barneysmom wrote: »

The steak mince, when I've used it for spag bol I didn't think had enough fat in it, when I brown it off in the pan nothing at all comes out of it?
The beef rib trim is good too but I can't quite get 4 servings out of a pack, to do us 2 days.

I think its 10% (I did email them:rotfl:) which is lean, but not extra lean:(

MrsE_2

hank you very much for your enquiry. We are very proud of our mince and burgers and while I can appreciate why you request this information there is a very good reason why we do not publish this information.
Our mince is one hundred per cent steak and is produced as our butchers are trimming up our steaks. Depending on which steak they are mainly cutting on a particular day the fat content can change. I am sure that you can see that mince made from ribeyes will have a higher fat content than mince from fillets or rump. That said I have spoken to our butchers and the fat content is between 7 and 15%. This obviously changes, at the moment it is between 8 and 13% but any of operators have access to regularly updated figures and would be able to tell you when ordering what the current fat content is.

Obviously the same applies to our burgers which are made with 100% steak mince. We do not even add seasoning let alone rusk or other bulking agents. This means that you can treat the burgers as you would a steak although they will need to be seasoned to your taste.

If I can be of any further help please do not hesitate to contact me either by telephone or by email.

Barneysmom

Thanks MrsE, that's good information there.
So I should think no meat is going to be 100% fat-free, maybe turkey?

MrsE_2

Barneysmom wrote: »

Thanks MrsE, that's good information there.
So I should think no meat is going to be 100% fat-free, maybe turkey?

Lets be honest, when its really low, its not nearly as nice:p

Barneysmom

That's what I was thinking and why I like ribeye so much.:cool:

MrsE_2

Barneysmom wrote: »

That's what I was thinking and why I like ribeye so much.:cool:

I buy back, but god I love Waitrose streaky smoked bacon from the meat counter:drool::drool::drool:

lostinrates

Barneysmom wrote: »

Hi Donald Russell are doiung a 'beef for braising pack' but I've never cooked oxcheek before.
I do love oxtail, is it like that?

Not really sure how much I'd use for 2 people, it's an 800g pack with 2 pieces in which sounds huge to me.

Ox cheek is delicious, but as the ''braising'' suggests, needs long slow cooking. I think its superb, and wish it were available more!

Barneysmom

I buy back too, remember shoulder bacon? I used to love it but you don't see it much these days? It's just right for a sarnie.
Sausages I have a problem with, I don't trust shop ones, I like to make them using shoulder of pork.

MrsE_2

Barneysmom wrote: »

I buy back too, remember shoulder bacon? I used to love it but you don't see it much these days? It's just right for a sarnie.
Sausages I have a problem with, I don't trust shop ones, I like to make them using shoulder of pork.

Collar bacon (I know it as).

http://www.bluepigcompany.com/index.php/bacon/shoulder-bacon-smoked.html

I love Surrey Whites sausages,

I find the 97% pork sausages horrible, taste odd.

http://www.supremesausages.co.uk/products/default.asp

Had these before (from the Ideal Home) lots of flavours.

MrsE_2

I need to buy some skins & make some sausages. I have an attachment on my Kenwood that does it.