Please note the following blog post is not Vegetarian/Vegan friendly. May contain pictures of succulent meat that might offend some.
You’ll notice that my previous product review was Shaldon Bakery and their divine artisan bread. Sticking with the Shaldon theme, the next product review is going to be 28 Day Aged Rump Steak from Phil Beatty and his team at GT Orsman, the butchers who just happen to be right next door to Shaldon Bakery. Phil has owned the business since 2000 and continues to run it with a small team of experienced butchers.
A small traditional west country butcher, this little shop sells some fantastic meat from west country sources including Venison products from Powderham. This multi-award winning butcher has won a Taste Of The West Gold award two years running including Taste Of The West Butcher of The Year and a few other accolades.
As butchers go, this is a small village shop who provide really good meat for a good price. They also sell pre-prepared meat ready to hit the BBQ. Everything is clearly labeled with ingredients and prices clearly marked. Available are a range of Deli items too including cheese from Quickes and other cheese makers and an extensive range of Hogs Bottom Delights chutneys and marinades.
As well as being recognised as Flavour Champions, this business if part of a cluster Shaldon businesses that really make this town a destination for those who love food.
A few months ago we had been to Darts Farm and bought Rump Steak, so we thought it’d be interesting to see how well we got on with some Rump Steak from Phil and his team. We managed to get a larger piece of meat for a better price (but can’t remember the weight…??)
So how do you actually cook steak? And what is the best way to do it?
Well my question was answered by the butcher himself and was replicated here on BBC Good Food. My able assistant is the better cook, and has produced some amazing steaks in the past, so naturally I handed it over.
The meat itself had a fantastic colour to it, the marbling and texture had me staring at it for at least 10 minutes. Hypnotised by meat. Sad really…
Letting the meat stand for a good while to get it down to room temperature is important. It shocks the meat a lot less and you find it doesn’t go tough as easily when you cook it.
Although the end result is down to the skill of the cook, the flavour of the meat and the end texture is very much down to the quality of the cut. It melted softly on the palette and didn’t need too much seasoning either as it had a fantastic seasoning, the one thing both myself and my able assistant noted was how lean the cut was with very little fat.
If you are in Shaldon, pop in and say hello. Buy some of their BBQ meats, buy some of their deli cheeses.
Follow them on Twitter: @gtorsman