Beef - Cooking Tips

After being selected, bought and slaughtered in the Scottish Borders, at Saunderson's we hang all of our beef for fully two weeks before it is put on sale. This improves the flavour and makes the meat more tender.

As with other meats, beef can be sold on the bone or can be boned and rolled. At Saunderson's we are happy to prepare you meat the way you like it. If you leave the meat on the bone it will cook quicker than meat which has been boned and rolled.

Prime cuts of beef should be roasted quickly. Cook the meat uncovered in a hot oven to ensure crisp meat on the outside. If you like your beef gently blushing at the heart, the juices should run slightly pink when skewered but if you prefer it well done wait until the juices run clear.

For less expensive joint a slow roast is better. Cover the meat with baking foil and cook for a longer time on a lower heat. This will retain the moisture in the meat and help to tenderise the beef. Either way, roast beef is a classic Scottish meal.

Another way to enjoy Saunderson's prime beef is to grill a juicy steak. We can prepare many different steaks for you including sirloin, filet, rump and T-bone - cut before your very eyes. Steaks are best prepared on a hot grill and the length of time they are cooked determines whether the meat is rare, medium or well done.

Whatever piece of beef you want, and however you want it cut, Saunderson's offer the best quality meat.