{"title":"Beef","description":"\u003cdiv class=\"category-view\"\u003e\n\u003cdiv class=\"category-description\"\u003e\n\u003cp\u003eOur core range of beef is sourced from a number of trusted suppliers, hand-selected by Richard and James, featuring a variety of breeds from farms across the UK. Alongside this, we proudly offer our Spanish Beef range, chosen for its exceptional depth of flavour and heritage rearing methods, as well as our Grassroots beef, which champions native breeds raised slowly and sustainably on pasture. \u003c\/p\u003e\n\u003cp\u003eEvery cut we prepare - whether British, Spanish, or Grassroots - is the result of careful, natural rearing, with all animals living the best possible lives, free from growth promoters, hormones, and cruelty.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"columns\"\u003e\n\u003cdiv class=\"column main\"\u003e\n\u003cdiv class=\"filter-nav-wrap\"\u003e\n\u003cdiv class=\"block filter pl-filter\"\u003e\n\u003cdiv class=\"block-content filter-content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"basque-bone-in-rib-steak","title":"BASQUE BONE-IN RIB STEAK","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/Screenshot_2022-02-25_at_11.48.05_480x480.png?v=1645786131\" alt=\"Bone-in rib cut location on the cow carcass\" style=\"margin-right: 115px; margin-left: 115px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe rumps taken from Spanish ex-dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, but with creamy marbling and a fantastic fat covering. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cem\u003e\u003cspan style=\"color: #ff8000;\"\u003eCOOKING TIPS\u003c\/span\u003e\u003c\/em\u003e\u003c\/h2\u003e\n\u003cdiv class=\"descr\" style=\"text-align: left;\"\u003eBASQUE BONE-IN RIB EYE\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003eEnsure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003eGet your grill or pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\u003cspan\u003eAt the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cspan\u003eStick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003c\/span\u003e\n\u003cp\u003e\u003cspan\u003e400g steak: Medium Rare\u003c\/span\u003e 6-8 minutes   \u003cspan\u003eMedium\u003c\/span\u003e 8-10 minutes    \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e800g steak: Medium Rare\u003c\/span\u003e 12-14 minutes   \u003cspan\u003eMedium \u003c\/span\u003e14-16 minutes   \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.2kg steak: Medium Rare\u003c\/span\u003e 16-18 minutes \u003cspan\u003e  Medium \u003c\/span\u003e18-20 minutes  \u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eRest on a warm plate, not too hot to touch, for \u003c\/span\u003e\u003cspan\u003eat least 10 minutes\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eTuck in and enjoy! \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40088407638075,"sku":"","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40088410947643,"sku":"","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":40088411144251,"sku":"","price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/basqueboneinribeye_p2.jpg?v=1646825634"},{"product_id":"basque-rump","title":"BASQUE RUMP","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_480x480.jpg?v=1646652673\" alt=\"Rump cut location on the cow carcass\" style=\"margin-right: 130px; margin-bottom: 16px; margin-left: 130px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe rumps taken from Spanish ex-dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, but with plenty of strong, lasting flavour. \u003c\/span\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cem\u003e\u003cspan style=\"color: #ff8000;\"\u003eCOOKING TIPS\u003c\/span\u003e\u003c\/em\u003e\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eBASQUE RUMP\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003eEnsure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eGet your grill or pan smoking hot.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eAt the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eStick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e400g steak: Medium Rare 6-8 minutes   Medium 8-10 minutes    \u003cbr\u003e800g steak: Medium Rare 12-14 minutes   Medium 14-16 minutes   \u003cbr\u003e1.2kg steak: Medium Rare 16-18 minutes   Medium 18-20 minutes   \u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eRest on a warm plate, not too hot to touch, for at least 10 minutes.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eTuck in and enjoy!  \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40092123267131,"sku":"","price":45.85,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":40092123299899,"sku":"","price":66.8,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40092123332667,"sku":"","price":45.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xbasquerump_m.jpg?v=1647245474"},{"product_id":"barrel-fillet","title":"BARREL FILLET","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_13_300w_480x480.jpg?v=1646650683\" alt=\"Barrel fillet cut location on the cow carcass\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eA singular muscle taken from the centre of the fillet, with added fat for basting. Great to impress dinner guests; amazingly tender with a fantastic flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eBARREL FILLET\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003eTo cook to medium-rare\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMake sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 190oC\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with our Great Cow Rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear in hot pan until coloured all over. (2-3 mins approx)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in pre-heated oven for\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e500g Fillet: 10 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1kg Fillett: 20 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest, uncovered, on a warm plate (not too hot to touch) \u003cstrong\u003efor at least 20 minutes before serving\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"500g","offer_id":40117597798459,"sku":"","price":41.7,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":40117597863995,"sku":"","price":83.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Barrel_Fillet_M.jpg?v=1646650939"},{"product_id":"basque-bone-in-sirloin-steak","title":"BASQUE BONE-IN SIRLOIN STEAK","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_9_300w_480x480.jpg?v=1646651698\" alt=\"Bone-in sirloin cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTaken from Spanish ex-dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, the sirloin is succulent with beautifully creamy fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40117751119931,"sku":"","price":52.8,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":40117751218235,"sku":"","price":79.2,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40117751283771,"sku":"","price":52.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xBasqueBoneInSirloin_P.jpg?v=1646651806"},{"product_id":"basque-fillet","title":"BASQUE FILLET","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_13_300w_a1acfb6a-6cc3-4195-8e34-e47752b2179c_480x480.jpg?v=1646651960\" alt=\"Bask fillet cut location on the cow carcass\" style=\"margin-right: 130px; margin-bottom: 16px; margin-left: 130px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe fillets taken from Spanish ex-dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, the steaks still pack a punch flavour with a nice marbling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eBASQUE FILLET\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003eEnsure the cut is at room temperature by removing from the fridge at least 2 hours before cooking.\u003c\/li\u003e\n\u003cli\u003eGet your grill or pan smoking hot.\u003c\/li\u003e\n\u003cli\u003eAt the last minute, season well with our Great Cow Rub - use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won't stick.\u003c\/li\u003e\n\u003cli\u003eStick your steak on! Levae for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e250g steak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMedium-rare: 6-8 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMedium: 8-10 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e350g steak:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMedium-rare: 8-10 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMedium: 10-12 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRest on a warm plate, not too hot to touch,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003efor at least 10 minutes\u003c\/strong\u003e. \u003c\/li\u003e\n\u003cli\u003eTuck in and enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x 300g","offer_id":40117874753595,"sku":"","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"2 x 200g","offer_id":40117874786363,"sku":"","price":37.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xBasqueFillets_M.jpg?v=1646652438"},{"product_id":"bavette","title":"BAVETTE","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_7_300w_480x480.jpg?v=1646652987\" alt=\"Bavette cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTechnically an offal, bavette has seen a surge in popularity thanks to its big flavour and relatively small price. Great braised or simple grilled or fried to medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eBAVETTE\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003eTo cook medium-rare\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eEnsure the cut is at room temperature by remove from the fridge at least 2 hours before cooking\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet your grill or pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAt the last minute, season well with our Great Cow Rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStick your bavette on! Leave for a couple of mins to get a good colour then turn. Turn regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMedium-rare: 6-8 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest on a warm plate, not too hot to touch, for at least 20 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eTuck in and enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1kg","offer_id":40117979775035,"sku":"","price":26.0,"currency_code":"GBP","in_stock":true},{"title":"4 x 250g","offer_id":40117979807803,"sku":"","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Bavette_P.jpg?v=1646653302"},{"product_id":"bone-in-dry-aged-rib-eye","title":"BONE-IN RIB EYE","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/Screenshot_2022-02-25_at_11.48.05_480x480.png?v=1645786131\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/Screenshot_2022-02-25_at_11.48.05_480x480.png?v=1645786131\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCut generously thick, our rib steaks are perhaps our bestseller thanks to their intense marbling and melt-in-the-mouth texture. Bone-in to enhance the flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eBONE-IN RIB EYE\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eEnsure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet your grill or pan smoking hot\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAt the last minute, season well with Great Cow Rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e400g steak:\u003cbr\u003eMedium-rare: 6-8 minutes\u003cbr\u003eMedium: 8-10 minutes\u003cbr\u003eMedium-well: 10-12 minutes\u003cbr\u003e\u003cbr\u003e800g steak:\u003cbr\u003eMedium-rare: 12-14 minutes\u003cbr\u003eMedium: 16-20 minutes\u003cbr\u003eMedium-well: 20-24 minutes\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest on a warm plate, not too hot to touch, for at least 10 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTuck in and enjoy!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40118074245179,"sku":"","price":37.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":40118074277947,"sku":"","price":69.4,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40118074310715,"sku":"","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Bone_in_Ribeye_M.jpg?v=1646654270"},{"product_id":"bone-in-shin","title":"BONE-IN SHIN","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_6_300w_480x480.jpg?v=1646654785\" alt=\"Bone-in shin cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe least tender of cuts with the most flavour when left alone to cook slowly, the marrow melts from the middle and the meat falls from the bone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWarm up with this winter classic - \u003cstrong\u003e\u003ca href=\"https:\/\/www.turnerandgeorge.co.uk\/blogs\/news\/braised-shin-of-beef\" title=\"Recipe for braised shin of beef\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eBraised Shin of Beef\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg alt=\"Braised shin of beef\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/Braised-Beef-Shin-blog-1112x740_7865ca47-dd6d-4d86-a828-61c542df41aa_480x480.jpg?v=1679584695\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"descr\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"2kg","offer_id":40118129197115,"sku":"","price":24.3,"currency_code":"GBP","in_stock":true},{"title":"2.5kg - Thor's Hammer","offer_id":41741513261115,"sku":"","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Beef_Shin_B.jpg?v=1646654926"},{"product_id":"dry-aged-bone-in-sirloin","title":"BONE-IN SIRLOIN","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cbr\u003e\u003c\/h1\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_9_300w_624aec2d-0632-4313-a338-2f9625ba6214_480x480.jpg?v=1646655579\" alt=\"Bone-in sirloin cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-description-holder\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-description-holder\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAll the succulence of a sirloin steak, but with the bone left in for added flavour. Less moist than a ribeye, but cooked to medium-rare it retains all the tenderness.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-description-holder\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-description-holder\"\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eBONE-IN SIRLOIN\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003eEnsure the cut is at room temperature by removing from the fridge at least 2 hours before cooking.\u003c\/li\u003e\n\u003cli\u003eGet your grill or pan smoking hot. \u003c\/li\u003e\n\u003cli\u003eAt the last minute, season well with our Great Cow Rub. Don't use oil, if the grill or pan is hot enough, it won't stick. \u003c\/li\u003e\n\u003cli\u003eStick your steak on - leave it for a couple of minutes to egt a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e400g steak:\u003c\/strong\u003e\u003cbr\u003emedium-rare: 6-8 minutes\u003cbr\u003emedium: 8-10 minutes\u003cbr\u003emedium-well: 10-12 minutes\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e800g steak:\u003cbr\u003e\u003c\/strong\u003emedium-rare: 12-16 minutes\u003cbr\u003emedium: 16-20 minutes\u003cbr\u003emedium-well: 20-24 minutes\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRest on a warm plate, not too hot to touch, for at least 10 minutes\u003c\/li\u003e\n\u003cli\u003eGet stuck in, and enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40118187262011,"sku":"","price":40.0,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40118187294779,"sku":"","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xSirloins_M.jpg?v=1646655839"},{"product_id":"brisket-bone-in","title":"BRISKET BONE-IN","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_5_300w_480x480.jpg?v=1646656000\" alt=\"\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCut from the breast of the carcass, requires a long, low cook by either braising or smoking. Do that, though, and the flavours in this cut are incomparable.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003ePOT ROASTED BRISKET\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e2kg Bone-in Brisket, 100ml vegetable oil, 100g Great Cow Rub, 100ml beer (Meantime Pale Ale works very well) or red wine to spray, wrapping mixture (100g light brown muscovado sugar, 100g unsalted butter) 250ml bottle of good quality BBQ sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eSeason the joint heavily with the T\u0026amp;G Rub and allow to sit at room temperature for 1 hour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 130oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUsing your hands or a brush, evenly but lightly coat the brisket with the vegetable oil. If you have a remote thermometer, insert the probe in the thickest part of the joint.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace in the oven on a high sided oven tray, fat side down. After 2 hours spray with the beer or wine, and then continue to do so every hour. Cook for about 4 hours or until the internal temperature reaches 75oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeanwhile, combine the muscovado sugar and the butter to make the wrapping mixture.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the joint from the oven and reserve the juices. Lay out a double sheet of aluminum foil and place the joint in the middle. Cover the joint with the wrapping mixture. Securely wrap the joint in the foil and place back in the oven and cook for another 2 hours or until the internal temperature reaches 90oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeanwhile, combine the sauce with the reserved juices.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the joint, coat with the sauce and leave to rest on warm plate (not too hot to touch) for at least 30mins.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSlice the joint against the grain (across the fibres in the meat, not along them) into 1\/8 inch (5mm) slices, dredging in the sauce as you go. You may notice the direction of the grain changes as you carve – don't let it throw you, just change direction to make sure you're always cutting across the lines in the meat. Lightly sprinkle with T\u0026amp;G Rub and serve! (Delicious with mashed potato and gravy!)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"3kg","offer_id":40118193684539,"sku":"","price":41.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":40118193717307,"sku":"","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Bone_in_Brisket_B.jpg?v=1646656172"},{"product_id":"brisket-flat","title":"BRISKET FLAT","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_5_300w_480x480.jpg?v=1646656000\" alt=\"Briskey cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe flat end of the Packer Cut brisket, left. untrimmed with the fat on, for those looking for a perfect smoking cut for a smaller family or get together.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eRICHARD'S SMOKED BRISKET\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e3kg Flat Brisket\u003c\/p\u003e\n\u003cp\u003e100g Great Cow Rub\u003c\/p\u003e\n\u003cp\u003e30ml mustard of choice\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSet the smoker for 115c\u003c\/li\u003e\n\u003cli\u003eCoat the brisket all over with the mustard and evenly cover with the dry rub.\u003c\/li\u003e\n\u003cli\u003ePlace the brisket in the smoker.\u003c\/li\u003e\n\u003cli\u003eThe brisket should be removed when it reaches 86-88c and that can be anything from 8-10 hours depending on the beef used. Many people crutch a brisket, which is to remove it when it reached 70c and wrap in tin foil with beef and fruit juice, but we don't believe this to be necessary as it masks the flavour of the beef and stops a proper bark forming. \u003c\/li\u003e\n\u003cli\u003eDon't worry is the brisket appears to have stopped cooking at about 70c. This is the 'stalling' period where the moisture in the beef begins to evaporate, cooling the beef and therefore stalling its cooking progress. This is perfectly normal, so don't panic, open any air vents in the BBQ or feel the need to foil it. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118209347643,"sku":"","price":24.25,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":40118209380411,"sku":"","price":48.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/PackerBrisket_B.jpg?v=1646656726"},{"product_id":"brisket-point-end","title":"BRISKET POINT END","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_5_300w_480x480.jpg?v=1646656000\" alt=\"Brisket point end cut location on the cow carcass\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe point end of the Packer Cut brisket, untrimmed, for those looking for a smaller smoking joint. Left fat on to keep it extra juicy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eRICHARD'S SMOKED BRISKET\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003eINGREDIENTS\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003e3kg Point Brisket\u003c\/p\u003e\n\u003cp\u003e100g Great Cow Rub\u003c\/p\u003e\n\u003cp\u003e30ml mustard of choice\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSet the smoker for 115c\u003c\/li\u003e\n\u003cli\u003eCoat the brisket all over with the mustard and evenly cover with the dry rub.\u003c\/li\u003e\n\u003cli\u003ePlace the brisket in the smoker.\u003c\/li\u003e\n\u003cli\u003eThe brisket should be removed when it reaches 86-88c and that can be anything from 8-10 hours depending on the beef used. Many people crutch a brisket, which is to remove it when it reached 70c and wrap in tin foil with beef and fruit juice, but we don't believe this to be necessary as it masks the flavour of the beef and stops a proper bark forming. \u003c\/li\u003e\n\u003cli\u003eDon't worry is the brisket appears to have stopped cooking at about 70c. This is the 'stalling' period where the moisture in the beef begins to evaporate, cooling the beef and therefore stalling its cooking progress. This is perfectly normal, so don't panic, open any air vents in the BBQ or feel the need to foil it. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118221275195,"sku":"","price":25.7,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":40118221307963,"sku":"","price":51.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/PointEndPacker_H.jpg?v=1646657044"},{"product_id":"dry-aged-chateaubriand-steak-to-share","title":"CHATEAUBRIAND","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_13_300w_a1acfb6a-6cc3-4195-8e34-e47752b2179c_480x480.jpg?v=1646651960\" alt=\"Chateaubriand cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Chateaubriand is cut from the thick end of the whole fillet and is renowned for its tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the immortal words of the diehard romantics at Turner \u0026amp; George , if home is your castle, make it a Chateau!\u003c\/p\u003e\n\u003cp\u003eIf your plate of love is looking empty, fillet!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"500g","offer_id":40118229270587,"sku":"","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/Chateau_M.jpg?v=1713864579"},{"product_id":"chuck-roast","title":"CHUCK ROAST","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_4_300w_480x480.jpg?v=1646657459\" alt=\"Chuck roast cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-top-description\"\u003e\n\u003cdiv class=\"product attribute description\"\u003e\n\u003cdiv class=\"value\"\u003e\n\u003cp\u003eTaken from close to the shoulder, chuck is traditionally diced or sliced and used in casseroles. But Chuck roasted low and slow in a piece produces a tender, flavoursome cut.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eCHUCK ROAST\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo cook medium-rare\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMake sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 75°C (yes, that low!) \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with Great Cow Rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear in a hot pan until coloured all over (2-3 minutes)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in pre-heated oven for: \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e1.5kg joint: 2-2.5 hours until internal temp reaches 60°C\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3kg joint: 3-3.5 hours until internal temp reaches 60°C\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTo cook medium: cook until internal temp is 70°C\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eRest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"3kg","offer_id":40118233661499,"sku":"","price":65.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/ChuckRoast_H.jpg?v=1646657585"},{"product_id":"deckle-steak","title":"DECKLE STEAK","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAccording to our great late meat hero Josh Ozersky...the Spinalis Dorsi...or Deckle is the juiciest and tastiest bit of the rib-eye and is the small cap that sits on top of the eye itself. Best grilled medium-rare and served a simple salad of rocket and Parmesan, dressed with lemon juice, olive oil, Maldon sea salt and fresh ground black pepper. Job done.\u003c\/span\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x 200g","offer_id":40906854531131,"sku":"shiponly65","price":15.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/deckle01.jpg?v=1659621427"},{"product_id":"diced-chuck","title":"DICED CHUCK","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_4_300w_480x480.jpg?v=1646657459\" alt=\"Chuck steak cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePerfect for casseroles and curries, the chuck steak has a fantastic marbling which keeps the beef moist as it cooks. Braised, it's truly unbeatable\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eCLASSIC BEEF STEW\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e1kg (serves 3-4) Diced Chuck, 50g plain flour, 5g beef dripping, 4 medium carrots sliced 1\/2 inch thick, 8 small onions peeled, 500ml red wine, 1 large clove of garlic crushed, 1 sprig of thyme, 100g button mushrooms, 500ml beef gravy or 1 litre beef stock reduced by half, fresh parsley chopped, salt and black pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eMETHOD\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cspan\u003ePre-heat oven to 150\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003eC.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat the dripping in a heavy oven safe pan or dutch oven, combine the flower salt and pepper in a bowl and coat the meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFry the coated meat in the dripping, add the garlic, mushrooms, onions and garlic and cook for a few minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePour the wine over the beef and vegetables, stirring constantly to combine. Allow the wine to reduce by half and add the thyme and beef gravy\/stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCover and place in the pre-heated oven. Cook until tender (about 1.5 - 2 hours).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove from oven, add seasoning to taste and mix in the chopped parsley.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eServe with mashed potato.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"500g","offer_id":40118270361659,"sku":"","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/DicedChuck_P.jpg?v=1646658549"},{"product_id":"feather-blade","title":"FEATHER BLADE","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_4_300w_480x480.jpg?v=1646657459\" alt=\"Feather blade cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom the shoulder, feather blade has multiple connective strips running through, which when slow cooked break down and release a complex blend of flavours\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eCLASSIC BRAISED FEATHER BLADE\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e2kg Feather blade, 2 whole carrots peeled and roughly chopped, 2 whole onions peeled and roughly chopped, 1 head of celery chopped, 1 head of garlic peeled, 1 bottle (750ml) red wine, 100g plain flour, 1 small spice bag (containing star anise, 2\/3 whole cloves, teaspoon allspice, zest of one orange, teaspoon black peppercorns)*, 1 small faggot of herbs (thyme, rosemary and bay), 100g tomato paste or puree, 5ml honey, 2 litres chicken stock, 2 litres beef stock, 50g beef bouillon, salt and pepper.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eCover the Feather blade with the wine and refrigerate overnight or as long as possible. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 160oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the Feather blade and pat dry, put the wine into an oven safe pan or dutch oven and reduce by half.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the stock to the wine and bring to a gentle simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat the dripping in a pan, combine the flour and salt and pepper in a bowl and coat the Feather blade before frying in the dripping until browned all over.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the Feather blade to the simmering stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFry the vegetables (add some more dripping if necessary) until golden and add to the stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the spice bag and faggot of herbs and place in the pre-heated oven for 3 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Remove from oven, drain the stock into a pan and leave the Feather blade and vegetables to cool.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eReduce the stock over a medium heat until thickened to desired consistency, skimming the surface constantly. Carve or separate the meat roughly and crush the vegetables with your fingers.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the meat and vegetables to the thickened sauce and season to taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv\u003e*\u003cspan\u003eIf you don't have a spice bag, a coffee filter tied up works just as well!\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"2kg","offer_id":40118279045179,"sku":"","price":43.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Featherblade_M.jpg?v=1646658693"},{"product_id":"dry-aged-fillet-steak","title":"FILLET STEAK","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_13_300w_a1acfb6a-6cc3-4195-8e34-e47752b2179c_480x480.jpg?v=1646651960\" alt=\"Fillet steak cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs the least used muscle on the carcase, the fillet is lean and meltingly tender when cooked. Rich, but delicate thanks to our dry-ageing process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-info-blocks\"\u003e\n\u003cdiv class=\"cooking-tips\"\u003e\n\u003cdiv class=\"tips-wrap j-tips-wrap\"\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eFILLET STEAK\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003eEnsure the cut is at room temperature by removing from the fridge at least 2 hours before cooking.\u003c\/li\u003e\n\u003cli\u003eGet your grill or pan smoking hot. \u003c\/li\u003e\n\u003cli\u003eAt the last minute, season well with our Great Cow Rub. Don't use oil, if the grill or pan is hot enough, it won't stick. \u003c\/li\u003e\n\u003cli\u003eStick your steak on - leave it for a couple of minutes to egt a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e250g steak:\u003cbr\u003emedium-rare: 4-6 minutes\u003cbr\u003emedium: 6-8 minutes\u003cbr\u003emedium-well: 8-10 minutes\u003cbr\u003e\u003cbr\u003e\u003cb\u003e350g steak:\u003cbr\u003e\u003c\/b\u003emedium-rare: 6-8 minutes\u003cbr\u003emedium: 8-10 minutes\u003cbr\u003emedium-well: 10-12 minutes\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRest on a warm plate, not too hot to touch, for at least 10 minutes\u003c\/li\u003e\n\u003cli\u003eGet stuck in, and enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x x250g","offer_id":40118299263035,"sku":"","price":42.5,"currency_code":"GBP","in_stock":true},{"title":"2 x x350g","offer_id":40118299295803,"sku":"","price":59.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xFillet_M.jpg?v=1646659354"},{"product_id":"flat-iron-steak","title":"FLAT IRON STEAK","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_4_300w_480x480.jpg?v=1646657459\" alt=\"Flat iron steak cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom the blade, the Flat Iron is tricky to produce but more than worth the effort. It's seen a surge in popularity over recent years thanks to it's unique beefiness\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eMARINATED FLAT IRON\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e4 x 250g Butler's Steaks\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e20 ml olive oil\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e2 cloves garlic, minced or crushed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1 teaspoon chopped fresh parsley\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1\/4 teaspoon chopped fresh rosemary\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1\/2 teaspoon chopped fresh thyme\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e200 ml Cabernet Sauvignon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1 teaspoon of Great Cow Rub\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eMETHOD\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePlace the steaks inside a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet and seasoning. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat a non-stick skillet or pan over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 10 minutes before serving.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eServe with cunky chips, side salad or mash\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x 250g","offer_id":40118310142011,"sku":"","price":19.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xFlatIron_M.jpg?v=1646659565"},{"product_id":"galician-bone-in-rib-steak","title":"GALICIAN BONE-IN RIB STEAK","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\" alt=\"Bone-in rib steak cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe beef-du-jour cut from Spanish cattle that have roamed the Galician hills for between 12 and 5 years. The rib-eyes have a strong flavour and intense marbling, unlike anything else found in the UK today. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eGALICIAN RIB EYE\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eEnsure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet your grill or pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAt the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003cp\u003e\u003cspan\u003e400g steak: Medium Rare\u003c\/span\u003e 6-8 minutes   \u003cspan\u003eMedium\u003c\/span\u003e 8-10 minutes    \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e800g steak: Medium Rare\u003c\/span\u003e 12-14 minutes   \u003cspan\u003eMedium \u003c\/span\u003e14-16 minutes   \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.2kg steak: Medium Rare\u003c\/span\u003e 16-18 minutes \u003cspan\u003e  Medium \u003c\/span\u003e18-20 minutes  \u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRest on a warm plate, not too hot to touch, for \u003c\/span\u003e\u003cspan\u003eat least 10 minutes\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTuck in and enjoy!  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40118335307835,"sku":"","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":40118335340603,"sku":"","price":90.0,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40118335373371,"sku":"","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/GalicBoneinRibSteak_B2.jpg?v=1646660301"},{"product_id":"galician-bone-in-sirloin-steak","title":"GALICIAN BONE-IN SIRLOIN STEAK","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_9_300w_624aec2d-0632-4313-a338-2f9625ba6214_480x480.jpg?v=1646655579\" alt=\"Bone-in sirloin cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe beef-du-jour cut from Spanish cattle that have roamed the Galician hills for up to 15 years. The sirloins have creamy fat and good marbling, with a lasting, red wine-like flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLooking to share?* Try this recipe for \u003cstrong\u003e\u003ca href=\"https:\/\/www.turnerandgeorge.co.uk\/blogs\/news\/galician-bone-in-sirloin-with-white-beans-and-cambridge-dressing\" target=\"_blank\"\u003eGalician Bone-In Sirloin with White Beans and Cambridge Dressing\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg alt=\"GALICIAN BONE-IN SIRLOIN WITH WHITE BEANS AND CAMBRIDGE DRESSING\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/IMG_20230131_135436_739_480x480.jpg?v=1675704762\"\u003e\u003c\/p\u003e\n\u003cp\u003e*That's only \u003cstrong\u003eif\u003c\/strong\u003e you only looking to share...\u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40118429024315,"sku":"","price":58.3,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":40118429057083,"sku":"","price":87.4,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40118429089851,"sku":"","price":58.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/GalicBoneinSirloin_P.jpg?v=1687190390"},{"product_id":"galician-fillet","title":"GALICIAN FILLET","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_13_300w_a1acfb6a-6cc3-4195-8e34-e47752b2179c_480x480.jpg?v=1646651960\" alt=\"Fillet steak cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe beef-du-jour cut from Spanish cattle that have roamed the Galician hills for up to 15 years. The fillets have a huge, punchy flavour, unlike anything else found in the UK.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cdiv class=\"info\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x 300g","offer_id":40118435053627,"sku":"","price":60.5,"currency_code":"GBP","in_stock":true},{"title":"2 x 200g","offer_id":40118435086395,"sku":"","price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/2xGalicFillets_B_1.jpg?v=1687188746"},{"product_id":"dry-aged-galician-rump","title":"GALICIAN RUMP","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_480x480.jpg?v=1646652673\" alt=\"Rump cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-top-description\"\u003e\n\u003cdiv class=\"product attribute description\"\u003e\n\u003cdiv class=\"value\"\u003e\n\u003cp\u003eThe beef-du-jour cut from Spanish cattle that have roamed the Galician hills for up to 15 years. The rump has a huge, punchy flavour that lasts on the tongue, much like a red wine.\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eGALICIAN RUMP\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eEnsure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet your grill or pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAt the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003cp\u003e\u003cspan\u003e400g steak: Medium Rare\u003c\/span\u003e 6-8 minutes   \u003cspan\u003eMedium\u003c\/span\u003e 8-10 minutes    \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e800g steak: Medium Rare\u003c\/span\u003e 12-14 minutes   \u003cspan\u003eMedium \u003c\/span\u003e14-16 minutes   \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.2kg steak: Medium Rare\u003c\/span\u003e 16-18 minutes \u003cspan\u003e  Medium \u003c\/span\u003e18-20 minutes  \u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRest on a warm plate, not too hot to touch, for \u003c\/span\u003e\u003cspan\u003eat least 10 minutes\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTuck in and enjoy!  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40118453829691,"sku":"","price":45.2,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":40118453862459,"sku":"","price":66.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/GalicRump_T.jpg?v=1646662028"},{"product_id":"ground-beef","title":"GROUND BEEF","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_4_300w_480x480.jpg?v=1646657459\" alt=\"Forequarter cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe make our mince using only cuts from the forequarter, gristle removed. The result is a flavourful, versatile option for meal time. Available coarse or fine ground.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"500g coarse ground","offer_id":40118471229499,"sku":"","price":7.85,"currency_code":"GBP","in_stock":true},{"title":"500g fine ground","offer_id":40118471262267,"sku":"","price":7.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/GroundBeef_P.jpg?v=1646662326"},{"product_id":"larder-trim-fillet","title":"LARDER TRIM FILLET","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_13_300w_a1acfb6a-6cc3-4195-8e34-e47752b2179c_480x480.jpg?v=1646651960\" alt=\"Fillet cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe whole fillet, Chateaubriand attached meltingly tender and full of flavour, trimmed expertly by our butchers and ready to roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"2kg","offer_id":40118490923067,"sku":"","price":140.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Beef_Fillet_B.jpg?v=1646662961"},{"product_id":"onglet","title":"ONGLET","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_7_300w_480x480.jpg?v=1646652987\" alt=\"Onglet cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAlso known as 'hanger steak', the onglet is technically an offal and is famed for its big flavour. Chargrilled and served to medium-rare, it really is unbeatable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlease note, after trimming, we dispatch our 1kg onglet in two or three pieces.\u003c\/p\u003e\n\u003cp\u003eIf you require 1 whole piece, untrimmed, please leave a note in the Butcher's Comments box\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eONGLET\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003eTo cook medium-rare\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eEnsure the cut is at room temperature by remove from the fridge at least 2 hours before cooking\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet your grill or pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAt the last minute, season well with our Great Cow Rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStick your onglet on! Leave for a couple of mins to get a good colour then turn. Turn regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMedium-rare: 8-9 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest on a warm plate, not too hot to touch, for at least 20 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eTuck in and enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1kg","offer_id":40118514516027,"sku":"","price":25.6,"currency_code":"GBP","in_stock":true},{"title":"2 x 300g","offer_id":40118514581563,"sku":"","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Onglet_M.jpg?v=1646663242"},{"product_id":"ox-cheeks","title":"OX CHEEKS","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_2_300w_480x480.jpg?v=1646663434\" alt=\"Cheeks cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDeep in flavour, ox cheeks need a long, slow cook, to tenderise and release flavour. Cooked for hours, they're pull-apart-with-a-fork kind of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eCLASSIC BRAISED OX CHEEK\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e1.5kg Ox Cheeks, 2 whole carrots peeled and roughly chopped, 2 whole onions peeled and roughly chopped, 1 head of celery chopped, 1 head of garlic peeled, 1 bottle (750ml) red wine, 100g plain flour, 1 small spice bag containing star anise, 2\/3 whole cloves, teaspoon allspice, zest of one orange, teaspoon black peppercorns (if you don't have the materials to make a spice bag, you can use a coffee filter tied with cotton), 1 small faggot of herbs (thyme, rosemary and bay), 100g tomato paste or puree, 5ml honey, 2 litres chicken stock, 2 litres beef stock, 50g beef bouillon, salt and pepper.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eMETHOD\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eCover the ox cheeks with the wine and refrigerate overnight or as long as possible.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 160°C\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the ox cheeks and pat dry, put the wine into an oven safe pan or dutch oven and reduce by half.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the stock to the wine and bring to a gentle simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat the dripping in a pan, combine the flour and salt and pepper in a bowl and coat the ox cheeks before frying in the dripping until browned all over.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the ox cheeks to the simmering stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFry the vegetables (add some more dripping if necessary) until golden and add to the stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the spice bag and faggot of herbs and place in the pre-heated oven for 3 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove from oven, drain the stock into a pan and leave the ox cheeks to cool.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eReduce the stock over a medium heat until thickened to desired consistency, skimming the surface constantly. Carve or separate the meat roughly and crush the vegetables with your fingers.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eAdd the meat and vegetables to the thickened sauce and season to taste \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118535946299,"sku":"","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/OxCheeks_B.jpg?v=1646663563"},{"product_id":"oxtail","title":"OXTAIL","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_16_300w_480x480.jpg?v=1646663612\" alt=\"Oxtail cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA cut rich in flavour and gelatinous fibres which break down when cooked slowly to create a thick gravy. Nothing beats this on a cold winter's night.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis recipe does involve chopping a LOT of onions but it's well worth it - \u003ca href=\"https:\/\/www.turnerandgeorge.co.uk\/blogs\/news\/braised-oxtail-with-onions-anchovy-and-red-wine-vinegar\" title=\"Recipe for Braised Oxtail with Onions, Anchovies and Red Wine Vinegar\" target=\"_blank\"\u003e\u003cstrong\u003eBraised Oxtail with Onions, Anchovies and Red Wine Vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/03BraisedOxtailJan23_480x480.jpg?v=1673954607\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"1kg","offer_id":40118543745083,"sku":"","price":21.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Oxtail_P.jpg?v=1646663723"},{"product_id":"packer-cut-brisket","title":"PACKER CUT BRISKET","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_5_300w_480x480.jpg?v=1646656000\" alt=\"Brisket cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCut from the breast, the packer cut brisket is perfect for barbecue aficionados and ideal for when you've got plenty of mouths to feed. Favoured primarily as a smoking cut, we ensure that a decent amount of fat is left to keep the inner meat moist after a long, slow cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you require a broader coverage of the fat cap on the brisket, or even some extra trimming, please drop us a line in the Butcher's comments box, or email us direct.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eRICHARD'S SMOKED BRISKET\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e6kg Packer Cut Brisket\u003c\/p\u003e\n\u003cp\u003e100g Great Cow Rub\u003c\/p\u003e\n\u003cp\u003e30ml mustard of choice\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSet the smoker for 115c\u003c\/li\u003e\n\u003cli\u003eCoat the brisket all over with the mustard and evenly cover with the dry rub.\u003c\/li\u003e\n\u003cli\u003ePlace the brisket in the smoker point end up.\u003c\/li\u003e\n\u003cli\u003eThe brisket should be removed when it reaches 86-88c and that can be anything from 11-13 hours depending on the beef used. Many people crutch a brisket, which is to remove it when it reached 70c and wrap in tin foil with beef and fruit juice, but we don't believe this to be necessary as it masks the flavour of the beef and stops a proper bark forming. \u003c\/li\u003e\n\u003cli\u003eDon't worry is the brisket appears to have stopped cooking at about 70c. This is the 'stalling' period where the moisture in the beef begins to evaporate, cooling the beef and therefore stalling its cooking progress. This is perfectly normal, so don't panic, open any air vents in the BBQ or feel the need to foil it. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"6kg","offer_id":40118555639867,"sku":"","price":84.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/FlatBrisket_H.jpg?v=1646664002"},{"product_id":"picanha-steaks","title":"PICANHA STEAKS","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\" alt=\"Picanha or sirloin cap cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePicanha steaks, hugely popular thanks to a burgeoning BBQ scene, have a great fat to meat ratio and a punchy flavour when BBQ'd or grilled\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x 200g","offer_id":40118573531195,"sku":"","price":20.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xPichanhaSteaks_M.jpg?v=1646664346"},{"product_id":"pickled-brisket","title":"PICKLED BRISKET","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_5_300w_480x480.jpg?v=1646656000\" alt=\"Brisket cut location on the cow carcass\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAged brisket brined for 5 days in salt, water and a little sugar before it's hung for a further 3 days. Perfect for Corned and Salt Beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eCORNED BEEF \u0026amp; CABBAGE\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e1.5kg Pickled Brisket\u003cbr\u003e2 large carrots, peeled\u003cbr\u003e4 small onions, peeled\u003cbr\u003e1 tsp powdered English Mustard\u003cbr\u003e1 large sprig of fresh thyme and several parslet stalks tied together\u003cbr\u003e1 cabbage\u003cbr\u003eSalt \u0026amp; pepper to taste\u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePut the brisket into a large pot with the carrots, onions, mustard powder and herbs.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCover with cold water; bring to a boil and then lower heat and simmer very gently for 3 hours. From time to time, skim fat from top as it rises.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAfter 1 hour discard the outer leaves of the cabbage and cut into quarters, Add to the pot and cook until the meat and vegetables are tender.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the brisket when tender and allow to rest for twenty minutes, \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSlice against the grain of the meat, cut into slices and surround by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and mustard.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCrack open a bottle of Stout and enjoy! \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118579888187,"sku":"","price":37.55,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":40118579920955,"sku":"","price":75.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/PickledBrisket_H.jpg?v=1646664480"},{"product_id":"porterhouse-for-two","title":"PORTERHOUSE FOR TWO","description":"\u003cp\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCut from the widest part of the beef loin to ensure a large fillet, the 1kg Porterhouse is the perfect sharing steak for 2-4 depending on how much you can snaffle .\u003c\/span\u003e\u003cspan\u003eKeep it simple with the side dishes and let the flavours of this stellar steak really sing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIf you really want to go the full nine yards, check out Chef's recipe for \u003cstrong\u003e\u003ca href=\"https:\/\/www.turnerandgeorge.co.uk\/blogs\/news\/richard-h-turner-s-porterhouse-with-roast-roots-creamed-potato-pickled-walnuts-and-houses-of-parliament-gravy\" target=\"_blank\"\u003ePorterhouse with Roast Roots, Creamed Potato, Pickled Walnuts and Houses of Parliament Gravy\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.turnerandgeorge.co.uk\/blogs\/news\/richard-h-turner-s-porterhouse-with-roast-roots-creamed-potato-pickled-walnuts-and-houses-of-parliament-gravy\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cimg height=\"400\" width=\"533\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/IMG_20230206_190147_927_480x480.jpg?v=1675710313\" alt=\"RICHARD H. TURNER’S PORTERHOUSE WITH ROAST ROOTS, CREAMED POTATO, PICKLED WALNUTS AND HOUSES OF PARLIAMENT GRAVY\"\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"1kg","offer_id":40118589390907,"sku":"","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/porterhouse_b2880x2304.jpg?v=1659623587"},{"product_id":"dry-aged-rib-eye-steak","title":"RIB EYE STEAK","description":"\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePerhaps one of the most popular steaks that we sell at Turner \u0026amp; George, the rib eye steak has become \u003cem\u003ethe \u003c\/em\u003ecut to enjoy on a Friday night, served with chips, a side salad and a punchy red.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThick cut with heavy marbling, we mature our rib eyes on the bone for a minimum of 32 days, for maximum flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur team then cuts and prepares our rib eyes the day before delivery, to ensure optimal freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eHow to cook the 'Perfect Steak'\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/Screenshot_20241108-084820.png?v=1731055857\" width=\"700\" height=\"690\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/Screenshot_20241108-084820.png?v=1731055857\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRight, so \u003cspan\u003eafter spending money on a properly sourced, well-aged and marbled piece of meat, the last thing you want to do is mess things up. We know!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSo here's five easy points to remember:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBRING TO ROOM TEMPERATURE\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOtherwise known as 'tempering' a common mistake is to take your steak straight out of the fridge and bring to room temperature before cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSEASON WELL\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur steaks need no extra adulteration apart from a generous amount of seasoning with Maldon Sea Salt. Avoid table salt at all costs, as this will absorb too quickly and over salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSELECT YOUR HEAT SOURCE\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCooking over charcoal is great but make sure your coals have burned down and are coated in white ash. If grilling with pan on the hob, resist adding oil, the fat once the rib eye begins to render will be enough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMEDIUM-RARE OR MEDIUM?\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSome steaks are suited to medium-rare. Some are better suited to Medium and we'd recommend that you go for that with our rib eye steak, grilling to 60°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eREST, REST, REST\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUpon some intense grilling, those fibres in the steak will tighten up, so once done, give your steak a chance to rest That way, all those fantastic juices will reappear for that delicious bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x 250g","offer_id":40118593355835,"sku":"","price":31.25,"currency_code":"GBP","in_stock":true},{"title":"2 x 350g","offer_id":40118593388603,"sku":"","price":43.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xRibeye_T2.jpg?v=1646664869"},{"product_id":"dry-aged-rib-roast","title":"RIB ROAST","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe perfect choice for a special occasion or Sunday roast, the rib roast has plenty of fat to keep the meat soft. We've left the bone in for even more flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eRIB ROAST\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003eTo cook medium-rare:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMake sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 180 oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with Great Cow rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear in hot pan until coloured all over. (2-3 mins approx).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in re-heated oven for:\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e1.5kg joint: 1 hour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3kg joint: 2 hours\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRest, uncovered, on a warm plate (not too hot to touch) for \u003cspan\u003eat least 20 mins\u003c\/span\u003e before serving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118613966907,"sku":"","price":55.65,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":40118613999675,"sku":"","price":111.3,"currency_code":"GBP","in_stock":true},{"title":"4.5kg","offer_id":40118614032443,"sku":"","price":166.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RibRoast_B2.jpg?v=1659623734"},{"product_id":"dry-aged-rib-steak-for-two-to-share","title":"RIB STEAK FOR TWO","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThickly cut bone-in rib eye, perfect for sharing, with intense marbling and a good amount of fat for flavour. Grill this monster of a steak and then finish in the oven for the perfect juicy inside and crisp outside. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"1kg","offer_id":40118625730619,"sku":"","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/1kgribsteak_p.jpg?v=1659624072"},{"product_id":"rolled-rib-eye","title":"ROLLED RIB-EYE","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA fantastic slow roasting joint with a heavy marbling, the rolled rib-eye is versatile, flavourful and tender when cooked for a few hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.turnerandgeorge.co.uk\/blogs\/news\/bbq-rolled-rib-with-bone-marrow-armour\" title=\"Link to recipe for BBQ Rolled Rib-Eye with Bone Marrow Armour\"\u003e\u003cspan\u003eBBQ ROLLED RIB-EYE WITH BONE MARROW ARMOUR\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.turnerandgeorge.co.uk\/blogs\/news\/bbq-rolled-rib-with-bone-marrow-armour\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/BBQ_Rolled_Rib-Eye_link.jpg?v=1713362807\"\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118633365563,"sku":"","price":82.7,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":40118633431099,"sku":"","price":137.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RolledRibeye_B.jpg?v=1646665451"},{"product_id":"rolled-shin","title":"ROLLED SHIN","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_6_300w_480x480.jpg?v=1646654785\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_6_300w_480x480.jpg?v=1646654785\"\u003e\u003c\/p\u003e\n\u003cp\u003eBoned and rolled shin, full of flavour and inter-muscular fibres which breakdown when cooked low 'n' slow.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118650372155,"sku":"","price":30.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RolledShin_B.jpg?v=1646665812"},{"product_id":"rolled-silverside","title":"ROLLED SILVERSIDE","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_15_300w_480x480.jpg?v=1646665895\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_15_300w_480x480.jpg?v=1646665895\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother cut, similar to topside, that's been taken from the hindquarter of the carcase. Cooked with a little moisture, the silverside has a great flavour, but needs careful care.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eROLLED SILVERSIDE\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo cook to medium-rare\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMake sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 180 oC\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with our Great Cow Rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear in hot pan until coloured all over. (2-3 mins approx)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in pre-heated oven for\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e1.5kg joint: 1 hour 20 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3kg joint: 2 hours 40 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest, uncovered, on a warm plate (not too hot to touch) \u003cstrong\u003efor at least 20 minutes before serving\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch1\u003e\u003cbr\u003e\u003c\/h1\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118659514427,"sku":"","price":27.75,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":40118659547195,"sku":"","price":46.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RolledSilver_B.jpg?v=1646666000"},{"product_id":"rolled-sirloin","title":"ROLLED SIRLOIN","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_9_300w_624aec2d-0632-4313-a338-2f9625ba6214_480x480.jpg?v=1646655579\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_9_300w_624aec2d-0632-4313-a338-2f9625ba6214_480x480.jpg?v=1646655579\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSlightly less fat content than the rib-eye means this roasting joint is perfect served rare to medium, which helps to retain moisture and flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eROLLED SIRLOIN\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo cook medium-rare\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMake sure the joint is a room temperature by taking out of the fridge at least 2 hours before cooking.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 180 oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with our Great Cow Rub\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear in hot pan until coloured all over. (2-3 mins approx).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in pre-heated oven for:\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e1.5kg joint: 1 hour 20 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3kg joint: 2 hours 40 minutes\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest, uncovered, on a warm plate (not too hot to touch) for \u003cstrong\u003eat least 20 minutes before serving.\u003c\/strong\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118671147067,"sku":"","price":70.65,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":40118671343675,"sku":"","price":118.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RolledSirloin_B.jpg?v=1646666128"},{"product_id":"rolled-topside","title":"ROLLED TOPSIDE","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1 data-mce-fragment=\"1\"\u003e\u003c\/h1\u003e\n\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_15_300w_480x480.jpg?v=1646665895\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_15_300w_480x480.jpg?v=1646665895\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"product-description-holder\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"product-description-holder\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA traditionally British roasting joint taken from the hind of the carcass. Leaner than most, the topside is best when cooked quick and hot and served rare\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"product-description-holder\"\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eROLLED TOPSIDE\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"descr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo cook to medium-rare\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMake sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 180 oC\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with our Great Cow Rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear in hot pan until coloured all over. (2-3 mins approx)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in pre-heated oven for\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e1.5kg joint: 1 hour 20 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3kg joint: 2 hours 40 minutes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest, uncovered, on a warm plate (not too hot to touch) \u003cstrong\u003efor at least 20 minutes before serving\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118694674491,"sku":"","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":40118694740027,"sku":"","price":53.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RolledTopside_B.jpg?v=1646666272"},{"product_id":"dry-aged-rump-cap","title":"RUMP CAP","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTraditionally a Brazilian cut, the rump cap or 'Picanha' makes a fantastic BBQ cut or roasting joint. A decent amount of fat coverage to keep it moist, whilst packing plenty of flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eSLOW ROASTED RUMP CAP\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMake sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 60oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with our Great Cow Rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear in hot pan until coloured all over. (2-3 mins approx)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in re-heated oven for at least 4 hours and up to 8*. If you have a meat thermometer, check from time to time to confirm the meat stays just over 55oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv\u003e* \u003cspan\u003eThe result will improve the longer you cook. Using this method the Rump Caps can end up as soft and tender as fillet. An added bonus to slow roasting is that there is very little shrinkage and the meat stays nice and juicy.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118742384699,"sku":"","price":44.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/Picanha_B.jpg?v=1646666458"},{"product_id":"rump-roast","title":"RUMP ROAST","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\" alt=\"\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA great alternative to rolled topside, rump roast packs a great flavour with a great bite. Should be cooked quickly and served rare, or slow cooked for a number of hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eRUMP ROAST\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo cook medium-rare\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eEnsure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePre-heat oven to 190oC \/ 375oF\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSeason well with Great Cow Rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGet a pan smoking hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSear the cut in the hot pan (for approx 2-3 minutes) until evenly coloured.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace on oven tray in the pre-heated oven for:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e1.5kg: 1 hour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3kg: 2 hours\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eRest on a warm plate (not too hot to touch) for at least 20 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40118747725883,"sku":"","price":60.8,"currency_code":"GBP","in_stock":true},{"title":"3.kg","offer_id":40118747758651,"sku":"","price":121.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RolledRump_M.jpg?v=1646666586"},{"product_id":"rump-steak","title":"RUMP STEAK","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_14_300w_9272ad70-138f-42a7-b874-2e6d5cb24b7a_480x480.jpg?v=1646664256\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"cut-type\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product attribute description\"\u003e\n\u003cdiv class=\"value\"\u003e\n\u003cp\u003eAn English classic, rump steak is lean with a generous texture, but packed with flavour. Usually aged longer to increase tenderness.\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eRUMP STEAK\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003eEnsure the cut is at room temperature by removing from the fridge at least 2 hours before cooking.\u003c\/li\u003e\n\u003cli\u003eGet your grill or pan smoking hot. \u003c\/li\u003e\n\u003cli\u003eAt the last minute, season well with our Great Cow Rub. Don't use oil, if the grill or pan is hot enough, it won't stick. \u003c\/li\u003e\n\u003cli\u003eStick your steak on - leave it for a couple of minutes to egt a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e250g steak:\u003cbr\u003emedium-rare: 4-6 minutes\u003cbr\u003emedium: 6-8 minutes\u003cbr\u003emedium-well: 8-10 minutes\u003cbr\u003e\u003cbr\u003e\u003cb\u003e350g steak:\u003cbr\u003e\u003c\/b\u003emedium-rare: 6-8 minutes\u003cbr\u003emedium: 8-10 minutes\u003cbr\u003emedium-well: 10-12 minutes\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRest on a warm plate, not too hot to touch, for at least 10 minutes\u003c\/li\u003e\n\u003cli\u003eGet stuck in, and enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"800g","offer_id":40118763618363,"sku":"","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":40118763651131,"sku":"","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"2 x 400g","offer_id":40118763683899,"sku":"","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/RumpSteak_M.jpg?v=1646666951"},{"product_id":"short-ribs","title":"SHORT RIBS","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_8_300w_480x480.jpg?v=1646660146\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eShort ribs are a bone-in cut, taken from the mid-section of the ribs. A fantastic braising and smoking cut, cooked long enough the meat will fall from the bone. Please\u003c\/span\u003e\u003cspan\u003e note that 2.5 kg short ribs will come as one piece, unless other instructions are provided in the comment box for butchers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eBEER BRAISED SHORT RIBS\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e2 kilograms Beef Short Ribs, 500 grams smoked bacon, 1\" diced, 4 whole onions peeled, 4 whole carrots peeled,15 whole button mushrooms, 1 whole faggot of herbs or bouquet garni containing a sprig each of thyme, rosemary and bay. 1 small spice bag (made by tying muslin containing black peppercorns, star anise and fennel seeds into a bag with string)*.1 litre veal stock,1 litre chicken stock,1 litre Black Swan or Guiness, Seasoned flour, Pinch of sugar, 100g beef dripping, Salt and pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eCover the meat, vegetables, faggot of herbs and spice bag in the beer and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDrain the liquid into a large oven proof pan or Dutch oven and reduce by half over a medium heat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the stock, bring to a simmer and pre-heat oven to 160oC.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat the dripping in a large non-stick pan, dust the Short Ribs in the seasoned flour, fry until brown and add to the hot stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the same pan, fry the vegetables (adding more dripping if necessary) and add to the meat and stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the faggot and spice bag to and place the large pan or Dutch oven into the pre-heated oven.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAfter 3 hours remove from the oven and check the meat for tenderness. If the fat has not been rendered, and the meat is not tender and hanging off the bones then replace into the oven and check again every half hour until ready.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhen the meat is ready, drain the liquid into another pan and reduce whilst skimming surface constantly.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eF\u003c\/span\u003einally, pour the the sauce back over the meat and vegetables, filtering with muslin or a fine sieve. Bring back up to temperature, correct seasoning and serve in warm bowls with crusty bread. Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.25kg","offer_id":40118771089467,"sku":"","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"2.2kg","offer_id":55372323651957,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/ShortRib_B2.jpg?v=1646667082"},{"product_id":"dry-aged-sirloin-steak","title":"SIRLOIN STEAK","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_9_300w_624aec2d-0632-4313-a338-2f9625ba6214_480x480.jpg?v=1646655579\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_9_300w_624aec2d-0632-4313-a338-2f9625ba6214_480x480.jpg?v=1646655579\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA leaner cut of steak, the sirloin is cut from the loin of beef for superior tenderness and great flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOOKING TIPS\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eSIRLOIN\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003col\u003e\n\u003cli\u003eEnsure the cut is at room temperature by removing from the fridge at least 2 hours before cooking.\u003c\/li\u003e\n\u003cli\u003eGet your grill or pan smoking hot. \u003c\/li\u003e\n\u003cli\u003eAt the last minute, season well with our Great Cow Rub. Don't use oil, if the grill or pan is hot enough, it won't stick. \u003c\/li\u003e\n\u003cli\u003eStick your steak on - leave it for a couple of minutes to egt a good colour then turn. Keep turning regularly to avoid burning. Cook for:\u003cbr\u003e\u003cbr\u003e250g steak:\u003cbr\u003emedium-rare: 4-6 minutes\u003cbr\u003emedium: 6-8 minutes\u003cbr\u003emedium-well: 8-10 minutes\u003cbr\u003e\u003cbr\u003e\u003cb\u003e350g steak:\u003cbr\u003e\u003c\/b\u003emedium-rare: 6-8 minutes\u003cbr\u003emedium: 8-10 minutes\u003cbr\u003emedium-well: 10-12 minutes\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRest on a warm plate, not too hot to touch, for at least 10 minutes\u003c\/li\u003e\n\u003cli\u003eGet stuck in, and enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"2 x 250g","offer_id":40118779740219,"sku":"","price":27.85,"currency_code":"GBP","in_stock":true},{"title":"2 x 350g","offer_id":40118779772987,"sku":"","price":39.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/2xSirloin_M.jpg?v=1646667226"},{"product_id":"sliced-chuck","title":"SLICED CHUCK","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_4_300w_480x480.jpg?v=1646657459\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/T_G_CowCuts_4_300w_480x480.jpg?v=1646657459\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePerfect for casseroles and curries, the chuck steak has a fantastic marbling which keeps the beef moist as it cooks. Braised, it's truly unbeatable\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch2\u003eRECIPE\u003c\/h2\u003e\n\u003cdiv class=\"descr\"\u003eCLASSIC BEEF STEW\u003c\/div\u003e\n\u003cdiv class=\"info\"\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e1kg (serves 3-4) Diced Chuck, 50g plain flour, 5g beef dripping, 4 medium carrots sliced 1\/2 inch thick, 8 small onions peeled, 500ml red wine, 1 large clove of garlic crushed, 1 sprig of thyme, 100g button mushrooms, 500ml beef gravy or 1 litre beef stock reduced by half, fresh parsley chopped, salt and black pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eMETHOD\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cspan\u003ePre-heat oven to 150\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003eC.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat the dripping in a heavy oven safe pan or dutch oven, combine the flower salt and pepper in a bowl and coat the meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFry the coated meat in the dripping, add the garlic, mushrooms, onions and garlic and cook for a few minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePour the wine over the beef and vegetables, stirring constantly to combine. Allow the wine to reduce by half and add the thyme and beef gravy\/stock.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCover and place in the pre-heated oven. Cook until tender (about 1.5 - 2 hours).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove from oven, add seasoning to taste and mix in the chopped parsley.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eServe with mashed potato.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"500g","offer_id":40118786392123,"sku":"","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/SlicedChuck_P.jpg?v=1646667383"},{"product_id":"wing-ribs","title":"WING RIBS","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/files\/t_g_cowcuts_9_300w_1_480x480.jpg?v=1659454168\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLeaner than the rib roast but similar in terms of cooking, the wing rib is sirloin left with the bone in for added flavour. Perfect for those who prefer their meat rare to medium\u003c\/span\u003e\u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"1.5kg","offer_id":40638898012219,"sku":"","price":57.4,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":40638898044987,"sku":"","price":114.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/ribroast_b3.jpg?v=1659453474"},{"product_id":"grassroots-mk01","title":"GRASSROOTS MK01","description":"\u003cp data-mce-fragment=\"1\"\u003eWe've got three big cuts for the connoisseur going on here, representing all the main steaks. Because of course you know that a T-Bone comprises both fillet and sirloin, right? All sourced from beef produced from regenerative farming practices.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eContains:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e1 x 500g Porterhouse • 1 x 500g Rib Steak • 1 x 500g Rump \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"Box","offer_id":40713931358267,"sku":"","price":66.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/tg_regen_box_2.jpg?v=1661502909"},{"product_id":"grassroots-mk02","title":"GRASSROOTS MK02","description":"\u003cp data-mce-fragment=\"1\"\u003eThis is the ultimate taste tester for the family and built upon the motto - 'Eat Less But Better Meat'. Packed with essential fats, vitamins and minerals - all gained from the pasture the cows eat - you can make this box an addition to a healthy and balanced diet for all.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eContains:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e1 x Sirloin 250g • 1 x Fillet 250g • 1 x Rump 250g  • 1 x Rib Steak 350g  • 1 x 350g T-Bone 2 x 180g Patties \u003c\/p\u003e","brand":"Turner \u0026 George","offers":[{"title":"Box","offer_id":40713937682491,"sku":"","price":84.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/tg_regen_box_4.jpg?v=1661503088"},{"product_id":"grassroots-mk03","title":"GRASSROOTS MK03","description":"\u003cdiv class=\"product-top-description\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"product attribute description\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"value\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePerfect for couples or for a small dinner party, the emphasis here is primarily on flavour. With the added benefit of knowing that the production of the beef, actively restores the landscape and improves the soil of the farms it came from.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eContains: 1 x 500g Rump • 2 x 180g Patties • 2 x 250g Fillet Steaks • 2 x 250g Sirloin Steaks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Turner \u0026 George","offers":[{"title":"Box","offer_id":40713952264251,"sku":"","price":85.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/products\/tg_regen_box_3.jpg?v=1661503426"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5642\/9115\/collections\/Beef_5_630x2880_b711fe74-d78f-47e2-88f1-fe09d0a1e56f.jpg?v=1647241960","url":"https:\/\/www.turnerandgeorge.co.uk\/collections\/beef.oembed?page=5","provider":"Turner \u0026 George","version":"1.0","type":"link"}