Description
Longhorn Steak Box
For anyone who cannot choose between sirloin and rump, and anyone who would rather not have to. Sirloin for tenderness, rump for even more flavour, and eight good steaks between them: four evenings for two, or one very good evening for eight.
Ours is English Longhorn, one of the oldest cattle breeds in Britain and one that came close to being lost in the middle of the last century, when it was too slow and too old-fashioned for a market that wanted cattle finished quickly. We raise ours on Herefordshire pasture and give them the years the breed needs, which is where the marbling comes from, fine threads of fat through the muscle that melt as it cooks and do the work that no amount of seasoning can.
Every steak is cut to around 250g and packed in fours, butchered on site by Jim and the team.
What’s in the box
Sirloin steaks. Four, approx. 250g each, off the bone. Tender and well marbled, with the fat left on.
Rump steaks. Four, approx. 250g each. More texture and a deeper, beefier flavour.
Approximately 2kg in total, £80. Bought separately, the two packs would come to £86.50. Weights vary a little from steak to steak.
Cooking
Take the steaks out of the fridge half an hour before you cook them, pat them dry and salt them well. Get a heavy pan as hot as it will go. Stand each steak on its fat edge for a minute or two first to render it, then give it two to three minutes a side for medium-rare, depending on thickness. Rest for five minutes before you cut into it. Rump is best not taken past medium, and sliced across the grain. Use a thermometer if you have one: 52°C at the centre for rare, 55°C for medium-rare.
Delivery
Orders over £69.99 are delivered free of charge. Below that threshold, there is a £10 delivery charge. Delivered in insulated packaging, chilled and ready to cook or freeze on arrival.
