How to place your on-line order. Sausages, Burgers and Sausagemeat Beef Chicken Pork Lamb Ready Meals Bacon and Gammon Ham, Whole or Slices Game Turkeys, Geese and Ducks Vouchers Best Sellers Downloadable Information NEW! Seasoned Barbecue and Party Choices Best Sellers: 1. Beef Mince 2. Classic Pork Sausage 3. Back Bacon 4. Chicken Breast - Skinless & Boneless 5. Pork Loin Chop 6. Sirloin Steak

Cooking Tips This guide is intended to help those who are unsure how to cook a particular item or want the reassurance of a second opinion. Our meat should always be cooked as slowly as possible. It retains the flavoursome juices and helps soften the robust texture some cuts may have. We thoroughly recommend that you have a reliable, digital spike thermometer calibrated in degrees - they make great Christmas or birthday presents! Steaks Solid muscle items. These need searing on the outside by barbecue, frying, grilling but the interior temperature and colour are a matter of personal choice. 'Blue' is when the interior temperature is barely warm. Blood red interior takes us from rare to medium rare. No interior redness indicates internal temperature is in the upper 60'C and you are in the realms of "well done". Sausages, burgers, paupiettes, koftas These are mincey things where interior and exterior meat and surfaces have been mixed. Sear the outside and then as gently as possible get the interior above 74'C (piping hot). Kebabs, flash fry steaks, stir fry. Rather like steaks, you only need to sear (i.e. sterilize) the exterior. A grill, barbecue, hot oven will do it. Interiors can be rare to taste. Joint - 'Solid' Joint that is solid muscle, i.e. not rolled or stuffed. These need searing in a hot oven on the outside and then heating through as gently as possible at a more moderate heat. Interior can be as rare as you like. Cooking time is a compromise between temperature and time. If you have the time, cook as slowly as possible at, say 90'C - 100'C. The slower you cook, the more the flavoursome juices stay inside. Joint - Stuffed Joint that has been stuffed or rolled. Exterior surfaces are now inside and so you must sear the outside but then carry on heating through until you reach 74'C in the centre. Again, do this as slowly as time allows. 'Lean Cut' presentations Our healthy, 'Lean Cut' presentations are delicious but need careful handling to avoid them being made tough by cooking. Sear the outside gently, yet promptly. Heat through to taste, rare to well done but stay with it. Without fat, overcooking is a much more likely problem. Gently cooked, these options are a gastronomic delight. Poultry not rolled or stuffed With the interior cavity void, heat will apply on both interior and exterior surfaces. Apply high heat to achieve this searing/browning/sealing and then reduce temperature and cook slowly until juices from deepest muscle (thigh) run clear or temperature exceeds 74'C. Poultry stuffed and/or rolled Sear the outside at high heat to seal and brown. Then use lower heat to take the interior up to 74'C when juices will run clear. Cooking ingredients - mince, casserole steak, cubes These will all be cooked to safety within the dishes they become which should reach at least 74'C. Remember to sear - i.e. brown the meat - even mince. It imparts a great caramelly flavour and seals flavour in. Gammon Gammon. Immerse in water kept just at the boil until the interior reaches 74'C. Then remove rind (if present), coat in your favourite garnish (honey, mustard, brown sugar) and cook at high heat for just long enough to bake the garnish. Alternatively cook until interior is 74'C by slow cooking in a simmering oven and then garnish as above. This will give a much stronger flavour, if you can handle it! Pastry bake-offs e.g. sausage rolls Pastry bake-offs e.g. sausage rolls. Cook in pre-heated hot oven to effectively cook the pastry until gold. Interior temperature will need to reach 74'C. If this is not achieved by the time the pastry is done, reduce the oven temperature to moderate (120'C) until interior temperature is achieved. Ready meals Ready meals. These all have individual cooking instructions on the label. Bacon Bacon. Smear a tiny bit of oil on a frying pan and fry or you can grill or bake. It will cook quickly leaving it up to personal preference whether you like it floppy or crispy. Storage Solid muscle items (joints), whole poultry, steaks and the like will keep in a fridge for two or three days, depending how good your fridge is. Real Meat freezes brilliantly. If you are in any doubt about any item freeze it, even if it is for a day or even less. Freezing is poetry. It effectively halts deterioration. Minced items including mince, sausages and burgers should not be kept in the fridge for more than 24 hours. If in any doubt, freeze it. Store any meat or meat containing item at the bottom of your fridge, particularly underneath any items that will be eaten without being cooked first. (Don’t panic! If in doubt, freeze.) Thawing Remove plastic packaging, yet, if possible, keep covered, and allow 2hrs/kg in a cool place. (Don’t panic! If you are not sure if something is fully defrosted or not, it does not actually matter. What matters is being absolutely certain that it is fully heated through during the cooking process.) Quantities Easy! Meat (bone in) = half a kilo per person. Meat (boneless) = quarter kilo per person. Poultry = half a kilo per person. (Don’t panic! These are generous portions. If in doubt, round up. Extra can always be used for another day.) Guide Cooking Times For classic joints and poultry, approximate timings are: BEEF 160°C Conventional/310°F/Mark 2/3 150°C Fan-assisted/300°F/Mark 2 Rare 15-18min/500g Medium 20-25min/500g Well Done 30-35min/500g LAMB 170°C Conventional/325°F/Mark 3 160°C Fan-assisted/310°F/Mark 2/3 Medium 15min/500g Well Done 25min/500g PORK 170°C Conventional/325°F/Mark 3 160°C Fan-assisted/310°F/Mark 2/3 20min/500g POULTRY 160°C Conventional/310°F/Mark 2/3 150°C Fan-assisted/300°F/Mark 2 30min/500g covered, + 30 min to finish (uncovered). Rotate bird at intervals