Beef Ham

An extremely popular cut of meat here in Lanarkshire. Although known locally as "Beef Ham" the meat is not actually cured in any way but is certainly thin like bacon or ham. We cut only from the topside of beef with all the fat removed. The thinly cut large tender rashers of topside are ideal for grilling or pan frying and are also useful for stir fry when cut into strips. The thinly cut topside cooks through in less than a minute and is always so tender.

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Description

We select our beef weekly from regular local farmers. The cattle are reared traditionally and graze on pasture from early Spring to late Autumn. In the winter months the cattle roam free in large straw bedded barns and are fed silage and grain grown on the farm. I truly believe that Lanarkshire has some of the best beef herds in the country. This is due to the care and passion that these local farmers have for their stock. The mix of grass and clover on Lanarkshire’s permanent pasture most definitely adds a tremendous depth of flavour to the beef. The flavour and tenderness are also due to the maturation and storage process. Here at Henderson’s we allow the roasts and rumps to mature traditionally on the bone for up to 30 days. The various cuts are carefully prepared by us resulting in meat that has exceptional eating quality.

Additional information

Weight

250g, 500g, 1kilo

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