Firstly we cut thin rashers of tender beef topside with all the fat removed. We then add the stuffing of your choice. Steak Beef sausage meat has always been a firm favourite but we have a number of new fillings that have became increasingly popular including pork sausage meat blended with haggis or black pudding. The choice is yours but we can confidently say that this handmade product will not disappoint. For best results cook the beef olives in a casserole dish with a small amount of water and onion. Cover with tinfoil and place in the oven and cook for 50 minutes @ 180C or Gas Mark 4. Remove the oven and smother in our homemade rich savoury gravy.
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.
1 x 180g, 2 x 180g, 10 x 180g
|Choice of Stuffing|
Steak Sausage, Pork with Haggis, Pork with Black Pudding, Pork with Sage & Onion
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