Q&A – We ask James Flower about our new steak range

Flower

Q&A – We ask James Flower about our new steak range

These days our team is pretty busy at the butchery so it’s rare (sorry, we couldn’t help it) that we get to ask our co-founder and beef farmer James Flower, lots of questions.

We were itching to find out a little more about why he’s personally selected all 17 cuts of steak on our site and for him to share his excitement about our new sharing steaks.

So James…

What’s your favourite cut of steak?

It’s a tough call between sirloin steak and rump, but I’d have to say rump. It has great flavour.

What’s your favourite way to cook a steak?

People often ask me how to cook steak. It definitely depends on the cut. For a fillet, it has to be rare. If I’m having rump or sirloin steak, it has to be medium rare. A rib eye steak is best cooked medium so it’s marbled fat can melt and flavour the meat.

Any other cooking tips?

I like to keep it simple. I recommend you lightly oil and season the meat. Then whack on a searing hot pan and cook to your taste. We have a ‘how to cook steak guide’ on our site which is great.

Why should people buy their beef from field&flower as opposed to competitors?

All of our beef is sired by Traditional breeds such as Aberdeen Angus, Hereford and Ruby Red Devon.

These breeds are slower growing and are proven to produce beef with better flavour. We source all of our beef from grass based farms in the South West (the best part of the UK for naturally grazing cattle) including our own farm. Cattle that have had a grass and forage based diet for the majority of their lives are happier and healthier and in turn produce beef that is tastier and better for us.

Combined with great animal husbandry the combination of these factors mean we can produce a product that Supermarkets and other retailers can’t. We traditionally dry age our beef and have a full maturation period of at least 28 days. This increases the depth of flavour and tenderness whilst decreasing the water content allowing for a superb eating experience.

Why have you created an alternative steak box?

We have great butchers and deal with whole cuts of beef from nose to tail – so the alternative steak box is a great way for us to showcase some cuts that you may not have tried before and can’t get from a supermarket. We invest so much time in producing quality beef, we want people to try every steak there is to offer. We’ve got 4 new cuts in there plus great steak recipes, sauces, and how to cook steak guides on the website.

What’s your favourite steak recipe?

If I’m honest I don’t like to mess around with a steak too much – it’s too good to add anything to it. Great steak for me should be griddled and served with chunky chips and a very simple sauce.

What’s this rumour about sharing steaks?prime rib

In addition to the unsung heroes of the steak world, we wanted to offer bigger and better cuts of the good stuff. We’ve now got a Porterhouse steak (or
T bone steak) in our shop. This consists of both the fillet and the sirloin separated by a T bone right down the middle. Two steaks, in one. We also have a bone in prime rib, a sharing rump steak and a sharing sirloin steak too. They feed 2-4 people depending on the cut, or 1 person if they’re feeling really hungry. We’ve created a one off box for them all too.

Cheers James!

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