Broadstripe have given us some lovely Hints and Tips on how to prepare and store gourmet meats, and how to cook steak…..

At Broad Stripe Butchers we constantly provide information on both the storing and cooking of gourmet meats. Steak is one of our most popular sellers online so we have put together some tips on cooking the perfect steak.

Based on a steak which is 2.5cm thick, the best way to cook is to sear the steak on each side and then cook to the degree you prefer it. For a rare steak, cook for 2-3 minutes on each side and then rest for 8 minutes. For a medium steak, cook for 4-5 minutes on each side and then rest for 6 minutes. If you prefer well done, cook for 6-7 minutes on each side and then rest for 4 minutes.  

To rest the meat after cooking is just as important as the actual cooking itself. Once cooked, cover the steak in foil and leave in a warm place to cool. This resting process will allow the steak to cool and also cook further using the heat which has built up inside the meat.

Steak should never be frozen when cooking as it will be too tough. Instead, leave it out to thaw for about an hour and achieve room temperature. When actually cooking the steak, do not turn the steak with a fork or cut to see if it’s done, as this will release the juices. To preserve these, use tongs to turn the steak.

After you’ve enjoyed your steak, let any hot cooked meat cool down for about half an hour before putting it in the fridge. Wrap it in cling film to keep it juicy. If you decide to heat it up again later, make sure it’s piping hot all the way through.

Some more tips on preparing your meat can be viewed here >

Broadstripe have given us some lovely Hints and Tips on how to prepare and store gourmet meats, and how to cook steak…..

Many people who want to cook delicious joints and in-season cuts of meat at home don’t know how to store their meat once bought or prepare it for cooking.  Online gourmet butchers Broad Stripe Butchers have put together some simple tips to make storing and preparing your meat ready for cooking easier than ever.

Meat really needs to come up to room temperature before you start cooking, as cooking times given are usually based upon starting everything off from room temperature. This will ensure even cooking throughout. So if you’re using individual portions like steaks or chops, take them out of the fridge an hour before, and keep them covered on your kitchen worktop. For bigger, vacuum-packed things, take them out two or three hours before.

When you take meat out of a vacuum pack, you’ll often notice a surprising smell. Don’t worry, there’s nothing wrong with your meat, and as the oxygen returns to the meat it’ll disappear completely. In the same way, the colour of your meat will bloom. Beef and lamb will go a nice rosy red, while pork will turn a deep pink and veal a lighter pink.

A tip from online gourmet butchers Broad Stripe Butchers for preparing leftovers is to let any hot cooked meat cool down for about half an hour before putting it in the fridge. Wrap it in cling film to keep it juicy. If you decide to heat it up again later, make sure it’s piping hot all the way through.

Broadstripe Online Gourmet Butcher UK

As part of our run up to Valentine’s Day, Something Divine have partnered with UK Online Gourmet Butcher, Broadstripe to bring our customers 25% off when entering our special discount code which can be found on our website. 

Broadstripe have given us some lovely Hints and Tips on how to prepare and store gourmet meats, and how to cook steak.

Here is their story…

Tradition is an important thing to us here at Broad Stripe Butchers. Old-fashioned principles like careful maturing, generous cuts and a warm welcome are what makes our meat so special and our service so different. In fact, they‘re even the reason behind the Broad Stripe name.

The blue and white butcher’s apron has been worn for hundreds of years, and historically a broad blue stripe has always been the mark of a master butcher. The men who wore it earned their reputations through years of hard work, and we’re proud to carry on their skills today.

We invest time in finding wonderful farms to supply our meat, maturing it slowly and trimming it to restaurant standards. It’s really worth it.

The idea for an online butcher’s shop came from our sister company, Fairfax Meadow, a butcher that’s been supplying meat to some of Britain’s top restaurants for over 25 years. With their excellent reputation growing - through world-renowned chefs like Gordon Ramsay and establishments such as the Mandarin Oriental – they realised more and more people were looking for the kind of wonderful-quality, lovingly selected meat top chefs were choosing.

It seemed like the perfect time to bring their amazing-quality range into people’s homes, and make it accessible to everyone. And so Broad Stripe was born. We’re here to help bring you extraordinary quality, helpful tips and plenty of great new ways to enjoy wonderful meat.