Yellowbelly Food

Peering through the counters at Meridian Meats Butchers, the comfort and satisfaction that came from witnessing the starting place of this fine produce gave a content feeling.

 You could say I was biased in this review, and you’d be right.  A chilly early start with mud, cow pats, freezers and hanging carcases I was definitely looking forward to tucking into the food I’d learnt so much about earlier that day.  

I walked around the cattle sheds of the Tetford Longhorns, running a hand across their backs and feeling the warmth from their horns.  To have seen where your meat comes from, to know which slaughter house and to select your chosen cut at the end is a fantastic experience.

Fancying a hearty stew, a selection of shin seemed a fine choice; cheap, perfect for slow cooking and oozing with flavour. 

 Every fact Charles, the owner of the Tetford Longhorns Farm, told us about the Longhorns’ life, feed, care, treatment can be tasted in this meat.  Fine quality feed, attentive health care and genuine love from a farmer. 

 The qualities of the shin could match a fine sirloin without a doubt.  My knife glided through with ease, slicing the tender juicy treat revealing its bursting flavour.  

 Here’s my own recipe for Tetford Longhorn Shin and Bateman’s Ale Stew.

 Ingredients:

• 750g of shin
• 2 tbsp of olive oil
• 2 medium white onions
• 2 bottles of Bateman’s ale
• 6 flat mushrooms
• 2 tbsp of plain flour

Pre heat oven to 190C

1. Dice the shin in to even bite size pieces
2. Add a good pinch of salt and pepper to the flour and mix together
3. Lightly coat shin pieces in the seasoned flour
4. Heat olive oil in thick bottomed oven proof pan
5. Add the shin and cook until lightly coloured
6. Finely slice the onion and chop the mushrooms into slices and add to the pan.  Cook for two minutes
7. Add 1 and ½ bottles of Bateman’s Ale and bring to simmer
8. Cover and put in the oven for 2 – 2 ¼ hours
9. Serve with creamy mash and seasonal vegetables for a hearty, warming delicious stew