How-to-meat-perfection

Meat 

How to 

Perfection 

Professional know-how 

for cooking meat to perfection

The Scottish Butcher 

The best food starts 

with the best ingredients 

Contents 

How to 

Meat 

Perfection 

Quality 

Our Passion 4-5 

Giving you the best 6-7 

Beef 

Our Butchers’ Guide 8-9 

Guide to Cuts 10-11 

‘The Big 4’ Steak Cuts 12-13 

Mince & Burgers 14-15 

Lamb 



When you cook with the finest ingredients, you don’t need fancy recipes to make 

a fabulous meal. However, even the best meat can be spoiled if it’s cooked incorrectly. 

This booklet has been prepared by our own in-house head chef and our head butcher 

to help you get the most from your meat. Instead of hunting for recipes, use this handy 

guide to choose the right method for each cut of meat. Then just follow the simple 

step-by-step instructions for outstanding results. 

Hans Baumann 

Executive Chairman 

Mark Farquhar 

Mark Farquhar 

Head Butcher 

Stefan Kölsch 

Head Chef 

Pork 



Veal 



Cooking 

Introduction 28-29 

Pan frying 30-31 

Pan-to-oven 32-33 

Low temperature 34-35 

Traditional roasting 36-37 

Slow cooking 38-39 

Barbecuing 40-41 

Bones & Carving 42-43 

Hints & Tips 44-47 

Information 

Online 48-49 

Help & Delivery 50-52

Our Butchers’ 

Passion 

for Quality 

• For years we’ve challenged anyone to find 

meat more delicious or tender than ours 

• We have a driving passion to produce the 

best meat we can through natural rearing, 

traditional maturing and expert butchery 

• At every step, we resolutely demand 

the highest standards 

to ensure that your 

every bite is 

a real delight. 

Hans Baumann Executive Chairman 

Animal Welfare 

All our animals come from farms where the highest 

standards of animal husbandry are upheld; our beef 

and lamb graze naturally on rich green grass for most 

of the year and all our pork comes from free-range 

farms. This careful, traditional rearing improves the 

flavour and tenderness of the meat by increasing its 

internal marbling. 

The Selection Process 

We only select the finest carcases and cuts with optimum 

weight, marbling and fat coverage. Years of training have 

taught our expert buyers how to hand pick the best to 

guarantee you the ultimate eating experience. 

Marbling 

Good quality meat is always well marbled. ‘Marbling’ 

refers to the small streaks of white fat that are sometimes 

visible in the meat. It is critical to the flavour and is also 

what makes one cut taste different from another. Good 

marbling creates juiciness and flavour by melting during 

cooking and helping to trap moisture within the meat. 

Trimmed by Hand 

All our meat is cut to the highest standards by our team 

of expert butchers, so you get more meat for your money. 

They leave just enough fat to give you the best flavour and 

texture without compromising on the quality or quantity 

of meat. 

Size and Shape 

Meat is a natural product, so the size, thickness and 

shape of individual cuts may vary. This is not a flaw but 

rather our butchers cutting each product to give you 

the best from each primal cut. 

Quality Our Passion 

4 

Going the Extra Mile 

Because we want your home cooking and eating 

experience to be sublime, we go to that extra effort to 

bring you fully kitchen ready joints, pre-portioned 

slow cook cuts, and chef-prepared ready meals. 

Complete Traceability 

To maintain our commitment to quality and animal 

welfare, all our meat products are code-marked for 

transparency, and can tell us which farms they 

came from. 

INVERURIE • ABERDEENSHIRE • SCOTLAND 

UK 

1110 

EC 

B162 

Sirloin Steaks 

min wt 420g 

special trim 

Best Before End 

Jun 15 

STORE BELOW -18ºC 

Do Not Refreeze Once Defrosted 

Batch No 04032611 

Slaughtered in UK (9056) 

Cut in UK (9056,1110) 

Origin : UK 

Order line 01467 629666 Order @ www.donaldrussell.com 5

Everything we do is to give you 

the Best 

experience ever 

Professionally frozen for you 

Once your meat has reached the perfect 

point of maturation, we cut, vacuum pack 

and professionally shock-freeze it to lock in 

the flavour, freshness and quality. The faster 

that food is frozen the smaller the ice crystals 

are that form, which is important as large ice 

crystals can tear apart the fibres of meats, 

leading to toughness, stringiness and a loss of 

moisture. Our very fast freezing process means 

your meat remains tender and juicy. 

Can frozen meat be high quality? 

Yes – especially at Donald Russell. As we 

professionally shock-freeze our meat and 

other products immediately after we cut it, 

the extremely low temperature preserves 

the meat naturally at its best, so that when 

you defrost and cook your product, the quality 

is as high if not higher than the majority of 

refrigerated meat. 

Delivered direct to your door 

Simply place your order online at 

www.donaldrussell.com or speak to one of 

our friendly sales advisors over the phone on 

01467 629666, all from the comfort of your 

own home. Your order will arrive packed for 

perfection with dry ice, in a reusable insulated 

coolbox, so your goods will be protected and 

kept at the perfect temperature, ready to be 

popped in your home freezer. 

For quality and safety, place your frozen 

products into the freezer immediately. 

Quality Giving you the best 

Helping you get 

the best out of 

your food 

Freezer Tips 

Always keep your frozen meat in its original Donald Russell 

vacuum packaging as it helps prevent freezer burn and 

makes the best use of space in your freezer. Your meat 

will last longer and stay in excellent condition if you keep 

it frozen at -18ºC or below. Upright freezers should not be 

overloaded, as this can prevent them operating correctly. 

Chest freezers, on the other hand, run more efficiently 

when filled up. 

Thawing Meat 

Allow plenty of time for your meat to defrost – 24 hours for 

small cuts and up to 10 hours per 500g for larger joints. 

It’s safer to defrost in the fridge and there will be less drip 

loss so the meat will be more succulent. Never leave meat 

to thaw in a warm environment, for example next to 

a central heating boiler, tumble dryer, washing machine 

or fridge, or even a warm windowsill that catches the sun. 

This can lead to a risk of food poisoning. 

Blooming 

Traditionally matured meat can have a marginally darker 

appearance and slight odour when it is first removed from 

the vacuum pack. After about 20 minutes of exposure to 

fresh air the meat regains a bright, natural colour and 

the odour fades. This natural process is called ‘blooming’. 

Cooking and Resting 

Once your meat, fish or poultry is at room temperature and 

has bloomed, you’re ready to cook. We provide detailed 

cooking temperatures, times and tips a little further on in 

this booklet. Resting is as important as cooking for meat 

and poultry – once cooked, cover with foil and leave 

somewhere warm for 10 minutes or more (up to 

30 minutes for larger joints) to allow the meat to relax 

and to become moist and tender all the way through. 

6 


Beef 

Our Butchers’ Guide 

Beef Our Butchers’ Guide 

Selection 

We have very strict criteria regarding age and 

weight. In addition, our buyers train for many 

years to learn how to select the best, with a good 

fat covering and general shape. We only pick 

the best, and we never compromise on quality. 

Maturing 

All our beef is traditionally matured in hygienic 

conditions where the temperature and humidity 

is strictly controlled. Storing the beef in this way 

is an expensive process and up to 8-10% of its 

weight is lost during the three weeks or so of 

maturing. However, the results are well worth 

it for the improved tenderness, depth of flavour 

and superior overall eating quality. 

Colour and Marbling 

Donald Russell beef has a deep red colour, 

which is characteristic of well-aged beef 

(a bright red colour does not necessarily 

indicate the meat is either fresh or good quality, 

simply that it has not been given the time to fully 

mature). Top quality beef is also richly marbled, 

with small creamy-white flecks and streaks of 

fat throughout the meat. This is essential for 

a fabulous flavour, as the fat melts during 

cooking to make the meat juicy and extra tasty. 

Fillet Steak 

Serving suggestion 

Rearing 

Our beef cattle are all of UK origin, and are procured from assured farms where the highest 

standards of animal husbandry are upheld. Our cattle graze freely for most of the year on lush, 

mineral-rich grass, and in winter they are housed in dry conditions where they continue to be fed 

a natural grass-based diet. Hormones and recycled protein are strictly forbidden and health records 

are kept for each animal. 

Butchery 

We cut many of our beef portions from the 

finer parts of each primal cut. For example, 

the majority of our Fillet Steaks are cut 

from the centre of the Whole Fillet which 

has the best flavour, shape and texture. 

Our Sirloin Steaks are cut from the striploin 

and are specifically trimmed, so they come 

beautifully prepared with no excess fat to cut 

off. Even the humbler cuts receive high 

specification butchery, which means more 

delicious meat and less fat, gristle and sinews. 

Our Beef Shins, for example, are cut from 

the superior hindquarter and our Ox Cheeks 

are carefully cut by hand to the exceptionally 

high, kitchen ready standard of all our meats. 

8 


Beef Guide to Cuts 

Beef Guide to Cuts 

BEEF 

1. Hindquarter 

Shin 

At the lower end of 

the leg, this is where we 

cut our Shin of Beef from. 

This tasty cut is great 

for braising (p38), and is 

lighter in fat and mellower 

in flavour than the Rib 

braising cuts. All our shins 

are cut from the superior 

hind quarter. 


The meaty upper part 

of the leg comprises 

Topside, Silverside and 

Thick Flank cuts. Our 

Topside Mini Roasts 

(p36, 38) have that classic 

‘Sunday Roast’ flavour. 

Thin slices of Silverside 

form our Beef Olives, 

delicious slow cooked 

(p38). And another 

humble cut (p38), 

the Thick Flank, is from 

where we take our 

Braising Steaks. 

3. Rump 

Rump has a rich, beefy 

taste and a firm, juicy 

bite. It is excellent value 

for everyday eating, and 

available in a number of 

steaks (p30), as well as 

delicious roasts (p32, 34, 

36) such as the Heart of 

Rump, and the Tafelspitz 

– cut from the rump 

cap and excellent for 

pot roasting (p38). 

4. Fillet 

The fillet is the least used 

muscle and therefore 

the most tender part of 

the animal. It is also the 

most expensive. Lean in 

appearance, the meat has 

a sublime, subtle flavour. 

It is available in steaks 

and medallions (p30), 

roasts (p32, 34, 36) and 

even en croûtes. 

5. Sirloin 

Sirloin is one of the most 

flavoursome steaks, 

but it’s almost as tender 

as fillet, which is why 

it’s so popular. Lightly 

marbled, with a thin strip 

of fat on one edge, our 

Sirloin Steaks (p30) and 

roasts (p32, 34, 36) are 

cut from the middle 

(the best part) and 

‘special trimmed’, 

so you get more prime 

meat for your money. 

6. Fore Rib 

This primal cut has 

good marbling, a rich 

ribbon or eye of fat, and 

the rib bones, all giving 

it great flavour. 

It can be trimmed into 

our famous Rib Roasts 

(p32, 36) - we clean the 

bones, for a beautiful 

presentation at the table. 

The heavily marbled meat 

we cut out from between 

the ribs is our Beef Rib 

Trim – an exceptionally 

tasty stew cut (p38). 

1. Hindquarter Shin 


8. Oxtail 

3. Rump 

4. Fillet 

5. Sirloin 

6. Fore Rib 

7. Brisket 

Cut from the breast of 

the animal, our top quality 

Brisket is hand rolled 

and tied to keep its shape 

during slow cooking (p38). 

It tastes wonderful after a 

few hours in the pot with 

some herbs, vegetables 

and stock or wine. 

8. Oxtail 

As the name suggests, 

this cut is from the tail 

of the animal. We only use 

the thicker top part of 

the tail, where the meat is 

most plentiful. This classic 

old-fashioned soup cut 

benefits from long, 

slow braising (p38) to 

release its full flavour. 

9. Ox Cheeks 

An unusual speciality 

cut, ours are trimmed 

to an exceptionally high 

standard, so there’s 

hardly any fat or sinew. 

Excellent braised (p38) 

in red wine – after a few 

hours the meat is velvety 

smooth and the gravy is 

thick and delicious. 

10. Ox Tongue 

A favourite from days 

gone by. Unsalted Ox 

Tongue tastes delicious 

served hot or cold. It has 

a rich, beefy flavour and 

benefits from several 

hours of slow cooking 

(p38) to tenderise 

the meat. 

11. Steak Offcuts 

We make our Kebab 

Cubes (p30, 40), 

Minced Steak (p14, 38), 

Diced Steak (p30, p38) 

and Burgers (p30, 40) 

from the offcuts of our 

steaks and roasts. That 

means it’s all grass-fed, 

naturally reared beef 

that goes into them – 

and nothing else. 

If we take the rib bones 

away entirely, we’re left 

with the Ribeye, from 

where our juicy, succulent 

boneless steaks (p30) 

are cut. 

The remaining section 

of rib becomes our Beef 

Back Ribs – a moreish 

cut for slow-roasting, 

pot roasting (p38) or 

barbecuing (p40). 

7. Brisket 

9. Ox Cheeks 

10. Ox Tongue 

11. Steak Offcuts 

10 


Beef ‘The Big 4’ Steak Cuts 

Beef ‘The Big 4’ Steak Cuts 

Fillet 

Fillet is the most tender, lean and mild flavoured of all the steaks, therefore 

the most luxurious and expensive. We mature it for a minimum of 21 days, 

to bring out its subtle flavour. The majority of our steaks are cut from 

the centre of the fillet for the best shape, appearance and overall taste. 

Cut Cooking Method Page 

Roasts 

Centre cut Fillet Log 

Pan-to-oven 

Low temperature cooking 

32, 34 

Chateaubriand 


32, 34 


Fillet Roast Easy Carve (bone-in) Traditional roasting 36 

Steaks 

Fillet Steaks Pan frying 30 

Fillet Medallions Pan frying 30 

Carnivores’ Fillet Steaks Pan-to-oven 32 

T-Bone Steaks Pan-to-oven 32 

Speciality Cuts 

Fillet Tails Pan frying 30 

Diced Fillet Steak Pan frying 30 

Ribeye 

Ribeye is juicy and richly flavoured with a rugged appearance, generous 

marbling and firm texture. It has a wide ribbon of fat at the core which melts 

during cooking to make it taste extra succulent and mellow. Our Rib and 

Ribeye products are matured on the bone for a minimum of 28 days. 


Roasts 

5-Bone or 2-Bone Rib Roast Traditional roasting 36 

Carvery Rib Roast Easy Carve Traditional roasting 36 

Ribeye Roast Traditional roasting 36 

Ribeye Roll Traditional roasting 36 

Steaks 

Ribeye Steaks Pan frying 30 

Minute Ribeye Steaks Pan frying 30 

Fillet of Ribeye Steaks Pan frying 30 

Rib Steaks Pan-to-oven 32 

Carnivores’ Rib Steaks Pan-to-oven 32 

Carnivores’ Ribeye Steaks Pan-to-oven 32 

Sirloin 

Sirloin is tasty and tender with good marbling and a covering of fat on 

the outside. This fat is what makes sirloin taste so good, but you only need 

a little to get the full flavour benefits, so our butchers pare most of it away. 

We mature our sirloin for 28 days for the best balance of flavour 

and tenderness. 


Roasts 

Sirloin Roast 1kg 



32,34 



34,36 

Traditional roasting 

Sirloin Roast Easy Carve (bone-in) Traditional roasting 36 

Steaks 

Sirloin Steaks Pan frying 30 

Minute Sirloin Steaks Pan frying 30 

Sirloin Sandwich Steaks Pan frying 30 

Carnivores’ Sirloin Steaks Pan-to-oven 32 

T-Bone Steaks Pan-to-oven 32 

Rump 

Rump is lean with a robust, firm texture and strong beefy flavour, which is 

due to its long maturation (about 35 days). Unlike Traditional Rump Steaks, 

our Pavé Rump Steaks have the sinew carefully removed, leaving a thick cut 

steak which is popular on the Continent. 


Roasts 

Beef Rump Mini Roast 



32,34 

Topside Mini Roast 



32,34 

Heart of Rump Roast 



34,36 

Tafelspitz 



34,36 

Steaks 

Pavé Rump Steaks Pan frying 30 

Pavé Rump Medallions Pan frying 30 

Minute Rump Steaks Pan frying 30 

Beef Mini Steaks Pan frying 30 

Traditional Rump Steaks Pan frying 30 

12 


Beef Mince & Burgers 

Minced Steak 

You can really taste the difference our mince makes to your recipes 

Our mince is made with the lean trimmings from our grass-fed, naturally reared beef steaks. 

We believe that taste should come from the quality of the steak – it’s our traditionally matured prime beef 

which gives the mince its rich flavour. 

We’ve given our mince a medium-coarse grind, for a really meaty consistency which you’ll notice in your 

cooking. A great product for all the family, mince is the versatile and economical way to enjoy that rich, 

beefy steak flavour in all your meals. 


Mince 

Including Minced Steak and 

Pan frying 

our full range of minced meats 

Traditional braising 

30, 38 

As a rule of thumb, 

the fewer the ingredients 

in a burger the better. 

These 100% pure steak burgers 

mean taste, enjoyment and health 

in a quality product. Serve with 

salad for a healthy meal that’s 

low in salt and a good source of 

energising vitamin B and iron. 

Dr. Chris Fenn 

Nutrition Consultant 

Beef Mince & Burgers 

CHEF’S TIP 

We recommend searing our mince in a few drops 

of oil – use a wide, heavy bottomed pan so it 

can be spread out to brown in a thin layer. 

Then add vegetables and the liquid of your 

choice and simmer slowly. 

CHEF’S TIP 

Cook your burgers exactly 

as you would a steak, 

in a really hot pan and 

without squashing them. 

To help your burgers 

keep their shape, make a 

slight indentation in their 

centre with your thumb. 

Remember to rest them 

after cooking and lastly 

season them with salt 

and pepper. 

Classic Steak Burgers 

The Ultimate Steak Burger 

We are proud to say when making our Steak Burgers we use one thing and one thing only – 

100% quality beef steak, grass-fed and naturally reared. 

Our aim was to make a burger that rivalled a steak for taste, texture and quality. As such, 

our burgers should be cooked, rested and seasoned like a steak to be enjoyed at their juicy 

best – ask yourself the question, ‘how would I like my burger done?’ 

Not only are our Steak Burgers deliciously meaty, they are healthy too. As they are made only 

from our Minced Steak, they have no added fat or additives of any kind – not even salt. 

Minced Steak 


Burgers 

Including our full range 

Pan frying 

BBQ 

30, 40 

14 


Lamb 


Lamb Our Butchers’ Guide 

Selection 

Our experienced buyers look for good 

‘conformation’, that is, the right age (always 

under one year old), a good shape and just 

the right amount of fat covering. That’s how 

we can be sure of sweet, delicate meat with 

an outstanding flavour. 

Maturation 

Donald Russell lamb is matured for a minimum 

of 10 days, varying depending on the season. 

Our butchers use their skill and experience 

to ensure the lamb has just the right length 

of maturation. This traditional process really 

makes a difference in improving the tenderness, 

flavour, succulence and overall eating quality 

of our naturally reared lamb. 

Colour and Marbling 

Traditionally matured lamb has a slightly 

darker colour than ‘normal’ un-matured lamb. 

It also has good, even marbling with small 

creamy-white flecks of fat throughout 

the muscle. This is critical to the flavour of 

the meat, as the fat melts during cooking to 

make the meat juicy and tasty. 

Lamb Rack 


Butchery 

Our dainty lamb steaks and chops are cut 

and trimmed by hand from the tender loin, 

which is the equivalent of sirloin in beef. 

Our Racks of Lamb look particularly impressive 

as we prepare them to a standard known as 

‘French trim’, the highest specification of cut. 

The bones are clean and well defined, rather 

than buried in a layer of unwanted fat. 

Our Leg of Lamb is also ‘Swiss Cut’ making it 

much easier to carve, and many of our roasts 

are boned, rolled, and tied by hand for superb 

presentation during cooking. 

Rearing 

All our lamb is reared outdoors on UK farms, where good animal welfare is a matter of principle 

and a way of life for the farmer, not just a label. In early season, our lambs come from the south, 

and later from more northerly climes, including Scotland. Our lambs are free to graze in the field 

and their diet is entirely natural. 

16 Order line 01467 629666 Order @ www.donaldrussell.com 

17

Lamb Guide to Cuts 

Lamb Guide to Cuts 

LAMB 

1. Shank 

1. Shank & 

Fore Shank 

Although taken from 

opposite ends of the 

lamb, these are both 

flavoursome bone-in, 

slow cook (p38) cuts, 

which take in the 

equivalent to the knee and 

elbow joints. The Shank is 

taken from the Leg, and 

the smaller Fore Shank 

from the Shoulder. 

Braise for meat so 

tender it will fall off 

the bone. 

2. Leg 

Our traditional Leg of 

Lamb is cut from the 

hindquarter of the animal, 

and is full of flavour. 

Our leg roasts (p37) are 

‘Swiss Cut’ to make them 

easier to carve, but are 

also available as boneless 

joints for totally hasslefree 

carving. 

3. Loin 

This incredibly succulent, 

tender cut is the 

equivalent of sirloin in 

beef. Lean and full of 

flavour, we offer several 

loin cuts including 

Double Loin Chops, 

Valentine Steaks, 

Noisettes, and Lamb Mini 

Steaks, or simply Lamb 

Loin on its own to pan-fry 

(p30) or roast (p32, 36). 

4. Fillet 

Very tender and mild in 

flavour, Lamb Fillets are 

highly prized, fingershaped 

pieces that are 

ideal for pan frying (p30). 

5. Best End 

This part of the lamb 

combines prime loin meat 

with the ribs, and is from 

where we cut our Racks 

of Lamb. Our racks are 

French trimmed, which 

means the excess fat is 

trimmed away to reveal 

clean, white bones, and 

they look superb on the 

plate. Once cooked (p32, 

36), they can be sliced into 

tender cutlets. 

2. Leg 

3. Loin 

4. Fillet 

6. Saddle 

7. Liver 

7. Kidney 

9. Breast 

5. Best End 

6. Saddle 

Our saddle products 

are cut from the back 

area of the animal, and 

contain both loin and fillet 

cuts, like our traditional 

Barnsley Chops. All our 

saddle joints (including 

our boneless Short 

Saddle, and our backon-the-bone 

Easy Carve 

Saddle) are hand tied so 

they keep their shape 

beautifully during cooking 

(p32, 34, 36). 

7. Liver & Kidney 

These old-fashioned 

favourites are delicious 

pan-fried. Ours are 

superbly prepared and 

come fully kitchen ready. 

8. Shoulder 

A humbler cut of lamb 

which provides excellent 

value products for tasty 

family meals. As a roast, 

the shoulder is prized 

by foodies for its flavour, 

which is richer than 

leg. It can be traditionally 

roasted (p36), or 

slow cooked (p38) to bring 

out its full flavour and 

make it incredibly tender. 

9. Breast & 

Neck Fillet 

These two humble cuts 

come into their own when 

braised (p38), releasing 

their rich lamb flavour. 

We cut the small, 

tapered neck fillet into 

our handy Diced Lamb 

Neck Fillet – ideal for 

stews, and we cut, roll and 

stuff the breast into our 

Stuffed Lamb Pot Roasts. 

10. Prime 

Lamb Offcuts 

Our Diced Lamb (p30, 38) 

and Minced Lamb (p14, 

38) are prepared using 

the offcuts of our naturally 

reared, traditionally 

matured lamb roasts and 

steak products, which 

explains why they bring 

such a deep, sweet flavour 

to your family meals. 

8. Shoulder 

9. Neck Fillet 

10. Prime Lamb Offcuts 

1. Fore 

Shank 

18 Order line 01467 629666 Order @ www.donaldrussell.com 

19

Pork 


Pork Our Butchers’ Guide 

Selection 

We have strict criteria regarding the age and 

weight of the pork we produce. The way the pigs 

are reared is key because contented animals 

produce the most tender, flavoursome meat. 

Our expert buyers select only the finest pork 

with the barest covering of creamy-white fat 

for succulence. 

Butchery 

We prepare all our pork to the same high 

kitchen ready standards as our other meat. We 

cut our Pork Loin Steaks extra thick so they 

stay juicy during cooking. Our Pork Chops are 

cut with the bone left in which gives them a 

delicious meaty flavour. We remove as much fat 

as possible from our roasts, leaving just a thin 

covering to help retain their succulence during 

cooking. We also trim down the skin to form 

the perfect thin layer of separate, lightly scored 

crackling, which we tie back onto all our roasts. 

This makes it easy to get it nice and crisp. 

Rearing 

Our free-range pork is sweet and moist with 

a delicious rustic flavour that comes from 

traditional rearing and a genuine care for 

the welfare of the animals. We have a long 

association with our pork farmers and are proud 

to say all our pigs are reared in large outdoor 

paddocks. To give them as comfortable a living 

environment as possible, they are provided 

with mud wallows in summer and straw filled 

shelters for colder weather. 

Pork Shoulder 


The taste of this pork was 

exquisite, as was the quality 

of the meat itself 

Mr Skutnicki Purley 

20 


Pork Guide to Cuts 

Pork Guide to Cuts 

PORK 

1. Hind Shank 

This lower part of 

the leg yields some truly 

delicious bone-in cuts. 

From our marrow-rich 

Osso Buco, to our chunky 

Mini Shanks, these cuts 

are ideal for slow cooking 

(p38) for a naturally rich 

gravy and meat so tender 

it falls off the bone. 

2. Fillet 

An incredibly lean, tender 

and mild cut, available 

as a Whole Pork Fillet 

which can be cut into 

Medallions. Fillet tastes 

delicious pan-fried 

(p30) or cooked at 

low temperature (p34). 

Because it’s so lean, 

it works well with creamy 

sauces. This, together 

with its neat appearance, 

makes it perfect for 

dinner parties. 

3. Loin 

Equivalent to the sirloin 

in beef, our pork loin is 

sweet, moist, tender 

and deliciously tasty. 

Cuts include Pork Loin 

Roast, Classic Pork Rack 

and other roasting joints 

(p34, 36). We also cut 

the following pan-fry 

(p30) or BBQ (p40) cuts 

from the loin: Loin Steaks, 

Chops, Mini Steaks and 

Stir-fry Strips. 

4. Belly 

This traditional slow roast 

(p36) on the bone has rich 

seams of fat that impart 

an irresistible savoury 

flavour and make the 

meat incredibly tender. 

It also has the most 

delicious crispy crackling, 

which our butchers lightly 

score for you to help it 

crisp up beautifully. We 

also roll our belly meat 

into a boneless roast 

stuffed with apple. 

2. Fillet 

3. Loin 

1. Hind Shank 

4. Belly 

5. Rib 

5. Rib 

With highly trimmed 

bones, and a covering 

of fat to keep the meat 

moist, our Pork Rib Roast 

(p36) is an impressive 

celebration cut, and the 

flavour is simply divine. 

6. Shoulder 

A boneless cut favoured 

on the continent, 

Pork Shoulder has good 

marbling, a firm texture 

and lots of flavour. 

It’s suitable for roasting 

(p36) or pot roasting 

(p38), and is a great value 

cut for everyday meals. 

7. Cheeks 

Pork Cheek is a hidden 

beauty of a cut, affordable, 

delicious and versatile. 

When braised slowly 

(p38), the meat becomes 

irresistibly tender. 

This humble cut delivers 

rich casseroles, so it’s 

clear why it’s so popular 

with chefs. Our cheeks 

are expertly trimmed 

and ready to use. 

8. Prime 

Pork Offcuts 

Our Pork Mince (p14, 38) 

and Diced Pork (p30, 38) 

are prepared from the 

offcuts of our loin steaks 

and shoulder roasts. 

We make our traditional 

Sausages using coarse 

ground shoulder meat, 

filled into natural casings. 

Our bacon comes from 

larger baconer pigs; the 

Back Bacon from the loin, 

and the Streaky Bacon 

from the belly. 

6. Shoulder 

7. Cheeks 

8. Prime Pork Offcuts 

22 


Veal 


Veal Our Butchers’ Guide 

Rearing 

All our veal is carefully reared on farms where 

welfare and quality come first. Calves are reared 

in spacious, well-lit barns, in companionable 

groups, and enjoy a natural, GMO-free diet of 

milk and maize. The farms, located in Holland, 

are independently inspected to ensure these 

high standards of care are met. 

Selection 

We have strong links going back many years 

with our veal farms, and regularly visit them. 

They make an initial selection for us based on 

our strict criteria, and we carry out a second 

check in-house to make sure it is up to our 

high standards. 

Maturing 

Our veal is traditionally matured, for a minimum 

of 21 days, just like our beef, to help bring 

out its delicate flavour and ensure it is 

deliciously tender. 

Butchery 

The quality of our butchery is outstanding, 

as befits such high quality meat. Our steaks 

and roasts are all trimmed to exceptionally high 

standards, with no silverskin and no excess fat. 

Our butchers’ attention to detail is also evident in 

our kitchen ready speciality cuts such as tongue, 

cheek, liver and sweetbreads. This superior 

standard of butchery in all our veal cuts saves 

you time in the kitchen as well as giving you 

more prime meat for your money. 

Veal Loin Steak 


Veal provides all the 

tenderness of the finer cuts 

of beef. It’s paler and sweeter 

with a light creaminess and 

soft, yielding texture. 

Mark Farquhar 

Head Butcher 

24 


Veal Guide to Cuts 

Veal Guide to Cuts 

VEAL 

1. Shin 

This is from where we 

cut our Veal Osso Buco, 

which is Italian for 

‘bone with a hole’. 

It is precisely this bone 

which gives this cut its 

appeal. As it releases 

its rich marrow during 

slow cooking (p38), 

a delicious unctuous 

gravy is created, and 

the meat becomes 

meltingly tender. 

2. Topside 

The topside is cut from 

the hind quarter and is 

lean in appearance, with 

very little fat or sinew. 

Our butchers prepare 

our Veal Escalopes (p30) 

from this cut. 

3. Loin 

The sweetest cut of 

veal – equivalent to sirloin 

in beef. Before we pare 

it from the bones, we cut 

our Veal T-Bone Steaks, 

which combine loin and 

fillet meat, and Veal Club 

Steaks. Once the loin is 

deboned, we cut and 

trim our Veal Loin 

Steaks – they have 

a delicious, delicate 

flavour and are 

exquisitely tender 

when pan-fried (p30). 

4. Calf’s Liver 

Mild, tender Calf’s 

Liver (bold) comes in all 

colours, from ruby red 

to the palest pink, and is 

deliciously soft and juicy 

when lightly cooked. We 

supply our Calf’s Liver 

in slices or stips for 

convenience, so it’s ready 

for a quick flash in 

the frying pan (p30). 

5. Belly 

An economical cut from 

the underside of the 

animal, which is excellent 

for roasting (p36) or 

pot roasting (p38). 

Our Apricot Stuffed Veal 

Mini Roast is cut from the 

superior thicker part of 

the belly and has naturally 

generous layers of fat to 

help keep it moist and 

succulent. 

2. Topside 

3. Loin 

1. Shin 

4. Calf’s Liver 

5. Belly 

6. Rib 

6. Rib 

This is from where we 

cut our Rib Steaks (p30, 

32) and Rib Roasts (p36). 

These bone-in cuts are 

naturally well-marbled, 

and become really juicy 

during cooking, with 

sweetness from the bone 

accentuating the veal’s 

mild, creamy taste. 

We also cut our Veal 

Ribeye Steaks (p30) from 

this area, once the ribs 

have been removed. 

7. Calf’s 

Sweetbreads 

A gourmet delicacy, 

Calf’s Sweetbreads are 

cut from the thymus and 

pancreatic glands located 

in the neck and breast 

of the animal. Ours are 

highly trimmed and have 

a rich, sumptuous flavour. 

8. Calf’s Cheeks 

A little-known braising 

cut (p38) that is popular 

on the continent, our 

Calf’s Cheeks are skilfully 

prepared and kitchen 

ready. Ideal for delicate, 

melt-in-the-mouth 

casseroles. 

9. Prime 

Veal Offcuts 

Our Minced Veal (p14, 30, 

38) is ground from the 

offcuts of our roasts 

and steaks, and our 

Veal Stroganoff Strips 

(p30) are cut from 

a combination of topside, 

loin and rib meat. 

7. Calf’s 

Sweetbreads 

8. Calf’s Cheeks 

9. Prime Veal Offcuts 

26 


How do you like your meat? 

All beef products, with the exception of minced beef can be cooked rare, 

medium or well done. Lamb and Veal can be cooked medium and 

well done. Pork, with the exception of fillets, should always be 

cooked well done. 

You can see the difference in: 

• Internal temperature • Firmness • Outer colour 

• Juiciness • Inner colour • Shape 

Using a meat thermometer 

Cook delicious steaks and joints 

with confidence, using a digital meat 

thermometer. Set the required 

internal temperature and insert 

the probe horizontally into the centre 

of the meat. The probe remains inside 

the joint during cooking, setting off 

a beeper alerting you when your meat 

is cooked to perfection. 

Cooking Introduction 

Rare 

• Press test: Soft 

• The internal temperature is 45-47ºC 

• The meat is bloody and the juices 

are dark red. 

Medium-rare 

• Press test: Soft yet springy 


• The meat is still bloody in the centre 

and the meat juice is light red. 

Medium 

• Press test: Firm and springy 


• The centre of the meat is pink, 

as are its juices. 

Well done 

• Press test: Firm 


• The meat is cooked throughout and 

the juices are clear. 

How much meat? 

We are often asked how much meat 

should be served for a single portion, 

so we’ve produced this simple guide 

to help you calculate quantities when 

cooking. The weights given are for 

raw, uncooked products. 

All suggestions are for a single main 

course for a typical adult. As people’s 

appetites vary depending on age, 

lifestyle and even the weather, please 

treat this as a guide only. If you are 

serving more than one course you 

can reduce the quantities. 

Serving Guide (Suggested uncooked weights per person) 

Beef, Lamb, Pork & Veal Metric Imperial 

Without bone 100g - 250g 4oz - 10oz 

With bone 200g - 350g 8oz - 14oz 

Offal 125g - 175g 5oz - 7oz 

Sauces to accompany meat 50ml - 100ml 1¾floz - 3½floz 

Note: Please follow one set of measures, do not mix them. Metric Conversion 25g/1oz. 

28 


Pan frying 

Perfect for 

small to medium 

sized cuts… 

Cooking the perfect 

steak can be a challenge, 

even for top chefs. 

That’s because smaller 

cuts of meat can cook too 

quickly so they become 

dry, tough or leathery. 

We recommend using 

a heavy frying pan or 

griddle (ridged pan) 

rather than an electric 

grill as you can control 

the temperature 

more easily. 

3. Cook to your liking 

Use the table (opposite) to fry 

the steaks for the recommended 

time for rare, medium or well done. 

Cook one side first and then 

the other. Turn your steaks 

gently and only once to avoid 

letting out precious juices and 

drying out the meat. Be careful 

not to overcook. 

Tip: Use a meat thermometer to 

check the internal temperature 

of your steaks (p28) for perfect 

results. 

30 

1. Prepare the meat 

About 20 minutes before you start 

cooking, remove the defrosted meat 

from its vacuum packaging and 

pat dry with kitchen paper. 

Spread out your steaks on a board 

in a single layer. This will allow 

the meat to ‘bloom’ and come 

to room temperature. 

Tip: If you need to defrost your 

steaks in a hurry, place the sealed 

packs under cold running water 

until soft. 

4. Rest your meat 

Use the press test (p28) to check 

if your steaks are done and then 

rest them. During resting the 

juices move evenly through the 

whole steak and its full flavour and 

tenderness develops. Place the 

steaks on a rack, cover loosely with 

foil and leave in a warm place (e.g. 

a 60°C oven with the fan turned off). 

Tip: You can rest a steak for up to 

ten minutes. It’s always better to 

over-rest than under-rest them. 

2. Preheat your pan 

Make sure your griddle or frying 

pan is preheated to the highest 

temperature before you start to 

cook your steaks. It should be hot 

enough that you hear a sizzle when 

you place the meat into the pan. 

Using a pan which is not hot enough 

can cause toughness. Add a little 

olive oil to the pan. 

Tip: For a healthier option, brush 

oil directly onto the steaks – you 

will use less. 

5. Use a good steak knife 

Finally, always use a razor-sharp, 

unserrated knife to cut your steaks. 

A serrated blade encourages diners 

to ‘saw’ at their steak which gives 

an impression of toughness 

to even the most tender meat. 

A sharp blade slices cleanly 

through the steak and enhances 

the whole eating experience. 

Tip: Donald Russell offers a range 

of knives crafted from the finest 

steel, which are a joy to use. 

Cooking Times 

Cooking Pan frying 

Pan Oven Braise BBQ 

Product 

Searing time 

per side (minutes) 

Minimum resting 

time (minutes) 

Beef 

Mini Steaks 

Rare - Medium-rare 1 - 1½ 4 

Medium 2 - 3 3 

Well done 3 - 4 2 

Minute Ribeye/Sirloin Steaks 

Rare - Medium-rare ½ - 1 3 

Medium 1 2 

Well done 1½ - 2 1 

Fillet Medallions/Rump Medallions 

Minute Rump Steaks 

Ribeye Steaks/Sirloin Steaks 

Rare - Medium-rare 1 - 2 6 

Medium 3 4 

Well done 4 - 5 1 

Pavé Rump Steaks 

Fillet Steaks 

Rare - Medium-rare 4 - 5 6 

Medium 5½ - 6 4 

Well done 7 - 7½ 1 

Mini Steak Burgers 3 - 3½ 4 - 5 

Classic Steak Burgers - small 2 - 2½ 4 - 5 

Grand Steak Burgers - medium 3 - 3½ 5 - 6 

Carnivores’ Steak Burgers/Seasoned Burgers 

5 - 5½ 8 - 10 

Approx. total cooking 

time (minutes) 

*Sear first on open cut side 

Order line 01467 629666 Order @ www.donaldrussell.com 31 

6 - 8 

5 

10 

15 

10 - 20 

Juices must run clear 

- large/flavoured burgers 

Ox Liver 1 - 1½ 2 4 - 6 

Lamb 

Lamb Mini-Steaks 

Medium 1½ - 2 4 


Lamb Valentines* 

Medium 2½ - 3 4 


Lamb Noisettes 

Medium 3 - 3½ 4 


Lamb Loins 

Medium 3½ - 4 4 


12 

Barnsley Chops 4 - 5 5 15 

Double Lamb Loin Chops 3 - 4 5 13 

Classic Lamb Burgers 2 - 2½ 4 - 5 10 

Lamb’s Liver ¾ - 1 2 3 - 4 

Pork NB. The juices must run clear 

Pork Mini Steaks 

Minute Pork Loin Steaks* 

2 - 3 1 - 2 1 - 2 

Pork Loin Steak and Chops 

Pork Fillet Medallions 

4 - 5 5 15 

Medium 1½ - 2 6 - 8 


10 

Classic Pork Burgers 2 - 2½ 4-5 

Veal 

Veal Rib, Club, and T-Bone Steaks 

Medium 3 4 10 

Well done 4½ 1 9 - 11 

Veal Loin and Ribeye Steaks 

Medium 4½ - 5 4 


14 

Calf’s Liver ¾ - 1 2 3½ - 4 

8 

10 

10

Pan-to-oven roasting 

Perfect for 

medium-sized cuts 

With this method, 

the meat cuts are first 

seared in a pan to brown 

and caramelise the 

outside and enhance 

the flavour. They are 

then transferred into a 

preheated oven. 

This is a fantastic method 

for medium-sized cuts 

like large steaks or mini 

roasts weighing 250g-1kg 

(½lb-2¼lb) as it helps the 

meat stay particularly 

juicy and succulent. It also 

gives a better colour than 

oven roasting alone. 


After searing for the recommended 

time, gently place your meat 

uncovered on a rack in a roasting 

tin, and put into the preheated oven. 

Use the tables (opposite) as 

a guide to cooking times or use 

a meat thermometer. Be careful 

not to overcook the meat, as this 

will make it dry and tough. 

1. Bring the meat 

to room temperature 

About 30 minutes before you start 

cooking, remove the defrosted meat 

from its vacuum packaging and pat 

dry with kitchen paper. Allow the 

meat to ‘bloom’ and come to room 

temperature. This helps your meat 

cook more evenly and stay tender 

and juicy. 

4. Resting 

Remove the meat from the oven. 

Cover with foil and leave to rest 

in a warm place for at least 

10 minutes. Resting is as important 

as cooking, as it allows the meat 

to become warm, moist and tender. 

Use this time to warm plates, 

prepare vegetables or make 

a sauce. 

2. Preheat your oven 

& pan & sear 

Preheat oven to 230°C/445°F/ 

Gas 8. Once the frying or griddle 

pan is very hot, add a little olive 

oil to the pan, or brush the oil 

directly onto the meat to avoid 

using too much. When you place 

the meat into the pan you should 

hear a sizzle. Sear the meat 

for the recommended time 

(see table opposite). 

5. Serve your meat 

Lay your table with razor-sharp, 

un-serrated steak knives designed 

to cut cleanly through the meat. 

A blunt knife makes the meat 

seem less tender, and a serrated 

knife encourages your guests to 

‘saw’, both of which can ruin even 

the most beautifully cooked meat. 

Cooking Times 

Product 

Cooking Pan-to-oven 


First sear 

in a pan 

on all sides 

(total minutes) 

Then roast 

in the oven at 

230⁰C/ 450⁰F/ 

Gas 8 (minutes) 

Beef 

Then rest 

for the 

minimum time 

(minutes) 

Approx 

total 

cooking time 

(minutes) 

Carnivores’ Fillet, Sirloin 

or Ribeye Steak 

Rare 

6 - 8 

Medium-rare 8 - 10 

4 - 5 

Medium 12 - 14 

10 20 - 30 

Well done 16 - 18 

Chateaubriand 

Rare 

6 - 8 


5 - 6 


10 25 - 35 


Centre Cut Fillet Log 

Rare 

8 - 10 


5 - 6 


10 24 - 35 


Rump Mini Roast 


Rare 

10 

Medium-rare 12 

25 - 35 

6 - 8 

10 

Medium 15 




Rib Mini Roast 

Rare 

22 - 24 


8-10 


10 40 - 55 


Lamb 

Short Saddle of Lamb 

Mini Lamb Leg (boneless) 

Medium 

15 

6 - 8 


10 25 - 35 

Rack of Lamb 

Medium 

10 - 12 

4 - 5 


10 22 - 35 


Pork Loin Mini Roast 8 - 10 25 - 30 10 45 

32 



Perfect for every 

naturally tender cut 

Low Temperature 

Cooking is a fantastic 

method that can be 

used for just about every 

naturally tender cut of 

beef, lamb, pork and veal. 

It involves searing 

the outside of the meat 

at a high temperature, 

and then roasting in 

a very low oven for 

a lengthy period. 

Any size of meat can 

be cooked using this 

method, even something 

as small as a steak. 

This method is often 

used on the Continent, 

where it is considered 

superior to conventional 

roasting as there’s less 

drying of the meat and the 

juices are retained, 

so the meat stays moist 

and succulent with 

a full natural flavour. 

A meat thermometer is 

essential for good results. 

Meat Thermometer T453 

available at www.donaldrussell.com 


& equipment 

Before cooking, allow the defrosted 

meat to come to room temperature 

and remove it from its vacuum 

packaging, patting dry with kitchen 

paper. Allow the meat to ‘bloom’ for 

up to 30 minutes before cooking. 

Preheat the oven (with the fan 

turned off) to 80ºC and place a 

roasting tray in the oven to heat up. 

Heat a griddle or frying pan on high. 

3. Using the meat 

thermometer 

Season the meat with salt and 

pepper. Place the meat on the 

preheated roasting tray. Set the 

meat thermometer to the desired 

internal temperature (see table 

opposite), and insert the probe 

horizontally into the centre of 

the meat. Place the meat in 

the preheated oven with the 

thermometer cord through 

the door (the main unit 

remains outside). 

Tip: Do not be tempted to transfer 

the meat to the oven in the same 

pan used for searing, as this will 

make the meat cook too quickly. 

2. Sear the meat 

Add a little olive oil to the pan, 

or brush the oil directly onto the 

meat to avoid using too much. 

Sear the meat on all sides for the 

recommended time (see table 

opposite) to brown it all over. 

This will vastly improve both 

the flavour and appearance of 

your meat. 

4. The cooking process 

Keep the oven door closed during 

cooking. Opening the door lets heat 

escape and increases the cooking 

time. When the thermometer beeps 

your meat is ready to serve straight 

away. There is no need to rest 

your meat as it has rested during 

the cooking process. The lower 

temperatures allow the meat juices 

to circulate continually during 

cooking so the meat stays 

incredibly soft and the joint is 

cooked more evenly. 

Tip: If your guests are late you can 

keep the meat warm at 60°C for 

up to an hour for large joints and 

30 minutes for smaller cuts. If your 

oven does not have a setting as low 

as 60°C simply switch off the oven. 

Cooking Times 

Meat 

Cooking Low temperature 


First sear 

in a pan 

on all sides 

(total minutes) 

Donald Russell 

recommended 

internal 

temperature 

Approx 

cooking time 

at 80⁰C 

Beef 

Beef Steaks 150g - 250g 2 - 3 60 - 65ºC 45 - 60 minutes 

Carnivores’ Fillet, Sirloin or Ribeye Steaks 


Chateaubriand 

4 - 5 60 - 65ºC 60 - 90 minutes 


Whole Fillet 6 - 8 50 - 60ºC 1½ - 2 hours 

Sirloin Roast 1kg 8 - 10 60 - 65ºC 2½ - 3 hours 


Tafelspitz 

10 - 15 60 - 65ºC 3 - 3¼ hours 

Lamb 

Lamb Loins and Fillets 2 - 3 60 - 65ºC 45 - 60 minutes 

Lamb Rack 5 - 6 60 - 65ºC 60 - 75 minutes 

Lamb Short Saddle 


6 - 8 60 - 65ºC 75 - 90 minutes 

Leg of Lamb (boneless) 

Medium 12 - 15 55 - 60ºC 

Well done 18 - 20 65 - 70ºC 

3 - 3½ hours 


Pork Loin Steaks 1 - 2 70 - 72ºC 45 - 60 minutes 

Pork Chops 1 - 2 70 - 72ºC 60 - 75 minutes 

Pork Fillet 4 - 5 65 - 70ºC 1½ - 1¾ hours 

Pork Loin Mini Roast 8 - 10 70 - 72ºC 1¾ - 2 hours 

Veal 

Veal Loin Steaks 2 - 3 65 - 70ºC 45 - 60 minutes 

Veal Ribeye Steaks 2 - 3 65 - 70ºC 60 - 75 minutes 

FURTHER INFORMATION 

• Low temperature cooking is ideal for roasting the best cuts of meat which are lean and very 

tender. It is not the same as slow cooking, which is a method of cooking humbler cuts of meat 

with liquid to tenderise them. 

• Any cut of tender meat can be cooked using this method, but we would recommend cooking 

bone-in products (eg: 5-Bone Rib of beef) by conventional roasting. Quite simply the higher 

heat brings more flavour out of the bone, giving you a sweeter, more flavoursome result. 

It also helps to melt the intrinsic fat in the meat, so the joint bastes itself. 

• Oven temperatures can vary, so it may be worth having your oven thermostat checked, 

or use an oven thermometer to check the temperature before cooking. 

• It is possible to use a gas oven on its lowest setting for low temperature cooking, 

but the cooking times given will be reduced – using a meat thermometer 

becomes imperative. 

34 



Perfect for medium 

to large joints 

Roasting in a hot oven 

is the traditional way to 

cook large joints of meat. 

It is a very easy way to 

cook a nourishing and 

satisfying meal for a large 

number of people. This 

method is suitable for 

any of the better quality, 

naturally tender cuts of 

meat weighing 950g or 

more. It is not suitable 

for humbler joints which 

need to be roasted with 

liquids for a longer period 

of time to encourage 

them to become tender. 

1. Prepare the joint 

Before cooking, remove the 

defrosted meat from its packaging 

and pat dry with kitchen paper. 

Allow the meat to ‘bloom’ and 

come to room temperature well in 

advance or for at least 30 minutes 

before cooking. This is essential to 

help the meat cook evenly. 

Tip: Plan ahead – take your joint 

out of the freezer to defrost two or 

three nights before cooking. 

2. Preheat the oven 

Preheat the oven to the required 

temperature (see table opposite). 

Starting with a very hot oven helps 

to seal the joint to prevent juices 

escaping. Then the temperature 

is reduced to cook it evenly all 

the way through. Season the joint 

generously with salt and pepper 

just before cooking. 

Tip: Season at the last minute, 

otherwise the salt will draw out 

the juice, drying your meat. 

Cooking Times 

Cooking Traditional roasting 


FOR ALL MEATS: 1. Preheat conventional oven to 250ºC/475ºF/Gas 9 

2. Sear meat for 15 minutes in oven 

3. Reduce oven temperature and add cooking time below 

Meat 

After searing 

reduce oven 

temperature to 

Roasting time 

per 450g (lb) 

in minutes 


recommended internat 

temperature of meat 

Beef (rare) 190ºC/375ºF/Gas 5 10 - 12 45 - 47ºC/113 - 117ºF 

Beef (medium) 190ºC/375ºF/Gas 5 14 - 16 55 - 60ºC/131 - 140ºF 

Beef (well done) 190ºC/375ºF/Gas 5 20 - 22 65 - 70ºC/149 - 158ºF 

Lamb (medium) 180ºC/360ºF/Gas 4 12 - 15 55 - 60ºC/131 - 140ºF 

Lamb (well done) 190ºC/375ºF/Gas 5 18 - 20 65 - 70ºC/149 - 158ºF 

Veal (medium) 190ºC/375ºF/Gas 5 14 - 16 55 - 60ºC/131 - 140ºF 

Veal (well done) 190ºC/375ºF/Gas 5 20 - 22 65 - 70ºC/149 - 158ºF 

Pork 80ºC/360ºF/Gas 4 25 - 30 72 - 75ºC/162 - 167ºF 

Please Note: The times stated in our guidelines relate to a conventional oven. If you have a fan oven and 

are unable to turn the fan off, we advise reducing the suggested temperature by 15-25ºC. Please refer to 

the manufacturer’s handbook as recommendations may vary. 

Aga oven roasting times 

Meat Position in oven Roasting time 

per 450g (lb) 

in minutes 

Beef (medium-rare - on the bone) Lowest set of rungs 12 

Beef (medium-rare - off the bone) Lowest set of rungs 15 

Lamb (pink) Lowest set of rungs 15 

Lamb (well done) Lowest set of rungs 20 

Pork Top of oven 25 


Cook the meat for the 

recommended time (see table 

opposite), and/or use a digital meat 

thermometer. A large joint will 

continue to rise in temperature by 

a further 3-5ºC after it is removed 

from the oven. Be careful not to 

overcook, as this will make the 

meat dry and tough. 

Tip: Meat thermometers are 

so easy to use and take all 

the guess-work out of roasting. 

4. Rest your joint 

Once your joint is cooked to your 

liking it is important to rest it. 

Place it on a board or platter, 

cover with foil, then leave in 

a warm place for at least 

20 minutes. Resting is just as 

important as cooking, as it allows 

the meat to become warm, moist 

and tender all the way through. 

Tip: You can rest large joints 

for up to 60 minutes in a warm 

oven (p7). 

5. Carving 

For carving we recommend 

a large wooden carving board. 

Ensure your carving knife is very 

sharp as it makes it so much 

easier to carve neat, even slices. 

Carve the meat across the grain 

into slices approximately ½cm (¼”) 

or more thick and arrange on 

a serving dish or individual plates. 

Tip: Put a non-slip mat or damp 

tea towel underneath your carving 

board to help prevent it slipping. 

Joints suitable for roasting 

Beef Lamb Pork Veal 

5-Bone Rib of Beef 

2-Bone Rib of Beef 

Ribeye Roast 

Ribeye Roll 



Tafelspitz 


Beef Back Ribs 

Silverside Roast 

Easy Carve Roasts (bone-in) 

Leg of Lamb 

Boneless Leg of Lamb 

Whole Shoulder of Lamb 

Easy Carve Roasts 

(bone-in) 

Pork Belly 

Pork Shoulder Roast 

Pork Shoulder with 

Crackling 

Pork Shoulder Roasts with 

Crackling (500g/1kg) 

Stuffed Pork Shoulder 

Mini Roast 

Pork Rib Roasts 

with Crackling (750g /1.5kg) 

Pork Hough 


Veal 2-Bone Rib 


Apricot Stuffed Veal Mini Roast 


CHEF’S TIP 

Pork needn’t be cooked and cooked again before it can be enjoyed safely. Despite this, many people overcook 

their pork based on old advice. Cook pork ‘à point’ just as you would chicken, to enjoy it at its most succulent. 

36 


Slow cooking 

Traditional braising 

Braising involves cooking 

meat in liquid (often stock 

or wine, or a mixture), at a 

low temperature in the oven, 

or on the hob. This gentle 

slow cooking process is 

a combination of roasting 

and steaming and transforms 

cuts of meat that are too 

tough to roast, into 

mouth-watering stews 

and casseroles. 


Allow the defrosted meat to come to 

room temperature, and at least 30 

minutes before cooking, remove it 

from its packaging and pat dry with 

kitchen paper. Preheat the oven to 

140ºC-160ºC/275-325ºF/Gas 1-3. 

2. Sear for flavour 

Heat a large ovenproof pan on 

a high heat, add a little oil and sear 

the meat in batches in a single layer 

until evenly browned all over. 

Take out the meat and sauté 

the vegetables. 

Pot roasting 

Here, the only difference to 

traditional braising is that 

the meat is uncovered during 

cooking. Pot roasts are 

typically made using richly 

marbled humble cuts which 

develop fall-apart tender 

meat, with a crispy, 

caramelised outer layer 

during cooking. 

Cooking Slow cooking 


3. Add the liquid 

After sautéing the vegetables, place 

the meat back in the pan. Add wine, 

stock or water, and herbs or spices. 

Make sure that the liquid covers at 

least a third to a half of the meat 

and bring to a gentle simmer. 

Cuts suitable for braising and stewing 

Beef 

Beef Brisket 

Beef Rib Trim 

Shin of Beef (boneless) 

Oxtail 

Ox Cheeks 

Diced Beef Steak 

Beef Kebab Cubes 

Steak & Kidney 

Ribeye Roast 

Silverside Roast 

Beef OIives 

Lamb Pork Veal 

Lamb Shanks 

Lamb Fore Shanks 

Whole Shoulder of Lamb 

Diced Lamb 

Mini Shoulder of Lamb 

4. The cooking process 

Cover with a lid and transfer into 

the preheated oven, or continue to 

simmer gently on the hob at a very 

low temperature. We recommend 

the oven method as the process 

is more gentle and the meat does 

not stick to the pot. Check from 

time to time and top up with liquid 

if needed. 

Pork Chops 

Diced Pork 

Pork Shoulder Roast 

Mini Stuffed Pork Shoulder Roast 

Pork Osso Buco 

Pork Cheeks 

Pork Mini Shanks 

5. Test the meat 

Cooking times vary depending 

on the cut and your oven. Check 

casseroles after 1 hour and at 

regular intervals thereafter. Insert 

a meat fork into the thickest part of 

the joint – it should slide in and out 

easily. With smaller cuts, simply 

take a piece out and taste it. 

Braising Steaks 

Beef Back Ribs 

Tafelspitz 

Veal Osso Buco 

Calf’s Cheeks 

Apricot Stuffed Veal Mini Roast 

1. Prepare & preheat 

Preheat your oven to 160°C/325°F/ 

Gas 3. Place the joint in a roasting 

tin, rub salt over the top of it, 

and pour in enough water, stock 

or wine to cover the bottom quarter 

to a third of the meat. You can 

add a few diced vegetables too if 

you like. 

Cooking Times 

2. Slow cook 

Pop in the oven and cook for 

the times shown below, topping 

up the liquid as required and 

basting 2-4 times. The meat is 

ready when you can pull it apart 

with a fork! 

3. Rest & carve 

Remember to rest the joint 

somewhere warm – 10 minutes 

for the Mini Pot Roasts and 

20 minutes for the larger ones.* 

Then place the joint upside down 

(so the meat doesn’t get squashed) 

and slice. 

*Tip: This is a great time to reduce 

the cooking liquor into a tasty gravy. 

Pot roasting joint Cooking time at 160ºC 

Large Bone-in Pot Roasts 

Beef Shoulder Pot Roast 

2 ¾ - 3 hrs 

Beef & Pork Pot Roast 

2 ¾ - 3 hrs 

Pork Pot Roast 

2 ¼ - 2 ½ hrs 

Stuffed Beef Pot Roast 

2 ¾ - 3 hrs 

Stuffed Lamb Pot Roast 

2 ¾ - 3 hrs 

Mini Pot Roasts 

Beef Shoulder Mini Pot Roast 

2 ½ - 2 ¾ hrs 

Beef & Pork Mini Pot Roast 

2 ¼ - 2 ½ hrs 

Stuffed Beef Mini Pot Roast 

2 ¼ - 2 ½ hrs 

Stuffed Lamb Mini Pot Roast 

2 ¼ - 2 ½ hrs 

38 


Barbecuing 

3 steps to a perfect BBQ 

Barbecuing is a method of cooking on a wire 

rack with intense heat from below. This method 

requires close attention from the cook as 

the food can burn quickly. The rewards are 

beautifully caramelised, juicy meat, delicious 

for al fresco dining. 

1. Prepare & preheat 

Make sure your BBQ is clean before you preheat it. Electric gas 

BBQs may take 10 to 20 minutes to preheat and charcoal needs 

to burn until the coals are covered with a layer of ash (approx. 

45 minutes). Charcoal cooks the meat more evenly and with 

a nicer aroma than briquettes. Allow the meat to come to room 

temperature and remove from packaging 20 minutes before 

cooking. Season or marinate if you like, but don’t salt the meat 

until the last moment, as it will draw out its juices. 

2. Sizzle 

Brush the meat with oil and lay gently on the BBQ. Cook slowly 

until browned and turn just once. Use tongs rather than a fork, 

so you don’t pierce the meat. Cook the meat on its first side for 

60% of its total cooking time, and the 2nd side for the remaining 

40% of the total time. Use the press test (p28) to check if your 

meat is done, or use a meat thermometer for larger cuts. 

3. Rest 

Don’t be tempted to serve your burgers, steaks and other cuts 

straight off the BBQ – this will lead them to seem tough and will 

let their juice run out. Rest the meat on a rack, loosely covered 

with foil in a warm place for up to 20 minutes, just as you would 

for other cooking methods. 

Cooking Times 

Cooking Barbecuing 


Beef, Lamb, Pork, Veal 

4 - 6 minutes in total 6 - 8 minutes in total 

Burgers 

All Classic Steak, Lamb & Pork Burgers 

Steaks 

All Ribeye & Sirloin Steaks (rare) 

All Minute Steaks 110g (rare) 

Mini Steaks 

All Steak Medallions 

Lamb Valentine Steaks & Noisettes (medium) 

Other 

Lamb Fillets (medium) 

Pork Fillet 

10 - 20 minutes in total 30 - 60 minutes in total 

Burgers & Kebabs 

Carnivores’ Steak Burgers 

All Seasoned Burgers 

Beef Kebab Cubes 

Steaks 

All Ribeye & Sirloin Steaks (well done) 

Minute Rump Steaks 170g (well done) 

Fillet, Sirloin & Ribeye Carnivores’ Steaks 

Pork Loin Steaks & Chops 

Veal Loin & Ribeye Steaks 

Veal Rib, Club & T-Bone Steaks 

Roasts 

Mini Rump Roast 

Chateaubriand 

Rib Roast 

Lamb Racks & Short Saddle 


Sausages 

Traditional Sausages & Chipolatas 

Burgers 

Grand Steak Burgers 

Mini Steak Burgers 

Steaks 

Fillet Steaks 

All Ribeye & Sirloin Steaks (medium) 

All Minute Steaks 110g (medium) 

Minute Rump Steaks 170g (medium) 

Mini Steaks 

All Mini Steaks 

Lamb Valentines Steaks & Noisettes (well done) 

Lamb Loins 

Roasts 

Ribeye Roast 1kg 


Tafelspitz 

Boneless Leg of Lamb 

Pork Loin Roast 

Pork Shoulder Mini Roast with Crackling 


BBQ Fantastic! 


Ribeye Steaks on a 

hot BBQ - superb!!! 

Mr W McKibben Aberdeen 

Please Note: These times are suggested as a guide only and may vary depending on equipment used 

and circumstances. 

BBQ TIPS 

• Pay attention throughout cooking – if anything looks like it may 

burn, move it further away from the heat so it will cook more 

slowly. Raising the rack to around 30cm above the coals should 

be just right. 

• Cover the BBQ with a lid as much as possible during the cooking 

process, especially for larger cuts. This helps them cook more 

evenly, locks in the BBQ flavours and preventing flare-ups. 

40 


On or off the bone? 

Both types of joint are delicious, so how do you choose? Here are some of 

the benefits of bone-in and boneless cooking… 

On the bone 

• The bone adds an extra depth 

of flavour during cooking 

• The bone helps minimise shrinkage 

of the meat when roasting, 

so the joint holds its shape better 

• Bones can be used for stock after 

your meal. 

CHEF’S TIP 

Waste not, want not! 

Remember to boil up your bones for stock that can be used instead 

of water in any gravies, soups or sauces. If you ever want some 

bones simply for stock, just ask our butchers (p50). 

DONALD RUSSELL STUDIOS 

WATCH OUR 

STEP BY STEP 

‘HOW TO’ VIDEOS 

ONLINE 

Off the bone 

• Simply the easiest carving ever – 

just slice! 

• No wastage from little bits of meat 

stuck to the bone 

• Boneless joints are also suitable 

for low temperature cooking. 

See how Head Chef 

Stefan Kölsch carves at 

www.donaldrussell.com/carving 

CARVING TIPS 

Cooking Bones & Carving 

Good carving comes with experience, knowledge, and the right 

equipment. But most importantly, your joint should be allowed to rest 

for at least 15 minutes beforehand, as this will allow the joint to ‘set’, 

making it easier to carve. 

To carve meat properly, a good, well-balanced and properly sharpened carving knife 

is essential. It should not be serrated, as this encourages a sawing action and gives an 

unattractive appearance to the slices of meat. A blunt knife encourages hacking, 

which makes the meat seem less tender, and can ruin even the most beautifully cooked joint. 

We also recommend a good quality, large wooden carving board with a non-slip mat 

or damp tea towel underneath to prevent it from slipping. 

• Bone-in joints 

Hold the joint at the end of the bone, using a towel 

or kitchen paper for a firmer grip if necessary. 

Carve the meat away from the bone, into approximately 

1cm (½”) thick slices. Once you have carved the largest 

slices from the meatiest parts of the joint, work your way 

systematically around the rest, getting all the smaller pieces 

off the bone. 

• Boneless joints 

e.g. Short Saddle of Lamb. Hold the joint in place with 

a carving fork or tongs. Carve the meat across the grain 

into slices approximately ½cm (¼”). Boneless joints 

are by far the easiest type of roast to carve, however, 

many have been made by rolling and tying tender cuts 

of meat together. Do not snip the string on these tied 

roasts until after you have finished slicing, to help them 

keep their shape. 

• Racks and rib roasts 

Hold the meat with the bones facing upward, 

using a towel or kitchen paper for a firmer grip 

if necessary. Carve down between the bones into 

even sized cutlets, or remove the bones completely 

by cutting along the bones through the edge of the meat. 

This will enable you to carve the now deboned roast 

into thin slices. 

42 


Hints & Tips 

What is the best way to season meat? 

We recommend you season steaks with salt and pepper 

after cooking, not before. Seasoning too early draws 

moisture out of the steaks and can make them dry and 

tough. However, we recommend you season roasts with 

salt and pepper shortly before cooking, because salt helps 

to crisp up the outside while cooking in the oven. 

Tip: Try our THE Perfect Seasoning, a blend of salt, 

sugar and spices which complements the natural 

flavours of all meats. 

How do I marinate meat? 

Marinades range from a simple dry spice rub to complex 

wet concoctions. The meat must have some time in the 

marinade to absorb the flavours, but this can vary from 

under an hour to over a day (in the fridge). A classic 

marinade is a combination of acidic ingredients (e.g. wine, 

lemon juice or vinegar) along with olive or flavoured oil 

(e.g. sesame oil) and aromatic ingredients (e.g. garlic, 

vegetables, herbs or pepper). 

Acidic ingredients soften the proteins to make the meat 

more tender. Aromatic spices and herbs add flavour but 

should be used sparingly as their intense flavour can be 

overpowering. Before cooking, drain the meat and pat dry, 

as a wet surface will prevent it from browning properly. 

Tender cuts of meat should be marinated for no longer 

than 4 hours as the marinade can overpower the flavour 

and break down the meat structure, which can affect 

the texture. 

Humbler cuts can be marinated for up to two days stored 

at 4ºC in the fridge. Liquid marinades can be used as 

an ingredient in braised dishes, but should be boiled 

first to kill any bacteria. 

We love having Pork Belly rubbed 

with salt and fennel seeds, 

then roasted with puy lentils. 

Mr D Robinson Edinburgh 

Are all ovens the same? 

No, so cooking times and temperatures 

should be used as a guide only. Within individual ovens 

the temperature can also vary, with hotter and 

cooler spots. An oven thermometer is a good way to check 

the actual temperature(s). Always be prepared to check 

your dishes are cooked properly before serving and 

be aware they may be ready earlier than expected. 

The best advice is ‘get to know your oven!’ 

How long can I keep meat warm? 

Meat (especially steak) does not need to be sizzling hot, 

and in fact the full flavour can be appreciated much 

more when the meat is warm rather than hot. You can 

keep steaks warm for up to 30 minutes and roasts for 

up to 60 minutes in a warm oven (without fan) at 60ºC 

while you get everything else ready. If your oven does 

not have a control this low simply switch the oven off, 

open the door to let out some heat, then shut it again. 

It will stay warm at just the right temperature. 

Is it possible to prepare meat dishes 

a day before serving? 

Slow cooked dishes such as stews and casseroles 

can be prepared the day before, which actually helps 

improve the flavours and texture. Any fat that has settled 

on the top is very easy to remove. Store the dish in 

the refrigerator overnight. Before serving, ensure 

that the dish is reheated correctly. For complete 

safety, use a meat thermometer to check the core 

temperature, which should reach 82ºC. Only ever 

reheat once. 

I cooked this 2 Bone Beef Rib 

Roast to 45°C and left to rest 

for a looooong time, wrapped 

in plenty of tea towels and it 

was perfect rare beef. 

Miss F Lovett Surrey 

Cooking Hints & Tips 

44 


Hints & Tips 

Cooking Hints & Tips 

What does deglazing mean? 

Deglazing is the adding of liquid to a pan or roasting tin 

once the meat has been cooked and removed. Stir it about 

to dislodge any remnants and cooking residue, and to 

incorporate all those rich flavours into the liquid, which 

can be stock, wine or water. The resultant liquor can be 

simmered down into a reduction or made into 

a gravy or other sauce. 

How can I make a quick sauce? 

Use the pan juices to prepare a sauce. 

For a dark sauce, braise chopped onion in the used pan 

until golden brown and caramelised. Deglaze by adding 

200ml red wine, port or Madeira and simmer to reduce 

the liquid by half. Add 200ml stock and reduce to desired 

consistency. 

For a cream sauce, fry the chopped onion slightly. 

Deglaze with 200ml white wine or grape juice. 

Reduce by half. Add 200ml double cream and reduce 

to desired consistency. 

As an alternative to sauce, lightly drizzle the meat with 

olive oil or flavoured oils (e.g. sesame oil), and some 

fresh chopped herbs. 

What type of wine should I use 

for sauces and braising? 

Use the wine you are going to serve along with your 

dish for cooking. It will reward you with a wonderful 

harmonised flavour. 

Slow-cooked Beef Rib Trim is 

the perfect companion for hearty 

winter veg like mashed turnip and 

roasted parsnips. It works well 

with a glug of red wine, a splosh of 

Belgian ale or just a decent stock. 

Ms H McCarthy East London 

How much veg should I add to my stew? 

When slow cooking, about one third of the weight 

of the meat you are using will give you the weight of 

vegetables you should add. Try onions, carrots, 

celery and leeks. Make sure they are cut into fairly 

uniform chunks, and the smaller the better, as root 

vegetables especially can take a long time to cook at 

a low temperature. 

What about boiling meat? 

We do not recommend boiling meat as a high temperature 

will affect the texture, opening up the natural grain of the 

meat and making it stringy. Simply put the meat into a 

large pan, cover with cold water, add root veg, and an onion 

or leek. Season and bring to the boil slowly, then turn down 

to a gentle simmer. It is better to have to cook it for longer 

and enjoy tender chunks of meat, rather than cooking fast 

on a rolling boil and ruining your meat. 

No matter which type or cut of 

meat we have tried, it ALWAYS 

gives the best taste, just oldfashioned, 

full flavour with 

absolutely no waste at all. 

Mrs V Robertson Aberdeen 

Hans Baumann Executive Chairman 

46 


Eat it, write it 

Share it 

At Donald Russell we always strive to offer a unique, 

interactive experience where we welcome your comments 

and listen to our customers’ feedback daily. 

Join the conversation 

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Information Online 

donaldrussell.com 

Be part of our taste team 

Visit us virtually 

Staying up to date with the latest cooking 

techniques and information has never been 

easier, with our website. Offering 24 hour 

convenience it’s easy to see why it has become so 

popular with our customers and visitors alike. 

Read what others think of our products, and 

post your own review. Or drop us a line with 

anything you’d like to see added to 

our range 

Product Reviews 

Ribeye Steaks 270g 

Watch 

We have made our very own ‘how to’ videos right 

here in Inverurie. These cover a range of products 

and tell you how to get the absolute best results 

when cooking at home. 

Tender full of flavour 

BEST STEAKS EVER!! 

5 

DONALD RUSSELL STUDIOS 

WATCH OUR 

STEP BY STEP 

‘HOW TO’ VIDEOS 

ONLINE 

Watch our step-by-step ‘how to’ videos at 

www.donaldrussell.com/videos 

Ask 

If you have a question, just drop us a line and we 

will give you a quick, clear and concise answer. 

Learn 

Read all about us, our history, the team, 

our products and our passion for quality 

on our website. 

Words cannot describe the 

quality and taste of Donald 

Russell’s steaks and meats 

– try them you will not be 

disappointed! The best 

we have ever eaten. 

By Karen Smith - 17th Feb 2013 

48 


Help & Advice 

Delivery Options 

Information Help & Delivery 

To help you get the best out of your steaks, roasts and other cuts, we have put together 

sources of advice and help… 

Recipes can be found on our website 

www.donaldrussell.com 

News, serving ideas, and informative 

subjects are covered through our blog 

Our ‘how to’ videos, starring our Head Chef, 

can be found on our dedicated YouTube 

channel youtube.com/gourmetbutcher 

Our ‘how to’ guides for cooking Meat, Fish, 

and Game & Poultry can be downloaded 

through our website. 

Simply give us a call on 01467 629666 

to speak to one of our gourmet team 

Join the Conversation 

At Donald Russell, we listen to our customers’ feedback, and make real changes 

to the range of products we offer, and how we run our business. 

FREE Standard Delivery 

on all orders of £80 or more to a single UK mainland address (all day, Tues – Fri). 

If in doubt please call us first to check fees and availability. 

Standard delivery fee* 

£5.00 (all day delivery service, Tuesday to Friday, to a single UK mainland address). 

*Standard delivery charge includes gross weight and packaging of order 

Bespoke delivery options 

Standard delivery fee of £5.00 plus the following supplement applies: 

Guaranteed A.M. delivery, Tuesday – Friday £4.00 

Saturday delivery, all day only £4.00 

Northern Ireland, Tuesday – Friday £7.00 

Jersey & Guernsey, Tuesday – Friday £7.00 

Please note: Saturday and Guaranteed A.M. delivery is only available in certain postcode areas; if in doubt please call us 

first to check availability. If you have to pop out when your order is due to arrive, it will be left in a safe place which you can specify 

when you place your order. 

How to Order 

Order online - www.donaldrussell.com 

50 

Follow us on twitter 

twitter.com/gourmetbutcher 

Like us on facebook 

facebook.com/donaldrussellbutchers 

Submit a product review on our website 

www.donaldrussell.com 

Phone 

01467 629666 

8 am–8 pm Mon–Fri 

9 am–4 pm Sat 

10am–4 pm Sun 

Fax 

01467 629434 

Check out our blog 

donaldrussell.com/blog 

Go to our youtube channel 

youtube.com/gourmetbutcher 

Email 

order@donaldrussell.co.uk 

Delivery to Europe 

£9.00 plus £3.00 per additional net kg 

If in doubt please call us first to check fees and availability. 

Please note: all delivery fees are subject to change. 

The beef is brilliant, 

but the service is 

even better. 

Thanks to 

those who go 

the extra mile. 

Ms V Law 

Tyne and Wear 

Traditional Rump Steak 



Need expert advice? 

At Donald Russell there’s a whole team waiting to help 

• Master Butchers 

• Professional Chefs 

• Gourmet Team 

• Trained Advisors 

We also pride ourselves on our comprehensive after-sales service. 

Whether you want to know when your goods are due to arrive, 

advice on how to cook your products, recipes on request or more information 

about our money-back-guarantee – or any other query – 

just give us a call on 01467 629666, where our advisors will be happy to help. 

Or email us directly: 

headbutcher@donaldrussell.co.uk 

headchef@donaldrussell.co.uk 

info@donaldrussell.co.uk 

To request a catalogue or place an order simply call 01467 629666, 

or visit our website at www.donaldrussell.com. 

* T459 0000* 

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