We are pleased to display our current range of 100% British Beef products - see below as The Juicy Meat Company's Head of Development, Chris, offers his thought process behind each product.
We will be adding new products as The Juicy Meat Company continues to grow - keep checking out our website or Ocado's beef section for brand new products!
RUMP STEAK BURGER
'Aimed at people who like a top quality No Fuss British Beef Burger. With 100% British Beef, Salt & Pepper as the only three ingredients, how can you go wrong!' We've used rump steak mince in this one, incorporating the powerful, savoury flavour of rump steak into a burger.'
TEXAS CHILI STYLE BURGER
'Traditional Texas Chilli includes primarily two ingredients; Beef and Chilli Paste. Texans call it “Bowl o’ Red” and the belief is, that it should taste of exactly that; Beef & Chilli. We’ve tried to stay close to the American / Mexican Chilli fusion by not having too many flavours, and by incorporating a flavoursome raw flavoured chilli paste (called Mole Paste) into our minced beef. The addition of Roasted Onions, Grilled Peppers & Coriander increases the flavour profile of this burger to make it a treat on the BBQ.'
DEEP SOUTH STYLE STEAKS
'The inspiration behind this flavour profile goes way back to the Deep South American Indian Tribes. They used a method of cooking called deep pit barbeque, which was an above ground ‘pit’. The idea being that they could use various different types of wood to very slowly cook different types of meat to incorporate a depth of flavour. With depth of flavour at the forefront of development with this steak, a 16 Ingredient flavour rub was born to really bring out a unique Deep South American Style Steak, great for a summers day on the BBQ.'
ORGANIC BEEF MEATBALLS
‘These meatballs use beef from organic cattle, sourced from a carefully selected group of organic farms across the country. Perfect with buttered pasta, a simple tomato sauce and a dusting of Parmesan cheese.’
BRITISH BEEF TOPSIDE
‘The topside, which comes from the inside of the hind leg, is a very versatile and economical cut which works very well as the centrepiece of a classic Sunday roast – with obligatory Yorkshire pudding on the side! As the topside is quite a well-worked muscle the meat is fairly lean, and benefits from being basted during cooking.’
‘Take your stir fries up a level with this one – we use sirloin and rump meat here, bringing the great flavour of these steaks to recipes calling for stir fry beef. This cooks in 4-6 minutes from chilled, making it a great option for busy people with limited time who still want high quality product!’.
‘Dry aged beef is a truly outstanding product - see our ‘dry age’ page for more information on this process. Usually seen in shops and menus as steaks or roasts, dry aged products are seen more and more throughout the beef sector now. This ragu (which comes from the French ragouter, meaning ‘to revive taste’) uses offcuts from the rib – one of the most tender and flavourful parts of the animal - and can be used to form the base of an exceptional beef casserole or traditional Texas Chilli.
5% BRITISH BEEF MINCE
‘This mince, like all our beef products, comes from only British cattle. 5% is very lean as mince goes, making this a great healthier option, and perfect for recipes where draining excess fat is difficult.’
ORGANIC 5% BRITISH BEEF MINCE
‘Just like our regular 5% mince, but using beef from organic cattle – for those who prefer the organic option.’
‘Sirloin medallions use the inner part of the top sirloin, leading to smaller steaks which are similar to fillet in terms of tenderness and shape, though with a slightly stronger flavour. These are best cooked below medium so as to maximise the tender bite.’
ROSE VEAL CALVES LIVER
‘Liver is certainly a divisive product, evoking memories of gamey, overcooked, school dinner for some – but cooked properly it can be fantastic. Calves liver has a much lighter, sweeter flavour than ox liver, and the rose veal we use in our product has a more pronounced flavour than the traditional milk-fed veal. Using liver from veal calves also provides an important outlet for dairy bull calves – preventing unnecessary waste within the dairy sector!’
MISSHAPEN RUMP STEAKS
‘We’re really proud of this one, a 1kg package of rump steaks which - while as tender and full of flavour as all our other steaks - are a little unorthodox in shape and couldn’t be sold as regular steaks. Of course, these wouldn’t be wasted otherwise – we never waste good meat – but they would have likely ended up as mince or burgers. Here they get the chance to fulfil their destiny as rump steaks – though you can by all means mince them yourself for an exceptionally flavourful mince if you like!’
FLAT IRON STEAKS
‘The flat iron steak – sometimes called the butlers or oyster steak – is a somewhat lesser-used cut from the shoulder and is full of flavour. Since it comes from the top of the muscle, it remains tender unlike the rest of the chuck which is tougher. This one works best cooked quickly on a high heat – I’d recommend not cooking beyond medium. Remember to let it rest!’
INDIAN STYLE KOFTA KEBABS
‘Kofta – from the ancient Persian term for ‘grind’ – refers to a variety of ground meat products popular in the Indian subcontinent and elsewhere. We’ve matched our British beef mince with a finely tuned mix of spices and packaged it with a sweet, zesty mango and lime chutney to create this one – try it sliced up in a naan with some fresh salad and cool yoghurt.’