![]() ![]() To my taste he spider steak was much more flavorful and more tender than the rib steak. Wow!! What flavor and so tender! When I finished off the spider steak, I started on the rib steak and was amazed at the difference. We shared each steak and I started on my piece of spider steak. e also had a Highland rib steak t barbecue that night, so we started cooking the rib steak and when it was nearly done we put the spider steak on e grill for a couple of minutes of each side, as it was thinner than the rib steak. ![]() The name "spider steak" comes from the appearance of the piece of beef as there are 5 strips of cartilage running through this small piece - perhaps resembling a spider's web? We started offering it to our clients at the local Farmer's Market and it soon became as popular as the "bavette" a cut of beef prized by French connoisseurs of beef.īy chance one week the spider steak was left at the end of the Saturday market, so I took it home to try it. It was traditionally kept as a treat by the butcher not many people knew about it. It is a muscle that does not get much work and is therefore very tender. When a butcher cuts a side of beef using the "French cut" method, each muscle is removed separately The spider steak is a very special muscle only weighing about 120grams (in a Highland that is found in the hollow of the hip joint and is difficult to remove as a piece. ![]() Our butcher, Carl, divulged the "butcher's secret" last year and we have been ordering it ever since. "After decades of producing Highland beef and placing orders for specific cuts of meat for customers, we learned recently of a cut of beef that is new to us - the "spider steak" or "biftck araigée" in French. Order your own copy of this 18" x 24" poster, featuring Earth Haven Farm's purebred, Clachan Glas Rainier, black bull.Ĭontact us for details, or order from from our SALE page.īy Margaret Badger, Maple Lea Farm, West Bolton, QuebecĪs written in the Winter 2009 Kyloe Cry Newsletter Visit our blog for more information on the health benefits of grass-fed beef. Studies in the UK list the quantities of fat per 100 grams as:ġ00% Grass-Fed Beef & Grass-Finished from our Scottish Highland Cattle! Studies in the US have verified that Highland Beef is 38% lower in fat content and 4% lower in cholesterol than steaks from local supermarkets. The marbling of the beef gives the same tenderness and tastiness as the other larger breeds. It is so lean that it compares with chicken and fish fat content. Recent studies in both North America and the UK have shown that Highland Beef is consistently much lower in fat content and cholesterol than other breeds. Scottish Highland beef is slow-maturing making it a premium beef which is lean, well marbled with low fat and cholesterol levels whilst remaining rich in protein and flavor, criteria increasingly demanded by today's market.Ī heavy coat insulates against a harsh climate and reduces the need to develop excess back fat. The Scottish Highlander's proven ability to produce top quality meat without the addition of expensive high quality feeds makes this breed the perfect choice for those people who wish to produce beef with natural inputs. Highland beef is healthy and nutritious with lower levels of fat and cholesterol and a higher protein and iron content than other beef. ![]() The Scottish Highlander has a modern beef carcass with lean, well-marbled, flesh that ensures tenderness and succulence with a very distinctive flavor. Scottish Highland Cattle Meat is Premium Beef ![]()
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