TASTY BUT ECONOMICAL MEAT
You don't have to buy steak to eat well (though we think our steak is exceptionally good - so we don't want to put you off!) but we do think you can enjoy our first class meat everyday if you go for less well known cuts. We asked head butcher, Paul, for his recommendations:
Liver and Onions - liver is so quick to cook you could almost call it a ready meal
Brisket - an easy and flavoursome cut that is out of fashion - we have no idea why!
Minced Beef - great price and so versatile: lasagne, chilli, shepherd's pie, meatballs....the list goes on!
Rabbit - you may not have tried it but we recommend that you give it a go, if you haven't already. This versatile meat can be substituted for chicken in any recipe. If you are roasting it wrap it in bacon to keep it moist
Oxtail - delicious and different when slow cooked
Go to the Fodder butcher's counter and ask our butchers for their favourite idea - they will be happy to help!
Every steak, joint, chop, burger and banger we sell comes from Yorkshire
Our master butcher, Paul, selects the best meat from farms with the highest welfare standards. We are so proud of the quality of our meat that we have viewing window in to the butchery preparation room so you can see the cuts of meat being prepared and even watch your sausages being made!
Our beef is hung for at least three weeks for the full flavour to develop.
Our butchers are happy to offer advice and cooking tips and prepare cuts to order.
Food writer and broadcaster, Jay Rayner, recently had a lesson in butchery from Paul.
Visit Fodder
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Yorkshire Event Centre Limited
Registered in England No. 2589617
A wholly owned subsidiary of Yorkshire Agricultural Society
Company Registration No. 1666751 Registered Charity No 513238
VAT 613 0480 81