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Annette Tolputt
Lesquite
Lansallos
Looe
Cornwall
PL13 2QE
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| Tel: |
+44 (0)1503 220315 |
| Fax: |
+44 (0)1503 220137 |
| Email: |
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| Web: |
www.lesquite.co.uk |
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Our organic beef is from the Aberdeen Angus breed, world renowned for its quality and flavour.
The calves are usually born into the Spring Sunshine and stay with their mothers for the rest of the year. The mothers are naturally very protective of the calves,
but the calves are very curious and will often run up to us to investigate our presence, much to the consternation of mum.
Imagine the summer sunshine, cows grazing above our local coves with views miles along the Cornish coasts, or over to the china clay mountains, could anywhere be more idyllic?
In the winter the younger ones are put in the barns and fed an all grass diet so that the wonderful flavour come to be expected of our beef is not compromised.
A lot is sold to local establishments, but we always have sirloin and rump steaks singly packed and priced, various sized joints, casserole beef which is usually cut so all you
have to do is add your favourite seasoning and perhaps some thickening.
For a special family celebration what about a large topside joint and gather family and friends for a lovely Sunday roast.
Even more traditional would be a rib on the bone, this does have to be preordered, all we need to know is how many you would like to feed and we’ll do the rest. If you have some
left over it is delicicious in a sandwich or mince it, make some gravy and cover it with mashed potato, or for a change, mash some carrot, sweet potato and swede and put that on top,
different and very tasty.
We have slow roasting joints, cooked at a lower temperature and for a bit longer and another wonderful flavour will be created for you to experience.
We are registered with the Soil Association which you will see on all our organic documents as UK5 G4673. We also have a processing number P9354, which means that we
can prepare our meat at a local butcher and make sausages and beefburgers. These have nothing but seasoning, egg and onion added. The sausages are chiopolata size because
a normal sized sausage is so full of minced meat that people find it sometimes too much with the other breakfast offerings.
To ensure real full flavour the beef, is hung for at least 21 days and then butchered and we prepare and pack in vacpacks and deepfreeze it. We have insulated boxes of various sizes
and the beef will stay frozen for many hours.
Traditional Cornish pasties made from our beef are for sale(frozen) or we can cook them for you to take out with you for your lunch.
| Recipe Idea |
| Tip: Prepare the brisket the night before, ready to put in the oven in the morning before you go out.
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Put the joint into a casserole dish that has a cover and surround it with vegetables cut up in chunks. Try using onions, a couple of cloves of garlic(if you like it) celery,
swede, celeriac, carrots and sweet potato.
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Season and cover the vegetables with water or vegetable stock if you have it.
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Set the cooker at a low temperature, to come on at least 3 hours before you want to eat, and a wonderful appetising smell will greet you as you walk in the door.
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