The topside muscle is removed for the hind leg of a Pig. All the rind and fat is removed. Thin slices are cut and then flattened ready to make Pork Schnitzel. All you need to do is dust with seasoned flour, brush with egg yolk, crumb and fry. Everyone loves this Alpine classic.
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath