Traymoor Sponsors the Essex Food & Drink Awards 2021

Traymoor is proud to sponsor the Best Newcomer in the Essex Food & Drink Awards 2021

We are delighted that the Essex Food & Drink Awards makes a return following last year’s postponement due to COVID-19 restrictions. Like many of our customers and suppliers, we worked hard to continue trading despite the pandemic. The support of our colleagues in the industry was vital to keep us going, so it is with great pleasure that we will be sponsoring the Best Newcomer in the Essex Food & Drink Awards 2021.

The awards will remain open for entries until Sunday 15 August. Judging and public vote for each of our categories will follow once the awards close for entries. Essex Life will announce the finalists of the 2021 awards on Wednesday 6 October, and the awards ceremony will take place on Monday 8 November at Braxted Park.

Please do send in your nominations now. We look forward to seeing you in November at the celebrations.

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Alex Webb Wins Masterchef!

Alex Webb holding Masterchef trophy

Congratulations to the latest winner of Masterchef: The Professionals, Alex Webb of Square 1 Restaurant, Great Dunmow.

Traymoor proudly supplies Square 1 where 25 year old Alex works as head chef.

Andy Hyde, managing director at Traymoor comments: “We’re obviously ecstatic that a local person has won Masterchef. I must add that it’s especially gratifying that Alex Webb works for one of our most highly esteemed customers. We wish Alex and Square 1 ongoing success.”

Alex plans on continuing his work at Square 1 which has a reputation for excellent customer service and attention to detail. Visitors can, therefore, be confident of a meal to remember.

 

Restaurant quality meat at Traymoor

Traymoor is proud to supply a spectacular range of high-quality meats to wholesale customers, we also offer a retail service. We deliver all over Suffolk, Essex, Hertfordshire, Cambridgeshire, and London (North & East). Our range includes 21-day aged steaks, roasting joints, speciality sausages, chickens, lamb steaks, burgers, and kebabs.

We also offer a wide variety of great value meat packs. These meat hampers contain an assortment of household essentials including minced beef, chicken breast fillets, pork chops, sausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steak, ribeye steak, rump steak, fillet steak, and T-bone steak.

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Christmas cooking schedule

Christmas dinner table

When you’re in charge of cooking Christmas lunch, there’s every chance that you’ll feel under pressure to serve a sumptuous meal so think about following a Christmas cooking schedule. This will help you to get the timings right, cook everything to perfection and ensure that no detail is missed. It’s easy to get bogged down with what you should be doing and when so a schedule, albeit a loose one, is a great way to help you stay on track and reduce stress.

The Christmas cooking schedule we offer below is based on a typical Christmas lunch with a 5 kilogram turkey served at 2 o’clock in the afternoon. If you’re having a different type of meat, or a turkey of a different size, you will need to adjust your timings.

Although this schedule does not tell you how to roast a turkey, can link you to a recipe.

One week ahead

Most of your fresh ingredients won’t perish overnight so you can get a lot of them a couple of days before Christmas Day. Ideally, you’ll have saved yourself the stress of actually going to the supermarket and have instead placed an order for delivery. If possible, have everything, including your turkey, delivered on the 23rd. This means that you will have all you need to start prepping on Christmas Eve.

Stock up on drinks. Wines, spirits, liqueurs and soft drinks to suit all tastes are a must. Are you thinking of kicking off with a festive cocktail? Make sure you have all the necessary ingredients including a bag of ice.

If you’re using a frozen turkey, transfer from freezer to fridge on the 23rd.

Christmas Eve

Try to get the majority of your prep done on Christmas Eve. That way, you can be leisurely about it so that on Christmas Day, all you need to think about is cooking the various items in the right order.

The first thing to do is make your mince pies and sausage rolls. It’s nice to have these done out of the way so that when you’ve done all your other work, you can sit down for a nibble and a well-earned rest.

Make the stuffing (don’t cook it) wrap, and store in the fridge.

Peel and parboil the potatoes in readiness for roasting. Once cool, store covered in the fridge.

Peel sprouts, cover and refrigerate.

Peel and chop carrots, cover and refrigerate.

Vegetables such as parsnips, cauliflower, and other items that tend to quickly discolour can also be prepared now but must be stored in acidulated water. Make acidulated water by mixing two teaspoons of lemon juice with every litre of water.

If you’re having braised red cabbage, cook this now according to your recipe, and refrigerate when cool. It can be reheated in a saucepan or in the microwave just before serving.

Any frozen items that need defrosting can now be transferred to the fridge.

If you’re making your own pigs in blankets, wrap your chipolatas in bacon now, cover and store in the fridge.

Scrutinise the remainder of your Christmas cooking schedule and make edits and additions to suit your menu.

Christmas Day

8 am 

Remove turkey and stuffing from fridge.

9:30 am        

Preheat oven to 190 c (170 c fan)

Stuff the turkey neck, weigh, and calculate cooking time.

10 am 

Put the turkey and wine or stock in roasting tin and place in the oven.

Check every 45 minutes to ensure that the tray has not gone dry. Add a cupful of hot water if necessary.

11 am  

Set the table, make stuffing balls, and do any final prep.

1 pm    

Remove the turkey from the oven and use a meat thermometer to check it is cooked. It should be 65 c at the thickest part of the breast and 75 c at the thickest part of the thigh.

(Note that if the meat has not reached this temperature, it needs to go back into the oven and checked again in 15 minutes. You will need to adjust subsequent cooking times accordingly.)

Transfer the turkey to a plate and cover with foil. Turn up the oven to 200 c (180 c fan) and put a roasting tin filled with goose fat or oil into the oven. This will be for the potatoes. If you are roasting additional vegetables, now is the time to put in roasting tins for those too.

Deglaze the turkey roasting tin to make the gravy.

1:15 pm 

Place potatoes in hot fat ensuring that you coat all the potatoes. Do the same with any other roast vegetables. Return tins to the oven.

1:30 pm   

Place the pigs in blankets and stuffing balls on a baking tray and place in the oven. If they do not need quite half an hour to cook, either delay putting them in the oven, or ensure that you have somewhere to keep them warm once cooked.

Boil water for vegetables

1:40 pm  

Put most vegetables on to steam or boil, but remember that brussels sprouts only need around five minutes. Therefore, you may want to delay putting these on.

Warm up your gravy and check for taste and consistency. Now is the time add additional seasoning and thickener if necessary. In addition, you can warm up any other sauces at this point as well as your braised red cabbage.

1:50 pm 

Warm your serving dishes and plates. The dishwasher or a sink of hot water is ideal for this.

All the vegetables, roasted, boiled or otherwise should now be ready. Transfer them to serving dishes.

Turn off the oven and put the pudding in to warm through in the residual heat.

If you want to serve the turkey already carved, do the carving now. Otherwise, simply remove the foil and surround the bird with stuffing balls, roast potatoes, or anything to give it a festive appearance.

2 pm    

Take food to the table and sit down to lunch.

Traymoor at Christmas

We hope that by providing our Christmas cooking schedule we have helped make Christmas Day a little bit easier. Traymoor can help you further by offering home delivery of Christmas meat packs.

We deliver our restaurant-quality produce to homes in Essex, Suffolk, Cambridgeshire, Hertfordshire, and London (North & East).

 

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How to make chestnut stuffing

turkey and stuffing

This recipe will give you enough chestnut stuffing to put half in the turkey, leaving the other half to make a delicious stuffing loaf. You can cook the stuffing loaf while your turkey rests, giving you a good window to make your gravy.

Ingredients

  • 150ml madeira wine, sherry, or port
  • 20g pack dried porcini mushrooms
  • 2 onions , halved and sliced
  • 25g butter , plus extra
  • 15g pack thyme , use the leaves and reserve the stalks
  • 2 x 454g packs Cumberland sausages , skins removed
  • 200g pack whole cooked chestnuts
  • Zest 1 lemon (If you are following our recipe on how to roast a turkey, take the zest from the lemon that you will be juicing.)
  • 15g pack flat-leaf parsley , chopped
  • 85g fresh breadcrumbs
  • 10 rashers streaky bacon

Method

  1. Pour the madeira wine, sherry, or port into a large mixing bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
  2. Set aside half of the chestnut stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
  3. Pack the reserved stuffing into the neck end of your turkey. Secure the neck skin with skewers and tie the legs together. Continue preparing the turkey according to your preferred method.
  4. Once the turkey is cooked, leave to rest and put the chestnut stuffing loaf into the oven. Cook for 30 minutes at 190C/170C fan.

Traymoor at Christmas

This Christmas, to make things easier and more economical, we have put together a range of Christmas meat hampers. If you are considering buying several items, consider one of these packs and cut costs.

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How to make turkey gravy

Gravy boat filled with rich hot turkey gravy

When you have an entire Christmas lunch or dinner to prepare, you want everything to be perfect so you might want some pointers on how to make turkey gravy. This recipe is hassle free but it does assume that you have followed our method on how to roast a turkey. Therefore, it depends on you using the leftover giblets, neck, and onions. If you haven’t used onions in your roast, you may want to fry some up now.

Ingredients

  • Juices, fat, and onions from the roasting tin
  • 300ml medium white wine
  • 600ml good stock
  • 2 tsp redcurrant jelly
  • 1 tsp cornflour (optional)

Method

  1. If you have not already done so, transfer the juices, fat, and onions from the roasting tin to a jug or pot. Discard the neck and giblets. When the liquid settles, spoon off as much fat as you can from the top and discard.
  2. Place the tin on the hob, and pour in the wine, Using a wooden spoon, scrape the bottom of the tin. Reduce until the wine has almost all disappeared.
  3. Add the juices, onions and stock to the tin. Boil down for about 5 mins until reduced and a little syrupy, stir in redcurrant jelly, and season.
  4. Add any resting juices. If you prefer a thicker gravy, mix the teaspoon of cornflour with a tablespoon of water and stir into the gravy.
  5. Strain the finished gravy into a jug or sauce boat.

Traymoor at Christmas

To make things easier and more economical, we have put together a range of Christmas meat hampers. If you are considering buying several items, consider one of these packs and cut costs.

We deliver our restaurant-quality produce to homes in Essex, Suffolk, Cambridgeshire, Hertfordshire, and London (North & East).

If you’ve enjoyed our article on how to make turkey gravy, then take a look at our blog page for more meat related snippets.

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How to roast a turkey

roast turkey

If you feel uncertain about how to roast a turkey, you’re not alone. For many, Christmas Dinner is the big meal of the year, and it’s no surprise that even the most competent of cooks can feel overwhelmed at the thought of pulling off the kind of Christmas feast only ever seen on the TV!

Whilst planning is paramount, and certain hacks can help you along, one thing that everybody wants to get right is the turkey. Furthermore, people fret that they won’t cook it for long enough, or that they cook it for so long that it ends up dry. By following these steps, not only will you know how to roast a turkey but you will produce a Christmas turkey that everyone will love.

Apart from basic kitchen utensils such as a chopping board and some knives, you will need a roasting tin that is big enough to accommodate the bird and some veg. In addition, we recommend you use a meat thermometer.

Ingredients

  • 5-6kg turkey plus neck and giblets (liver discarded)
  • 2 tbsp salt
  • 250g stuffing
  • Handful of fresh thyme, leave removed from stems, and stems reserved
  • 2 bay leaves
  • 1 halved lemon
  • 1 juiced lemon, skin reserved (If you are following our recipe on how to make chestnut stuffing, take the zest from this lemon and set aside.)
  • 2 sprigs rosemary
  • 3 thickly sliced onions
  • 2 roughly chopped carrots
  • 300ml white wine
  • 55g soft butter
  • 3 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1 tsp salt

Method

  1. 12 hours before cooking, remove giblets and keep. Carefully loosen the skin over the turkey breast enough to get your hands underneath. Season the bird all over, including under the skin, with two tbsp salt. Place the bird into a roasting tin, breast-side up, then leave uncovered in the fridge until you are ready to cook.
  2. One hour before you begin cooking, take the turkey from the fridge and preheat the oven to 190C/170C fan.
  3. Lift up the skin that covers the neck opening, and push the stuffing up and under the skin, securing tightly underneath with a skewer or a few cocktail sticks. Weigh stuffed turkey, then calculate cooking time, allowing 40 mins per kilo. Fill the cavity with a few pieces of onion, lemon halves, lemon skin from juiced lemon, thyme stems and two bay leaves. Tie the legs together with string.
  4. Scatter the remaining onion slices, chopped carrots and half the thyme leaves over the bottom of the roasting tin to make a trivet. Add the giblets minus the liver, and sit the turkey on top.
  5. Add white wine to the roasting tin and cover with foil.
  6. Cook according to the time you calculated, checking every 45 minutes to ensure that the tray has not gone dry. If it has, add half a cup of hot water.
  7. Chop the remaining thyme leaves and mix them in a bowl, with the butter, lemon juice, salt, pepper, and garlic.
  8. Thirty minutes before the end of the cooking time, take the bird from the over and remove the foil.
  9. Spread the butter mixture all over the bird and return to the oven uncovered for about 30 more minutes.
  10. After 30 minutes, use a meat thermometer to check whether the bird is cooked. The temperature at the thickest part of the breast should read around 65 degrees centigrade, and the thickest part of the thigh should be 75 degrees centigrade. If the temperature is any lower, return the turkey to the oven and check at 15 minute intervals until the correct temperature is reached.
  11. When done, remove from the oven and leave to rest for 10 minutes. Then turn over and leave upside down for at least a further 20 minutes. This will allow the meat time to relax and become more succulent, giving you plenty of time to put on the vegetables and make the gravy. During this resting period, it is best to leave the bird uncovered so that the skin stays crisp.

Traymoor at Christmas

To make things easier and more economical, we have put together a range of Christmas meat hampers. If you are considering buying several items, consider one of these packs and cut costs.

We deliver our restaurant-quality produce to homes in Essex, Suffolk, Cambridgeshire, Hertfordshire, and London (North & East).

If you’ve enjoyed our article on how to roast a turkey, then take a look at our blog page for more meat related snippets.

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How to select and cook your Christmas turkey

roasted christmas turkey

Although Christmas is likely to be somewhat different for many of us this year, the chances are, you are still planning a celebratory lunch and want to select a great Christmas turkey. Since it’s a once-a-year meal, even the most competent of cooks can feel daunted. So, we thought we might help by offering a few pointers.

What size of turkey do you need?

When it comes to choosing the right size of turkey for your Christmas lunch, some people simply choose the biggest one that their oven can handle. That ensures and plentiful supply of delicious meat for Christmas Day and several days after.

On the other hand, if you are planning a series of extravagant meals over the festive season, you may also want to indulge in things like gammon, rolled sirloin, or venison. So, a surplus of turkey could be wasteful. For that reason, we have produced the grid below to help you choose the right size of turkey.

 

Weight in kilos
Approximate number of servings
36
48
510
612
714
816
918
1020
1122
1224

 

The above is very much a guideline. If you’re catering for a more ‘festive’ appetite, you may want to select a Christmas turkey that is somewhat larger.

What is the best way to cook a turkey?

People often criticise turkey for being a dry meat. It makes sense, therefore, to use every trick available to ensure that the Christmas turkey is succulent and delicious. The following suggestions will help you deliver a Christmas lunch that the whole family will remember. You can also follow our guide on how to roast a turkey and how to make a turkey gravy

Start with a good quality turkey

Some turkeys are bred for flavour while others are bred for size. If a turkey is huge and cheap, the chances are that you will end up with mediocre and dry meat.

Brine overnight

Brining is a simple case of soaking the bird in a mixture of water, salt, pepper and various herbs. That liquid will get right into the meat boosting flavour and moisture when roasted. An internet search for brining a turkey will result in some great suggestions.

Use a moist stuffing

If a stuffing is too dry, it will actually absorb moisture from the meat. Make a stuffing that contains high proportions of sausage meat, prunes, and other moisture-rich ingredients.

Don’t overcook it

Since you rarely cook a bird of this size, it’s no surprise that people don’t get the timing right. You obviously don’t want to undercook the bird, so it’s common to overcompensate. The recommendation is usually something like forty minutes per kilo plus twenty minutes. In fact, this is often far too long. One of the best investments you can ever make in kitchen equipment is a meat thermometer. By all means, base your total cooking time on forty minutes per kilo, but check the internal temperature around an hour before the end of the predicted cooking time. Check the temperature by inserting the meat thermometer into the turkey’s thigh. When the temperature reaches 75 degrees centigrade, the bird is ready.

Let it rest

As with most roasted meats, your turkey will benefit from resting for about thirty minutes before carving. The meat will loosen, the juice will be redistributed, and the bird will be easier to carve. You can use the resting time to cook the vegetables and make the gravy.

Christmas selection at Traymoor

To make things easier and more economical, we have put together a range of Christmas meat hampers. If you are considering buying several items, consider one of these packs and cut costs.

We deliver our restaurant-quality produce to homes in Essex, Suffolk, Cambridgeshire, Hertfordshire, and London (North & East).

If you’ve enjoyed our article, then take a look at our blog page for more meat related snippets.

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We’re Supplying to The Great British Bake Off!

Cast of The Great British Bake Off

Traymoor is delighted to have been chosen to provide meats for The Great British Bake Off. The latest series of the show was filmed at Down Hall Country House Hotel in Matching Green, Essex. The production company chose us as we are a leading supplier of top-quality meats to hotels and restaurants across the eastern region and London. Furthermore, our reputation for quality produce, speed, and professional service, ensured our success.

Our managing director, Andy Hyde, responded to the news: ‘At Traymoor, we take great pride in our work. So, to supply our produce to The Great British Bake Off, and at such a prestigious venue is a huge accolade. We’re all incredibly excited to be part of the new series.’

Over 10 hour-long episodes, the show sees amateur baking fans battle to win the title of UK’s best amateur baker. Competitors young and old from all over the UK face different challenges each week. And each week, the competitor showing the least ability is eliminated. The judges are Prue Leith and Paul Hollywood, and the hosts of the latest series will be Matt Lucas and Noel Fielding.

The Great British Bake Off returns to Channel 4 at 8 pm on Tuesday 22nd September.

Image source: https://www.facebook.com/greatbritishbakeoff/

 

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How to freeze and defrost meat

frozen beef joint covered in ice crystals

Most households have freezers these days. They’re a convenient way of keeping a ready supply of different meats, and they mean that you can benefit from the cost savings of buying in bulk. When you freeze and defrost meat, it’s important to follow some tried and tested procedures. That way, you will keep your meat in peak condition and, more importantly, minimise any risk to health.

Does freezing meat reduce the quality?

Freezing for a limited period does not impact negatively on the quality of fresh meat. It simply puts the brakes on the bacterial activity that occurs when meat is left at room temperature. If you freeze meat quickly and defrost correctly, it will turn out just as good as if it were fresh.

Why freeze on day of purchase?

The packaging on meat normally advises you that if freezing, you should do so on the day of purchase. This is to maintain quality, which gradually diminishes the longer the meat is left uncooked. Whilst it is entirely feasible that meat can be frozen right up until the use by date, it is not recommended.

How to prepare meat for the freezer.

It is best to portion up meat before freezing. Otherwise, you could end up having to defrost four sirloin steaks when you only need two. It’s worth asking your friendly butcher if they will provide this service for you.

The portions should then be vacuum packed. The butcher can usually do this or, if you prefer to do it yourself, there are many inexpensive vacuum packing machines on the market. Alternatively, pack meat in resealable bags, squeezing out as much air as you can. Failing that, tightly wrap in food wrap.

What can I do about freezer burn?

Although freezer burn doesn’t look attractive, it’s harmless and is merely the result of meat being exposed to the air. This results in dehydration and oxidation. If you find it too unsightly, simply trim it off. To avoid the problem in future, ensure that all meat is tightly wrapped. Ask your butcher if they offer a vacuum packing service or buy yourself a domestic vacuum packing machine.

Why shouldn’t I freeze meat twice?

Maybe you defrosted some meat intending to cook it but had a change of plans. Maybe there was a power cut and the contents of the freezer thawed out. Whatever the reason, freezing that meat again could prove harmful to your health. When you freeze meat, you make the bacteria dormant, but you don’t kill them. So, when you defrost meat, you reactivate the bacteria. Done properly, this is completely harmless, but the bacteria could grow. This means that if you refreeze the meat, you are also freezing a greater population of bacteria.

What is the proper way to defrost meat?

Ideally meat should always be defrosted in the fridge, and the temperature of the fridge should be around 5 degrees centigrade. In most cases, 24 hours should be enough time, but it depends on the amount of meat. It is best to allow a typical joint of one to four kilos about two days. Anything bigger will need nearer four.

If you use the defrost function on your microwave, please follow the manufacturer’s instructions closely, and once defrosted, cook the meat immediately.

How long can I keep defrosted meat in the fridge?

Once fully defrosted, meat should be kept no longer than 24 hours.

How long can I keep meat frozen?

As long as your freezer temperature is set at minus 18 degrees centigrade, meat should keep for a long time. However, to ensure optimum quality, it is best consumed within three months of freezing.

Is it safe to freeze cooked meat?

It is perfectly safe to freeze and defrost meat that has been cooked. Just ensure that the meat is completely cool before transferring to a resealable bag or plastic container. Once defrosted, consume withing 24 hours.

Meat packs at Traymoor

At Traymoor, we supply a range of meat packs to suit different tastes and budgets. They are renowned for their quality and value, and offer exceptional variety including chicken breasts, sausages, steaks, pork chops, diced meats, lamb steaks, and more.

For steak fans, we offer a sizzling steak lovers pack filled with sirloin steaks, fillet steaks, ribeye steaks, rump steaks and T-bone steaks.

Alternatively, take a look at our wide selection of restaurant-quality meats and choose exactly the items you want. Once we receive your order, our master butchers will get to work, and your meat will be delivered next day (not Sunday) in one of our refrigerated vehicles. We deliver across Essex, Suffolk, Cambridgeshire, Hertfordshire, and London (North & East).

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How to marinate meat and why

Raw steak with rosemary, salt, and peppercorns

Why would you marinate meat when, for many, good meat, simply grilled or roasted, is something akin to perfection? Unadorned by additional flavours, the pure taste of the meat is the star of the show. So, why would anyone want to invite a marinade to the party?

Marinate for tenderness

Certain cuts like fillet steak don’t need marinating. They are perfectly tender and need little more than a quick sizzle in the frying pan. But if you like the more robust flavour of, for example, a ribeye steak, you may find that your appreciation increases when you tenderise it. Marinating a steak for tenderness means soaking it in an acidic liquid such as lemon juice, wine, or vinegar. You leave it for a minimum of 2 hours, but no more than 24. The acid breaks down the tougher proteins making the meat incredibly succulent.

Marinate for flavour

Besides the acid, it’s a good idea to use your marinade to add complexity of flavour. Garlic and rosemary are strong allies to steak. If you like olive oil, it goes great a steak marinade. A pinch of salt will enhance the flavour, and a teaspoon of Dijon mustard will give another punch.

Marinade recipe

There’s no great secret to the perfect marinade. Play around with ingredients until you find something you really love. A bit of sugar helps make a great crust. Soy sauce, papaya, Worcestershire sauce, honey, paprika, and too many other ingredients to mention are all worth consideration. To get you started, we provide an example of a marinade below.

Ingredients

  • 250 ml red wine
  • 150 ml olive oil
  • Juice of half a lemon
  • 1 tsp salt
  • 1 tsp black pepper
  • 5 cloves of garlic (finely chopped)
  • Half a red onion (chopped)
  • 2 tsp dried rosemary
  • 2 steaks (ribeye, rump, or sirloin will work well)

 

Method

  1. Combine all ingredients apart from the steaks in a jug or bowl.
  2. Place steaks in a resealable plastic bag and pour in the marinade.
  3. Squeeze the air of the bag and seal.
  4. Massage the steaks to ensure they are covered in the marinade.
  5. Marinate meat for around eight hours in the refrigerator.
  6. Remove steaks from bag and cook as desired.

 

Bonus tip: Once steaks are cooked, remove from the pan and while they rest, add a glass of red wine to the pan and deglaze to make a delicious sauce to pour over the steaks.

Yoghurt marinade

Traditional marinades as described above can be a little harsh on certain meats like chicken and lamb, and can actually make the meat rubbery. That’s where plain natural yoghurt comes in. Yoghurt tenderises meat in a different way, and is perfect for grilled chicken or lamb. Simply add the flavours you want. Garlic, cumin, paprika, and lemongrass all work well. Marinate the meat in the yoghurt for around 12 hours, and cook as normal. The yoghurt will form a crisp and tasty crust.

Tell us about your marinade

Do you have a favourite marinade or method of marinating meat? We’d love to hear from you. Are there any cooking tips, recipes, or articles you’d like us to publish? You can leave your feedback on Facebook, Instagram or via email.

Traymoor, your online butcher

Through our online butcher’s shop, Traymoor delivers restaurant-quality meat across Suffolk, Essex, Cambridgeshire, Hertfordshire, and London (North & East).  We offer everything from roasting joints to steaks, chickens, speciality sausages, lamb chops, burgers, stewing steak and more. For great value, take a look at our excellent meat packs.

Traymoor sources only the highest quality produce from approved suppliers with full product traceability. For that reason, we are proud members of the Aberdeen Angus Cattle Society and the Scotch Beef Club.

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How to cook different cuts of beef

Diagram of cuts of beef

If you’re a beef lover, it’s quite possible that you find yourself wondering about all the different cuts of beef. Why can one kind of steak be cut like butter while another takes some chewing? How does a beef casserole can end up like soup when cooked for too long?

Knowing the right way to cook the various cuts of beef will ensure that you always select the right product for your needs, and apply the correct cooking method.

Chuck

Located in the vicinity of the shoulders, the chuck is a hard-working part of the animal and contains quite a bit of collagen and connective tissue. Although this makes it tough, chuck (otherwise known as braising steak) has great flavour and is significantly cheaper than many other cuts.

How to cook chuck

Slow cooking is key with chuck. This will give all that connective tissue time to break down. Consider using chuck for casseroles and steak pie fillings.

 

Fillet

Fillet is a high-end cut for good reason. Because of its location in the animal’s back, it does very little work. It is, therefore, very tender.

How to cook fillet

There is very little fat in beef fillet so a fillet steak should be cooked quickly over a high heat to retain juiciness. Larger pieces of beef fillet can withstand longer cooking times so it is commonly used in beef Wellington.

 

Ribeye steak

Popular among steak lovers seeking a good balance of flavour and tenderness, the ribeye steak comes from the area above the ribs, and can easily be identified by the “eye” of fat in the centre.

How to cook ribeye steak

A ribeye steak is usually best cooked to medium. Whilst this may seem unorthodox to steak aficionados, the extra time is recommended to allow the high quantity of fat time to render.

 

Rump

Popular for its abundant flavour, rump is less tender than the more prime cuts of beef. As the name suggests, it comes from the rear end of the animal and does a lot of work.

How to cook rump

Rare rump steak is not recommended as it can be a bit tough. It’s best to go for medium or medium-rare. Ideally, give it a few minutes each side in a hot frying pan, and then transfer to the oven for about ten minutes.

 

Shin

It’s no surprise that the leg is one of the hardest working parts of the animal, with the result that any meat on it is going to be particularly tough. This makes it an economical cut but one that doesn’t hold back on flavour.

How to cook shin

Shin should be braised slowly so that the connective tissue breaks down to the point that the meat just falls apart.

 

Silverside

The silverside is a very lean cut that comes from just above the hind leg. As it is inexpensive, it is a good option for a family roast.

How to cook silverside

Silverside has very little fat so, if roasting, it should be rubbed liberally with oil or butter and roasted while partly submerged in liquid. It should then be basted frequently throughout the cooking time.

 

Topside

A close relative of silverside, topside also comes from the hind leg. Otherwise known as ‘poor man’s sirloin’, topside is a great value roasting joint that is particularly delicious.

How to cook topside

Topside is usually roasted in one piece. It doesn’t require a long cooking time and, even served rare, it remains tender. It is well-known for being easy to carve into thin slices, so leftovers can be used in sandwiches.

 

Brisket

Coming from the breast of the animal, the brisket also has to do a lot of work and, as a result, is known to be tough. Nevertheless, because of its intense beefy flavour, it is a favourite of many beef lovers.

How to cook brisket

Brisket could be considered the beefy version of pulled pork. Marinated and cooked for several hours in the oven on a low heat, brisket falls apart ready for filling baps and baguettes.

 

Sirloin steak

The sirloin is located between the fillet and the rib, and as such strikes a good balance between tenderness and taste.

How to cook sirloin steak

Sirloin steak is at its best cooked medium-rare. This allows the fat to render down into the meat and increase tenderness.

 

T-bone steak

A T-bone steak is like two steaks in one. On one side of the bone you have a piece of fillet steak, and on the other you have sirloin. So, you get a tantalising variety of textures and flavours.

How to cook a T-bone steak

Ideally, a T-bone steak should be cooked in a hot frying pan for 3 to 4 minutes each side. This will give you a delicious crust on the outside while keeping the meat pink and juicy on the inside.

 

Restaurant quality meat from Traymoor

At Traymoor, we are experts not only in the different cuts of beef, but in all kinds of meats. If you need advice or cooking tips, please contact us. We’d be delighted to help.

Traymoor delivers an incredible selection of restaurant quality meats all over Suffolk, Essex, Hertfordshire, Cambridgeshire, and London (North & East). Our range includes 21-day aged steaks, roasting joints, speciality sausages, chickens, lamb steaks, burgers, and kebabs.

We also offer a wide variety of great value meat packs. Available in a range of sizes and prices, these meat packs are filled with an assortment of household essentials including minced beef, chicken breast fillets, pork chops, sausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steak, ribeye steak, rump steak, fillet steak, and T-bone steak.

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Traymoor £50 barbecue pack competition

Win £50 barbecue pack

WIN!

A top-quality barbecue pack worth £50!

Over the summer, we’ve been flooded with orders for our tantalising barbecue packs. Filled with lamb chops, pork belly, chicken wings, ribs, and burgers, they have everything to make your next barbecue a sizzling sensation. And we’re offering you the chance to win one!

We just want to know what you think we could be doing better. Are there other products you think we should be offering? What sort of changes would you like to see on the website? Is there anything at all we’re not doing that would improve your experience of shopping with us?

To enter, simply go to the competition post on our Facebook page, hit “Like” and leave a comment giving us your valuable feedback.

And if you’d like to give your friends a chance to win, feel free to share the post with them!

 

Full terms and conditions
  • There is 1 prize of a £50 barbecue meat pack.
  • Open to UK residents aged 16 and over, excluding employees and relatives of Traymoor Ltd.
  • Prize will only be delivered within Essex, Suffolk, Cambridgeshire, Hertfordshire, and London (North & East)
  • Closing date for entries is 11.59pm GMT on 25th August 2020.
  • Only one entry per person.
  • Entrants must leave a comment on the Facebook promotional post suggesting changes that Traymoor could make to improve the online shopping experience – one comment per person.
  • The winner will be chosen at random.
  • The winner will be informed by a reply to their comment plus a Facebook message within 28 days of the closing date and will need to respond within 28 days or a new winner will be chosen.
  • The winner’s name will be available on request and published in the Traymoor blog and on social media accounts.
  • The promoter is Traymoor Ltd, Great Dunmow, Essex.
  • By participating in this prize draw, entrants confirm they have read, understood and agree to be bound by these terms and conditions.
  • This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.

 

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Why is mature beef better than fresh?

mature beef

If you go to any quality butcher or restaurant, it is fairly common to see steaks described as “well-hung”, “mature”, or something similar. In fact, we are proud to state that our steaks are aged for 21 days. You may have wondered why mature beef is considered a mark of quality. Surely fresh beef is better. Well, no! And here’s why.

Ageing is a tried and tested way of enhancing the flavour and texture of beef. The process works thanks to the presence of enzymes that break down muscle tissue. Certain cuts of beef can be tougher than others, and this is often due to those parts of the animal working harder. The ageing process gives those muscles time to naturally tenderise.

As you would expect, much of the water in the meat evaporates during the ageing period. This concentrates the flavour so that you end up with a far tastier steak.

Of course, it’s also important to follow the correct cooking method depending on the cut you’ve selected.

 

Can’t I just buy fresh beef and age it myself?

You can, but ageing meat doesn’t simply mean hanging it up in your airing cupboard or leaving it lying in the fridge for a month! The maturation process has to take place in specific conditions. Factors such as temperature and humidity need to be taken into account. Otherwise, rather than mature, the meat will simply rot.

 

If it’s mature, why does it still look so pink and fresh?

When you expose raw meat to the air, you would expect it to dry out and its appearance to change, at least on the surface. You’re right, and that’s where your friendly master butcher comes in. A good butcher will trim the edges perfectly and leave you with a steak that looks like a masterpiece and tastes sensational.

 

Is mature beef more expensive?

It costs money to maintain the carefully controlled environment in which we age our beef. The process means that there is less water than in fresh meat, and there is a certain amount of waste involved in trimming. Certain suppliers reduce the ageing time or don’t mature their beef at all in order to save money. The result is an inferior product and disappointed customers.

If you want to be sure of a steak you will enjoy, go for mature.

 

21-day-aged steaks at Traymoor

 As members of the Scotch Beef Club and the Aberdeen Angus Cattle Society Traymoor is proud to offer 21-day-aged steaks including fillet steak, ribeye steak, rump steak, sirloin steak, and T-bone steak. Our high-quality meat includes Hereford beef and Angus beef.  Furthermore, we offer next-day home delivery to Suffolk, Essex, Hertfordshire, Cambridgeshire, and London.

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How to roast a joint on the barbecue

sliced barbbecued leg of lamb

In the warmer weather, we like to spend as much time as possible outside. Hence why barbecues and our barbecue packs are so popular. However, if you enjoy a traditional joint of beef or a sizzling pork loin, but don’t want to turn on the oven in an already stifling kitchen, why not cook your Sunday roast on the barbecue?

These directions involve using a gas or electric barbecue with a lid and temperature gauge. Whilst roasting a joint of meat can certainly be accomplished on a charcoal barbecue certain additional steps are required.

Prepare the meat

If your joint was in the freezer, make sure it is completely thawed before you start cooking. Brush with oil, and season with salt and pepper, or if you have a favourite rub or marinade, apply that now.

Pre-heat the barbecue

As always, you want the barbecue to be hot before you start cooking. Light all the burners and close the lid. Keep an eye on the temperature gauge and let it get up to somewhere between 150° and 200° centigrade.

Turn off central burners

If you apply intense direct heat to a joint, you will end up with a tough underside. You are depending on the indirect heat produced by the burners to either side, and the heat that is retained by the hood.

Place the meat in the centre of the barbecue and close the lid

If you have a two-burner barbecue, turn one burner off and place the meat over the unlit burner. Aim to keep the hood closed as much as possible and maintain a temperature of 150° to 200° centigrade. Each time you open the lid, the temperature will fall considerably.

Leave to cook for the required time

 RareMediumWell Done
Beef topside20 mins per pound + 20 mins

Cooked temp: 60°C
25 mins per pound + 25 mins

Cooked temp: 70°C
30 mins per pound + 30 mins

Cooked temp: 80°C
Leg of lamb25 mins per pound + 25 mins

Cooked temp: 70- 75°C
30 mins per pound + 30 mins
Cooked temp: 75-80°C
Pork loin or shoulder30 mins per pound + 30 mins
Cooked temp: 75-80°C
35 mins per pound + 35 mins
Cooked temp: 80-85°C

Although we recommend that you resist the temptation to open the lid too often, it is a good idea to turn the joint once halfway through cooking. This will ensure the meat is cooked evenly.

To ensure that the meat is cooked through, use a meat thermometer and aim for a cooked temperature as per the chart above.

Finish off with direct heat

If you’re going to roast a joint on the barbecue, you want to achieve that great barbecue taste. So, to complete cooking, turn all burners on and roll the meat around on the grill for a few minutes until you get the desired crusty brown finish.

Leave meat to rest

Remove the joint from the grill and put on a plate covered loosely with foil. Leave to rest for around 15 minutes and carve.

Roasting joints from Traymoor

At Traymoor, we supply a wide variety of restaurant-quality meats. Our roasting joints include:

We also offer a great-value roasting pack which includes pork loin, leg of lamb, gammon and turkey breast. This is just one of a range of meat packs. Available in various sizes and prices, these meat packs are filled with an assortment of household essentials including minced beefchicken breast filletspork chopssausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steakribeye steakrump steakfillet steak, and T-bone steak.

Through our online butchers shop, Traymoor offers next-day delivery throughout Essex, Suffolk, Hertfordshire, Cambridgeshire, and London (North & East). Our extensive range includes 21-day aged steaks, speciality sausageschickenslamb steaksburgers, and kebabs.

 

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4 Good Reasons for Eating Beef – Apart from the obvious!

good reasons for eating beef - steak with asparagus and potatoes

If you’re a beef lover, there’s a good chance that one of your good reasons for eating it is the taste. Whether you enjoy a succulent fillet steak, a joint of roasted topside, or even some great value steak mince, beef is versatile, and delicious enough to cook simply with minimal fuss.

But there’s more to beef than just a great tasting meal. Beef and other red meats such as lamb or pork have some important health benefits.

Protein builds muscle and helps the body repair itself

Your body uses amino acids to build muscle and repair tissue, and the protein in red meat is a good source of this. Protein is also important for the prevention of illness as it aids the production of a variety of hormones and enzymes.

So, whether you’re a body builder and actively seeking to build muscle, or even if you just want to ensure that you’re giving your body the tools it needs to repair itself, eating beef is a good way of getting that protein.

Iron promotes red blood cell production and boosts immunity

Ingesting iron regularly will keep your body producing red blood cells, and keep you healthy. Although iron is available from a variety of sources, the body absorbs it particularly well when it comes from meat.

Your red blood cells undertake the important function of carrying oxygen to all parts of your body. A lack of red blood cells, otherwise known as anaemia, leaves you susceptible to a wide range of illnesses.

Zinc is necessary for physical development and a healthy metabolism

Since our bodies don’t store zinc, we have to ensure that we get a regular dose of it through our diet, and beef is good for this.

While zinc is important for the body’s development from infancy into adulthood, it also supports the immune system and metabolism.

B vitamins keep your body working properly

B vitamins promote various functions of the body. B12 is great for the nervous system, while B6 promotes a healthy immune system. B3 (niacin) gives the digestive system a helping hand, and B2 (riboflavin) promote healthy skin, hair, and nails, and also helps prevent certain eye conditions.

Enjoy as part of a balanced diet

Whatever your good reasons for eating beef, a healthy, balanced diet means getting other essential nutrients from fruit and vegetables too. So, whether you’re roasting a joint, sizzling a steak, or cooking up a storm at the barbecue, get a decent portion of tasty fresh vegetables on your plate along with the meat.

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Barbecue Pulled Pork

pulled pork in a bread roll

For those weekends when you want that delicious barbecue taste but the weather just isn’t playing ball, try rustling up some tasty barbecue pulled pork. It’s easy to make and the long slow cooking time means that you can savour the delicious cooking smells for hours. Our recipe calls for pork shoulder, a fully flavoured cut that almost melts when cooked properly. This is a fabulous treat for all the family.

 

Ingredients

2 kg pork shoulder joint, skin removed

3 tbsp olive oil

2 tsp smoked paprika

1 tsp garlic salt

2 tsp mustard powder

1 tsp onion salt

1 tsp ground black pepper

4 tbsp barbecue sauce

For serving

Bread rolls, crusty baguettes, brioche buns, or tortilla wraps

Coleslaw

Barbecue sauce

Sliced pickled gherkins

 

Method

Preheat the oven to 150C or 130C fan. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.

Place the meat on a wire rack in a roasting tin. Mix the remaining olive oil, smoked paprika, mustard powder, garlic and onion salt, and black pepper. Brush all over the meat.

Add 1 cup of water to the roasting tin, cover tightly with foil and cook for 5 hours.

Remove from the oven and check for doneness. The meat should be falling apart.

Drain the juices from the meat into a measuring jug. Leave to settle and then skim off the fat.

Shred the pork using 2 forks.

Mix together 4 tbsp of barbecue sauce with 125 ml of juices, and add to the shredded pork.

Your barbecue flavour pulled pork can either be kept warm, or allowed to cool and reheated.

When ready to serve, fill bread rolls with pulled pork, coleslaw, pickles, and a spoonful of barbecue sauce. Or, for more fun, lay out the ingredients, and let people do their own assembly.

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The correct way to cook sausages

the correct way to cook sausages - sausages in a frying pan

If you’re like most people, you may feel that you already know the correct way to cook sausages. You’ve been cooking them for years and are happy with the results. There is the possibility, however, that with a few tweaks, you could be rustling up some of the best sausages you’ve ever had. Follow our recommendations and get ready to enjoy a sizzling sausage sensation!

 

This guide is aimed at those cooking sausages in the kitchen. We can offer alternative guidelines if you’re cooking on the barbecue.

 

Bring the sausages to room temperature before cooking.

This is a step that many are familiar with when it comes to cooking steaks, but it’s also important for sausages. Removing them from the fridge around 20 minutes before cooking helps them cook more evenly. In addition, there is less chance of the skins breaking.

 

Don’t prick them.

In days gone by, it was common for sausages to explode while cooking, hence why we call them “bangers”. This was down to the use of a range of cheap ingredients and low meat content to make them more affordable. Although pricking them reduced the possibility of the sausages exploding, this is an unnecessary step when you cook sausages of high quality. Furthermore, much of the juices will seep out resulting in a dryer, less tasty sausage.

 

Heat a heavy-based frying pan on a low to medium heat.

If it’s too hot, the sausages will burn on the outside before cooking in the middle. Be patient and let them cook gently.

 

Certain establishments like to deep fry sausages. It seems more efficient as it takes away the need to turn the sausages over every few minutes. However, deep frying usually results in dry sausages with tough skins.

 

Baking sausages is also not ideal as it doesn’t deliver the sort of umami flavour that is typical of frying.

 

Add around a teaspoon of fat to the frying pan.

It could be sunflower oil, peanut oil, or even goose fat if you’re feeling indulgent. Using fat adds to the taste and texture of the cooked sausage, but if you have a non-stick frying pan, you could go without fat completely.

 

Place the sausages in the pan. They should sizzle gently.

Turn them every couple of minutes so that they cook evenly and take on a golden-brown colour all round. A typical British sausage should take 15 to 20 minutes to cook through. If you have a temperature probe, aim for approximately 70°C.

 

Remove the sausages from the pan and allow them to rest for a few minutes.

Most meats benefit from a bit of time to relax immediately after cooking and sausages are no exception. A rest will make them juicier and more tender.

 

Serve.

Whether you pop them in a crusty roll with onions at a barbecue, or serve them with bacon and eggs as part of a hearty breakfast, following our simple steps will result in delighted faces all round.

 

Further reading

Now that you know the correct way to cook sausages, why not try your hand at cooking the perfect steak?

 

Speciality sausages from Traymoor

At Traymoor, we offer a wide selection of speciality sausages. These include:

If you would like a type of sausage that we have not listed, please contact us and we will endeavour to fulfil your request.

Traymoor delivers an incredible selection of restaurant quality meats all over Suffolk, Essex, Hertfordshire, Cambridgeshire, and London (North & East). Our range includes 21-day aged steaksroasting joints, chickenslamb steaksburgers, and kebabs.

We also offer a wide variety of great value meat packs. Available in a range of sizes and prices, these meat packs are filled with an assortment of household essentials including minced beefchicken breast filletspork chops, sausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steakribeye steakrump steakfillet steak, and T-bone steak.

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How to barbecue meat to perfection

Selection of meats and vegetables cooking on barbecue grill

Summer is the time to get out into the garden and enjoy a barbecue with family and friends. To help you make the most of this barbecue season, we’ve put together some tips on how to barbecue meat to perfection, and secure your position as the star of the grill.

Follow our barbecue guidelines for an al fresco dinner that won’t fail to impress.

Prepare and preheat your barbecue grill
If you didn’t clean the barbecue after you last used it, you should do so now. No one really wants a succulent fillet steak contaminated by old burnt bits of food.

An electric or gas barbecue will take around 10 or 20 minutes to get up to cooking temperature. On the other hand, if you’re using charcoal, allow about 45 minutes from ignition. You want the flames to have died down and the charcoal should be covered in an even layer of ash.

About 20 minutes before you’re ready to cook, remove the meat from the refrigerator. This will give it plenty of time to reach room temperature. You really want to avoid barbecuing meat straight from the fridge. If you’re using a marinade and haven’t already applied it, now is the time to do so.

Cook
It is advisable to brush meat with oil as this will help with cooking and will stop it from sticking to the grill. Use an oil with a high smoke point such as peanut oil or vegetable oil.

Lay the meat on the barbecue and cook gently until brown. You should only need to turn it once.

If possible, cover the barbecue during cooking. Food cooks more evenly this way and you will end up with a more authentic barbecue flavour and less possibility of flare-ups. In addition, it is a more efficient way of cooking larger items such as whole chickens and meat joints.

Be vigilant
Flames jumping up and licking at your steaks and burgers may look tantalising but it is best avoided. If anything looks in danger of burning, remove it from the grill or place it on a higher shelf.

Rest
Most meats, whether steaks, burgers, chicken, sausages and so on, benefit from a short resting period prior to being served. It gives the meat time to relax, making it juicier and more tender. So, having removed the meat from the barbecue, transfer to a plate and serve after ten minutes or so.

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How to cook the perfect steak

Two sirloin steaks in frying pan with rosemary sprigs

Whether you prefer a luscious, melt-in-the mouth fillet steak, or are more partial to the fuller-flavoured sirloin or ribeye, you need to know how to cook the perfect steak.

The method is simple, but with only a few minutes leeway between rare and well-done, perfect timing and constant attention are critical. Follow our advice to ensure that your steaks have all the hallmarks of a top-quality restaurant.

 

Step 1
You want your steak to be at room temperature. So, if it has been in the fridge, remove it about twenty minutes before you’re ready to start cooking.

Step 2
Season the steak with salt up to two hours before cooking, then with pepper just before putting it on the heat.

Step 3
Heat a heavy-based frying pan until very hot but not smoking. To test the heat, sprinkle cold water with your fingers into the heated pan. If the droplets dance about, the temperature is about right.

Step 4
Drizzle some oil into the pan and leave for a moment.

Step 5
Add the steak, a knob of butter, some garlic and robust herbs, if you want.

Step 6
Sear evenly on each side for our recommended cooking time, turning every minute for the best caramelised crust.

Step 7
Leave to rest on a board or warm plate for about 5 mins. This will make the meat juicier.

Step 8
Serve the steak whole or carved into slices with the resting juices poured over.

Step 9
Enjoy!

Recommended cooking times

Blue
Rare
Medium rare
Medium
Well-done
Fillet steak (3.5 cm thick)

 

1 ½ mins each side2 ¼ mins each side3 ¼ mins each side4 ½ mins each side6 mins each side
Sirloin steak and ribeye steak (2 cm thick)
1 min each side1 ½ mins each side2 mins each side2 ¼ mins each side4 mins each side

 

Steak is more than just a delicious meal. It offers several health benefits too. Now that you know how to cook the perfect steak, take a look at all the other fresh meat we have available for home-delivery.

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Essex Life Food and Drink Awards 2019

Essex Life Food and Drink Awards logo

Traymoor is once again proud to sponsor the Destination Dining category of the Essex Life Food and Drink Awards 2019.

Now in its tenth year, this major event celebrates all that is great about food and drink within Essex. Categories included Chef of the Year, Independent Food & Drink Retailer of the Year, Restaurant of the Year, Best Essex Producer and the Essex Life Food & Drink Hero award, and several others. Readers of Essex Life Magazine nominate candidates and a panel makes the final decision.

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Sustainable farming discussion on BBC Radio

As an advocate of sustainable farming, our Business Development Manager, Paul Buckley, represents the meat industry in panel discussions. In fact, he has appeared on BBC Radio Essex and BBC Radio 5 Live.

Such programmes are a golden opportunity to address some of the negativity surrounding meat farming. For example, sensationalist headlines and dubious statistics often ignore the vital role that grazing animals play in sustainable agriculture.

Traymoor is a member of SALSA,  so the humane treatment of animals is of the utmost importance to us. Therefore, we work with local producers who maintain the highest levels of animal welfare and sustainable farming. In this way, we can continue to supply some of the best tasting meat you will find anywhere.

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New Vans

New vans being received at Traymoor's premises

As part of our ongoing expansion, we have augmented our fleet of refrigerated delivery vehicles with some new vans. The advanced Ford Transit EcoBlue 2.0L TDCi diesel engines comply with the stringent Euro6 emissions standard. This purchase is a positive step in our continuing efforts to reduce our carbon footprint. Furthermore, the installation of up to the minute refrigeration equipment in our new premises, is part of our strategy to enhance the environment.

Many thanks to Toomeys leasing for their assistance and for Sign-it of Chelmsford for the new distinctive signage.

 

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SALSA Accreditation

Salsa accreditation logo

We are proud to announce that we have recently been awarded SALSA (Safe And Local Supplier Approval) accreditation.

The SALSA  logo demonstrates that buyers and food producers operate to standards that the industry recognises and accepts. Additionally, it shows that they exceed the minimum standards that enforcement authorities expect.

This accreditation means that our business customers and domestic clients can continue to purchase our top-quality meat with confidence.

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New premises

After much searching we have moved to our new purpose-built premises in White Roding near to the M11.

The increased space and up to the minute equipment will allow us to upscale our excellent customer service. Furthermore, as we continue to welcome new customers, these state-of-the-art facilities will help us maintain our continued growth. In addition, we will be able to more efficiently service our commercial and domestic customers in Essex, Suffolk, Hertfordshire, Cambridgeshire, and London (North & East).

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Stan Lee’s Lucky Man visits Traymoor!

Stan Lee's Lucky Man hero shot showing James Nesbitt

The most unusual request we had this year was from Sky Television. They wanted to consult us on an episode of their hit series ‘Stan Lee’s Lucky Man’ starring James Nesbitt. Sky Television originally asked for our help to dress the set for a scene in a meat cutting plant. In addition, they required our advice on authenticity. However, on the day our Managing Director, Andrew Hyde, was called on set to act in a scene with James Nesbitt himself.

A new career beckons?…

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Essex Life Fine Food and Drink Awards 2016

Essex Life Fine Food and Drink Awards 2016 poster

On the 29th September, we attended the Essex Life Fine Food and Drink Awards 2016 at Down Hall.  As proud sponsors of the Best Family Dining category, we very much enjoyed the event. Whilst there were nominations for many worthy venues, the winner was the Rose and Crown Pub in Stansted, Essex.  Congratulations to them and to all of the winners on the night.

Traymoor is proud to supply top-quality meat to a wide range of sectors across East Anglia including, Essex, Suffolk, London, Hertfordshire, and Cambridgeshire. Furthermore, we offer next-day home deliveries.

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Quality meats and poultry for over 25 years

Traymoor vans supplying quality meats and poultry

In 2016, Traymoor celebrates 25 years as an unrivalled meat wholesaler supplying quality meats and poultry to the catering trade.

Thanks to recent exponential growth in business, Traymoor will soon be moving to bigger and better premises, as well as providing a retail service. This will enable us to offer our customers better service than ever! Furthermore, our online shop means we can provide home delivery of fresh meat to domestic customers.

Our delivery area includes Suffolk, Essex, London, Hertfordshire, and Cambridgeshire.

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