Wednesday, 29 August 2012

Rosewood meat

I've been cooking since I was 6 (now 51 almost); I have cooked just about every joint of meat/cut/offal/bird whatever over the years, both at home and professionally as a chef.

I have never tasted a piece of rump steak like the Ayrshire I have just eaten, I really can't praise it highly enough, and I would like to thinkthat for here on in I will not be buying my beef from anywhere else. The only other piece I've had so far was the brisket which was more than excellent too.
Really, give it a go, the difference to 'ordinary ' meat is incalculable.

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