British Suppliers: Introduction | Beef | Lamb | Pork | Poultry | Promises Scheme
Budgens Fresh Beef - 100% British
Budgens works very hard to bring you fresh meat and poultry which is second to none, and we do this by only working with farmers we can trust and ensuring that, at every step of the way, the standards of care and handling are the very highest.
 Our British beef is a great example of this. We are able to bring you the finest cuts of beef to your local Budgens everyday. Our beef suppliers must meet rigorous standards in the welfare of their animals and the quality of their meat. Each cut can be traced back to the farm from which it came and every pack is inspected for quality before it reaches the shelves. So, you can be sure when you pick up a pack of Budgens fresh meat, it has been given the Budgens seal of approval.
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Cooking Instructions
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| Type of Cut |
Method |
Cooking Times |
| Sirloin/Topside/Fore Ribs |
Roasting |
Preheat the oven to Gas mark 6, 200ºc, 400ºf and place in a roasting tin. Rare result – 20 mins per 1lb and 20 mins extra. Medium result – 25 mins per 1lb and 25 mins extra. Well done result – 30 mins per 1lb and 30 mins extra. |
| Rump Steak/Sirloin Steak/Quick Fry Steak/ T-Bone Steak/Fillet Steak |
Grilling |
Place the steaks under a preheated medium grill turning halfway through cooking. Rare result – 7 mins. Medium result – 10 mins. Well done result – 12 mins. |
| Stewing Beef/Diced Beef/Oxtail |
Stew |
Heat a little vegetable oil in a frying pan, add the meat and cook on a moderate heat until evenly browned. Add sauce of your choice and transfer to a casserole dish and slow cook in a preheated oven at Gas mark 3, 170ºc, 325ºf for 1 – 11/2 hours. |
| Mince |
Fry |
Heat a little vegetable oil in a frying pan, add the meat and cook on a moderate heat until evenly browned. Add stock or sauce of your choice, bring to the boil and simmer for 25 - 30 mins stirring occasionally.
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Recipe Idea
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Beef Goulash and Dumplings
COOKING TIME: 2 ½ hours
PREPARATION TIME: 35 mins
SERVES: 4 people
Ingredients
12 oz – 1lb stewing steak
1oz/ 50g flour
1oz/ 50g olive oil
1 onion
1 green or red pepper
2 small carrots
1 stick of celery
2oz/ 50g mushrooms
½ pint water
1 stock cube
¼ pint red wine
1 tablespoon tomato puree
1-2 teaspoons paprika
½ teaspoon powdered nutmeg
Salt & Pepper to season
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To Make The Dumplings
4oz/ 115g self-raising flour
2oz/ 50g shredded suet
Water
Salt & Pepper to season
Cooking Method
1. Preheat the oven to 160ºc, 325ºf, Gas Mark 3
2. Cut the meat into pieces, then toss in the flour
3. Heat the oil in a large frying pan and fry for a few minutes until brown. Transfer the meat into a casserole dish.
4. Peel and slice the onion, and dice the pepper, the peeled carrots, celery and mushrooms and cook in remaining oil for a few minutes.
5. Add the remaining ingredients, bring to the boil and cook until thickened slightly. Pour over the meat and cover the casserole and cook for 2 hours.
6. Sieve the flour and seasoning add the suet and enough water to make a soft consistency.
7. Roll into balls, remove the lid from the casserole, put in dumplings and cook for a further 30 minutes.
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W Thompson & Sons is one of Budgens specially selected cattle farms. David Thompson has reared cattle for 35 years at his farm in rural Lancashire.
The farm also produces arable crops to feed his cattle. David ensures that all his livestock meet the high welfare standards demanded by Budgens. This results in tender, juicy beef with a great flavour. |
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Our other Beef Farmers Include:
Mr M Taylor, Sunderland Hall Farm, Blackburn, Lancashire
Mr A Duckett, Tabley farm, Higher Bartle, Lancashire
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