14th April 2021

Waste Not, Want Not: A Guide to Offal

Here at South Ormsby Estate our ethos is one of sustainability and minimising wastage. We have adopted an approach that uses age-honoured skills and techniques paired with modern technology for not just our farming but for the preservation and development of the 3,000 acres we have here.

Our beef boxes, which have been enjoyed by many customers up and down the country, are created in a way that makes the most out of the meat we obtain from our herd. Now, we have taken this principle a step further by creating boxes containing beef offal so that even less is wasted.

Whilst our first offal boxes sold out incredibly quickly, they will be available again to order on the website from tomorrow. In the meantime, we thought we would take the opportunity to tell you a little more about these often overlooked but delicious cuts of meat.

Beef Liver

Beef liver is high in iron, copper, B vitamins and vitamin A, making it a nutrient-dense food. Like muscle meat, it is also a good source of protein. In terms of flavour, it is often described as rich or earthy and has been likened to the taste of game meats such as venison. It can be cooked in many ways including fried, baked and grilled and when prepared well, its texture is smooth and soft. Many recipes use liver as the main ingredient. Perhaps the most popular and well known in the UK is beef liver, bacon, and onions.

Beef Kidneys

Like liver, beef kidneys contain several essential nutrients and minerals, and they are a good source of omega 3 fatty acids. Due to their large size, beef kidneys are generally best cooked for a longer time at a slow heat to ensure a soft texture. If cut into chunks and braised with vegetables and stock, they can create a delicious stew to be served over mashed potatoes or can be used to create a classic steak & kidney pie.

Beef heart

Milder in flavour than kidneys, beef heart is still somewhat gamey, and its texture is akin to a poultry gizzard. It is a versatile piece of offal meat as it can be cooked quickly or stewed over a longer period. It is incredibly nutritious and whilst it can be daunting to prepare, it can be used to make many wonderful meals including ragu, casserole and even curry.

Oxtail

As the name suggests, oxtail comes from the tail of the animal. It typically weighs 7-8lbs but is usually cut into smaller chunks for sale. It is probably best known for its inclusion in the popular oxtail soup, variations of which are enjoyed across the globe in countries including the UK, Ireland, Russia, and China. The recommended method of cooking is slow braising to give the meat a tender texture whilst retaining its flavour.

Onglet (Hanger Steak)

This flat cut of meat comes from the lower belly or diaphragm area and has a hearty, beefy flavour. It is also sometimes referred to as butcher’s steak as it is said that butchers recognised its quality and depth of flavour so kept the meat for themselves. It is a tender cut that requires cooking quickly at high heat to prevent moisture from escaping. It works incredibly well with sauces but can also be the star of the show for dishes such as steak frites.

If this article has you rearing to get into the kitchen and rustle up something tasty, remember you can order our offal boxes from tomorrow. Our beef boxes, however, are available to purchase now. If you have enjoyed finding out a little bit more about beef, then why not take a read of some of our other articles including The Versatility of Minced Beef or A Brief History of a British Classic: Steak & Kidney Pie?

Waste Not, Want Not: A Guide to Offal

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