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Selfridges

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Food Halls 400 Oxford Street
London
W1A 1AB
Website
Phone: 0207 318 3727

All our beef comes from free-range Black Angus cattle that roam in the gentle pastures of the South-West of Ireland.  The mild climate there, warmed by the Gulf-Stream, ensures that the animals are outside almost all the year round.  We select the cattle from specific farms where they have been expertly reared and exclusively grass-fed.  In the winter, our cattle are fed cereal and grass-based supplements such as hay and silage.  

We use the Black Angus breed because it is specifically bred for beef production and is perfectly suited to local climatic conditions.  it has the best flavour of all the beef breeds and its meat is naturally marbelled and deliciously succulent.  All our steak cuts are dry-aged on the bone in temperature controlled rooms for anything between 28 and 65 days. 

Our beef is guaranteed to be free from hormones and all artificial additives.

What cut to ask for?

RibEYE STEAK

RibEYE STEAK

Generally accepted as the King of steaks, this wonderful piece of meat is heavily marbelled and has all the components to ensure you are in beef heaven.  It has several different muscles within which are held together by delicate connective tissue and a marvellous nut of fat in the middle which bastes the meat during cooking.  This steak is incredibly tender and is particularly scrumptious cooked on the griddle pan or barbeque.

Sirloin steak

Sirloin steak

The Sirloin comes from the middle of the beef loin and can be recognised by its distinctive belt of fat on the outside. It is similar in flavour and tenderness to the Ribeye, but is significantly leaner.  Known as the "New York Strip" in the States, the "Chorizo" in Argentina and the "Contrefilet" in France, it is one of the world's most popular cuts of meat.

FILLET Steak

FILLET Steak

Fillet is the most tender steak of all, but it is not necessarily the best. It is prized for its delicate structure and lack of fat but ironically these are the characteristics that make it bland when compared to the other great beef cuts like ribeye and rump. It suffers less when roasted whole.

Cut from the inside of the beef loin, it does very little work and is therefore fork tender. It is greatly enhanced when dry-aged and cut on the bone. We mostly wet age (vacuum age) them for around 21 days so they aren't overexposed to the atmosphere in the fridge and their fine structure is preserved but also because of the impracticalities of having hundreds of loins hanging in limited space.

It is a cut of meat that doesn't benefit from long ageing. Left too long in a vacuum and it takes on too much of an iron taste as the enzymes over work. Too long hanging on the bone and it dries out, losing its prized juicy quality.

Flank Steak - BAVETTE

Flank Steak - BAVETTE

The Flank Steak, known as the "Bavette" in France, is one of the least appreciated cuts of meat in the British Isles. This economical and highly versatile piece of meat deserves to be held in higher regard.  It is superb marinated and grilled, sliced for Cornish pasties or stripped for fajitas.  When seared at a high temperature and cut across the grain it will rival any other steak for flavour and tenderness. 

Bife Chorizo

Bife Chorizo

We cut this piece of meat from the rump. Technically in Argentina this is not accurate, Chorizo being the striploin, however i learned the cut in Colombia so i've kept the name in the shops. The Scots and Aussies refer to it as the Popes eye steak. Whatever you want to call it, i think its one of the super hero beef cuts!

We seam cut it out of the rump after 30-40 days dry ageing and slice this beautiful cylindrical (chorizo) muscle into doorstep fillets. It is best seared on all sides and rested in a plate warm oven for 10 minutes.A marvellous interpretation from a marvellous country.When properly cooked you'ld never choose a fillet before it and it is also great value for money.

ONglet - hanger - skirt

ONglet - hanger - skirt

What seems to be yet another overlooked muscle in the British and Irish interpretations of butchery, the Onglet has a massive flavour punch when properly cooked. Aestetically unattractive when plucked from the carcass, a good knive can quickly transform it into a real beauty. It is actually two muscles divided by tough connective tissue, which must be removed, and is taken from the Diapgham of the animal. I believe that is how it takes on a gamey, offally note that you won't find in any of the loin cuts.

This is the classic Bistro steak of France. It is beautiful cooked on a searing hot griddle and then rested until warm through, but must be rare. is very fibrous and therefor must be cut across the grain. By doing this, you shorten the fibres and make them softer on the palate. The Americans call it Hanger and we call it Skirt.

Heaven would be Heston's triple fried chips, watercress and a bearnaise or marrowbone sauce with a massive red!

chateaubriand

chateaubriand

This is the wide end of the fillet of beef ,cut on the hip section of the loin. We remove all connective tissue and bard it with pancetta, lardo or smoked streaky bacon.

It is excellent roasted in the piece or pan-seared and oven finished to rear but warm. Nowhere in the world does a Chateau' like "La Canne en Ville" in Brussels. I always have a Bordelaise on the side with the marrow and the usual big red..simply awesome!

 

cowboy steak - ribeye on the bone

cowboy steak - ribeye on the bone

As you can gather from the name this is a very much loved steak in the States. The French call it "Cote de Boeuf" and arguably love it even more. It is normally cut for two to share but when sufficiently hungry, i can demolish one easily on my own. It is basically a Turbo-Charged ribeye with the bone attached. The bone always enhances a steak and this cut presents beautifully when carved, and served at the table where you can fight over all the juiciest bits!

i love it with matchstick fries, roquette and a great Pinot.

 

porterhouse and t-bone

porterhouse and t-bone

A Porterhouse is not a T-bone. Although they are neighbouring cuts of loin, the Porterhouse is distinguished by the large fillet, ccut near the rump end of the carcass and as this fillet tails off, you enter T-bone territory where the T-shaped bone is far more visible. The Sirloin makes up the other side on both cuts. A properly grilled Porterhouse or T-bone steak is a beautiful thing!

Have it with whatever you like.

picanha

picanha

Probably the jewel in the crown as far as showing off your barbeque/grilling skills goes. This wonderful cut of meat is always bound to impress your guests. it's a Brazilian classic and i learned it in Rio.

Its basically the triangular cap muscle off a rump of beef. When properly hung on the bone, it takes on a lovely grass tone that any good sommelier would appreciate. It is very gamey too.

It can be done on an indoor griddle/oven combo or best on the churrascaria in one whole piece .Golden fat and beautiful rose meat  are the secret to this great cut.Sometimes the Brazilians will pay more for this cut than fillet, but its a very good value cut this side of the Atlantic.Sliced thinly, perpendicular to the largest  eye of meat and fat is best for tenderness ,but it is so incredibly juicy that you will easily forgive a little resistance on the knife.

It will serve about four off a quality steer and its great with Colman's or even a chimichurri.

 

Stewing beef

Stewing beef

We usually use chuck steak for our stewing beef because it has all the necessary components to make the perfect casserole without taking too long to cook. Stewing beef is very tender and is also ideal for dishes such as curries and goulash. There are several muscles in the chuck and some very interesting ones as well. The so-called "meat glove" or under-blade is just one of note but also some chuck eyeroll, which infact is an extention of the ribeye muscle, can even be grilled when properly butchered. It has a wonderful big beef flavour. Try with Horseradish or Worcester sauce.

mince ,burgers ,and other cuts....

mince ,burgers ,and other cuts....

There are lots more cuts we do in the two shops that you will see if you visit us. Ultimate burgers, mince or 'ground' as they say in the States. Beef and Guinness sausages, homecured Salt beef, spice beef, topside, marrow bones for roasting (god's butter as Lara says) oxtail and great oxtail pies! We are also always open to help you find the cut of beef that you use in your culinary specialitys even if you don't know its name in our language. We know that Tafelspitz is Brisket in Austria and we are learning every day. Its all good!


 
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