It’s the most wonderful time of the year!

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Still a little early for the C word, however we are now taking orders for our wonderful Christmas Beef hampers again, the perfect present for those hard-to-buy people in your live.  Please see the page above for full details.

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Taking Orders for 2016 Weddings!

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Lots of enquiries coming through from excited brides planning their 2016 weddings with dried flower arrangements.  Prices for 2016 are currently still fixed at 2015 prices but this is set to change in the next few days to reflect increasing costs so do please bear this in mind if planning to order soon!

The Return of the Christmas Hamper!

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Sam Perks Beef are delighted to announce that we are once again taking orders for our fantastic Aberdeen Angus Beef Christmas Hampers. 

Our fabulous festive hampers are a perfect gift for food lovers and are packed full of our locally and ethically reared frozen prime beef cuts. All hampers will be delivered locally free of charge, in beautiful wicker baskets, wrapped and tied in cellophane. 

The Festive Celebration Hamper (£25.00) 

Contents:

  • a pack of 2 rump steaks
  • a pack of stewing steak a
  • pack of 8 beef sausages
  • an 8oz jar of home pickled onions in balsamic vinegar
  • some homegrown potatoes
  • some seasonal mixed herbs

all wrapped up in a lovely wicker tray basket

The Christmas Feast Hamper (£45.00)

Contents:

  • a pack of 2 sirloin steaks
  • a pack of braising steak,
  • a roasting joint
  • an 8oz jar of home pickled onions in balsamic vinegar
  • an 8oz jar of Mrs Perks Christmas Chutney
  • a pack of four home baked gingerbread cows
  • some homegrown potatoes
  • some seasonal mixed herbs

All wrapped up in a beautiful large wicker shopper basket.

Please order early to ensure we are able to fulfill all orders.  We have a limited supply of beef in the winter months and wouldn’t like to disappoint.  All Christmas hampers will be delivered between 1st December  – 24th December. 

These hampers can be delivered direct to you or to the recipient.  Pictures to follow!

 

The Most Beautiful Bride!

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A sneak preview of beautiful Courtney and her dried flower bouquet, photo courtesy of Haydn Rydings. Courtney went for a subtle harmony of purples and sage green to show off her exquisite dress to its full advantage. A lovely lady to create flowers for; it was a real pleasure to be responsible for a (tiny) part of her special day.  icm_fullxfull.58172461_kteorquureowk8cco4wc

A Very Happy New Year to All

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Wishing a very Happy New Year to all of our customers; old and new alike.  The end of 2014 was exceptionally busy, promoting the beef, setting up a floristry business and even diversifying into Turkeys.  Our six perky turkeys saw a swift farewell a few days before Christmas and we’ve had some wonderful feedback regarding their taste and succulence.  Watch this space and get your orders in early for next year!  2014 also saw a change in the way we advertise, the development of new products along with opportunities to get out and about showcasing our grass-fed Aberdeen Angus Beef.  We were delighted to receive five stars following the environmental inspection of our home food premises and look forward to making more complimentary products and attending local food markets with our home-cooked beef stews and curries.

Our premium beef has been selling exceptionally well of late, so much so that we are working hard to persuade Grandpa Perks to send another couple of cows to be butchered as soon as possible.  In the meantime we have a selection of beef still available along with a limited number of deluxe selection boxes.  Our beef continues to be priced extremely competitively as we understand that this is often the crucial factor in customers being able to purchase local and ethically reared beef.

2015 looks to be another busy year, building on recent successes and making further developments.  Ideas for the future include glamping on the paddock, the addition of lambs/pigs to the farm, liaising with local eateries and even creating our own 100% beef doggie treats.  We also plan to continue to run monthly special offers on our beef to tie in with special occasions and find more time to utilise facebook and twitter as mechanisms through which we can raise awareness of who we are and what we do.   Keep an eye out for our updates and please continue to tell your friends all about us.  Looking forward to a very happy new year and wishing you all the same!! XX

Blundeston Grand Christmas Fair

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Had a fabulous day at Blundeston Christmas fair, ably assisted by my lovely sister Alison, Master George Perks and the First lady of Perks; Grandma Anne.  Feedback from home-made stews was all positive, surprised to find that the “risky” beef sausage and chorizo stew sold quicker than the traditional beef and veg casserole (albeit both sold out by end of the day.)  Found my inner apprentice-candidate and sold some frozen beef too.  Worth the effort and the stress!  Might even do it all again next week!

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New Value Box of Sam Perks Beef – limited number available

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Due to popular demand and a number of orders scheduled for delivery this week, we are no longer offering the £25.00 economy box (aside from those already scheduled for delivery.) We do however have a £35.00 value box available, each containing a large joint of brisket, a pack of stewing steak, a pack of braising steak, a pack of beef shin, a pack of beef skirt, one pack of mince, one pack of burgers (4 in pack) and one pack of sausages (8 in pack) Most packs are 500 gm approx in weight each and we will also include recipe cards. Retail price of items if bought individually would be £38.50 approximately. Free local delivery. Only two of these available as we only have two joints of brisket left!

The herd is home!

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After a busy few days, the herd are all home, Florence was on site to welcome home our gentle bull who stomped off the trailer with a disdainful air, harrumphing at the indignity of it all.  Florence spent a few happy minutes imitating him before heading inside to raid Grandpa’s biscuit tin,  leaving big brother and Daddy to deal with the mud.

Special orders are coming in thick and fast for Christmas beef, just in time to inform our butcher of how we would like our most recent order cut.

The “Perky Turkeys” are fattening up nicely.  Eating an amazing amount of food and happily prancing about in their large pen.  A demonstration in persuasion that ignorance is indeed bliss.

A fabulous meeting on Saturday with Darren of Gorleston Veg Box company – more on this later as deserving of a mention in its own right – but pleased to meet someone with similar values, flying the flag for buying local food.

  By far the nicest part of the week was being treated to oxtail stew last night, in front of a blazing fire, with roast potatoes straight from our allotment. Mr Perks responsible for all the cooking, so much tastier than I dared hope and he washed up! Bliss! Oxtail is a wonderfully economical and flavoursome cut of beef but is often overlooked as people are unsure what to do with it. This is Mr Perks’ favourite tried and tested recipe. Would love to hear some of yours!

Recipe: Fabulously Tasty Oxtail Stew

Ingredients:
• 2.5 kg oxtail, chopped into 4cm chunks
• sea salt
• freshly ground black pepper
• olive oil
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 2 heaped tablespoons plain flour
• 2 x 400 g tins of plum tomatoes
• 275 ml red wine
• 1 litre beef stock
• Worcestershire sauce

Method
• Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the flour to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy either with creamy mash and seasonal steamed greens, or freshly cooked tagliatelle and a sprinkling of parmesan.

Beefy Bangers

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After the success of last week’s bonfire hampers – featuring a packet of Sam Perks Beef Sausages – we’ve had a number of requests for recipe ideas for how to make the best of our lovely beefy bangers.  A favourite in our house is beef sausage pie topped with a creamy horseradish mash or the following goulash recipe; really easy to make and perfect comfort food on a cold winters evening.   Beef sausages are just £3.40 a pack including local delivery and chances are you’ll have most of the other ingredients already to hand.  We’d love to hear your feedback if you try this out or any of your other favourite beef sausage recipes.

 

Beef Sausage Goulash

 

Ingredients

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.
  2. Heat the oil and butter in a large ovenproof frying pan/stew pot and fry the sausages for 5-7 minutes, or until browned all over.
  3. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.
  4. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and add the chopped tomatoes to the pan and cook in the oven for 30-35 minutes.
  5. Remove from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.
  6. Serve the goulash with long-grain rice or crusty bread and enjoy!