Archive. This page reproduces a section of the original Lucies Farm online shop exactly as it stood, prices of the day included, as a record of what we sold. Nothing here can be ordered.
Scottish | Kobe Sirloin Steak
Average weight per package (2 steaks) – 500 g
Sirloin steak is a section of the sirloin joint and comes a close second to fillet steak for melting tenderness and is definitely spoil-yourself food.
These are perfect simply grilled and served with a salad or a baked potato — but see our recipe page for an Asian spin on cooking sirloin steaks.
Simply grilled, and served with fresh garden peas and potatoes.
Price per package: £22.78 — the price when we were trading; not a current offer.
Scottish | Kobe Fillet
Average weight per package (2 steaks) – 400 g
The very best! This is the prime beef steak cut which runs below the lower backbone. As Delia succinctly puts it: juicy nuggets of luxury.
And while it deliciously melts in your mouth simply grilled and served with a salad, see our recipe page for a quick and easy recipes for a tasty meal that’s different.
There are only 16 to 18 fillet steaks on each steer (eight or nine packages of two steaks), so the Scottish | Kobe fillet steaks are, unfortunatley, often sold out.
Price per package: £38.50 — the price when we were trading; not a current offer.
Scottish | Kobe Picanha
Average weight per piece: 1.2 kg
Picanha is a cut of beef in Brazil that is generally considered to be the best part of the cow, even better than the fillet. Picanha (pick-ahn-yeh) is a Portuguese word, without direct translation into English. Brazilians travelling to the U.K. are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by British butchers.
At the request of one of our customers, we now offer Scottish | Kobe beef cut in the traditional picanha cut — just as you’d be served in a churrasco (barbeque) restaurant in the pampas. Another customer researched picanha on the internet and discovered that “eating one was the gourmet equivalent of sleeping with Cameron Diaz” — so he quickly placed his order.
Easy to cook. Just cut grooves in the fat in a cross-hatched pattern. Rub in salt. Cut into thick slices (2 or 3 inches) and ideally grill on an open fire. It is important not to pierce the meat, as that will let the juices escape.
Price per piece (avg weight 1.2 kg): £68.48 — the price when we were trading; not a current offer.
Scottish | Kobe Feather Steak
The feather steak comes from the thinner end of the blade and is called “feather” because of the unique markings of the meat. This name “feather” also refers to the extreme tenderness of this cut of beef. Called bavette or onglet in France, you won’t be able to purchase a feather steak in most U.K. supermarkets. According to Rick Stein, “any good butcher will know what you’re talking about and will probably decide that you are a customer to be looked after in the future.”
Our feather steaks are particularly tender because of the unique Scottish | Kobe diet and regular massages. We have a limited number of feather steaks available.
Rick Stein recommends that you “cook quickly on a smoking-hot ridged iron griddle and serve two or three slices per person with anchovy butter, sprinkled with a little lemon juice, sea salt, and freshly ground black pepper.”
Price per package (avg weight 300g): £10.50 — the price when we were trading; not a current offer.
Scottish | Kobe Rump Steak
Average weight per package (2 steaks) – 500 g
Rump steak does not have the tenderness of fillet or sirloin but makes up for it with flavour. These are good chunky steaks. Can be fried, grilled or braised.
Price per package: £17.50 — the price when we were trading; not a current offer.