George Marshall on Aberdeen Angus beef
- The Larder
- 11 July 2012
The Angus Larder - Chef's Choice
George Marshall on why the Pear Tree Restaurant uses local Aberdeen Angus beef, and on friendly farming rivalry
Our beef is 99 per cent Aberdeen Angus. It’s Scottish and good: the fat is creamier and it’s hung for around 28 days. As well as the quality of the meat, buying it promotes local beef – we write up on our board the exact farm the beef came from – and helps local development.
My favourite way of using Aberdeen Angus meat is simply a beautiful rib eye steak, done medium rare, with salt, pepper and a tomato so you get the taste of the beef itself. We also use diced shoulder for our famous steak pies.
Customers comment on the locality of it all the time – farmers come in to taste another farm’s beef, there’s a bit of rivalry about it. We buy through the Forfar Mart. We’ve had beef from the field 100 metres from our restaurant door.
● George Marshall is head chef of the Pear Tree Restaurant in Auchterhouse.