Often here at Campbells we get asked about the different steaks we do. From our website it is visible that we offer a range of steaks from Fresh Sirloin Steaks to Fresh Fillet Steaks and from Fresh Rump Steaks to Fresh Aberdeen Angus Steaks. All of our Beef is dry-aged in a dehumidified maturation chill for a minimum period of 21 days making it tender and flavoursome. In addition to this, our Beef is Prime, Scotch and is hand prepared by our butchers here at our premises in Linlithgow.
In the videos below, you will see Gerry breaking down a loin rib into Sirloin, Ribeye and Fillet steaks.
Sirloin Steak and Minute Steak
Gerry explains the 21 – 28 days maturation process at Campbells and the traceability measures maintained at Campbells.
Gerry discusses the evaporation which takes place with matured beef and the impact it makes on price.
Gerry highlights the different type of trim levels (standard trim, special trim and larder trim) and the impact it makes on taste of the steak.
How to Cook the Perfect Steak
We explain in detail the intricate steps involved to cooking a perfect Campbells Gold Sirloin Steak.
We also share our tips and tricks to cook at the correct temperature and the common mistakes to avoid while cooking a steak.