Steadman's Butchers - Poultry
Our Chickens are sourced from Frank Bird Poultry at Langwathby.
They are reared on natural feed and are free to roam in comfortable surroundings.
Our Q Guild butchers prepare all our chicken cuts "In House" making the following cuts available.
- 1300 Gm Chickens
- 1800 Gm Chickens
- 2200 Gm Chickens
- Half Chicken
- Chicken Leg "Oyster Cut"
- Breast Fillet 8-10oz
- Supreme "Breast with Skin on"
- Gougons
- Drumsticks
- Oyster cut Thighs
- Boneless Thigh Meat
- Wings
- Livers
Lakefresh Turkey
Turkeys are sourced from John Glendinning at Dacre Banks Farm near Ullswater where Welfare and Quality are paramount.
We use these Cumbrian Turkeys 52 weeks of the year. We cut and prepare birds into smaller amounts for use on a daily basis. John Glendinning has supplied most of our Christmas Turkeys for the last 20 years and we have formed a strong association with him.
Whole Turkey Cooking Guidlines. We do not recommend stuffing the body cavity although a, cored, coxes apple and a peeled onion placed in the body cavity is worthwile.We recommend that you fill the neck cavity with your favourite stuffing. Sprinkle salt and pepper over the Turkey and place in roasting tin breast down and cover with foil. Cook at 425F / 220C Gas Mk 7 for 1 hour then 375F / 190C Gas Mark 5. Allow 15 minutes per lb (450Gm) plus 15 Minutes for bird up to 12 lbs (5.4kg). Over this weight allow extra 12 Minutes per lb to 20lbs ( 9kg ) Half an hour before the full cooking time remove tinfoil and turn the bird over so the breast bronzes. Allow to rest in a warm place for 15 to 20 minutes.
Our Q Guild butchers prepare all our Turkey Cuts"In House" making the following cuts available
- Leg Joint
- Drumstick
- Thigh Meat
- Breast Escalopes
- Breast Fillet
- Turkey Steaks
- Breast Joint Wrapped in Streaky Bacon
Gressingham Duck
Gressingham Duck is a breed as well as a brand. A Cross between the wild Mallard and the Peking strains it is unique for its eating characteristics. Succulent and juicy with a rich gamey flavour each bird has around 20% more breast meat than other ducks.The welfare of the Ducks is a priority and they are hatched and reared in an open enviorenment with natural light and ventilation.
Oven cook from chilled
1 Preheat oven to 200c 400f Gas 6
2 Remove all packaging
3 If the Duck contains giblets remove from body cavity. These can be used to make authentic stock if required.
4 Place Duck on a rack on a roasting tin. Prick all over with a fork and rub 1 teaspoonfull of salt in to the skin.
5 Roast in the middle of the oven for 20minutes per 500Gm plus 20 minutes. Allow to rest for 20 minutes
Gressingham Goose.
Although the Gressingham Goose has a higher percentage of meat to fat than other breeds, it retains a wonderful succulence and tenderness.They are fed on wheat based diet with added minerals and vitamins but contain no growth enhancers or antibiotics.They are dry plucked which gives the product an attractive appearance,a longer shelf life and prevents water loss during cooking, thereby reducing shrinkage.
