Hereford steak Q&A with Anthony Legge

Whether Saturday night is steak night at home, or sometimes you’re just in the mood for a mid-week steak and chips meal, you’re not alone!

Recent studies reveal that both ribeye steak and chips are among the Top 10 most popular British dishes…

So when it comes to selecting your steak, what approach do you take? Are you too partial to reaching for a ribeye, or do you prefer an alternative?

Don’t forget that this trusty Legges Steak Guide is always on hand if you’d like to compare cuts, such as ribeye steak, sirloin steak, rump steak, fillet steak and the mighty Tomahawk!

Although our offerings have naturally evolved and expanded here at Legges, we began solely as a butcher’s shop. Our owner, Anthony Legge, was the fourth generation to grow up on their Herefordshire family farm, before taking over from a retiring butcher in Bromyard in 2000, and launching Legges.

Back to the beef – you may already know that our beef joints derive from farms within a six-mile radius of our doorstep. However, what you may not know is that throughout the year, we proudly stock native beef from Anthony’s family farm, Shortwood Farm, in Pencombe, where his son, James, and James’ fiancée, Ellie, slowly rear their cattle on a 100% pasture-fed diet. Follow this link to learn more about Shortwood Farm and follow their sustainable, forward-thinking journey.

It’s this commitment to care, provenance and traditional farming that ensures you’ll always tuck into the best, while celebrating the people and places behind every bite and cut of meat. Speaking of which, we recently caught up with Anthony to answer your three most frequently asked questions about Hereford beef steak cuts:

With many delicious cuts to choose from, we recently caught up with Anthony to answer your three most asked questions about beef steak:

Q1: What should I look out for in a great-tasting Herefordshire steak?

“A steak with fat. More fat; more flavour; better-quality animal. Don’t be shy of the fat, as that’s where all the fantastic flavour will come from when you tuck into it.

“Your steak will be tender, juicy, and it won’t let you down.”

Q2: Why does a butcher’s steak specifically taste so good?

“The cattle brought to us have been purposefully bred for you to purchase and enjoy their great taste, and we pay close attention to hanging it correctly and preparing it carefully.”

Q3: Why do you hang your meat for four weeks or more?

“Meat that’s hung on the bone for at least 28 days is more tender as it’s relaxed, allowing it to then set nicely and firm.

“Another reason why we do this is because of how the natural enzymes begin to break down the meat, deepening its deliciousness.”

Whether you live around the corner or further afield, our team of experienced butchers are always here if you have any questions – we love hearing from you!

Sourcing only the finest-quality produce and products remains at the heart of our promise, as we all continue working together to champion the neighbouring farmers and suppliers who go above and beyond to provide them.