Contact and Help
Get in touch
Tel: 01730 821062
Market opening hours:
Every Friday and Saturday | 9am - 3pm
Office opening hours:
Monday - Thursday | 9am - 2pm
Friday | 9am - 1pm
Saturday and Sunday | Closed
*This what3words address refers to a 3 metre square location. Tap the link above to find out more.
Read the answers to our most frequently asked questions...
ARE THERE ANY ALTERNATIVE WAYS TO BUY YOUR PRODUCTS?
1.SHOPPING BY TELEPHONE - 01730 821062
If you would prefer to call us and place an order over the telephone, then you can. Our sales team are available from 9am to 3pm Monday to Thursday and 9am to 1pm on Friday. You can leave a message after hours and at weekends and we will return your call.
Special Orders: We are always happy to speak to our customers directly and if you have a special order - a whole lamb, a French trimmed rib of beef, or some other such other request however large or small then please give us a call and we will do our best to accommodate it - you never know until you ask!
2. SHOPPING BY FAX - 01730 821323
You can fax Rother Valley Organics at any time.
3. SHOPPING BY POST
Post your order with cheque or credit card details to:
Rother Valley Organics
Sandilands Farm, Rogate,
4. BUY DIRECT AT OUR FARMER GATE MARKETS
You can either click and collect via our online store of visit us on one of our Farm Gate Market days.
WHY DO YOU HANG THE MEAT AND HOW LONG FOR?
Hanging matures and tenderises the meat, allowing the muscles' tissues to relax and develop the flavour, which becomes deeper and more complex. This gives the meat a superior texture and a delicious rich flavour. Our on-site master butchers are experts when it comes to hanging meat and will treat each animal individually - letting it hang for longer if they feel that the meat will be improved by doing so - but as a guide, we will hang the beef for at least 21 days and our lamb for at least a week before cutting.
WHY IS YOUR MEAT A DARKER COLOUR THAN MEAT I SEE IN THE SUPERMARKETS?
This is partly due to maturation (bright red meat is immature meat) and partly due to vacuum packing. Immediately after cutting, your meat is sealed under vacuum in strong, food-grade polyethylene bags. This is your guarantee that your meat will reach you without any chance of bacterial contamination. Vacuum packed meat has a long storage time if kept in a refrigerator where it goes on maturing in the bag. The darker colour of vacuum-packed meat in no way affects its eating quality.
I OFTEN READ ABOUT 'RESTING' THE MEAT AFTER COOKING - WHAT IS THIS, WHY SHOULD I DO IT AND FOR HOW LONG?
Any piece of meat benefits from 'resting' - this means removing the meat from the direct heat source - covering it loosely with foil - and leaving it to rest before serving. This allows the juices to be redistributed and reabsorbed into the meat and the meat itself to relax - improving its texture and tenderness. As a rule, allow 10 minutes resting time for any roasted piece of meat and 3 minutes for steaks and chops.
HOW MUCH MEAT DO I NEED?
This is always a tricky question to answer as it depends on how many people you are catering for and how large their appetites. However, as a general rule, the more people you are catering for, the less food per head you need to provide. For instance, while you need 225g of braising steak per head for six people, 175g per head will feed sixty people.
Guidelines on other cuts are as follows:
Whole Chicken or Turkey - allow 500g per person
Roast Beef, Lamb or Pork on the bone - allow 350g per person
Boneless Beef, Lamb or Pork - allow 225g per person
Lamb rack or cutlets - 3 to 4 per person
Mince - 175g per person
BONE-IN OR OUT?
Remember to keep basting it regularly. Meat, since bones retain juices and will add flavour. However, bone-in meat will take a bit longer to cook. Completely boneless roasts are certainly easier to carve and slice well with little waste, but if you do choose boneless. Bone-in means less shrinkage and moister, tastier.
HAVEN'T FOUND WHAT YOU'RE LOOKING FOR?
Call us on 01730 821062 or email us at email@example.com.