herefordbeef.org.uk Report : Visit Site


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    The main IP address: 185.2.4.60,Your server Italy,Sesto Fiorentino ISP:Register.IT Spa  TLD:uk CountryCode:IT

    The description :find out all about hereford beef recipes, how to cook hereford beef and where to buy hereford beef in the uk. new recipes added frequently,...

    This report updates in 13-Jun-2018

Created Date:2013-05-07
Changed Date:2016-05-08

Technical data of the herefordbeef.org.uk


Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host herefordbeef.org.uk. Currently, hosted in Italy and its service provider is Register.IT Spa .

Latitude: 43.834548950195
Longitude: 11.195219993591
Country: Italy (IT)
City: Sesto Fiorentino
Region: Toscana
ISP: Register.IT Spa
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DNS

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twitter facebook instagram pinterest home about hereford cattle recipes where to buy where to dine wholesale suppliers blog 3 delicious summer beef recipes may 25, 2018 we are finally enjoying some higher temperatures; the sun is shining and the bbq has been out on the days when the rain stays away. hopefully, there will be plenty more sunshine on the way as we approach the summer. hereford beef is delicious all year round so we’ve... read more hereford beef recipes looking for inspiration in the kitchen? we have a selection of delicious and easy to follow recipes that are suitable for home chefs at every level. come and find appealing home cooked meals for the week ahead along with impressive special occasion showstoppers. all the recipes are perfectly suited to the succulence and tenderness of hereford beef. there are plenty of beef recipes to get your mouth watering and ideas flowing in the kitchen. all you need are the ingredients and the desire to cook. whether you’re buying sirloin, fillet, rump or any other cut of hereford beef, we’ve got the recipe for you. find a recipe a cut above and a breed apart a cut above and a breed apart - an interactive beef cuts image image/svg+xml interactive hereford neck shoulder brisket shin fore rib top rib sirloin flank rump top rump leg oxtail topside silverside many of us cook beef regularly, so it’s very important to use the appropriate cut of meat and cooking method. please click the various cuts above – to discover some wonderful recipes! some cooking ideas and inspiration for more cooking tips see below have you met harry the hereford? harry’s buying tips our buying tips will ensure you buy the best cuts of hereford beef. we’ll teach you how to find the best beef, whether you’re shopping at your local butchers or the supermarket. read more harry’s cooking tips our cooking tips will help even the most inexperienced cooks get the most out of their chosen cuts of beef. perfect your roast joint and serve tender and succulent beef, every time. read more where to dine flavour, tenderness, and succulence are just some of the reasons why hereford beef has risen to become one of the most sought after meats on today’s menus. restaurants, pubs, food stalls and gourmet fast food outlets are all choosing hereford beef as their meat of choice to satisfy their discerning customers. finding hereford beef on the menu is easier than it ever has been as the native breed is proving to be a hit with chefs and consumers alike. if you want to delight your senses with quality beef please head on over to see our restaurant listings and discover the country’s best places to dine. find a restaurant continue your beef journey… copyright © 2018 the hereford cattle society twitter facebook instagram pinterest privacy and cookies policy terms and conditions contact us shoulder shoulder meat is usually used for stewing. it needs long, slow cooking making it an ideal cut for pies and puddings. allow 150-200g per portion when using this meat for receipe ideas using this cut of meat, use the link provided below. recipes neck neck meat is usually used for stewing. it needs long, slow cooking making it an ideal cut for pies and puddings. allow 150-200g per portion when using this meat for receipe ideas using this cut of meat, use the link provided below. recipes fore rib rib cuts are all similar, the only difference being the length of bone. fore rib has the longest and the ends cut off are often sold as a separate joint. fore rib beef can be roasted, either on the bone or boned and rolled. they can be used for pot-roasting, braising and boiling. allow 220-350g per person; or without the bones, 150-200g. for receipe ideas using this cut of meat, use the link provided below. recipes top rib rib cuts are all similar, the only difference being the length of bone. top rib beef can be roasted, either on the bone or boned and rolled. they can be used for pot-roasting, braising and boiling. allow 220-350g per person; or without the bones, 150-200g. for receipe ideas using this cut of meat, use the link provided below. recipes brisket rather a coarse cut and a certain amount of bone and fat. if fresh, it may be slow-roasted but, more popular, salted and used in the same manner as silverside. when bone and excess fat has been removed and the brisket rolled, it makes an economical joint of good flavour, enhanced by slow cooking. for receipe ideas using this cut of meat, use the link provided below. recipes shin and leg shin and leg beef cuts are usually classed together. the 'shin' cut is foreleg and the 'leg' cut is hind leg. very lean, it makes excellent stew and good gravy. it can be quickly cooked in a pressure cooker, otherwise long, slow cooking is required. allow 150-200g per person. for receipe ideas using this cut of meat, use the link provided below. recipes sirloin sirloin of beef is most popular for roasting. it is more expensive than other cuts and, to obtain best results, should not weigh less than 2.25 kg. it can be roasted in one piece and, if it has an undercut, this is called "fillet". this can be taken out and cooked separately (see fillet), but not all of the sirloin has undercut. for receipe ideas using this cut of meat, use the link provided below. recipes flank flank, thick flank and thin flank comes from the belly of the animal. thick flank is sometimes larded and roasted very slowly. other pieces can be pot-roasted, braised or stewed. allow 150-200g per portion. for receipe ideas using this cut of meat, use the link provided below. recipes rump a very lean cut that can be fried, grilled or roasted. allow 150-200g per person. for receipe ideas using this cut of meat, use the link provided below. recipes silverside this is also classed as a coarse cut, containing no bone. very popular for salting or used fresh for boiling with vegetables and dumplings, silverside beef can be braised or roasted but requires long, slow cooking. allow 220-350g per portion. for receipe ideas using this cut of meat, use the link provided below. recipes topside this cut contains no bone. if well hung it is good for slow roasting, but more fat is needed than with sirloin cut when roasting, as it is rather dry. pot roasted or braised are safer. for receipe ideas using this cut of meat, use the link provided below. recipes top rump a lean cut of beef ideal for roasting and frying. allow 150-200g per person. for receipe ideas using this cut of meat, use the link provided below. recipes oxtail oxtail is usually slow-cooked as a stew or braised. it is a traditional stock base for a soup. for receipe ideas using this cut of meat, use the link provided below. recipes

URL analysis for herefordbeef.org.uk


http://www.herefordbeef.org.uk/www.herefordbeef.org.uk/beef-recipes/
http://www.herefordbeef.org.uk/blog/3-delicious-summer-beef-recipes/
http://www.herefordbeef.org.uk/contact-us/
http://www.herefordbeef.org.uk/www.herefordbeef.org.uk/how-to-cook-beef/
http://www.herefordbeef.org.uk/privacy-and-cookies-policy/
http://www.herefordbeef.org.uk/wholesale-suppliers/
http://www.herefordbeef.org.uk/beef-cut/shoulder/
http://www.herefordbeef.org.uk/terms-and-conditions/
http://www.herefordbeef.org.uk/beef-cut/sirloin/
http://www.herefordbeef.org.uk/where-to-dine/
http://www.herefordbeef.org.uk/beef-cut/shin-and-leg/
http://www.herefordbeef.org.uk/beef-cut/flank/
http://www.herefordbeef.org.uk/beef-cut/topside-beef/
http://www.herefordbeef.org.uk/beef-cut/oxtail/
http://www.herefordbeef.org.uk/beef-recipes/
beefandlamb.ahdb.org.uk
wd-meats.co.uk
bbc.co.uk
colmans.co.uk
co-operativefood.co.uk

Whois Information


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Domain name:
herefordbeef.org.uk

Registrant:
David Deakin

Registrant type:
Unknown

Registrant's address:
Hereford House, 3
Offa Street
Hereford
Herefordshire
HR1 2LL
United Kingdom

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 07-May-2013

Registrar:
Namesco Limited [Tag = NAMESCO]
URL: http://www.names.co.uk

Relevant dates:
Registered on: 07-May-2013
Expiry date: 07-May-2018
Last updated: 08-May-2016

Registration status:
Registered until expiry date.

Name servers:
ns0.phase8.net
ns1.phase8.net
ns2.phase8.net

WHOIS lookup made at 00:50:00 01-Jun-2017

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER uk.whois-servers.net

  ARGS herefordbeef.org.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION David Deakin

TYPE
Unknown

ADDRESS
Hereford House, 3
Offa Street
Hereford
Herefordshire
HR1 2LL
United Kingdom
Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 07-May-2013

DOMAIN

  SPONSOR Namesco Limited [Tag = NAMESCO]

  CREATED 2013-05-07

  CHANGED 2016-05-08

STATUS
Registered until expiry date.

NSERVER

  NS0.PHASE8.NET 85.233.160.69

  NS1.PHASE8.NET 85.233.160.68

  NS2.PHASE8.NET 85.233.164.62

  NAME herefordbeef.org.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2017.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED yes

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