Fresh From The Source: Kepak

October 17, 2019
by Hattie The Fresh Faces

    HelloFresh was founded on the belief that everyone deserves fresh, homemade food, and we maintain that the freshest, best-tasting ingredients come straight from the source. 

    This means the suppliers we work with are very important to us. It’s the responsibility of our supplier’s team, who work tirelessly to find honest, trustworthy suppliers to provide us with quality ingredients to create our delicious recipes. 

    One of these suppliers is Kepak. Kepak is Ireland’s most innovative meat company with a rich heritage of over 50 years. Their humble beginnings in a butcher shop in Dublin in 1966, taught them the value of craftsmanship and of the deep-rooted skills, care and attention to detail this demands from the farmer right through to the customer. 

    Kepak work with small Irish and UK family-run farms like Rosscarrock farm based on the beautiful Cornish coast. On a recent trip to the farm, we got chatting about what makes their cattle the very best for our recipe boxes. 

    Where is Roscarrock farm?

    Roscarrock farm is minutes from the North Cornwall coast. In total, Roscarrock boasts 750 acres of beautiful farmland surrounded by coastline. This unique spot, with its crisp sea breeze and sprawling fields, is the perfect place to raise cattle.

    What makes their farmers special? 

    The farmers are especially proud of what they produce, and they have a great deal of knowledge on raising the cattle. Out in the fields every day, they carefully manage their grasslands in order to supply quality Great British beef. 

    The better the quality, the better the taste. But this isn’t the only reason, their approach to raising cattle is mindful of the environment and the animals’ welfare. 

    Fresh Tips From Our Chefs:

    • Bring your steak to room temperature before cooking. Take your steak out of the fridge at least 30 minutes before cooking. This will ensure that the steak is not cold in the middle and will cook more evenly. 
    • Season your steak generously with sea salt and press into the meat. Don’t use pepper at this point as it will burn if you fry it.
    • Rest your steak for at least five minutes after cooking. The resting juices will have a chance to run back into the meat, which will make it extra succulent.

    What we source from Kepak

    • Beef Mince
    • Beef Steak Strips
    • Sirloin Steak
    • Fillet Steak
    • Beef Roasting Joint

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