Westin Gourmet

Lifting this 1kg roast from the chill box it was delivered in it was honestly a struggle for me not to just cook it and eat it there and then...but many hurdles presented themselves : 1st off, my wife wanted the in-laws round, secondly I'd just eaten my dinner. It seems the devil is in the detail. Biding my time ( 24 hours to be precise), finally the scene was set for this prestigious meat cut to get the attention it deserved.

Sealing the joint in a hot pan with butter, then seasoning well the joint was oven roasted to a delectatious medium/rare. My wife ( aka the voice of reason) spoke of vegetables and other such distractions : crushed potatoes with chives, assorted steamed veg and oven roasted onions were soon ready to make this meat feast a little more multi-textural.

The meat melted in the mouth, moist and delicate with a flavour strong and distinctive enough to make even the gravy morish. The roast was aged and marbled to perfection, making the meat juicy and tender. I literally couldn't bring myself to put mustard near my plate, the flavour of the meat spoke for itself. My father in law ( a chef by trade) lamented about the decline of this great cut of meat, as it was once a staple of every carvery. All I can say : It's about time for a rib eye roast revival.

Pork loin is one of those things that, when you think about your experiences from childhood, you probably pull a face of distaste. Childhood experienced tend to be adjectives such as : tasteless , grey, chewy. Well children....school is in session, and it's time for a new lesson!

Pork 101 : Opening the packet of these pork loins was a surprise to say the least , they were approx 1 inch thick each!! I assembled a band of trusting guinea pigs ( is there any other kind of guinea pig???). I decided to cook the steaks as a stand alone. This test needed to focus on dispelling the pork myth : pork does in fact have potential. I seasoned the steaks and tenderized them a little. Seared in a hot pan to get a beautiful colour on both sides, the steaks were then cooked in a dry cider with a good quality wholegrain mustard. While this cooked...I enjoyed the rest of the cider over ice....this cooking is a tough business. When the cider was done, and the steaks cooked to perfection I removed the steaks to rest for a minute while I added cream to the cider/mustard pan : the resultant sauce was a thing of beauty. Pouring the steaming sweet/piquant/creamy mixture over the steaks finished the dish.

I handed out the eating irons and the tasting commenced. The meat was firm yet moist and yeilding/tender. The sauce added a sweetness to the meat that made a beautiful contrast to the subtle sharpness of the mustard. The cream brought everything together in a way that made me wish the guinea pigs would suddenly be struck down with instant vegtarianism. no such luck. After fought the competition off for the last morsel, and then promptly mopped up the residual sauce, we had a talk about what had just happened. The consensus : We need more pork steaks.

As a man I adhere to the belief that there are certain constants in life, these define me and give my life shape. These are :A) 2 is always better than 1. B) If it ain't broke, don't fix it. C) If it is broken chances are that it can be fixed with duct tape or wd40 or both. D) basically the internet has ALL the answers E) Everything , at some point , can be described as tasting like chicken.

Now imagine how my world was rocked when I received a corn fed chicken : chicken that tastes like chicken...but more so. I was excited. I decided to double stuff this fine example of an ave. Lemon zest and chive butter under the perfect skin, while inside I used lemon, garlic, thyme and bay leaves. Soon the bird was done, golden skin crisp and inviting. The aroma made my mouth water while carving. There were vegetables to accompany this bird, but I don't want to talk about them because they didn't taste of chicken and were not corn fed. I reduced the cooking juices from the chicken down and thickened into a wonderful gravy which had a strong chicken flavour with an undercurrent of garlic and lemon. Top notch.

The chicken itself was moist and delicious. The meat maintained a good degree of moisture and the skin maintained it's integrity , thus locking in the flavours and aromas to permeate the meat. Needless to say, the dinner was a runaway success with comments about the chicken being very encouraging. I believe the corn fed chicken to be a better tasting bird, and wouldn't hesitate to buy another..couple of dozen of them!!

For me, this was the most difficult to review. For me, barbeque sauce speaks to me of the USA, great open spaces, smokey flavoured food, sticky fingers after eating ribs, sweetness vs a burst of flavour and a sharpness of vinegar. Ahhh....I love barbeque sauce. I tasted this oaky smokey number on everything : sandwiches, chips, meats, even risotto. It's all part of the food crusade and my mentality : ask not what your bbq sauce can make better ....but instead, where it fails to shine!! Well..this one lost a little luster for me. I felt the consistency of the sauce to be be thin. It put me in mind of a marinade, but even then I would like it to be thicker to stick to the meat to be cooked. I like a bbq sauce to be sticky enough that your fingers bear the remnants of your meal, so in a absent way you can relive echoes of your meal in the fashion frowned upon in Haute cuisine : licking your fingers!!!

This sauce was not the thick bbq sauce dreams are made of, nor was it as smokey and oaky as I would have liked. If anything , I think this sauce is succintly summed up by this : it tasted kinda like a runny and mostly smooth branston pickle. The prevailing aftertaste is a vingegar sharpness , where I think a sauce like this should be leaving you with a woody smoke afterglow.

Now don't get me wrong, this is a nice enough sauce, but it could be so much more!!! Thicken it up , add more than one smoked ingredient ( oak smoked sea salt), tone down the vingear and maybe bring Mr Molasses and other sweetness into play. Sticky , smokey, sweet and oaky is where we want to be ....we are on the road there...but we got a little lost.

Rib Eye Steak...the very sound of it makes my mouth water..and this can make conversation a messy business. This rib eye was perfectly formed, beautifully marbled and aged to perfection. Every single time I went to the fridge it was there...staring at me...tempting me. One day I could stand it no longer....and with a backdrop of gale force winds and torrential rain adding to the atmosphere of anticipation...I assembled the accoutrements to make this steak all it could be.

I oven roasted assorted root veg and spring onions to give the illusion that I think about more than just meat. The steak meantime was enjoying it's seasoning with salt, pepper and herbs while coming up to room temperature. Finally the veg was done....it was steak o'clock. Cast iron skillet , butter...getting up to temperature seemed to take a lifetime. Finally, with trepidation I lay the steak across the pool of molten butter. The hiss of meat kissing hot iron made me resent the vegetables all the more....they lack even the common decency to make a great cooking sound. Soon the heady aroma of seared meat filled the room...which is exactly why I cook with the door closed.

Finally it was all on the plate. Cutting a section through the meat was a delight. The meat was incredibly tender, the colour a beautiful pink and the meat full of juice and promise of flavour. Tasting the steak alone was a treat. Taste buds tingling, juice from the steak making my mind take a trip to that happy place you think of while chewing (maybe that's just me). Bringing the meal together: the root veg- roasted but still a firmness that lends a texture, the steak- a flavour power house that only the right fat content vs ageing can achieve. This was a meal that I shall remember for a long time to come.

Oh dear Westin Gourmet, I'm not sure about this one, I would have to try another one to be certain, lol, only joking it was delicious. It was a lovely piece of meet, with dark red flesh, ample marbling, and very bloody. I roasted the joint on a bed of vegetables, and the aroma when the lid was lifted on the roasting tin was out of this world. I cooked the meet a little longer than I would have done had I had been eating it alone. However it was still very moist, tender and full of flavour.

Everyone enjoyed it including my youngest daughter who hasn't eaten beef in years. Ribeye is my chosen roasting joint, and I would normally buy this kind of meat. I think it was one of the best I have ever had. Would I buy this joint again at the price it is, I believe I would, but not too often. Delicious product. Next time ot will have a crust of english grained mustard on top, and a bit rarer.

Delicious, succulent, top notch. From that I guess you can tell I really enjoyed the pork Loins. Both loins were a good size and almost an inch thick. The meat was firm, pink, with tiny veins of fat, that gave it it's full flavour . I wanted to cook the meat as simply as possible so that I could really taste the meat, judge the natural texture, and quality of the product. I lightly pan fried the loins to seal the juices in,after adding a little salt,& ground black pepper. I then placed the loins on a bed of mixed vegetables,with fresh sage,apple,then added a vegetable stock, with a little cider vinegar.I sealed the vegetables and meat in a roasting tin and cooked it in the oven. Once cooked I removed the stock into a separate pan adding a little honey and balsamic vinegar, reducing it until it was a rich sauce.By this time the pork loins had rested, and I served them on the bed of vegetable, with a potato rosti, and the reduced stock.

The pork was so tender it took very little chewing, it was full of succulent juices giving a wonderful flavour. I was really impressed with the meat, and think that it is excellent value for money.

Hi everyone, I have just had the most delicious corn fed roast chicken dinner, with all the trimmings. The chicken was a lovely plump golden yellow, before cooking, and looked stunning sat upon the fresh vegetables I had chosen to pot roast her with. Apart from a little seasoning, I added very little else, except the fresh veg and a little stock to create a steamy hot environment to cook this pretty little bird in. The reason for cooking it this way was to get the full benefit of the natural flavour the chicken should give.

I chose to lay the bird on its breast in the pot so all the juices kept it moist and full of flavour, two thirds of the way through I turned the chicken over to crisp up the top, and to give it that rich roast colouring. The stock from the pot made the basis of a very rich gravy to serve with the dinner.

Once cooked, I let the chicken stand for a little while to rest, then served it with the rest of the dinner. The first thing I noticed was the smell, a lovely aroma, The flesh was delicate and sweet,and really moist. It was so tender, it was worth savouring every mouthful.

Two concerns, one is the packaging, although this takes nothing away from the taste, it was a little flimsy. Secondly, I appreciate the quality of the product, I just wonder if I would be willing to pay the full price, its a very difficult call.

I was uncertain how to use and present this product, as I didn't want to hide the delicate flavour of the meats sent to trial. So I decided to use the sauce in two different ways, that would hopefully show how versatile the sauce could be.

The first dish I prepared was a spicy mixed sausage hot pot with the Oaky smokey BBQ sauce as a base. I cooked some fat Lincolnshire sausage, which are quite spicy, I chopped onions, garlic, and smoked bacon lardons and fried it in a pan, I then added mixed pulses such as chickpeas, haricot beans, kidney beans , barley,added a tin of chopped tomatoes, and half a bottle of the BBQ sauce. I then roasted some small diced potatoes, and then added some Chorizo sausage. Once the potatoes were cooked I added them to the pot. The result a smokey spicy hot pot that is ideal for a cold winter night. The sauce was packed full with a rich sweet spicy flavour, almost like a plum relish. It had a mild smoky flavour that wasn't over powering and didn't bury the other flavours coming through.

The second dish I created was a cold corn fed chicken salad wrap, with the wrap smothered in the BBQ sauce, what a delight. If like us you make your own sauces and relishes, you may find this a little pricey, but to be honest its worth paying.

It was a complete pleasure to cook with this piece of extra mature USDA Ribeye quality steak. On opening the packet the meat was a rich dark red, with lovely layers of marbling running through it. I wanted to taste the full flavour of the meat, so decided to cook it simply and as little as possible,as I like my beef rare. so with just a little seasoning of salt and ground black pepper I seared the meat in a hot pan for approximately 2 to 3 minutes, yes that's all. It was delicious, full of the anticipated flavour I had hoped for, absolutely mouth watering, no shrinkage, and so tender, I'm still drooling over the experience. I served the steak on a bed of lightly stir-fried vegetables, and treated myself to a little English mustard, although this wasn't needed.

My wife who always has her steak cooked until it's black, tried a piece of the rare ribeye, and really enjoyed the quality and taste. Between us Westin Gourmet ( I have to take a little credit myself) we may have won a new convert to a quality produced & cooked steak. I have paid a lot more for a steak in restaurants, that have fell a long way short of the quality this product provides. I would have no hesitation in recommending this product.

The steak arrived vacuum sealed in a clear plastic bag clearly labelled and a very reassuring stamp that it had only been packed the previous day. But there was a lot of it for one person! And I’m not greedy (well, not ALWAYS), so I decided that this one needed sharing. What’s more, the friends who I offered to share with were keen to cook! Here’s what happened next – from the chef himself!

“Using my trusty meat carving knife I cut 6 thick steaks each about 100g and 1.5cm thick. The first thing I noticed was how easy it was to cut; no tough bits or stringy fat here, more like a knife through butter.

I decided to serve the steaks with simple accompaniment to fully appreciate the taste of the meat. Curly oven-cooked French fries and a loose garden salad were the order of the day in a French style with vinaigrette dressing and Béarnaise Sauce for the steaks. All this washed down with by a smooth French Bordeaux.

Using a cast iron skillet I seared the steaks on both sides then cooked them until their edges looked cooked. This only takes about 3 minutes to do, flipping the steaks regularly and leaves them medium rare. No oil or butter was used to fry them and the lack of excess fat in this meat resulted in the finished steaks tasting of just the meat and not of any cooking fats. Some people prefer to grill the steaks but I find this leaves them too dry. Once the steaks were taken out of the skillet there was no fat left behind which reflected the pure meat density of these steaks.”

Put straight on to pre-heated plates, the steaks were then accompanied by the chips and salad from a shared bowl at the dining table. Although the photo shows steak knives were used, ordinary knives would have been fine as the meat cut smoothly and easily. The texture was tender and succulent. Nothing chewy, every bite went cleanly through the meat delivering maximum flavour. The absence of any fat in the meat gave it a much cleaner and ‘drier’ taste that allowed you to appreciate the texture.

The comment “better than at restaurants” was made by all and thoroughly deserved. The choice of light accompaniments allowed the taste of the meat to be really enjoyed.

This was a superb cut of meat that had perfect texture and taste. It is certainly one to use as a reference to compare other steaks by. We cut it into individual steaks rather than roasting the whole piece and even between the three of us there was enough left over for 2 or 3 more portions. So what started off looking rather pricey ended up being good value for the quality of the product (roughly £6-7 per portion).

I've eaten (and thoroughly enjoyed) rare breed steak before - at Bistro du Vin, where I think I paid just over £30 for a small fillet steak. The quality of this was a pretty good match for that, and of course the cooking was exemplary!

I cooked these in two ways. Firstly slow cooked with BBQ sauce and secondly pan fried with a much lighter sauce so I could check the meat quality.

http://www.london-unattached.com/2011/11/pork-loin-sage-wine/

The second version was very good. I find pork loin steaks a little dry - by preference I will buy tenderloin or chops because you can cut tenderloin to your own preferred thickness, while chops tend to have a bit of extra fat on them. This was no exception, I was glad for the creamy sauce. The meat was nicely flavoured, not exceptionally strong but no overpowering pork smell either (some pork can be a bit unpleasant that way). This is exceptional value meal. The meat is tender enough to use in stirfries too.

I really enjoyed my roast chicken dinner. I don’t always pre-poach poultry but it does make sure you get lovely tender breast meat, without the need for brining (which I found just a little salty when I tried). So, to cook, I pre-poached for 10 minutes in a pan of boiling water, then roast on a hot oven for 10 minutes before turning the heat down to 180c for the remaining cooking time. I usually use a lemon to fill the cavity of the chicken but I wanted to make sure that I got as ‘true’ a flavour as possible…so this time I filled the cavity with a few fresh herbs and just roasted some garlic on the side.

The chicken was wonderfully tender and moist. The flavour was quite strong and distinct, very much what I remember chicken tasting like when I was a child. I’ve boiled up the carcass and made cockaleekie soup. And, even after that I have enough meat left over to make a risotto or blanquette of chicken later on in the week.

Well, it's not really BBQ season. And, to be honest this is something I'd love to test on a proper BBQ. It's sticky, very beautifully flavoured and nice enough to eat a teaspoonful of without any cooking at all! My attempt to replicate a BBQ in the oven was not bad though. I’ve had the first of the pork loin steaks cooked with some of the yummy BBQ sauce. I love sticky pork dishes, something sweet really seems to compliment pork meat and I wanted a very simple supper just for me. I covered the steak in BBQ sauce and cooked it in the oven, covered up on a lowish heat for about 40 minutes, then for just 15 minutes with the lid off and the heat up high.

That may sound like over cooking, but I wanted that kind of sticky pulled pork result that you get from a good BBQ with a smoking lid. The sauce itself has a smokey flavour and I figured if I cooked the meat slowly I might just get a real BBQ taste on my plate. And it worked! A great flavoured tender pork steak with a sticky caramelised BBQ coating. Perfect with a jacket potato and some green vegetables. Now, I wonder whether the rest of the BBQ sauce will last till next summer;) I doubt it...I suspect it will be too good way to cook chicken wings and drumsticks in the oven for parties and I am already yearning to have some really good sausages to dip into it!

Given this was heavily marbled meat and from America, I decided to try an American style rub. I made up a dried porcini rub with a little black pepper and used it to season the meat before dry frying.

The meat was wonderfully tender, almost melting and very well flavoured. The porcini rub was, I think, a good move because it ensured the meat was really really juicy.

The flavour was excellent and I found the portion size a little strange - it was too much for one hungry eater, but too little for two - and my sample was more than just marbled (there was quite a large lump of fat in the middle of the steak, presumably where the rib would have been originally - I have a picture if you would like it). I also thought the steak was just a little thin cut for my liking. I do buy sirloin, this seemed slighly thinner than my normal sirloin and so it was very hard to get the rare meat I normally enjoy (I ended up with medium rare). That of course, is partly just not being used to this cut of meat though.

I don’t think I’ve actually ever eaten a joint of meat that was this expensive and to be honest, I couldn’t see where there was really an upgrade here! I will concede that it was very tasty seasoned then seared on all sides and cooked on a trivet of onions in a hot oven for a short period of time (we like our meat quite rare in our house!) but I do think I could’ve got a cheaper cut and experienced the same level of flavour.

The price isn’t really comparable to the flavour I think. My cats, however, disagreed as they managed to sneak into the kitchen whilst we were finishing dinner (my daughter left the door open) and stole the last couple of slices of beef – possibly their most expensive dinner ever!! I had some very happy cats that day!

Value for money these chops are, but unfortunately that’s where the enthusiasm ends. Apart from that there was nothing special about these. My hubby likes his chops plain old pan fried so that’s what I did for these and to be honest I could’ve gotten them from anywhere at all, they could have been any breed, they were just like supermarket chops.

No extra burst of flavour or anything. I actually couldn’t even get my little girl to eat them, and my husband wasn’t entirely enthused either. They were fairly moist and generally alright but nothing that I would write home about and certainly nothing I would recommend to anyone else!

The first words that came out my mouth when I tried this was 'Damn, that's good chicken!!'. Yes, it’s expensive but we’ve gotten so used to the blandness of supermarket cheapo chooks that we’ve forgotten what chicken should taste like I think. Since I didn’t have time for a full-on roast dinner, I jointed my chicken into 8 and sautéed it, finished it in the oven and served it with a tarragon cream sauce.

I can’t remember the last time I enjoyed a chicken so much. The backbone and trimmings from the bird also made an excellent stock for another meal (I made a tomato and vegetable soup) so the frugal cook in me stretched it even further. Maybe chicken is meant to be a luxury rather than an everyday food. The taste of this one made all the difference.

Possibly the most delicious barbecue sauce we’ve tried in our house. It’s a delicate blend of sweetness and smokiness without being too overpowering as some barbecue sauces have a tendency to be. So far we’ve tried it with chips, chops, as a marinade and as a sandwich ingredient amongst other things – it made my cheese salad sandwich sing!! Also delicious as an alternative to ketchup in any circumstance – I particularly enjoyed it on a bacon roll. Even price-wise it’s not prohibitively expensive for everyday consumption so I was quite happy to dollop it on absolutely everything. In fact, I may have to purchase another bottle fairly soon…

Wow!! Possibly one of the tastiest, most tender steaks that I've ever had the fortune to try. We like our steaks rare in our house, so with simple seasoning and brushed with oil I cooked it for 2 minutes either side in a scarily hot pan and left it to rest for 4 minutes then sliced it thinly.

I don’t think there has ever been such a fight in our house between myself, my 4 year old daughter and my husband to get the last piece of steak! So delicious! Price-wise it may seem a little steep but not for a special occasion or (as I often do with a large steak) sliced thinly over a salad of watercress with a horseradish dressing. I urge you all to try these.

The meat was roasted, after being coated with mustard and garlic seasoning. The marbling of fat kept the meat moist and it was very tender. It was cooked at a medium temperature for an hour, and left to rest for half an hour before being carved. The meat was served medium rare, just the way it should! It was served with roast potatoes, cauliflower cheese, peas and french beans.

The rest of the beef was used the next day, by cutting the remainder of the joint in half, placing on a very hot griddle pan for half a minute either side, just to warm it through. It was very tender and had a good flavour, and was equally enjoyed both days, but I would not pay over £33 for a 1kg joint of meat.

These thick lean loin steaks were so tender, tasty and succulent, that my other half asked me if I wanted to eat all mine, because he wanted more!!!!

They were succulent, moust and tender, rating a definite 10/10. Endorsed all the more as he also rang me from work this morning, to say how lovely dinner was last night!!! (That was a first!)

I served them with a sweet and sticky sauce, creamy mash and green vegetables.. receipe below.

Fry a chopped onion and garlic clove in a knob of butter. Coat the meat in a mixure of 100g of seasoned flour, and add to the pan when the onions and garlic have browned. Let the loin brown on one side before turning, and brown the other side. Remove from pan when just cooked, as it will continue to cook a bit more while 'resting' on a plate. Add a dash of port (or sherry/wine) to the pan, and fry the alcohol off, then add 2 tbsp of honey. Pour the juice over the meat, then serve with your own choice of vegetables and potatoes or rice. ENJOY!!!! Sit back and let the compliments come in....and bask in the glory, thanking Westin Gourmet for the marvellous meat!

I boiled up the remaining chicken carcass with a bouquet garni and 2 bay leaves. I separated the bones from the meat, and added some fried chopped onion, pinch of saffron, sliced mushrooms and chopped spring onion. It was brought back to the boil, and served with crusty bread.

The chicken was still tender and the soup tasted delicious, but unfortunately there was only enough for one bowl each, it was so moreish!!!! Nothing at all was wasted.

I used the sauce as a dip with the Steak and used it to cover half the corn fed chicken. The sauce was thick and chunky, as opposed to the usual smooth sauce. It added a new and exciting flavour, and I will also use it as a dip for crudites, in the summer.

It is versatile and is perfect used hot or cold, and would also be ideal with sausages, chops and ribs. It is an essential standby to keep in the kitchen cupboard whenever you want to "zest up" a meal or use cold as a dip with meats and raw crunchy vegetables.

The american ribeye steak looked good, with enough marbleing and fat to keep the steak tender and juicy. I cooked it the only way steak should be done.I seasoned it, and put in on a hot oiled griddle pan. Medium rare is the best way to eat this cut, so after 3 minutes I seasoned the top and turned it, and the cooked side had lovely lines on it, from the griddle. A few juices were oozing out, and i cooked it for a further 2 minutes, and removed from the pan to rest.

The crispy jacket potatoes and fresg green salad complimented it perfectly, and a dipper pot of the BBQ sauce on the side added to it.

The steak was tender and succulent, with a delicious flavour, and had was thoroughly enjoyed. Unfortunately I was not allowed to at it all, and had to cut it in half, and share with hubby!

I simply rubbed the Ribeye roast joint with a little olive oil and seasoned with black pepper, it was cooked for just under an hour to achieve a nice rare, pink in the middle roast. The juices which came off the beef were made into a tasty gravy to accompany the meal.

After resting the meat for 15 minutes, it sliced very easy and looked wonderful on my plate. On tasting the meat, it was very tender, not tough or chewy, it almost melted in the mouth. A fabulous roast dinner, and the kids were asking for more, which is always a good sign! I finished the left overs off the next day in a beef and tomato ciabatta! Delicious!

I’d always considered Pork to be one of my least favourite meats, but having tasted these pork loins, my opinion has changed forever.

The loin steaks looked very lean and were nice and thick. Once cooked the taste was just lovely. The pork was delicious, incredibly tender and very succulent.

They are a really good value cut of meat which is easy to cook, I will definitely be buying these again. A lovely piece of meat,

The chicken was golden with a nice and succulent firm texture. Unlike other supermarket bought chickens, the chicken didn't dry out and shrink whilst cooking.

It was easy to cut the breast off the bone and it was not dry or stringy. The legs were lovely and juicy. The chicken fed all 4 of us comfortably. However, would I pay £14 for it, not so sure.

As soon as you take the top off of this bottle of BBQ sauce the smell is irresistible!

It is a thick sauce with small chunks in which has a variety of uses! It can be used simply by itself to dip food into, perfect with chunky chips. It can also be used to spice meals up, poor a little into stews or chilli con carne for an extra kick.

My favourite use was for marninating. It turned plain chicken into a tasty moreish meal. A little goes a long way, so a bottle would last for a good selection of meals.

This steak was 'just perfect' it was cooked so it was brown on the outside and a perfect pink on the inside. Each mouthful was juicy with lots of flavour, the meat simply melted away in my mouth! A truely amazing taste, succulent and very tender, the king of steaks! Served simply with chucky chips and cooked mushrooms, it was an amazing meal. Any other steak will always be second best now!

I am not a big fan of roast meat. My impression of roast meat particularly when eaten in restaurants is that they tend to be on the dryish side. It is only on few occasions that I really liked this type of meat. For this reason, we don’t seem to go for roast beefs as much at home, thus sought advice on how best to cook this cut of meat, and Westin Gourmet website was a great help. It does take time to prepare it, but the preparation time does pay off. The meat was first washed, covered in oil, sealed in a pan, allowed to set, cooled in a fridge, then roasted. I was impressed on how little juices were lost during the roast, thus retained by the meat. It can be tricky to keep everyone happy when it comes to the cooking length of roast beef. Luckily everyone who joined our party liked their meat “medium cooked” ….. same as me!

This is a very good piece of meat. The meat retained its juices well, which meant that the taste was well preserved. With only salt seasoning added, I really enjoyed the taste of this meat. Being a slightly smaller piece of meat than usual meant that a lot of the meat portions were part of a side. Despite this fact the consistency was good and not chewy. I have to say that I preferred the parts closer to the middle as the meat was even tenderer. The rest of the party really enjoyed this cut of meat and felt that it was of a high standard. I would feel very comfortable presenting this cut of meat to family or friends. I would definitely consider this cut of meat again.

Once again, the pork was very well packaged. Both fillets were a delight to look at, with a very nice size and color. The reason I comment on this is that if one is having a dinner, it is much more presentable to have same size portions of meat. I grilled my two slices. I ate one of them and my father ate the other one. My father really enjoyed his portion and thought that it was very good. I kept my views to myself on this one as not to bias his opinion.

I thought that the taste was good but nothing to shout about. From a texture point of view, I felt that it was a bit too chewy and dryish for my liking despite not overcooking it. Having read some reviews from previous customers, I had high hopes for this cut of meat, but unfortunately I was not impressed. Maybe it was a one off case.

One could say that this chicken was different in appearance from chickens bought through the supermarket. The striking feature before even starting the cooking was the tightness of the skin around the meat, and also the golden color that the corn fed chicken exhibited (unlike the white ghostly looking chicken). This golden color also reminded me of the chicken bred by my grandfather, which were fed corn and always used to have a similar color.

Once again, with my family over for dinner, I had to buy another chicken to satisfy the whole troop, which again provided us with a comparison game. Again, I didn’t want to cook the chicken with any strong seasoning to allow it’s true taste to come through. So I seasoned the chicken with some mustard on the outside, placed in a baking tin and covered in foil. The chicken was cooked for an hour to an hour and a half, after which the foil was removed and allowed to cook for another thirty minutes to an hour to allow it to become yellow brown.

It was interesting to see how well the chicken kept its size after roasting. What I liked most about this chicken was the depth of the taste. This difference was more markedly noted when compared with another supermarket bought chicken. This reminded me of back home, and how the older generation always spoke about how better chicken tasted when they were young. Maybe the chicken’s diet was the main difference. The texture was also very good, including the breast that generally is quite dry, but I wouldn’t say that its something that struck me. Saying that, my family felt that it was tenderer than the supermarket bought chicken. I wasn’t too sure about it myself. But when it came to taste, the difference was marked

This sauce caught me by surprise, as it was not what I was expecting. I used to love BBQ sauce in the past but went off it over the last few years as it felt like commercial BBQ sauces were becoming so strong and sweet that it overpowered the taste of whichever food you dipped in to it. This on the other hand has a much gentler taste thus allowing you to really taste whatever you’re eating. This may be considered to be weak by certain people who prefer the strong spicy BBQ sauce taste. It was also good to really pick up on the oaky and smoky taste. My mother chose the exact right words to describe it when she said that “It tastes like a homemade BBQ sauce.”

I have tried this sauce primarily as a dipping sauce with meat and vegetables. I had no time to try it as a boost for other sauces. I would imagine that one had to use a significant amount for the taste to come through since it does not have an overpowering taste, even when used alone.

I have tasted many types of Ribeye steak from different parts of the world. I have to say that this “Extra Mature Ribeye” from the USA was definitely one of my top ones.

This product was very well packed. Marbling was clearly visible suggesting that this was a prime cut. I believe in the true meaning of really tasting the meat and enjoy its bounty. For this reason, I only sealed the steak in a pan with some low fat spray, and cooked it to a medium rare. I did not add any sauces or strong seasonings other than some sea salt. Both the taste and the texture of the meat were fantastic. The way the knife slithered into the meat was a beauty to see in it’s own right. My families are over from Malta for a holiday at the moment so they got to sample this as well. There was a unanimous consensus that this was an excellent product. Obviously, we have only tasted one sample of this particular cut. If this product shows consistency throughout, then it’s a definite winner! The only reason it did not take my top mark was because it didn’t have enough buttery taste for a top mark. I would gladly pay the RRP for this particular cut and brand of Ribeye. A definitely must try for all meat lovers.

This was absolutely gorgeous. It was so moist and tender and absolutely full of flavour. I know I have said this with other meats but this stood out from everything else on the plate and was definitely a hit with everyone around the table. I found myself continuing to eat the cold leftovers after as I could just not get enough of it!

We had it cold for lunch the day after and again it was simply divine. Everyone's verdict was that this should definitely be sold on the website and given a very high rating as it was so tasty. I would easily recommend to anyone. Truly delicious.

This pork was absolutely gorgeous! Compared to the usual trash you eat as a student this really was heavenly! I also felt that this is much better in many ways than the meat I would eat at home that I would have to pay a lot more for.

When I re visited this site after eating the pork I was shocked to see that it was only £3.76! It was succulent and full of flavour!! Even though I ate it with a sweet and sour sauce I definitely feel that it would work on it's own or with any other combination of ingredients.

I first had the chicken as a traditional roast with all the trimmings. I slow cooked the chicken and it fell apart beautifully as I took it out. The meat was so tender and there was a lot of it for the size of the bird. I was very impressed with the taste and enjoyed the chicken thoroughly.

I then kept the left over chicken and had it cold with a salad the next day, this, again was gorgeous and tasted just as good cold as it had the day before hot! I would definitely eat this again and recommend it to others to enjoy too.

I tried the BBQ sauce in various dishes and found that the flavour it brought to the rest of the ingredients was lovely! However, when I tried the sauce with my flat mates (in the video!) I (and some others) thought that it was slightly too rich if anything to have on it's own with chips, steak etc. This to me was the only down side. The flavour was unique and different to the flavour you get with any other BBQ sauce from super markets that I have tried. It definitely tasted like it was better quality!

I split the steak into two halves and cooked one half as 'well done' and another as 'medium, rare' so that I could taste the difference. I thoroughly enjoyed this meat. It was tender, moist and really easy to chew unlike some supermarket meats that are too tough. The flavour was also really lovely and made the steak stand out from everything else on the plate. The only down side was that, as someone who doesn't like fat on a steak, I left a few bits on my plate as I didn't enjoy the texture of those small bits. All in all however the steak was lovely and I would definitely eat it again.

The Hereford Ribeye Roast was simply delicious. It had a magnificent taste and a succulent, tender texture. The sliced meat just tore apart with little effort from cutlery and melted in the mouth. I brushed the meat with English and wholegrain mustard, seasoned and roasted at 160°C for approximately 80 minutes before allowing to rest for 20 minutes. The smell from the meat was concentrated and the meat had left some lovely juices behind which made fantastic roast dripping spuds! Slicing the meat, the knife glided through the meat easily, revealing an exciting pink centre. The only negative to the joint was the piece of fat running through the top.

I understand that its purpose is to keep the meat succulent during cooking however there was quite a thick piece of it left which was not overly gristly but definitely needed to be cut away from the meat. The 1kg joint would probably have fed 4-5 people in my family so at a price of £33 I think it may be seen as a little expensive to some. However, for its quality alone it’s definitely worth it as a treat or for a special occasion such as a replacement for turkey at Christmas, which would probably work out a lot cheaper. And any leftovers make amazing hot beef and gravy sandwiches!

I roasted the pork steaks with apple, onion, white wine and thyme and briefly fried the fatty edge in a hot pan to crispen it up before putting it all in the oven for about 20 minutes at 190°C, turning half way through. I noticed that they felt really tender and soft when raw and even the fatty edge didn’t feel tough either. My first bite was taken from nearest the fatty edge and I found it really succulent and tender. The meat was packed full of porky flavour, unlike most steaks and chops that I’ve had before.

There was a definitive texture of pork and it tasted like a really good cut of meat. However as I worked my way through I found that the edge furthest away from the fatty side was a little tougher and not as juicy. As I’d crispened up the fatty edge the whole steak was edible – I know a lot of people choose not to eat the fatty part but I always do! The fat was not chewy or gristly at all and did not taste unpleasantly fatty either. In all I found the steaks full of flavour, the meat was a little tough in parts but definitely a very good cut of meat. They have much better quality and taste and are cheaper than supermarket pork steaks so I would recommend giving them a try if you’re looking for a more flavoursome dish!

The first thing I noticed about the raw chicken was the yellowish tinge to the skin. In the past when I have had chicken this colour it has been very good so I was excited to get my teeth into this one! I filled the cavity of the bird with onion, celery, garlic and thyme and made a thyme and parsley butter which I pushed under the skin with bay leaves and rubbed the bird all over with the remaining butter followed by a splash of white wine. I roasted it in the oven for about 1 hour 20 at 180°C, basting occasionally. While it was cooking I noticed the lovely chicken aroma coming from the oven, it smelt sweeter and more robust than a normal chicken. When the cooking time was up I let it rest for about an hour – Gordon Ramsay suggests you should rest the bird for about the same amount of time you have cooked it so I decided to give it a whirl. When it came to carving the skin was golden and crispy.

I removed each breast and decided to serve each one whole instead of slicing them to retain the juices. The meat tasted delicious. It was juicy and flavourful and had a lovely meaty texture. The bird was probably big enough to feed 3 or 4 if the legs were also served, which I don’t think is too bad for the price when it is weighed up against the quality. I also boiled up the carcass which gave a lovely stock which I used along with the leftover chicken meat to make a delicious chicken and vegetable soup which served three the following night, so if used to the maximum potential the chicken is definitely worth the price.

As soon as I popped open the bottle of BBQ sauce I was hit by a medley of aromas – primarily garlic and a sweet, smoky mustardy fruity smell that I couldn’t quite put my finger on! Regardless, it smelt great and I couldn’t resist dunking my finger in for a cheeky taste, which was also great! I had a feeling most people would have used the sauce on some of the meat products that were in our hamper, like the pork steaks, but I decided I wanted to taste each product individually.

So, I decided to make some classic BBQ’d spare ribs. I marinated the ribs in the sauce for about an hour before cooking. The first thing I noticed about the sauce was its consistency. Unlike most BBQ sauces, this one was quite runny – far from the thick, gloopy sauces that I have come across before. And also there were little chunks in it – like tiny pieces of onion or garlic that gave the sauce a completely new dimension as it offered a sweet crunch packed with flavour.

I cooked the ribs on a low heat to start off with as I was aware that BBQ sauce can burn quite easily. At this stage the ribs looked quite watery and they didn’t quite have the sticky glaze I was looking for. So I turned up the heat and the ribs came out perfect – the sauce had come together to form a sweet sticky coating on the ribs and they tasted fantastic! I also made potato wedges and served some of the sauce on the side for dipping – it worked great as a condiment as well as a marinade and I was really impressed with the flavour it had.

I realised later though that the sauce was quite garlicky as I was carrying the taste in my mouth all night! But definitely the best BBQ sauce I’ve tasted and I love how it was so natural and homemade with little crunchy bits! I still have some left so am looking forward to livening other dishes up with it!

When it arrived, the steak was a lovely deep pink colour with marbled fat around the edges. I could have eaten it raw it looked so good! I also noticed how tender it felt, a gentle touch from a fingertip left a brief indent in its surface which indicated its freshness and quality. To cook it I brought it to room temperature, rubbed it with garlic and seasoned it before searing for about a minute on each side. I then left it to rest in a warm place for 3-4 minutes.

I wanted to keep it simple as I wanted to be able to fully appreciate the taste of the meat by itself without any other flavours overpowering it too much. And the taste? Wow-wow-wee-waa!! It was one of the best steaks I think I've ever eaten. I had a ribeye at a local Michelin restaurant a few weeks ago and I have to say this one was miles better! The marbled fat had melted into the meat leaving it so tender and juicy. It literally melted in the mouth yet at the same time it had a lovely meaty texture and taste. It left me wanting more and I was disappointed when I realised I had eaten it all! Excellent quality, wonderful taste and as the steak was big enough to serve two, good value for money.

I am afraid to say, I was not overly impressed with this product, compared to the ribeye steak, with was full of flavour it was very disappointing. I slowly roasted it, on a very low heat for just over 4 hours and left it to rest for 30 mins before serving. It was still very juicy, and amazingly tender, it cut like butter, and melted in the mouth, but it didn't grab you with the flavour, I even cooked it in beef dripping, but it could have been any cut of beef.

It was such a shame, as i'd left this product to last as I was really looking forward to it. I even took it into my work place to cook for staff lunch for everyone, to show off how amazing westin gourmet products were. And it didn't hit the high marks everything else I've eaten from you have reached.

This pork loin steak was beautiful, It was full of flavour, wonderfully tender, I could have sliced it with a spoon!! It was a great size, as manage to get two meals out of it. I sealed the steaks in a pan on a very high heat to get a great colour on it, then turned the heat down, to cook it through.

I made a sour and sweet sauce, from brown sugar, lemon juice, honey and soya sauce, which a glazed the steaks with during the cooking, which made a really glossy sticky sauce, (would have been great for pork ribs) I was incredibly shocked to see the price of this pork loin steak, as I couldn't believe how cheap it was, its almost as if you're giving it away. The quality is so brilliant, I would be happy to pay twice as much. This is a product I do intend to buy, and next pay day I may well be treating myself.

Lovely Bird
This chicken was beautiful, I didn't want to loose the natural taste of the chicken, and wanted to fully review the corn fed taste to it, so I just simply roasted it, with butter and salt and pepper. And it as divine. It was wonderfully juicy, moist, and smelt delicious. The colour was a beautiful golden yellow before cooking, then a lovely crisp golden skin after.

So you could tell how well the bird has been looked after, and this really did reflect in the quality of the product. I managed two meals out of this chicken, (for 2 of us) Roast chicken dinner with all the trimming, and a chicken salad, with BBQ sauce the next day. I would definitely recommend this chicken, and any other products from this range. Although for me its a bit expensive to have every week, it is worth it for the pure quality of the bird.

The taste of this sauce is amazing, smokey, and fruity. I have tried this sauce with the rib eye steak, and as suggested on the bottle, I've had it with scrambled eggs. I works with everything. I'm planning on buying some chicken thighs and marinading them in the sauce.

This can be used for a dip, hot or cold. One of the best, if not thee best BBQ sauce i've ever tried. its a lovely rich dark caramel colour, and from the minute you open the bottle you can smelly the oak. I loved it, and will be ordering more!

Its hard to find the words to describe this steak, it was amazing. I cooked it rare-mediuim, in a charing pan, so it had a lovely smokey taste first, then beautifully juicey inside, it almost melted.

The meat was so incredibly tender, it could have been cut with a butter knife. I ate it with sauteed potatoes fried onions, garden peas. And also some of the Oaky Smokey BBQ sauce, which complimented the meal perfectly.

I found that the Ribeye Roast offers a great value for money and also has a lovely strong taste. It cooks well, smells lovely and retains a lot of flavour. I did find that it left a dry after taste, but depending on how you cook your meat, you may not have the same result.

I don't usually eat Ribeye, but I'm glad that I've been able to taste it, and I would like to try it again, but I'd most probably cook it a little differently. The overall experience was great and I do like to take into account not just my opinion, but that of my family as well.

I thought that the Pork Loin Steaks were delicious. They are a really good size and such great value for money. They stay thick and juicy throughout the whole cooking process and don't lose any flavour. They are perfect to whip up quickly on the grill with a little salad, or to cook in the oven as part of a larger meal.

They're so simple and a lovely addition to any meal I have already recommended this product to friends and family, and would be happy to use them again in future. A unanimous 10 out of 10 all around.

The Corn Fed Chicken was very moist and tender, whereas some can be very dry. I really enjoyed the meat, and it cooked beautifully. You can tell that the quality of the meat is exceptional as it isn't chewy or bitty. My only complaint about the chicken is that it isn't very big.

I'd rather have quality than quantity any day, but when it came to serving the meat, it seemed a bit sparse. It's perfect for a small get together or if you're having a couple of different meats for your Sunday dinner, and I would recommend trying it, as it does go down a treat.

I thought the Oaky Smoky BBQ Sauce was lovely. It had a sweet, tangy taste at first, and then left an understated smokiness afterwards. It's just the right consistency, and the combination of the two flavours gives it a little kick, without being too overpowering.

The sauce is perfect for rubbing into some chicken, before grilling, and also works very well with the Ribeye Steak. The value for money is brilliant, as you get a bottle that will last a long time and afford you as many trials with different foods as you like. I'd definitely recommend this sauce to others, especially those who like to tingle their taste buds.

I must say that the Extra Mature Ribeye Steak is the nicest piece of meat I have tasted to date. It cooks so well and just melts in the mouth. It's very succulent, tender and has a wonderful texture. My grandparents also tasted it, absolutely loved it and couldn't go back to another piece of meat.

I cooked it in the oven in some gravy for about an hour and a half and where a lot of meats would fall apart, the Ribeye Steak was firm, but it still cut like butter. I can't recommend this product enough and would definitely buy it in future.

OMG ! I saved the best for the last review.

I rubbed extra virgin olive oil all over it, seasoned it, inserted slivers of garlic inside the joint and then seared it on all sides in a dry frying pan.

I then removed it to a roasting dish, added oil to the frying pan and softened onions, aubergines and mushrooms, which I then added to the roasting pan

As I love my meat rare to the point of being "blue", I roasted the joint for about half an hour and then wrapped it in foil to rest for twenty minutes, during which time, I sauteed some salad potatoes and made a horseradish sauce.

The result was absolutely delicious.

The meat arrived just before lunchtime - happy coincidence!!! I decided that one of the Pork Loin Steaks with salad would make a good lunch, so I marinated the steak with the BBQ sauce, which was also in the parcel, and placed it on my Raclette Grill. It only took about 10 minutes to cook through completely and I served it with a couple of salads.

The result was a moist, delicious piece of meat, enhanced by an extra dollop of the piquant BBQ sauce. Just enough for lunchtime and, as it came as a pair, I can try something else with the other one tomorrow !

This is a good, healthy,inexpensive and very tasty mid-day meal.

I decided to invite two couples to join me for a late Sunday lunch and thought the chicken on its own would not be sufficient, so I supplemented it with schnitzels, made from the breast of another corn-fed chicken, residing in my freezer. Naturally, I also made several hors d'oeuvres

I loosened the skin around the chicken to be roasted, and gently inserted quarters of lemon and red onion, with slivers of garlic. I then marinated it with some olive oil, balsamic glaze and pepper-lemon salt and surrounded it with potatoes, which I'd tossed in warm goose fat.

Despite the fact that my temperamental oven decided to shut itself off for twenty minutes (!! Please, Santa, bring me a new one for Xmas!!), the resulting chicken was delicious - succulent, juicy and flavoursome. I was a bit surprised that there was not as much breast meat as I had anticipated, in view of the price, but the schnitzels cut from the other chicken were also very well received. These were made by wrapping in clingfilm and beating flat. Then coated in seasoned flour, then dipped in beaten egg and, finally, coated in matzo meal and fried.

In addition to the roast potatoes, I had made a huge roasting dish of mixed vegetables and also steamed broccoli and carrots. All that remained was the bird's carcase ! I think that sums up how my guests enjoyed their meal. The video doesn't do them complete justice, as - being Polish - they are not as confident to express themselves in front of a video, but assured me they would be happy to return for another meal on Wednesday, Thursday, Friday.........

I have to say that my heart sank when I saw that one of the products was BBQ sauce, as I have found most such sauces taste depressingly similar and oversweet.

Nevertheless, I decided to try this one and - what a pleasant surprise ! Not the usual artificial-tasting sauce at all, but a vibrant, fresh-tasting and piquant addition to any meat.

I decided to use it to marinate a pork loin steak, but I really feel that it is a shame to use it in that way, as its very freshness is compromised in the cooking. I therefore added more as a table sauce, after the pork was cooked and the result was delicious.

I would recommend its use for cold meats or any grilled or roast meat. Its price is higher than bbq sauces one can buy in a supermarket, but the taste is worth it.

The quality of this steak means that it needs little embellishment. It was not as marbled as the previous one I had had from Westin Gourmet, but the flavour was still superb.

I sauteed onions until they were soft and sweet, added diced aubergines, mushrooms, garlic and the steak. I then added brandy, turned up the heat and flambeed it. (Sadly the picture doesn't show the flames - maybe I should have turned out the lights!)

My only criticism is that the meat had not been evenly cut, being thicker at one end than the other, which meant that the thinner end was more rare than the thicker one. Still totally delicious, though.

At £11 for a steak, this would not be an everyday meal, but what a treat!