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  eef
from our native breeds, raised and matured in the most natural way
is a delight to eat. Quality meat is produced by allowing animals to
mature at a natural pace on grass without hurrying the process or
feeding unnecessarily high protein compounds and growth promoters,
combined with high welfare farming practices.
Another important factor in the equation is the care
in the preparation of the meat by the butcher. By careful hanging
and a high level of attention to preparation, the full flavour and
tenderness is allowed to develop. This may mean that the meat is not
the bright red colour seen in most retail outlets but a darker shade
which is a sign of craftsmanship which should be valued, not
scorned.
Meat from different breeds varies as do the eating
qualities of different varieties of apples or potatoes. Here are
some notes on the breeds we offer from time to time. We've also
prepared a guide to the different cuts
available: click here.
Traditional Aberdeen Angus
Beef from this Scottish breed is renowned but the best beef comes
from the original British type – now one of our rarest breeds. To be
savoured on the rare occasions it becomes available.
Beef Shorthorn
Originally from the Scotch Shorthorn of Aberdeenshire, the Beef
Shorthorn is a hardy breed. The Beef Shorthorn gives excellent
tasting joints of beef, well marbled with fat, to ensure good
cooking qualities.
 Belted Galloway (also Dun and White Galloway)
This breed from south west Scotland has a very distinctive white
belt around the middle of its body and is a very old Scottish breed.
Ideally suited to rugged terrain, the Belted Galloway is equally at
home on quiet riverside meadows producing plenty of well marbled,
excellent quality beef. The Dun and White types are colour
variations.
“A few days ago I ate a roast which I’d like to believe is the taste
of beef to come. The meat was a rib of a rare British beast, a
Belted Galloway. Cooked alongside it was a pretty splendid piece of
Aberdeen Angus, but there was no contest. The Galloway had a silky
texture and though it was dangerously red and rare, it was as tender
as meat has any right to be, its juices keen and appetising” –
Michael Batemen in the Independent on Sunday.
British White
A white breed with black points, the British White produces good
flavoured, marbled beef.
Dexter
Originally from Ireland, where it thrived on rich or poor pasture
alike, the Dexter, the smallest breed of cattle in Europe, is now
kept in small numbers throughout the British Isles and produces
sweet tasting, succulent and, well marbled, beef.
Of Dexter beef: “It was quite simply the best
beef I have ever tasted”- Aaron Patterson, Head Chef, Hambleton
Hall, Leicestershire.
Gloucester
From Gloucestershire where most of the population still resides,
Gloucester beef is full-flavoured and fine-grained for a delicious
eating experience.
 Irish Moiled
A hornless breed from Northern Ireland it came close to extinction
at one point but is now recovering well on the back of its high
quality beef.
Kerry
A small, horned, black breed originally from Ireland, the Kerry
produces sweet, well-flavoured beef in small joints.
Traditional Lincoln Red
Coloured deep-red, the Lincoln was developed to suit the local
environment and farming systems. Good quality, well-marbled,
succulent beef from animals of pure British descent.
Longhorn
This most distinctive breed was brought to perfection by Bakewell.
Its beef has been proclaimed by chefs and food writers and you will
soon appreciate their enthusiasm for this delicious meat.
Of Longhorn beef: “Oh wow! What a brilliant
flavour. Gorgeous. It tastes almost American, as if it’s from a good
quality American steakhouse” – Sue Lawrence, The Sunday Times
Red Poll
A native of East Anglia, the Red Poll produces good quality meat
which is succulent with good flavour. This early maturing hornless
breed is suited to production in most parts of the country.
Shetland
A tough and hardy crofter’s beast, the Shetland provides well
flavoured, quality beef in small joints.
 Traditional Hereford
As the name suggests, this breed originated in Herefordshire and has
influenced beef production throughout the world. The term
‘Traditional’ indicates that it is bred from purely British genes
with no foreign influence. Famed for its adaptability to rich and
poor pastures alike, the quality of this richly marbled beef is
superb.
White Park
White Park cattle are notably the oldest British breed of cattle
being recorded in Celtic history. Producing a very lean but well
marbled beef joint, the White Park is renowned for being the
original “Sir Loin” having been knighted by King James I of England,
King James VI of Scotland. Enjoy the unique superb flavour and
succulence of this gamey beef.
Watch out too for other products from these breeds
such as quality home-made burgers and sausages, salt beef, oxtail
etc.
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