Dairy beef
Our dairy beef comes from a dairy cow crossed with a Limousin bull. The Limousin
is
renowned for its ability to produce well marbled quality
meat with a low proportion of bone and fat.
Unlike many beef producers, who slaughter their animals
at 16-18 months old, we rear our Limousin-cross
beef animals for between 24 and 30 months, allowing them
to mature and grow slowly, which improves the
flavour of the meat.
Our dairy beef has an outstanding flavour - many people
say it is slightly sweeter and it is very tender. There are many reasons
why our beef tastes so good:
● The animals grow slowly until they are 24-30 months old
● Our animals are gentle and don’t mind being handled
● We normally take them to the abattoir ourselves
● We use a small friendly abattoir that treats the animals with respect
Our
meat is then matured (hung) on the bone for 2 to 4 weeks
in a chill store to improve the flavour and
tenderness. Only then is the meat cut and prepared by
our professional organically certified butcher at
Blackmount Foods in Biggar, ready to be enjoyed by you.
|
Our cows
are gentle and used to people
Limousin-cross
calves
A Limousin bullock |
