Whats so special about Longhorns?
Longhorns is the oldest English beef breed and renowned for their docile, care-free attitude, making them a pleasure to handle and look after. This comes through in the beef, too; with relaxed, happy lives there is no stress and therefore a consistently tender beef. The Longhorns are a native, slow maturing breed and therefore they are best fed on grass lays over a longer period of time. This allows them to mature slowly, giving the beef the most fantastic marbling and flavour.
How do we farm?
We farm responsibly to the highest possible welfare standard and care. With passion, provenance and pride. We live through our livestock. Grazing them over the best grass growing country on earth!
How do we age our beef?
We always dry hang our beef to for 4 weeks to develop flavour and begin the natural tenderising process. Properly hung meat may not look as pretty as freshly slaughtered meat, but there is good reason for that and it's what you should be looking for, not avoiding. After slaughter, the breakdown of oxygen in the blood produces lactic acid and it is this, which tenderises meat, adding flavour in the process. If an animal is stressed at the time of slaughter, then the oxygen in the blood is used by the muscles beforehand and lactic acid is not formed in the same quantities. It takes time for lactic acid to tenderise meat and indeed for gradual water loss to further concentrate the flavour. Along with the Longhorn breed this leaves a depth of flavour through the intramuscular marbling.
How do we butcher it?
We employ master butchers who work their expertise in presenting our beef to the same standard as the rearing principal. Breaking the cuts down from dry aged quarters, taking time to ensure every slice and cut is the same everytime for consistant quality. We cut to our very own high specification which utlises every cut and quarter, we waste nothing. We can create any cut to your requirement. Passionate and proud, working with fantastic beef our butchers ensure all the hard work on the farm is complete once on the plate.