On
our farm we rear traditional Scottish beef and lamb. Our beef
is Aberdeen Angus, bred from our own herd built up over 35 years.
All our animals are fed a grass diet and their welfare is our
priority. We believe in producing quality food, whilst caring
for the countryside. We achieved organic status in October 2002.
Aberdeen Angus Beef
This has been the premier quality meat breed for generations.
If left to mature it produces a lovely fine meat with marbling
running through it. This marbling is a honeycomb of fats and
oils that run through the meat providing flavour and keeping
the meat moist through cooking.
Grass fed
Beef doesn't taste as good if it isn't grass fed and it isn't
as good for you. Research has shown that grass fed beef is
packed with healthy monounsaturated oils (like olive oil)
but cereal fed beef contains more saturated fats.
Organic
farming
We are actively involved in local conservation initiatives
(?link to FWAG) and all our livestock are organic. As well
as making
animal welfare a priority, this improves the flavour of the
meat. Nitrogen fertiliser leaves a bitter taste whereas the
clover meadows our animals graze on give a lovely sweet flavour.
Traditional
Maturing for 3 weeks
You don't get the true flavour unless you hang the carcase
in the traditional way. Supermarket meat is usually matured
for
a few days. A good butcher will hang his steaks for 2 or
3 weeks but only a farmer will hang the whole carcass for 3
weeks.
|
