Our Meat

It is no coincidence that the traditional breeds became rare as farming became more intensively. These breeds couldn't mature as quickly, so modern faring went with early-maturing stock from continental and North American origins. You cannot manage an old breed in a highly intensive system which is why they, and so many others, became rare.

The fact that these breeds are slower amturing means they are older when they reach the right level of 'finish' and thus hte meat has developed more flavour. As our knoweldge expands we have come to understand that some fat is necessary for the meat to have suculance and flavour. Scientists now tell us that Beef and Lamb extensively fed on grass carry significant levels of Omega-3 fatty acids in their meat and fat meaning that oily fish is not the only natural product with these health boosing benefits built in.