retired British dairy cows make the best steak, and here’s why
I’d just eaten some of the best beef I’ve ever tasted. Not in some smart steak restaurant, but sitting in…
I’d just eaten some of the best beef I’ve ever tasted. Not in some smart steak restaurant, but sitting in an open-sided barn, on a farm in the Trent Valley, deep in the Midlands.
Rain drummed on the corrugated iron roof and ran in rivulets across the concrete floor, while Tom R Hill, head butcher at top London butcher Turner and George, grilled thick ribs of beef on a makeshift barbecue until the yellow fat sizzled, then sliced them into dark-edged slivers. Across the farmyard, a couple of black and white cows meditatively chewed the cud – Holstein Friesian dairy cows, the same breed that is on our plate.
Yes, dairy cows. Top-quality beef has traditionally been produced by specialist beef breeds…
