When you have a cut or joint of decent meat, apart from applying some unadulterated seasoning, should you really worry about anything else?
It's a good question but from our point of view, the easy answer is no. Let the meat do the talking for itself. Especially when it is sourced from UK ex-dairy cattle.
In terms of spreading the word, we've been giving our new range a slow burn and yeah, that sounds counter-intuitive doesn't it? But the feedback we've been getting from our customers has been great, so it's high time we started selling the story a bit more.
You will be familiar, no doubt, with our Galician and Basque steaks - silly question, we know. Well, in partnership with suppliers Txuleta, we've been looking at ways of sourcing beef from a system of high animal welfare, dual-purpose farming. But from British shores. By establishing trusted and long-standing relationships with a handful of independent farms and small holdings in the UK, we now believe that we have the same sustainable farming practices in place, mirroring those in Spain.
Ordinarily, many of these British-reared retired dairy dames would previously be destined for the mincer and low-grade supermarket ready meals. But now they are being sent to pasture, to be grass-fed and to slowly recondition and gain a plump weight. This ethical treatment and retirement of the cows not only provides excellent beef but also reduces the environmental damage caused by using two cows to produce beef and dairy. We are also proud to be offering a fair price to the dairy farmers, whose struggles within the dairy industry are well documented.
All the cows are bought as single carcass and butchered in-house. And all the beef is dry-aged on the bone, for a minimum of 40 days.
The end result is quite stunning. In the words of Richard H. Turner - 'What the general public usually buys in supermarkets, and eats, is more akin to veal than beef. Which becomes glaringly apparent if you’ve ever been lucky enough to eat beef from an older animal. It's entirely different, as the meat is almost maroon in colour and is framed by a distinctive yellow fat, that comes from years of eating only grass. I am so glad we are now sourcing this sort of beef from the UK.”
In fact, for the purposes of this post, it almost seemed like sacrilege to ask him for a recipe, to highlight the bone-in sirloin in particular.
'Mate, just leave the steak alone,' was Turner's response.
'If you want to add anything, just grill some bone marrow over charcoal and season with some smoked Maldon sea salt and some freshly grated horseradish, and serve that as an accompaniment.'
No brainer really.
Though if I were to suggest you do one more thing with these supremely delicious steaks, I'd say it was a good idea to serve up for your Dad this Sunday.
It's Father's Day after all.