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Meat

 

Native Breeds of Cumbrian Beef

Cumbrian Native Breed Cattle produce beef of exceptional eating quality not dissimilar to the tight grained texture and wonderful eating quality of Herdwick Lamb and Mutton.

Galloway, Blue Gray, Beef Short Horn and Hereford are of the old fashioned style of these

breeds, giving the superior quality beef when appropriately slaughtered with care and attention and dry aged for at least 35 days.

Galloway’s are stocky, hardy breed able to survive and prosper in the harshest conditions.

Interestingly, the Galloway is one of only a handful of beef breeds in use today that was developed specifically for beef production, not dairy or draft. Historians noted the Galloway's "tender and juicy" beef in the year 1530. This breed, raised and grass-fed in the Lake District of Northwest England, is naturally resistant to winter illness, insects and disease.

 

 

 

 

 

Herdwick Sheep

Herdwick sheep are widely considered to be the most hardy of all Britain's breeds of hill sheep. But best of all, their meat is rated highest in quality and taste.

Herdwick meat is renowned for its distinctive taste and eating quality - a natural result of the lambs maturing slowly on the heather and grasses of the Lake District fells.

The meat is tight grained in texture, tender and succulent with the flavour unsurpassed by any other lamb.

This is verified by academic studies which conclude that, as well as being the best, the meat also contains beneficial Omega 3 fatty acids.

To get the highest quality meat, Herdwick lamb and mutton should be hung for exactly the right length of time in a temperature and humidity controlled environment, combining ancient skills with modern technology.

 

 

 

 

 

 

Naturally Reared Pink Veal

Naturally reared pink veal from dairy bull calves, bucket fed on milk in barn loose housing environment.

Veal as it used to be in years gone by.

A distinct quality product, without doubt English veal is the best.

Although this veal is not white as we have come to expect, it adds a complex to the classic dishes, which enhances without overwhelming robustness.

Consequently – the perfect ingredient.

 

 

 

 

 

 

 

 

 

 

Herdwick Mutton

There is a renaissance in quality mutton and there are good reasons for it.

“Renaissance Quality Mutton” should come from old fashion, slow growing sheep, like the Herdwick mutton which comes from female Herdwick sheep, at least 5 years old, properly finished by going back to the fell until they are fit.

This assures a quality product with amazingly rich texture, flavour and tenderness.

Ordinary commercial mutton is produced normally as a by-product from sheep that have reached the end of their useful lives as breeding stock, unlike renaissance quality one, that would have been finished to the higher renaissance standard.

People have a distinctly unfavourable view of mutton because they may have eaten poor quality mutton, not knowing its origin.

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