Journal

We have been working with Richard & Natasha Mann at Yarn Hill for a number of years and their grass fed Lincoln Red Beef is a regular offering in our butchers shops. ...

My brother-in-law, who is much younger than me, always had a sophisticated palette. At the age of twelve, when I first met him, he declared that ‘bavette is much the...

You may have read our previous blog about old cow, after the increasing interest in older beef (and cow) from Galicia and the Basque country inspired me to try raising and butchering...

There’s a gathering interest amongst UK foodies in eating old cow. If only I could come up with a more exotic name for it. In northern Spain, where they have...