The Story of Old Cow

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.  But we have also created something which is just a little bit extra special - our Lincoln Red Old Cow Beef
July 08, 2021 by Gerard King
Tags: beef

A nice bit of skirt

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 best cut of beef.’ Of course, he’s embarrassed about his pretension now – for a start, these days he would call it ‘skirt’ not ‘bavette’; and furthermore, he wouldn’t assume to tell his butcher brother-in-law which bit of beef is best.
May 25, 2016 by Gerard King
Tags: beef recipes

Old Cow update - 12 year-old Lincoln Red now available

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 my own, local, ‘old cow’...

March 16, 2016 by Gerard King
Tags: beef

Old Cow

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 been eating it forever, it is known as rubia gallega (or, less exotically, vaca vieja)...

November 11, 2015 by Gerard King
Tags: beef