Old Cow Beef
Typically, in this country, we slaughter our cattle at no later than 22 months. But in parts of Spain – France and Italy too, but to a lesser extent – some cattle are left to mature on the field for up to seventeen years. Imagine. And these old cows (known as rub gallega or vaca vieja). are considered a real treat - rich, deeply flavoured and speckled with creamy fat.
In 2015 I experimented by buying in a five year-old cow from local farmer, Natasha Mann’s herd. After a long hang, it was absolutely delicious: rich, deeply flavoured and speckled with creamy fat.
Since then, our Suffolk Old Cow has gathered a loyal following - our next Old Cow will be ready from 26 May. Contact us to register your interest.