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 rubia gallega or vaca vieja) are considered a real treat - rich, deeply flavoured and speckled with creamy fat.

In 2014, we trialled our very first ‘Old Cow’ and the results were really quite astonishing - after a long hang, it was absolutely delicious:  rich, deeply flavoured and speckled with creamy fat. Since then we have supplied our customers with Old Cow Beef from a selected mature Lincoln Red ranging in age from 5 - 12 years. The Yarn Hill Herd is certified under the National 'Pasture for Life' accreditation scheme - the cattle graze for their whole life on the meadows and marshes at Iken, next to the River Alde. After slaughter we leave the carcass to hang for at least 8 weeks.

Since then, our Suffolk Old Cow has gathered a loyal following. Contact us to register your interest or join our Good Meat Club for exclusive early access to purchase Old Cow when its available.

Our next Old Cow will be available to buy at The Aldeburgh Food & Drink Festival in September 2025, or online later in the Autumn.