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 one of two herds we work with specifically to produce this wonderful beef: the Yarn Hill herd at Iken, and the Carr Farm herd on the River Waveney. These traditional-breed Lincoln Reds and Belted Galloways have been grazing their whole lives (each carcass is between six and twelve years old) on the meadows and marshes surrounding the Rivers Alde and Waveney. Both farms are certified under the National 'Pasture for Life' accreditation scheme. After slaughter we honour this unique beef by slow-hanging each carcass for at least 8-10 weeks, ensuring its exceptional flavour and quality.

Contact us to register your interest or join our Good Meat Club for exclusive early access to purchase Old Cow when it's available.

Our next Old Cow will be available to buy online from 1 November.