If you want meat that ‘explodes’ with flavour then try our pedigree Longhorn beef!
Flavour
Renowned for its superior eating qualities - indeed, multiple Michelin starred chef, Heston Blumenthal uses Longhorn beef for his Sunday Roast menus – it tastes just like beef used to taste. With its intense, long and lingering taste it is ideal for today’s discerning consumer. Try it and you’ll definitely want more!
Marbling
Marbling is the fine random strips of fat which run through meat, lubricating it as it cooks. Longhorns have an ability to develop this all-important marbling within the beef without laying down excessive fat.
This yellow fat indicates an animal in excellent health and implies slow growth and outdoor reared. Marbling is a reliable indicator of quality and entitles you to expect good flavour and a succulent and tender piece of meat.
Fat
We make no apologies for the fact our meat carries more fat than that found on supermarket shelves. Fat naturally bastes meat while it cooks, giving succulence and added flavour. As the writer, broadcaster and real food campaigner, Hugh Fearnley-Whittingstall says naturally occurring fat is ”just a sign that the farmer and the butcher are doing their job properly!”
Hanging
Hanging is the process of maturing the meat by hanging the carcass in a cold room. When hung, meat loses 5% of its weight per week in moisture (15% in 3 weeks).
Moisture loss is a good thing for the consumer as less water leaches out during cooking. Well hung meat will emerge from a spell in the freezer with greater creed than immature, wet meat due to less moisture.
Colour
The longer our beef is hung the darker the colour hence in a raw state the beef is deep red colour. When this matured beef is cut or sliced sometimes the edges go brownish, this is a natural process and no way impedes the quality or the taste.
There is also another way to qualify our beef is of the highest quality by pressing your finger (clean!) into the cut beef; this should leave a strong indentation.