Prime Vs. Vintage beef

Our Jersey beef is cut in our own butchery on the farm by Iris Parkinson. When we have just processed an animal, the meat will be available fresh. The rest of the time we will sell our meat frozen.

We have 2 types of meat – Prime beef and Vintage beef

Our prime beef comes from our dairy males that spend a maximum of 30 months grazing our organic pastures. Their meat has less flavour than vintage beef, but because they have done less work, the meat is more tender. If you’re looking for a cut of meat to cook quickly, then you’re looking for prime beef steaks.

If you’re looking for more flavour, then retired dairy beef is your answer!

Why retired dairy cows make the best beef

It used to be standard practice to eat older animals. The longer an animal lives and eats well, and the more work it does, the more flavoursome the meat will become.

Supermarkets have driven demand for cheap meat sourced from intensively farmed animals that are fattened quickly and slaughtered young, sometimes just at 15 months old. We have lost our appetite for older meat over time.

We have gone back to the olden days by using our own retired dairy cows for meat production, instead of sending our lovely girls off to auction. They deserve to be put to better use than cheap mince.

After our dairy cows are retired they will be left to graze on pasture for a little while before being slaughtered.

Our cows are predominantly fed on grass throughout their lives. This creates a really fine layer of beautiful fat running right through it. When you cook it slowly, the fat renders down creating a beautiful flavour.