Beef

UK with some Irish and European imports. From breeds such as the, Aberdeen Angus and Hereford, Britain produces some of the best beef in the world. The best cuts benefit from hanging for about two weeks, when the meat becomes quite dark and plum-coloured. Even some supermarkets have now recognised the advantages in eating quality and offer what they call ‘traditionally matured beef. A good veining and marbling of creamy fat imparts succulence and flavour, although as the market has become more obsessed about animal fat and squeamish, farmers have responded with leaner and consequently less toothsome breeds. On the other hand, the move towards organically produced ‘real’ beef can only be applauded.