Beef

Most cattle produced for beef are cross-breeds of beef cattle that are still very good quality but are leaner beasts with less fat than pure breeds such as Angus, Hereford or Wagyu. Clearly, meat from a pure breed is more expensive. Beef that has been reared naturally, on lush pastures in a stress-free growing environment, free of hormone and growth-promotants, have been reared to give maximum flavour. Finished off on a special diet of barley and oats for approximately 100 days to fatten them and create enough intermuscular fat or marbling throughout the meat, results in a juicy and tender product.