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We have been working with Richard & Natasha Mann at Yarn Hill for a number of years and their grass fed Lincoln Red Beef is a regular offering in our butchers shops.  But we have also created something which is just a little bit extra special - our Lincoln Red Old Cow Beef. 

My brother-in-law, who is much younger than me, always had a sophisticated palette. At the age of twelve, when I first met him, he declared that ‘bavette is much the best cut of beef.’ Of course, he’s embarrassed about his pretension now – for a start, these days he would call it ‘skirt’ not ‘bavette’; and furthermore, he wouldn’t assume to tell his butcher brother-in-law which bit of beef is best.

You may have read our previous blog about old cow, after the increasing interest in older beef (and cow) from Galicia and the Basque country inspired me to try raising and butchering my own, local, ‘old cow’...

There’s a gathering interest amongst UK foodies in eating old cow. If only I could come up with a more exotic name for it. In northern Spain, where they have been eating it forever, it is known as rubia gallega (or, less exotically, vaca vieja)...