Thoughts from the farm
How to cook your chunky Cattleman’s Cut rib eye
The reverse sear transforms a chunky cattleman's ribeye by slowly bringing it to 55°C in a low oven, allowing fat to render while maintaining moisture. A final scorching sear in...
How to cook your chunky Cattleman’s Cut rib eye
The reverse sear transforms a chunky cattleman's ribeye by slowly bringing it to 55°C in a low oven, allowing fat to render while maintaining moisture. A final scorching sear in...
The whys and hows of dry aged beef
The Magic of Time: Why Dry Aging Transforms Your Meat There's something almost magical about the transformation that happens during dry aging. A process that's deceptively simple – allowing meat...
The whys and hows of dry aged beef
The Magic of Time: Why Dry Aging Transforms Your Meat There's something almost magical about the transformation that happens during dry aging. A process that's deceptively simple – allowing meat...
Why you can't get Galloway beef from the superm...
Heritage breeds like Belted Galloways take a lot longer to reach their peak. The wait if definitely worth it.
Why you can't get Galloway beef from the superm...
Heritage breeds like Belted Galloways take a lot longer to reach their peak. The wait if definitely worth it.
Beltie beef really is better for you
As well as being delicious and tender, beltie beef is the healthy beef to enjoy
Beltie beef really is better for you
As well as being delicious and tender, beltie beef is the healthy beef to enjoy
What's the big deal with Beltie beef?
Have you ever heard of Belted Galloway beef? It's unique flavour sets it apart.
What's the big deal with Beltie beef?
Have you ever heard of Belted Galloway beef? It's unique flavour sets it apart.