Wholesale Beef Supplier

We work with local Yorkshire farmers who breed traditional varieties of cow which yield the most tender and tasty cuts of beef. Whether it’s Aberdeen Angus beef, Dexter or Highland, only the best goes into our shop and out to your kitchens. It allows us to create the most delicious mince, burgers and steaks that you’ll find anywhere.
Hello Cheri & Winston - Thank you so much for taking the time to review our Superfood. Would you be so kind as to email us some photos of Winston? We are looking for similar ones as a puppy and a similar one as an adult if you have any? We are looking to start a new media campaign to show how puppy's thrive into healthy adults on our Superfood and angus beef thought their is no better way than to show some photos of our wonderful clients puppys.... I love (and I’m  sure Otis does too) the different flavours of kibble supplied - and it’s great to be able to offer him a variety. We moved from Tails monthly subscription to this food and Arlo loves it amd now sits by his bowl ready every meal time.

Now Mohsin and Martine have close to 2,000 head of cattle and their beef has been exported to 27 countries around the world. Now, a new grill house near ­Stirling is set to offer Scots the chance to enjoy Wagyu produced here in Scotland. It’s the world’s most expensive beef and is served up by Michelin-starred chefs and top restaurants around the globe. This product is currently out of stock and unavailable. What to do if you're concerned about the welfare of a farm animal you have seen.
The export market has continued to favour the Aberdeen-Angus breed and now breeders look worldwide to source the very best genetics. Today, the Society has cemented its position as the world’s finest beef breed with worldwide recognition producing premium quality beef. William McCombie took the farm of Tillyfour in Aberdeenshire in 1824 and founded a herd from predominantly Keillor bloodlines.
Also, slow cooking methods like braising and stewing help increase the tenderness too. Our diverse choice of bull semen will be certain to match your specific breeding requirements and farming system. We’re standing by to help with any question you might have. This website is using a security service to protect itself from online attacks. The action you just performed triggered the security solution.

The difference between pork ribs and beef ribs is simply the animal where the cut of meat comes from. Generally, beef ribs are larger and fattier than pork ribs. Pork ribs are a leaner cut (low fat-to-meat ratio), which results in a meatier flavour once the ribs are cooked. The cut offers a melt-in-your-mouth quality and a wonderful depth of flavours, which is why it's known as one of the most luxurious beef roasts. Chateaubriand joints come from the loin of a cow, which gets very little exercise - resulting in uber-soft meat. Our beef range boasts a range of impressive steak cuts, from T-bone and Tomahawk steaks, to the classic Sirloin and Ribeye cuts.
George Grant, a Kansas rancher wanted to develop the Angus cattle as his primary breed and introduce it to the region as an ideal beef option. At their first public appearance in the 1873 Missouri Exposition, the Angus cattle breed was negatively received. At this time polledness was not yet appreciated for its benefits within feedlot cattle breed, and the black color was too different from the common red coloration seen in the familiar cattle breed. Angus ranchers, however, were not dissuaded and continued to promote the Angus cattle and also began to crossbreed it with the hardy Texas Longhorn.

You’ll also find that these lean steak strips are a really convenient and quick way to cook. Pop a few minute steaks into your online order if time is of the essence when you make your meals. Braising steak comes into its own with slow cooking to transform itself into beautiful, wonderfully tender steak. Plus, there are other exciting, highly prized, and increasingly popular steaks in The Dorset Meat Company’s ever-growing range to add to your steak order.
Place beef roast on plate and turn so that the oil-herb mix coats the outside of the beef. The traditionalists like the sirloin to be rolled but this really doesn’t serve any purpose as no additional fat is added to the sirloin and it pulls the muscle fibres together. While the sirloin does come with its own delicious jacket of natural fat it has very lean eye muscle. It comes from the back / loin of the carcass and Nigel prefers to sell his sirloin roasts flat to allow the meat to remain loose and easy to carve. Small roast or cooked quickly on a high heat on a grill.
Long standing data collection with over 318,000 data points increasing on a bi-weekly basis, has enabled Cogent to monitor both the bull and its progeny’s performance before making the semen commercially available. From Friday night beef steak treats to large, succulent joints ideal for Sunday roasts, our range has everything you need – whatever the occasion. A true treat, this on-the-bone rib steak is full of flavour which oozes from the bone and fat when cooked. He declared the bavette steak his favourite, whereas I preferred the denver.

There are a number of steak cuts and they vary in taste, texture and even name . Future-proof your farm through the production of a healthy, genetically-improved herd. The experts at Genus ABS are available to assist with each stage of the process. A bit pale when raw, but cooks up well and has a lovely coarse texture. Finely chopped, but not overworked, there’s a nice mottling of fat and pinky red meat. Not a lot of flavour except black pepper (although at least it doesn’t taste like cardboard).
Fodder reserves were almost exhausted on the farm last year but Clifford has worked hard to build up an adequate stock of silage and hay for the forthcoming winter. He has done this by paying particular attention to the detail when managing the grass swards. He turned stock out early which left the swards more easily managed and of better quality mid season. He applies lime, phosphate and potash when necessary, reseeds regularly, and ensiles or bales up excess grass grown. Clifford seized the opportunity to reseed 45 acres during August this year as weather and ground conditions were almost ideal.