There’s a new page on the site called The flavour of beef which outlines some of the research on grass-fed beef and even has the feature of using the British spelling of the word flavour. Don’t say we’re not customer-focused here on the farm! [Darn, focused has the US spelling.]
Here is the first beef from the farm going in the fry pan. It’s a t-bone steak, a cut you never find in France. In French terms it is a cut of the filet and the faux-filet (or contre-filet if you are Parisian) leaving the t-bone joining them.
There’s a happy consequence of this event. At the supermarket we can pass the meat counter and dream of the tastier beef at home! In about four weeks we’ll have the first of the farm’s well-aged beef to sell to hungry locals.
And the first cut of lucerne hay is baled.