Great British beef and where to buy it
Grass-fed British cattle has long been regarded as a cut above that produced by other nations.
British breeds Aberdeen Angus, Galloway, Hereford and Longhorn, when grass-fed, make the perfect steak due to the marbling effect which produces tender and flavoursome beef.
There is a long tradition in the country for grilled méats and so the cows are bred for that.
We prefer the Hereford and Aberdeen Angus. Both are native breed. Hereford beef is produced by a small group of dedicated farmers. Living outside for most of the year, the cattle grow slowly, producing tender meat, marbled with fat that creates a distinctive flavour.
But what also make this méat exceptional is the Dry-ageing proces. It naturally tenderising the beef and gives a richer flavour.
Dry-ageing meat fridge at Ginger Pig
The meat is hung on the bone in a refrigerated cooler, at a specific temperature and humidity. The process comprises two stages:
Moisture evaporates from the muscle, creating a more concentrated beefy taste - up to 20 per cent of the original weight of the loin (back of the animal) may be lost during dry-ageing.
The natural enzymes in the muscles begin to break down fibrous connective tissue, which tenderises the meat.
Only the finest cuts - from the loin and rump - are matured through the dry-ageing process,
Where to buy your meat near Boutique Gardens
You have the choice to buy this excellent meat either at Ginger Pig in Marylebone, or Provenance in Notting Hill or Waitrose in Bayswater.
Provenance Notting Hill
Provenance favourite shop in Notting Hill
Links:
http://www.provenancebutcher.com/
http://www.thegingerpig.co.uk/
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