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Rare Breed Meat Blog

grass-fed-beef

Rare Breed Ramblings

Here you’ll find thoughts and information about our rare breed meat from the Taste Tradition butchery and the Grid Iron Gourmet.


Give Mutton a Try!

Give Mutton a Try! To many people who like to eat lamb, mutton comes as a bit of a pleasant surprise. We have been brought up in the UK to think of mutton as an inferior version of lamb, but to many, this is quite the reverse. Good mutton has the taste and texture of lamb, only multiplied. These older animals are free to roam on the North Yorkshire pastures slowly chewing their merry way through grass, heather and wild herbs and putting on weight naturally and slowly to develop fantastic depth of flavour and fine textured meat. The Taste …

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Fresh Herbs to Pair with Lamb & Mutton

Lamb matches well with lots of herbs and can handle some pretty strong flavours. Marinating with herbs can help to bring out the natural flavour of lamb. Here are some of the fresh herbs that we think work particularly well with our lamb and mutton. Anise Hyssop – this is a wonderful herb if you can get it. The liquorice taste of anise goes really well with lamb. Try making an anise hyssop sauce for lamb. Coriander – used in many middle eastern and Indian dishes alongside lamb. The strength is lost during cooking, so it’s best to use a …

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Flavours that Pair with our Grass Fed Beef

Our native breed grass fed beef is full of flavour and with the right food pairings the results can be heavenly. One our whole rib & loin cuts during the dry aging process. Feeding on a natural diet of grass gives our beef a fuller, “beefier” flavour than grain fed beef and this is strengthened by dry ageing which imparts a slightly gamey flavour depending on the length of ageing time. Beef generally pairs well with vegetables and shellfish and also is enhanced by acidic flavours found in fruit and vinegars. Sharp flavours like horseradish and mustard also work well. …

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How to Roast Beef

  How to Roast Beef Traditionally, roasting implies cooking at a high temperature for a short time, often in a dry roasting tin. The upside of this is that you get a cooked roast and some fantastic gravy from the residue in the tin. The downside being that this technique can often result in a loss of moisture from the joint. To offset this effect, roasting at a high temperature initially to brown the joint and then cooking more slowly at a lower temperature, will give a nicely browned result with a tender and moist interior. The best cuts for …

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Rare Breed Beef Nutrition

Red meat, such as beef, is an important part of a balanced diet and contains many of the nutrients essential for good health and well-being, as well as for healthy growth and development in children. Red meat and to a lesser extent chicken and fish are the best sources of easily absorbed haem iron. We all need a healthy, balanced, nutritious diet, but certain groups of people may be more at risk of becoming deficient of some of the important nutrients found in lean red meat. Cut of beef Energy kJ/kcal Per 100g Fat Per 100g Saturates Per 100g Protein Per 100g Topside lean …

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