Why 28 days?
Hanging the whole carcass on the bone is essential to give the meat it's extra flavour. Most British beef is hung for only seven to ten days. The longer you hang beef, the longer the enzymes have to break down the muscle fibres, making the meat increasingly tender. A 15-17% weight loss also occurs over the four to five week hanging period, and because this weight loss is moisture, it has the effect of intensifying the flavour.
Why grass-fed?
Grass-fed Beef has the same beneficial health properties as oily fish and packed with Omega-3 Essential Fatty Acids. Cattle fed on grain can not offer the same benefits or produce the same full flavour. We always choose to offer the highest quality that can be produced.
Health Benefits
Beef is considered a natural multivitamin as it contains a great amount of vital nutrients. It is a great source of protein, zinc, vitamin B12, iron, niacin, vitamin B6 and phosphorus. These different nutrients can boost your immune system, heal wounds and combat diabetic heart disease, strokes and osteoporosis, to name but a few.
The iron in Beef is essential to the production of red blood cells and as a result, is a nutritious meal for mums to be, new mums and growing children. The protein is a great way to keep you energized and supports many of your body’s daily functions by helping to produce hormones and enzymes.
