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Dun Galloway Steer

Why is Meat from Rare Breeds so Special?
The Breeds That Make The Difference
� Traditional Breeds Meat Marketing Company Ltd

Beef
Beef from our native breeds, raised and matured in the most natural way is a delight to eat. Quality meat is produced by allowing animals to mature at a natural pace on grass without hurrying the process or feeding unnecessarily high protein compounds and growth promoters, combined with high welfare farming practices.

Another important factor in the equation is the care in the preparation of the meat by the butcher. By careful hanging and a high level of attention to preparation, the full flavour and tenderness is allowed to develop. This may mean that the meat is not the bright red colour seen in most retail outlets but a darker shade which is a sign of craftsmanship which should be valued, not scorned. o

Information on Specific Breeds (Beef)

Lamb
Lamb from Britain’s rare breeds kept on grass and matured at their own pace is truly something to savour. But the breeds vary in flavour and texture in much the same way as different varieties of wine or cheese do. Tender and flavoursome, you will enjoy trying the meat from different breeds as it becomes available at different times of the year. Watch out too for our Hogget Lamb, mainly from rare Primitive breeds, a different experience again.

Meat from the following breeds is generally available between April and February although this may vary due to seasonal and meteorological circumstances.

Meat from different breeds varies as do the eating qualities of different varieties of apples or potatoes. Here are some notes on the breeds we offer from time to time. o

Information on Specific Breeds (Lamb)

Hogget Lamb
Some of Britian’s rarest breeds are sheep which mature very slowly on poor pasture. Most of these are termed ‘Primitive� breeds which are small in size, usually brown or black on colour and often with large or unusal horns. Because of their slow development, they are not usually ready for the table in the same year as they are born but in the following year which makes them ‘hoggets�. This is very different from mutton which was traditionally meat from animals of at least two or three years old.

Primitive lamb is quite different from other lamb in its texture and struture. The meat is very lean and dense, almost more like venison in appearance than lamb. The bones are fine but very, very hard. Studies at the Scottish Agricultural College have shown that the meat is low in saturated fats which have been associated with rasied levels of cholestrol in our bodies. Such meat needs longer cooking in a slightly cooler oven. Primitive lamb is flavoursome and delicious and well worth trying for a special occasion.

Meat from different breeds varies as do the eating qualities of different varieties of apples or potatoes. Here are some notes on the breeds we offer from time to time. o

Information on Specific Breeds (Hogget Lamb)

Pork and Bacon
Pork and bacon from British rare breeds raised naturally is something quite different from the run-of-the-mill produce offered in the mass market. Pork which is succulent, juicy, tender and full of flavour. Roasting joints with light, crispy crackling. All the result of slower maturing in natural conditions from breeds developed for traditional farming methods. And real bacon, bursting with flavour. Bacon from rare breeds lends itself to dry curing which is slower process which eliminates the water used in mass production which causes it to steam while it cooks and leaves a white salty residue in the pan and limp, tasteless rashers. Dry-cured bacon is a delight not to be missed � how real bacon used to taste.

Meat from different breeds varies as do the eating qualities of different varieties of apples or potatoes. Here are some notes on the breeds we offer from time to time. o

Information on Specific Breeds (Pork)

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