To celebrate ‘Great British Beef Week’ with Jock’s Home Reared Galloway Beef!
Kilnford’s Galloway beef excels in taste because the cattle are grown slowly and locally by Jock, our owner-farmer, and are allowed to almost reach maturity before leaving the farm. Our cattle graze on the rough pasture on the hill and receive a small amount of cereal feed as they reach maturity to encourage marbling in the meat.
This natural low input system which utilises rough grass is friendly to the environment and produces a product that has flavour all of its own.
For tonight’s steaks the most important action in achieving tenderness is in the hanging process. Our butchers insist on the traditional method of dry ageing the meat for 3-4 weeks and this allows the natural enzymes to start to break down some of the fibres in the meat.