Thursday 1st June
5:00pm – 7:45pm
Our 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 rough pasture on the hill and only receive a limited amount of concentrated cereal feed as they reach maturity to encourage marbling in the meat.
This natural low input system which utilities rough grass is friendly to the environment and procedures a product that has a flavour all of its own.
For our steaks, the most important action is achieving tenderness is 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.