Portraits of British Beef

The cow goes moo, it’s a fundamental truth.

At an early age we are taught to copy their call, draw them grazing in scribbled crayon fields and made very aware that Old McDonald had them on his farm. For the long time, I had a serious intolerance to milk as a child. Who knew I was such an intolerant kid? What had they ever done to me? But, I suppose that’s the thing about tolerance, it is forged by taking the time to understand something. By digesting it and allowing something new to become welcome. So, I figure I have a lot of making up to do, for the milk & cheese snubbing boy I once was.  Moo cows are very important to me. That’s the technical name for them, Moo Cows (ask David Attenborough, he’ll confirm it). They deserve our respect through all hoof steps of the bovine journeys.

With that in mind, here is a collection of beautiful cuts of steak produced by the passionate butchers at Darts Farm, Topsham. Please take time to check them out if you can. Why not tweet them (it’s what we all do now) or even check out their Instagram page – not while you’re on the toilet, that’s just nasty.

Rump steak.

Tomahawk.

Fillet.

Hanger.

Sirloin.

Ribeye.

Don’t eat crappy, cheap, mass produced beef from farms that only care about the bottom line. The more we buy like this, the more unhappy cows there are – simple. Yes, I know it’s not that easy and most people (including myself) can’t afford to buy from hipster beef merchants, with their clogs that charge their phones as they walk and bikes that never fall down. But we can choose to eat meat, less often and therefore up the quality – deal?

 

 

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