fat is marbled throughout the meat which ensures that it cooks
in its own juices and stays moist and tender. It therefore appears
to have more fat than other types of beef, but this is what gives
it it's unique flavour.
have tried several cooking methods, and we have found that as
this is a traditional beef it is best cooked in the traditional
Joints need to be roasted long and slow - but don't overcook as
this impairs the flavour. Steaks on the other hand we find are
best cooked for a short time on a high heat. However this is a
matter of personal taste, and you may prefer it some other way
- you need to experiment, but above all........ENJOY THE BEEF!!