Our butchers tips

A little about Hereford Beef

A breed renowned for its exceptional meat quality. Originating from Herefordshire, England, in the 18th century, Hereford cattle are now raised globally, valued for their efficient feed conversion, adaptability, and docility. Hereford beef is particularly prized for its marbling, tenderness, and rich taste, characteristics that make it a preferred choice among chefs and steak enthusiasts.

Key Qualities of Hereford Beef Steaks:

• Marbling: Hereford beef has a noticeable amount of intramuscular fat, or marbling, which melts during cooking, adding to the steak’s juiciness and flavour.
• Tenderness: The beef is known for its soft texture, making it a pleasure to eat. Proper aging of the meat further enhances this tenderness.
• Flavour: Hereford beef steaks have a distinct, full-bodied taste, attributed to the cattle’s diet and genetics. The beef’s rich flavour profile stands out even with minimal seasoning.

Cooking Hereford Beef Steaks:

• Seasoning: Given its natural flavour, Hereford beef steaks require minimal seasoning — often just salt and pepper.
• Cooking Method: Grilling or pan-searing at high temperatures is ideal for achieving a caramelised crust while keeping the interior juicy and tender.
• Resting: Allow the steak to rest after cooking and before slicing to ensure the juices redistribute throughout the meat, enhancing its flavour and tenderness.

Ethical and Sustainable Farming:

Our North Yorkshire Hereford cattle farmers prioritise sustainable and ethical farming practices, focusing on animal welfare, pasture management, and environmentally friendly farming techniques. These practices not only contribute to the high quality of Hereford beef but also support sustainable agriculture.

Hereford beef steaks are a premium choice for those seeking exceptional quality and taste in their beef. Whether enjoyed in a fine dining establishment or cooked at home, Hereford beef offers a superior steak experience.