The South Devon is a huge heritage breed, much bigger than its cousins, and promises well proportioned steaks and roasting joints. Its large stature owes to its origins on the gentle hills of chalk landscapes, where they were bred to be big, though they are now to be found across the world. Expect a classic British beef finish to its cuts, with streaks of marbling that caramelises the beef upon cooking, providing deep flavour in the process.

Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.

The Longhorn made British beef great, and its quality established our reputation as top cattle breeders with ranchers from Argentina to Australia. These easy going beasts take longer to mature than other breeds, which gives the beef both its rich seams of marbling and fine grain. This means both rich and juicy roasting joints, and neat steaks. Originally from Skipton in the southern Yorkshire Dales, they are still a regular sight on meadows across our county.

The Hereford is most at home on lush grass meadows, like those to be found in the fertile Welsh Marches. In the Dales this heritage breed is more often than not found grazing on the flat valley bottoms, where they convert pasture into the luscious beef that made the breed so popular during the agricultural revolution of the 1700s. The Hereford’s winning quality is the neat layer of fat to be found on its cuts, which gives the beef succulence and its hearty and beefy flavour.