Bedfords Farm Beef will have a few features that might be missing from cheaper supermarket cuts:

Marbled fat throughout the meat, brought about by a slow rearing process, the best summer grass and a quality winter feed milled using crops from the farm. As we are looking for quality and have time on our hands, without the pressure to supply a hungry supermarket, we have the luxury of selecting our animals when they are properly fattened and finished.

A very tender texture, as the animals are taken to slaughter in a small trailer and not herded about. In mass production of beef, it is the excessive adrenaline created at this crucial point the tightens and toughens the meat.

The deep, dark red colour shows that the meat has been hung for sufficient length of time to mature and develop an incredible flavour. The bright red beef in the supermarket may be eye-catching but it simply shows it has not been hung properly.

Various cuts, frozen and vacuum packed