Please Wait

Map

British Beef Week
the naked farmer
Cools Farm Grass Fed Organic Beef available for Christmas
How important is the breed of cattle as a differential in beef flavour?
Breeding affecting the quality of beef
How would you grade different breeds of cattle in terms of how good the quality of the meat is?
Examining the eating quality of beef
Wet ageing
Explain wet ageing and why, or why not, do it
Wet Ageing Beef
Dry Ageing
What is dry ageing and is it good?
Grass-fed beef may have some heart-health benefits that other types of beef don't have
Marbling in grass fed beef
Choosing cattle's diet and the health of the meat
Is grass fed beef better for your health compared to grain fed?
The potential health benefits of eating beef
The more you spend the healthier it is
a
As there is not a consistent results across different cultures it appears it is more complicated that a state cause and effect
Can you tell which breeds of beef are the tastiest?
You can make a pretty good guess
Is expensive beef better for you?
Is it not the case that you cannot really tell until you have cooked and eaten it?
How can you tell whether a piece of beef will be good?
Position: We agree the meat of a Red Pol cattle is considerably better than average meat
Chagford Community Farm
Stream Farm
Dorset Larder Ltd
Artingstalls Butchers
Position: Dry aged meat has a much richer flavour
What do you think has the better flavor dry or wet aged beef?
For Dry aged beef Very short aging : up to 7 days aged Short ageing: Around 14 days long (8-16 days) Medium ageing: Around 21 days (16-24
Can you give a review of what red poll meat is like to eat?
-
How does good pasture improve beef/dairy cattle?
Yes! The phrase you are what you eat definitely applies to livestock, and there are many people that believe that the area of land that a
-
Can you give an overview of the different cuts of meat you use and what they are like?
How would you grade different lengths of aging beef?
Can you give an overview of ageing beef?
To improve beef's tenderness and flavour it is often aged, which means stored, usually for a number of weeks, is special conditions
Can you give an overview of ageing beef, the different methods used and why producers choose them?
Answer: Is eating happy healthy meat that has had a better diet healthier to eat?
Is eating happy healthy meat that has had a better diet healthier to eat?
Is consuming meat bad for your health?
Answer: Can you give an overview of the range of ways beef cattle get weaned?
Why or why not do dry ageing?
An overview of ageing beef, the different methods, and why producer do them?
How would you grade the different lengths of ageing beef?
Age of cattle at slaughter
Rib primal or ribeye
tenderness of beef cuts
Consuming beef
About UK cuts of beef
Which cuts of meat are generally the toughest and which are the tenderest?
Which cuts are generally the toughest and which are the tenderest?
What are the names of each cut and where are they on the animal?
What makes a tenderer cut, or a tougher cut, of beef?
UK Cuts of beef
Kobe beef
Post slaughter electrical stimulation for tenderising
Achilles tendon hanging, beef
Zrazy
tenderstretch hanging
Grass fed beef
Consumption of Chicken in Europe
Chicken consumption in the United States
A method of pink slime manufacturing using citric acid
Lean finely textured beef, LFTB, Pink slime
Pure bred beef cattle herd keeping
Ageing beef
Length of ageing beef classifications
Wet ageing
Dry ageing beef
beef grading Inspected with EUROP grid
Steak
BSE
Foot-and-Mouth Disease
Offal
Home Slaughter of Cattle Cutting
Home Slaughter of Cattle Skinning
Home Slaughter of Cattle Equipment Required
Carcass Storage at home
Home Slaughter of Cattle Animal Welfare
Azerbaijani Cuisine A summary
Austrian Cuisine Meats
Khorovats or khorovadz
Khash
Harissa
Ingredients in Argentine Cuisine
Argentine Cuisine Regional Variation
Argentine Cuisine Meat
Argentine Cuisine
Afghan Kebab
Certified Hereford Beef
Certified Angus Beef
Religious Prohibition of beef consumption in India
Religion and beef
Corned Beef
Air dried salted beef
Yukhoe
Carpaccio
Americain
Steak Tartare
A method of Pink Slime manufacturing using ammonia
What is Pink Slim?
Paupiette
Pastrami
Preparation and Usage (Pastirma)(Part 2)
Pastirma
Nutrition and Health (Beef)(Part 2)
Nutrition and Health (Beef)(Part 1)
Dry Cooking (Part 2)
Corned Beef in Ireland
Corned Beef in the UK
Corned Beef in North America
Corned Beef Historical Origin
Corned Beef
Additional methods of beef tenderisation
Bresaola Serving
Bresaola
Marbling in beef
Beef Grading (Part 1)
Beef Cuts (Hindquarter)
Beef Cuts (Forequarter)
Beef Cuts
Characteristics of the Pedigree South Devon
2008 US Beef Protest
Plant Growth In Conditions of Higher CO2
APHA UK
-
-
Why or why not use entomopathogenic fungi for pest control?
GM Safety Tests
Soil Fertility
beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef plant plant plant plant plant plant plant
The plant burger that tastes like meat