You often hear that the saying “you are what you eat”. When talking about meat a more accurate saying would be “you are what your food eats”. Here at field&flower all the farmers we use place animal welfare at the top of their priority list, included in that is giving them the best diet possible along with plenty of space to roam around. We believe a natural diet partnered with a natural growth time produces a happy animal with a fully developed taste.
Here’s a quick fact file on the diet and taste of your meat…
Diet: Grass, silage, hay haylage and whole crop maize silage.
Taste: Grass-fed beef is stronger and ‘beefier’ in flavour than non-grass-fed beef. The yellow grass fed fat allows the creamy melt-in-your-mouth taste.
Cooking tip: The forequarter of the cow is the part that has been worked the most, therefore it is tougher and requires a longer cooking time. The hind doesn’t work as hard, so it doesn’t need to be cooked as long.
Diet: Grass, clover, forage and home-grown turnips.
Taste: The taste changes depending on age. Traditionally, young spring lamb is sweeter and more delicate than older lamb which develops a stronger flavour with maturity.
Cooking tip: Our bigger joints of lamb leg and shoulder are perfectly tender, sweet, and juicy when slow-roasted in the oven – great for big family celebrations!
Diet: Natural, home-grown cereals, vegetables, brassicas, roots, and shrubs.
Taste: Each cut has a different flavour. Pork, unless smoked, is delicate, light, and perfect in all cuisine.
Cooking tip: For leaner cuts of the animal, such as the tenderloin and pork loin, be careful not to over-cook. The shoulder and leg joints are best slow-cooked.
Diet: Home-grown cereals, shrubs, insects, and grass.
Taste: Tender, rich, extremely juicy.
Cooking tip: Unfortunately, it’s easy to over-cook poultry. Basting the chicken with butter or covering with pancetta or bacon is a great way to ensure the chicken stays succulent throughout cooking.
Diet: A natural and varied diet of grass, cereals, insects, and berries.
Taste: The shorter the hanging time, the milder the flavour. We try to hang birds for two days to ensure a mild flavour and take them down before they get too gamey in taste.
Cooking tip: Our venison saddle joint is very tender and lean – perfect for a quick roast!
Have a try for yourself and taste the difference by building your own box at www.fieldandflower.co.uk