Organic Retired Dairy Beef
As a diverse farm with sustainability at its core, we've been following with interest the increasing demand for 'Basque beef'. Farmers in Spain take ex-dairy cattle and retire them on good pasture, sometimes until they're as old as 15 years, the result is award-winning beef that's like nothing else. We decided to follow the lead of our Spanish counterparts by retiring cows from our own organic dairy herd - they graze on organic pastures and produce beef with huge, long-lasting flavour and wonderful marbling.
Our richly flavoured organic rolled brisket makes for the perfect Sunday roast and sirloin steaks offer the perfect balance of lean, marbled meat and sweet, juicy fat - just the thing for date night dining. You really should try it, we promise you won't be disappointed.
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FAQs
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Retired dairy cows are cows that no longer produce milk, after around 7 years of producing thousands of gallons of milk. With our retired dairy beef, we've taken inspiration from the Spanish tradition of 'Basque Beef'. Mature dairy cows who no longer produce milk are put out to pasture where they fatten up on a natural diet of organic grass. The meat they produce is rich in nutrients and really packed with flavour – a flavour that only comes with slow growth and real maturity.
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Old dairy cows are ‘retired’ when they can no longer produce enough milk, this is usually at around ten years, after they have produced thousands of gallons of milk. The meat from ‘retired’ dairy cows has not always been considered to be a premium cut of beef and often ends up in cheaper meat products. However, at The Organic Butchery we have a ‘waste-not-want-not’ approach and recognise and appreciate that the meat from these hard working cows has exceptional taste, therefore when they ‘retire’ they are grown on, grazing on organic pastures and produce beef with huge, long lasting flavour with wonderful marbling.
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The difference between beef and dairy cattle is that they are different breeds of the same species, cows. Dairy cattle produce milk, are thinner and longer whereas beef cattle are more muscular and have a stouter shape.
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Dairy cows are ‘retired’ when they can no longer produce enough milk, this is usually at around ten years, after they have produced thousands of gallons of milk. The ‘retired’ beef is becoming increasing popular because of its deep pronounced flavouring and wonderful marbling, resulting from a lifetime of feeding on grass. At The Organic Butchery, we have a ‘waste-not-want-not’ approach, using ‘retired’ dairy cattle for beef. You really should try it. We promise you won’t be disappointed.