Ox tongue is to most a forgotten cut but as we're committed to a nose to tail approach we believe it deserves a comeback. Boiled slowly for 4 hours this cut is not just full of flavour but has an excellent nutrition profile as it is very high in collagen and very low in fat, makes a great sandwich or served traditionally sliced in gellatine.
All of our beef is 100% grass-fed without exception. Most of our producers are PFLA certified and many of them are using Holistic Planned Grazing techniques to put more carbon into the ground than the farms release meaning a net loss for the atmosphere.
The farmers we select from keep rare breeds that are best suited to the land they are farming. These breeds are chosen for their hardiness meaning they can thrive on pasture and be outside in all but the very worst of weather.
All of our beef is slower grown to achieve a deeper richer flavour that is linked to the land and the variety of herbs, grasses and wildflowers that the animals eat. We recommend trying the same cuts from different farms to see the difference that breed and diet can make. This really is the craft meat revolution.