about every three weeks to buy his cattle,
and brings them back to the Island to
fatten – a process that takes about 18
months. He said: “I only go for quality
because that is the market I am in. When
they are sold on they are graded on
their quality and fat cover – grade one is
anorexic and five is obese, so everyone
wants grade three, or low four.”
As there is no slaughterhouse on the
Island, they go to the mainland to be
slaughtered, but Ron knows they are his
cattle that are brought back, thanks to a
number of tests he carries out, including
weighing, grading, as well as the ear
numbers that all cattle carry. There is
also the passport!
Ron has 40 years’ experience in the
cattle trade, hence his expertise. Cattle
feed is analysed by computer, although
for seven months in the summer they
eat nothing but grass. For the other five
months the diet is silage, topped up with
wheat or oats, as well as vitamins and
minerals. Feeding them a good diet is an
exact science, and it is during the winter
months that the fattening process really
takes shape.
The breed of cattle is also important,
according to Ron, who normally opts for
the Continentals of Blonde d’Aquitaine
– his favourite – Charolais, Limousin,
Simmental and Belgian Blue.
So what makes a good steak? Ron
revealed: “It’s all down to the age of the
animal and how long it is cured after
slaughter. I will not let any of my meat
be sold until it has been hung for three
weeks at five degrees centigrade. All
cattle should taste the same if they are
handled and slaughtered in the same
way.”
Ron likes his beef rare, and if he has
to choose his favourite cut he goes for
sirloin, closely followed by a rump. But
whatever your own particular favourite,
it seems the Island meat trade has really
been beefed up since the outbreak of the
horse meat scandal!
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