he Steaks
Steaks
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Beef from farm to fork
29
OO
n average, it takes two to three years for beef to complete
the journey from farm to fork. When low cost is the prize,
as it is in US concentrated animal feeding operations,
that means warehousing cattle in unnatural conditions to
produce limp, often contaminated meat pumped full of
antibiotics and growth hormones. That, however, is the
alternative, not the norm. Dorset producers are showing
that smaller herds can be raised on pasture,
sold locally, and the meat hung for the
required time to produce outstanding steaks
and joints. We talked to some of our region’s
best-known farmers, butchers and chefs
about the movement to put the great
back in British beef.
www.menu-dorset.co.uk