The Secret Behind Truly Great Beef
Ever cut into a steak and thought, “Wow, this is next-level”? The difference isn’t just in the cooking. It’s in the breed, the diet, and the way the beef is aged. Get those things right, and you’re in for something seriously special.
At Grasmere Farm, we’re proud to offer native breed beef, carefully sourced from East Anglia and dry-aged on the bone for exceptional depth of flavour. If you haven’t tried it yet, you’re missing out on one of the finest meat experiences the UK has to offer.
What is Native Breed Beef?
Native breed beef comes from traditional British cattle breeds, reared slowly on local pastures for centuries. Unlike modern commercial breeds, these cattle thrive on natural grass diets and are left to grow at their own pace, producing beef that is naturally rich, tender, and beautifully marbled.
Popular native breeds include:
Aberdeen Angus – famous for rich marbling and tenderness.
Hereford – known for its deep, beefy flavour.
Belted Galloway – lean but still succulent.
Red Poll – buttery texture with a natural sweetness.
Longhorn – full-flavoured with distinctive marbling.
Lincoln Red – an East Anglian favourite with heritage dating back centuries.
Why Native Breed Beef Tastes Better
1. Grass-Fed for Superior Flavour
Native breeds thrive on a grass-based diet, unlike intensively reared cattle that rely on grain. Grass feeding enhances the depth of flavour, giving the beef a rich, complex taste that simply can’t be replicated.
Butcher’s Tip: Grass-fed beef contains less water, meaning it shrinks less during cooking—you get more meat on your plate.
2. Dry-Aged on the Bone for Tenderness
At Grasmere Farm, we dry-age our native breed beef for 21 days on the bone. This traditional method allows natural enzymes to break down fibres, making the beef more tender, while moisture loss intensifies the flavour.
The result? Beef that’s rich, nutty, and melt-in-the-mouth.
Dry-ageing benefits:
✔ Breaks down muscle fibres for tenderness
✔ Concentrates flavour for a beefier taste
✔ Creates a beautiful crust that sears perfectly
3. Naturally Marbled for Juiciness
Native breeds grow at a slower pace, which allows them to develop fine marbling—the delicate streaks of fat that melt during cooking. This intramuscular fat bastes the meat from within, keeping every bite juicy and full of flavour.
Top Tip: Cook marbled beef at a slightly lower temperature so the fat melts gradually into the meat.
How to Cook Native Breed Beef for Maximum Flavour
Cooking Steaks
Take out of the fridge 30 minutes before cooking for even results.
Season generously with sea salt and cracked black pepper.
Sear in a hot pan for a crust, then finish on medium heat.
Rest for at least 5 minutes before slicing.
Roasting Joints
Roast low and slow at 160°C for maximum tenderness.
Use a meat thermometer: 55°C for medium-rare, 60°C for medium.
Rest for 20 minutes before carving.
Why Choose Native Breed Beef from Grasmere Farm?
Ethically Sourced from British Farms
Our beef is raised in East Anglia, where cattle graze naturally on diverse pastures. This not only produces healthier, tastier beef but also supports biodiversity and sustainable farming.
Dry-Aged for Exceptional Flavour
We take time to do it properly—21 days of dry-ageing on the bone for that signature richness and tenderness.
Expertly Butchered
Our skilled butchers prepare every cut with care, ensuring steaks, roasting joints, and slow-cooking cuts are ready for your kitchen.
Order Your Native Breed Beef from Grasmere Farm Today
✔ Grass-fed for authentic British flavour
✔ Dry-aged on the bone for 21 days
✔ Expertly butchered for the finest cuts
Shop Native Breed Beef Now – from juicy sirloin steaks to impressive roasting joints. Taste the difference that tradition makes.
