Some of the Finest Beef in the World
So many of the world’s best Beef breeds and herds originate from the UK. Angus, Dexter, Hereford, Longhorn, Highland and Red Polls - the list goes on - so its no surprise that the British Isles is home to some of the Finest Beef in the World
However don't be misled that quoting a particular breed guarantees Premium Quality Beef
Its upbringing, environment, diet, hands on husbandry, Dry Aging on the bone - and finally expert cutting - are each indispensable elements of bringing Beef perfection your table
Carefully reared in a stress-free environment
At Godfreys, we don’t have allegiance to any one breed as it is far more important to us that it is a pure Beef breed in the first place - and not taken from the dairy herds - and then the best animal for that time of the year.
The highest standards of animal husbandry
We visit all our farms where possible to ensure that our animals are carefully reared in a stress-free environment of natural grassy pastures - by farmers practising only the highest standards of animal husbandry.
Traditionally raised Beef's unique taste secret
How additive-free Free Range Beef is fed is a big part of traditionally raised Beef's unique taste secret - and to breed that sweet full flavour - the cattle must be allowed to graze contentedly on as much lush green grass and clover as they want throughout the year.
Sensational eating experience
Once the perfect animal has been carefully reared, Godfreys “maturate” (mature) the meat which is left attached to the bone from between two to four weeks in our special Maturation Rooms - or more - for special more intense and concentrated flavours and textures
These special Maturation Rooms ensure the meat is free from any light or other pollution until it is tender and the flavour has matured, like a fine wine or cheese, into that sensational eating experience.
Different lengths of Dry Ageing
To properly prepare each cut requires expert knowledge, experience and skill, as each part of the animal benefits in richness, tenderness and flavour from different lengths of Dry Ageing - and then how it is cut and presented.
Dry Ageing is not a matter of waiting on the number of days of Maturation chosen - it is choosing the length of time you want a particular carcass to hang for - and then - having the expertise to decide on which days the meat is fully matured
Mouth wateringly delicious.
Sumptuous Beef flavour only comes when slow growing Beef has been correctly aged and has those little streams of fat running through the meat - so as it cooks the fat melts - and keeps the meat moist and mouthwateringly delicious.
Perfection cannot be hurried!
Exceptional Premium Quality of the Beef
We are very proud of the work we do to create the exceptional Premium Quality of the Beef - and would like to share with you - a short film - which we hope you will enjoy, highlighting just some of the farms we use - and presenting a bit about the Beef we buy from them.