| 2017-08-16 |    |
RBST Restaurant to Serve Duchy Ayrshire Cull Cow Beef
The first RBST Corporate Supporter Restaurant, Anderson’s Bar and Grill has received Pedigree Ayrshire Cull Cow Beef from the Duchy Home Farm.
Thursday 10th August 2017 saw Rare Breeds Survival Trust’s (RBST) Business Development Manager Helen Breakwell, Chef Director of Anderson’s Bar and Grill Dan Anderson and Graham Beck of Becks Butchers come together for the cutting of the first pedigree Ayrshire cull cow carcass for Anderson’s restaurant.
pedigree Ayrshire cull cow beef
The native breed Ayrshire cow dates back to the 1870s, originating from South West Scotland. The pedigree Ayrshire is a distinctive animal, it can be any shade of brown or red with white and each animal has a unique pattern of patches. Horns used to be a defining feature of the breed but due to their impracticability within modern farming they are often dehorned as calves. The Ayrshire, primarily a dairy cow, is a strong animal with a long lifespan and is a very effective grazer. Cull cows are those which have come to the end of their economic life in the dairy herd, and would normally have a low economic value. By finishing them for the restaurant, value and great flavours are added.
Anderson’s Bar and Grill have worked tirelessly over the last 12 months, and with the help of RBST have now been able to source native breeds direct from farm. This particular carcass has come from the Duchy Home Farm within the Duchy of Cornwall, travelling to the local abattoir in Gloucester, butchered in Becks Butchers in Leamington Spa and then onto its final destination at Anderson’s Bar and Grill. The distance from field to fork totals only 113 miles, signalling a successful first pilot project.
This is a fantastic way to celebrate the high quality of meat produced from UK native breeds.
Dan Anderson, Chef Director at Anderson’s
Bar and Grill said;
‘We have been working closely with RBST for
the last couple of years now and after a lot of hard work, networking
and research we are finally able to source some of the finest native
and rare breeds the UK has to offer. The exclusivity of these breeds
will be an ongoing feature of Andersons with our Market menu and
we hope to take the restaurant to a new level with the re-introduction
of breeds, which have been part of the historical economy of the
UK for hundreds of years, but which have been forgotten, giving
a 21st century approach we are excited to be helping the agricultural
business with a new and up to date image!’
Tom
Beeston, CEO of RBST
said;
‘It’s been a pleasure working with Dan adding value to native
pedigree breeds and ensuring livestock diversity by helping increase
demand’
