Producers – Cattle breeds and products

Producers – Cattle breeds and products
Producers – Cattle breeds and products
Producers – Cattle breeds and products
Producers – Cattle breeds and products
Producers – Cattle breeds and products

Here is a list of all of our UK Ark of Taste cattle breeds and products and their producers. The dedicated work of these producers helps spread the message of Slow Meat: Better, Less.
Find out more by following the links…

Blue Grey
Blue Grey cattle have a distinctive look with inch long grey mottled hair.
The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds.

Devon Red Ruby
Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the tail. The breed is able to naturally lay down intramuscular fat within the meat, providing excellent marbling. The resulting tender beef is prized and well recognised internationally.

Lisa and Stuart Osman – Provisio
Lisa and Stuart run a catering business, supported by a farm that provides much of the food they use on their menus. They started rearing pedigree Red Ruby cattle a few years ago when they decided they wanted to produce high quality beef for their menu.

Irish Moiled
The Irish Moiled cattle is the only surviving domestic livestock breed native to Northern Ireland. They are a long lived, fertile and maternal breed, polled (hornless) and typically red in colour characteristically marked by a white line or ‘finching’ on the back. They were traditionally a dairy cow, but earned a reputation as a dual-purpose breed, producing ample milk and superbly tender, well-marbled beef with a distinctive flavour.

Old Gloucester
Old Gloucester cattle have a long black/brown, medium sized body with a distinctive white stripe along the black and a white tail. The Old Gloucester is one of Britain’s oldest native cattle breeds and was once common throughout the West Country. The breed thrives with little care and produces flavourful, fine quality meat which improves with age and reaches its peak when the cow is over two years old.

Daylesford Organic Farm
Daylesford Organic Farm is located in over 2000 acres of beautiful countryside of Gloucestershire. They produce organic meat, poultry, fruit, vegetables, bread, milk, cheese and yoghurt. Daylesford supports an ethical, responsible sourcing of goods, sustainable packaging and a low carbon footprint.

Shetland Kye
Shetland Kye cattle are a small, well-proportioned, dual-purpose breed, with a small head and short inward-curving horns. Shetland Cattle have great environmental benefits. The wide muzzles of the cattle cannot graze or crop pastures closely and so protect a wide range of ground-hugging wild flowers and herbs such as violets, orchids and primroses.

Ronnie Eunson – Uradale Farm
Growing up in Lerwick around his fathers butchery influenced Ronnie’s perspective of the meat industry. He knows Shetland farming inside out and has spent a large part of his career promoting Shetland lamb and beef. He moved to the Uradale Farm in 1995, where he started ploughing and regenerating the land. The 750 ha farm is made up mostly of heather moorland, perfect for his animals to graze on and Ronnie is convinced that this land helps to produce superior meat.

Ulster Corned Beef
The recipe for Ulster Corned Beef in its traditional form is a far cry from the cheap cuts of tinned beef that most people associate it with. Traditionally the cuts of beef were salted using either the brining method, which meant placing the beef inside a saline bath, or the dry rub method. Spices, herbs, juniper and elderflower berries, and even burnt seaweed can be added during these processes to enhance the flavour.

Patrick O’Doherty – O’Doherty’s Fine Meats
Patrick is a butcher with a passion not just for food, but also for local history. His inquisitive nature led him to conduct exhaustive research into the local food heritage which is gradually disappearing in Northern Ireland. Working closely alongside farmers who rear their grass-fed cows in the most natural way possible, Patrick assures the highest quality meat is used for his products. Large joints of the beef are cured for around three months, before being sold whole or pre-sliced.


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