All the beef raised here at Longwood Farm lives life to the fullest extent possible. They graze and browse amongst wild flowers and grasses on meadows throughout the year, and in the winter their diet is supplemented with Organically home grown silage and hay. Our beef is well hung and matured for full flavour and has a dark burgundy colour. As a rule of thumb the parts of the animal at the top along the centre to the rump are the tenderest, making them suitable for roasting, grilling and frying. The shoulders and lower leg (the bits which work the hardest) yield cuts that are cheaper and blessed with sack loads of flavour, they require longer and slower cooking.