At Forthill we rear Longhorn and Belted Galloway
as we believe that they provide the higest quality beef. While
of the meat carries more fat than that on the shelves of the supermarkets,
we make no apologies for this. Fat naturally bastes meat while
cooks, giving succulence and added flavour.
Once the meat is cooked,
you can always trim away any excess. And fat on meat is not
always the concern that some would have us believe. For the health
meat from traditional breeds usually carries higher proportions
polyunsaturated fats that do not adversely affect the body’s cholesterol
As an added bonus, joints of pork carry delicious
crispy crackling and beef melts in the mouth.Belted Galloway
beef – meat that has
flavour and quality few realise, but once tasted no one will forget.
find that the enhanced flavours, juicy succulence and tenderness
will turn any meal into an occasion.
All our beef is hung on the bone and left to mature
a minimum of three weeks.