What Is Retired Dairy Cow Beef, and Which London Restaurants Use It? | Eater London

"A Cumbrian dairy farm near Penrith that has deliberately replicated the Iberian model of retiring milking cows for beef production: Holstein Friesians (and occasionally other breeds) are given a five-to-nine month finishing period on lush grass followed by a high-fibre grain finish, producing pronounced flavour, good marbling and a distinctly wheat-field yellow fat. The project was born of necessity after unsustainable milk prices and is framed around sustainability and respect for the animals — turning what would have been cheap mince into a premium product that London chefs are keen to cook with." - Josh Barrie