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

"A Lake District supplier that works with around 50 local farmers to distribute Cumbrian meat to London restaurants and that led the trial to turn retired dairy cows into a high-quality beef product. After six months of experimentation the group reports an emerging British alternative to Galician and Basque beef: animals finished on rich Cumbrian grass plus careful finishing deliver pronounced flavour, good marbling and yellow fat. The business highlights provenance and storytelling as selling points and says chefs have been enthusiastic despite early teething problems." - Josh Barrie