The bull was brought to Ayres abattoir, near Newby Bridge, at dawn. The journey from the farm was less than an hour. The travelling time is important because a long journey will lead to stress and stress releases a hormone which toughens the meat. Some commercial breeds will spend 18 hours on their final journey in a lorry crowded with other frightened animals. We are fortunate having Ayres so close to hand so that the stress is kept to a minimum
The bull was released into the building immediately on arrival and five minutes later it was dead- but not before it had exchanged a tender kiss with a cow awaiting a similar fate- as this video shows. The sides of beef weighed 214 and 216 kilos respectively- a total of 420 kilos, which is a formidable weight for a traditional beast. They will be hung for 26 days and the sirloins have been set aside for the Slow Food “Burns Night” dinner at the Damson Dene on January 25th.
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