|
|
|
We believe that Lincoln Red cattle produce the highest quality beef. It is one of the oldest of the UK's native beef breeds. It is a polled cow with cherry red coat, which produces tasty, tender, marbled and succulent beef.
Initially the Lincoln Red was a dual breed, used for both dairy and beef but in 1946 the Society decided to divide the herd into two sections. Gradually over the years the emphasis on beef became more marked than that of milk and today Lincoln Red is a beef breed although thanks to its dual ancestry it has an ample supply of milk for its calves.
In 1936 a farmer began to develop a polled strain of the Lincoln Red Shorthorn. It was the first time any British cattle breeder had tried to breed the horns off one of our traditional horned breeds. It took five generations over 17 years before the first polled Lincoln Red was accepted for licensing, this gave the breed a marked lead in the trend towards polled animals. In 1960 the breed society dropped the word ‘Shorthorn’ from its title and The Lincoln Red Cattle Society came into being. Today the majority of Lincoln Reds are polled and no horned bulls are seen at shows and sales now.
After the last war the Lincoln Red became popular, but as consumer tastes changed and fashion called for smaller joints the Lincoln Red was deemed too big for modern requirements. But luckily, however, Lincolnshire men, like their cattle are a hardy breed and many remained faithful to the breed. They carried on striving to improve the conformation and beef producing qualities and refused to follow the fashion for small cattle.
Today more and more people are realising that the traditional native breeds of British cattle produce higher quality meat. They have more taste, are more tender and are more moist, than the commercial, continental beef that is so often sold in the Supermarkets, thanks to the fine marbling of fat which Lincoln Red beef, in particular, possess.
Our cattle spend much of the year grazing traditional pastures, on Lincolnshire Wolds, where the varied flora lends a special depth of flavour to the meat. In the colder winter months the cattle are housed in airy yards and fed on home produced silage made from our own grass. |
|
Besides Somersby's babbling brook
A Prime Lincoln Red Heifer
Happiness is a Mouthfull of Silage |
|
