White Park Beef
White Park beef is lean, tasty, well marbled and it cooks beautifully. When properly hung for 3 weeks or so joints will shrink very little on cooking and the natural juices produced will be full of flavour. White Park is best cooked at a slightly lower temperature, over a longer period of time than modern beef breeds. The meat is much sought after and sold by name in top restaurants and butchers.
AA Gill said in the Sunday Times: “The white park, a breed I’ve never eaten before and had always assumed was purely ornamental, was really excellent: softly chewy, with that strong, distinctive, almost corrupt flavour of proper beef … it was the best steak I’ve had this year”