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”
A WPCS beef certificate for members selling White Park beef can be ordered from the Breed Secretary, Jane Hampson.
Where can I buy White Park beef?
Blackmore Vale Butchery (Dorset and Somerset)
This multi-award winning family butchery has been established since 2006. They have two shops; one at Coking Farm in West Stour, Dorset and the second at Somerton Business Park in Somerset.
Beaudesert Farm Park (Staffordshire)
Members Mary and Amy Cope sell White Park beef on a regular basis at Stone, Stafford and Lichfield farmers markets. Please contact Mary before your visit to check on availability and avoid disappointment – tel: 07984 716494 or mailto:[email protected]
The Butchery Ltd (London)
The Butchery is focussed on providing tasty, native-breed, free-range, pasture-fed, dry aged meat sourced from small farmers who care. Members of the Society supply White Park beef to this butcher.
Northfield Farm (Oakham, Rutland)
Based in Oakham, Rutland and home of the Valentine herd of White Park Cattle, Northfield Farm is leading the way for proper well hung, hand made meats. They have won many awards across all their products, are sustainable and only provide the highest quality. In addition to their on-farm shop White Park beef is increasingly available from their London base at the world famous Borough Market. Northfield maintains a waiting list for this remarkable beef during periods when none is available.