Today many different cattle breeds can be found throughout the world, all of these are believed to have come from a single ancestor
called the aurochs. In prehistoric times, the aurochs were widespread throughout Europe and Asia and is known to have been hunted by men from the earliest times. Many believe that cattle where first domesticated in Europe and Asia during the Stone Age, remains of domesticated cattle dating to 6,500 B.C. have been found in Turkey and other sites in the near East. Around 55 B.C. the Romans recorded seeing red cattle in southwestern England. The red Devon cattle from that area of Britain are considered one of the oldest beef breeds in existence today. Over 900 different breeds of
cattle are now known
to exist. Breed associations maintain registrations for many of the individual breeds, with some cattle breeds ancestry traced back 600 years or more. When buying beef, you should make sure the meat is red, any brown colouring usually indicates that it's been open to the air for to long. The meat should be firm to the touch, any fat should be
creamy coloured,if there'ssome fat flecked or marbled throughout this is a good indication that it is more tender.
In this book I have captured some of my favourite beef recipes and their history for you to enjoy, there are many familiar dishes but as usual I have added my own particular spinon them.
In summary there are many schools of thought on who produces the best beef, you only have to speak to an Australian or a South African and they will tell you the American beef doesn’t come
anywhere near theirs in tasteor texture. For me therules are simple, just use an approved supplier and buy to suit your own taste and loyalty. The truth is everyone knows secretly that British beef is the best.
Experiment and enjoy, happy cooking
