After almost seven years of farming, I find myself in the novel position of having something to sell. A four-year-old bullock came off the hill in good condition two weeks ago, and he’s held his fat very well. Unhappily for him, I was busily admiring his sleekness and grace from my office window when I received an email from an abattoir which specialises in rare breed beef. They wanted to know if I had anything suitable for the hook, and even I was able to put two and two together on that. So he’s off next week, and I’m laying plans for an excellent local butcher to buy him up and offer the carcass for sale to the world.
There’s plenty of richness and mixed emotions here. It’ll all take some processing, but for now I’m keen to ask if any readers of this blog would like a piece of the beef I’ve talked about so long and with such tiresome enthusiasm. Please let me know – it might be possible to cut you in.
Bog Myrtle & Peat 
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