Photo Day - Scottish | Kobe Cow
Poor Kevin Howdle. We dressed him up in a yukata and kilt, and asked him to please pose the steer --- and look natural. The steer was fine when just with Kevin, but when we introduced a camera and other friendly onlookers....
Kevin and the first Scottish | Kobe steer
Kevin and the first Scottish | Kobe steer
Scottish | Kobe Topside with Home Grown Veggies
Beestings is the first milk from a cow (otherwise called colostrum). We've just acquired a "house" cow, Carole. She has a new calf, but there's plenty of colostrum. A farm treat is beestings Yorkshire pudding. So Marjorie made them --- and what better to have with a slow-cooked, tender Scottish | Kobe roast and vegetables grown here at Lucies Farm.
Andy and Kevin at the Beestings Pudding Lunch
We take a break from work to enjoy a full roast dinner, with Scottish | Kobe topside --- slow cooked, farm-raised vegetables, and beesting Yorkshire pudding.
Merlin -- A bit of Guernsey | Kobe
We recently purchased Carole, a pure-bred Guernsey cow, as our "house cow." The farmers who sold us Carole are getting out of the dairy business, so their bull, Merlin, was set to go to the chop. The Guernsey Cattle Society tells me Guernsey beef is delicious, so Merlin has had a bit of a reprieve. He gets to eat grain and grass and drink beer --- for a year.
Merlin Posing
When we got Merlin, we were told out to be careful of him. And, as with any bull, we give him the respect (and attention) he deserves. But he's really a big pussycat. Here he is posing for the camera. King's End Lane, August 2004
Merlin -- Our Guernsey Bull
King's End Lane, August 2004
Merlin and a Donkey
Merlin, the Guernsey bull, shares his field with two donkeys (Pedro and Geofredo), a zippy horse, and three elderly alpacas.
Kevin Howdle and Merlin
King's End Lane, August 2004
Scottish | Kobe Sirloin Steak
I personally think the best way to cook a Scottish | Kobe sirloin steak is on the grill, with a bit of ground pepper and ground sea salt. This piece of steak is served with garden peas and potatoes. We grow our own potatoes at Lucies Farm and I'm amazed at how different they taste from "store bought" potatoes.
Scottish | Kobe Shabu Shabu Beef
This is aged Scottish | Kobe topside, frozen, and then cut paper thin. We pack it on special grease proof, food-grade paper. It's delicious inshabu shabu--- and we have a good customer who eats in raw, as carpaccio.
An assortment of Scottish | Kobe Beef
Here's an assortment of the various cuts of Scottish | Kobe beef that we have available at Lucies Farm. With apologies for the "plug," all of these can be ordered onour website.
Scottish | Kobe Fillet Steaks
Two prime, aged Scottish | Kobe fillet steaks. Unfortunately, each steer only provides 17 to 18 fillet steaks, and we package them in a pair. So we only receive eight or nine packages from each steer. As a result, there is always a back-order situation for fillet steak. You can join the queue atthe Lucies Farm e-commerce site.
A plate of Scottish | Kobe Shabu Shabu Beef
Ready to cook . . .
Aberdeen Angus Steers Arriving - Mar 3 2005
With the increased demand for Scottish | Kobe beef, we have purchased six new purebred Aberdeen Angus steers to add to our own existing herd. The steers were raised by David Coward in Mere, Wiltshire -- here's a photograph of their arrival. Their first taste of beer, and their first massage, awaits.
Highland Cow, Her Calf, and Aberdeen Angus
The afternoon of March 19, 2005, on our four acre field. The Highland calf was born on Thursday: she's a heifer. She looks like the folks at Steif created her. This is a photo of mother (a pedigree Highland cow), baby, and one of our pedigreed Aberdeen Angus cows. The photo shows the difference between a Highland cow (on the left) and an Aberdeen Angus cow (right).
Highland and Aberdeen Angus Cattle
This is our 11-acre field, which overlooks the Powick Parish Church and the valleys of the Teme and Severn Rivers. Here our pedigree Aberdeen Angus steers and Highland steers live the Kobe life: a regular diet of grain, beer (from the local micro-brewery), and massages.
Filling Back Orders
We seem to be running in a back-order situation most of the time. When the aged beef from a steer comes back from the cutter, we rush to get it shipped out to the waiting customers. Here's one day's shipment: the Scottish | Kobe beef goes out, and then our cupboard is bare again.Lucies Farm e-Commerce Site
American Wagyu Cattle Sausages
We just received some delicious looking sausages, made in London from American Wagyu beef. Naturally, before eating them we had to photograph them.
Carole - Our Guernsey Cow
Carole, a pedigree Guernsey Cow, is our "house" cow --- providing us with all of our milk. So much milk that we feed the excess to our Tamworth pigs. We have just started to make butter and (soon) cheese from Carole's "output." And she treats us to the best milk shakes in Worcestershire, if not all of the West Midlands.
Kevin Massaging Highland Steer
Kevin Howdle massaging one of the younger Highland steers.
Kevin Massaging Highland Steer
The steers stand still for their massage. Perhaps it's the anticipation of the beer that will follow shortly?
Kevin Massaging Aberdeen Angus Steer
We are moving from pedigreed Highland cattle (right) to pedigreed Aberdeen Angus cattle (left). Here Kevin massages one of the young Aberdeen Angus steers, while the Highland steer awaits its turn.
Aberdeen Angus Massage
Kevin massaging a pedigreed Aberdeen Angus steer for our Scottish | Kobe beef.
Kevin Massaging a Young Aberdeen Angus Steer
Kevin Massaging a Young Aberdeen Angus Steer
Highland and Aberdeen Angus Cattle
We are gradually moving from the pedigree Highland cattle (long-haired, horns -- on left) to pedigree Aberdeen Angus cattle (black -- on right). Both produce delicious beef: the Aberdeen Angus matures earlier.
Aberdeen Angus and Highland Cattle
The young steers having a friendly pushing match. Pedigreed Aberdeen Angus on the left, and pedigreed Highland on the right. The "battle" of the two Scottish breeds.
Aberdeen Angus Steer
Because our cattle are regularly massaged, and have daily interaction (when feed beer and grain), they are quite curious about what's happening.
Aberdeen Angus Steer
One of our Scottish | Kobe steers, showing off for the camera - May 2005
Aberdeen Angus Steer
Aberdeen Angus Steer
Scottish | Kobe Hamburger
Marjorie made me this hamburger last night from our Scottish | Kobe beef, a Jack Hawkins tomato from Waitrose, a sweet onion, and a freshly-baked roll. It was too good to eat without first taking a photograph. Having snapped the shot, I then sat on the couch and ate it while watching TV: it was super moist, and incredibly delicious.
Aberdeen Angus Bull & Gloucester Cow
Our Aberdeen Angus bull, Rull Balletcruz B012, enjoys a summer meal with Betty, our Gloucester cow. The story of Gloucester cows is quite interesting: in 1972 there were only 68 Gloucester cattle in the world. Please visit theGloucester Cattle Society website. Note the roof thatcher in the background.
Just Part of the Four Acre Field
In this section of the field, we have Betty, our Gloucester Cow, three Aberdeen Angus females (a mother and her two daughters), and our Aberdeen Angus bull. Just another sunny day in Worcestershire.
Powick Fete - Scottish | Kobe Hamburgers
Marjorie cooking our big, thick, delicious Scottish | Kobe hamburgers at the Powick Fete, with Andy looking on in amusement. The wind kept blowing out our industrial-strengh barbeque, so we had to construct a barrier of cardboard boxes.
Powick Fete - Marjorie Giving Emilia a Hamburger
We were pleased to help the local Powick Parish Church by selling our Scottish | Kobe hamburgers at the fete. Despite the wind, we were able to raise £120 for the Church in a few hours. And serve some delicious burgers. (I wonder how many other parishes have Scottish | Kobe burgers?)
Australian Wagyu
Freshly-cut pieces of Australian Wagyu beef
Australian Wagyu Sirloin Steak
We have just received a shipment of Australian Wagyu sirloin steak. Here's one of the steaks.
Massaging an Angus Steer
We weigh the cattle every week in a chute called (and I hate this name) a "crush." While in the crush, we take the opportunity to massage them using our large electric massager. This Aberdeen Angus steer still has part of its winter coat, even though this photo was taken on June 10 2005.
Vic Scott Massaging an Aberdeen Angus Steer
The cattle stand still when they're being massaged, and often lean into the massager. They are weighed and massaged after they've had their beer and grain, so are quite merry anyway.
Vic Scott Massaging Aberdeen Angus Steer
Vic Scott Massaging Aberdeen Angus Steer
Vic Scott & Andy Baddeley Massaging Aberdeen Angus Steer
It is thought that the regular massaging helps to marble the fat, and tenderise the beef. It also relaxes the steer.
Vic Scott and Andy Baddeley Massaging the Aberdeen Angus Steer
Vic Scott and Andy Baddeley Massaging the Aberdeen Angus Steer
Rull Balletcruz B012 - Aberdeen Angus Bull
Enjoying his Sunday lunch, July 31 2005, Lucies Farm four acre field
Rull Balletcruz B012, our Aberdeen Angus Bull
The folks who sold us Rull Balletcruz B012, Mr. and Mrs. M. C. Jones, had a healthy respect for him. He looks quite menacing from this viewpoint, but I don't think he liked my camera. He was busy eating and relaxing on a Sunday afternoon at Lucies Farm.
Top Rump Roast
This delicious medium-rare piece of cold roast beef (with some freshly ground salt) is Scottish | Kobe top rump roast. Marjorie cooked it at a low temperature for a long time, using her trusty meat thermometer. A bit of green salad, some red potato salad --- and I'm a happy camper. I love taking these photographs, as I then get to eat the props.
Scottish | Kobe Rump Steak
Cooked with a pat of Alderney Island butter (from Guernsey cows), a baked potato with fresh chives, and some snap peas.
Scottish | Kobe Feather Steak
Coooked medium rare, with some fresh corn on the cob with a pat of Alderney Island butter (from Guernsey cows) and a fresh salad.
Yummy!
Scottish-kobe beef cut sukiyaki style BBQ-ing
Scottish | Kobe Teriyaki Steak with Rice and Soy Beans
Made with Scottish | Kobe beef cut 8mm thick. Marinated in teriyaki sauce, and then cooked quickly on the grill.
Scottish | Kobe Beef Teriyaki Steak Sandwich
Scottish | Kobe beef, cut 8mm thick, marinated in teriyaki sauce, and cooked briefly on the barbeque. Served with some fresh tomatoes, and on a fresh roll.
Birchfields, Easter Week-end
A misty Saturday before Easter, 2004. The Highland cattle have been fed a bit just so we could easy have a look at them all. A pastoral scene in the English countryside: enjoy it before it's gone. I wonder if Birchfields would make a good Tesco parking lot?
Picanha Steaks on the Grill
Picanha is a cut of beef in Brazil that is generally considered to be the best part of the cow, even better than the fillet. Picanha (pick-ahn-yeh) is a Portuguese word, without direct translation into English. Brazilians travelling to the U.K. are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by British butchers.
Lord Rannoch of Lucies and His Companion
This photo, taken in a studio in Birmingham in early February 2005, is part of a promotion of our Scottish | Kobe beef. Rannoch was quite happy to be massaged!