Lincoln Reds
The Lincoln Red is a Traditional British Cattle breed originating from specific breed development of the British Shorthorn in the 19th Century, although it can be traced back to the large cattle brought to England by the Vikings. It is characterized by a cherry red coat and square frame. They are hardy, suiting the temperamental British weather and together with their ability to convert grass roughage into beef, they are able them to graze outside for the majority of the year.
In general the cattle are easy to manage, calving often with no assistance and the calf is usually quick to its feet. Over the early 20th Century many Lincoln Red herds were developed for milking and today’s stock maintain a good milk supply for the calf to suckle. Whilst the young stock are slow maturing, the adults are usually long lived. Selective breed development has also ensured all bulls today are polled, that is, having no horns.
Both Pure Bred Lincoln Red and crosses with other breeds produce an excellent, succulent beef of a quality for the best of tables. Testimonies include BBC TV’s Master Chef. Such publicity is increasing the popularity of the breed. The niche market for such quality beef has developed with the assistance of the Lincoln Red Society, although the beefs availability outside Lincolnshire is limited. The fat content in the meat is marbled through the cuts, as this dissolves through cooking it produces the rich flavour present in all cuts from mince to roasting joints and steaks. As the fat is within the meat, rather than around the carcass, longer hanging periods can be achieved. This too adds to the flavour and tenderness of all cuts.
The slow maturing, naturally fed Lincoln Red cattle provide the plate with a taste that until recently had been lost from our British Beef. The breeds and rearing methods of our continental and commercial beef may produce a more economic, quicker product but one that cannot provide such a rich taste and one that in many cases needs tenderising, as the fat around the carcass means it cannot be hung long enough for flavour to develop.
