I'm not a cattle person and I rarely eat beef, but am I right that jersey meat would have a lower fat content than meat breeds? I'm wondering how long it was hung.
It has less surface fat, yes, but has a very very fine marbling, so is tender and succulent. I think it's the best beef in the world, but I am just a tad biased
When Kitty went off, at 29 months, the butcher thought it was too lean to hang for my requested three weeks, saying I'd lose too much weight. We did hang her for 19 days though, and it was awesome meat.
Katy had 'a lot of condition on her' and in fact I'd been slimming her down gently before she went in case she was too fat. I'd asked for three weeks' hanging but it being before Christmas he in fact only hung her for 10 days, which I was annoyed about. But no problems with the meat