According to Richard Vaughan, owner of Pedigree Meats of Herefordshire, the meat that is generally available in our shops, especially in supermarket chilled-food cabinets, is often tasteless and cardboard textured because it is too lean and from the wrong breeds of animal. In addition, beef is not hung enough (to save money on storage and moisture loss). The starting point in Richard’s quest for excellence is the breed: Longhorn cattle, the breed that originally made British beef famous, critically rare Middle White pigs and Ryeland sheep. Meat from one of these animals is, indeed, a taste – and texture – revelation. Customers must first register, and are then contacted when meat becomes available. Each order is vacuum-packed and cut and jointed to customer’s specifications.