With much of their grazing flanking each side of the Logie Steading drive, a visit to Logie isn’t complete without spotting the herd of Longhorn cattle that call Logie Estate home. Best characterised by their long curving horns and individually unique brown and white markings, the herd was founded at Logie over 30 years ago.
The cows were originally chosen over other, at the time rare breeds, for their quiet temperament, hardiness, ease of calving and superb beef quality. Since the 1980s the breed has seen a resurgence of interest being bred pure, and used for crossing, in a growing number of commercial herds; hence it is no longer classed as a rare breed.
Did you know? Longhorns are the breed that originally made British beef famous and are one of the oldest traditional breeds. It was also the meat selected by chef Heston Blumenthal for his television series ‘Perfection’ as the best beef available in Britain.
Originally used as a triple purpose breed— for farm labour (draught), and a producer of high-quality beef and milk - it was claimed that more butter could be made from Longhorn milk than from the same amount of milk produced by any other breed.
At Logie, the cattle are naturally reared to produce beef with a traditional quality and flavour rarely found nowadays. The calves stay with their mothers until they are at least 8 months old; most of the females are kept or sold for breeding, and the bullocks grow on slowly to finish between 20 and 28 months old. Hung for a minimum of 21 days, the beef is renowned for its marbling – flecks and streaks of fat within the lean meat – which melts into the meat during cooking, adding to the unique flavour and superior eating quality.
The meat features regularly on the menu at The Café at the Steading. Chef John McCruden said:
“As a chef for 30+ years, Longhorn has to be the finest beef I have ever worked with. The traceability of the Logie meat is amazing - I can actually see these magnificent animals from the Cafe kitchen window.
The intramuscular fat or marbling within the meat gives a succulent and tenderness which is second to none and is the hallmark for a superior eating sensation. The flavour of the beef takes me on a journey of discovery and, as a Chef, working with this quality of produce is a once in a lifetime opportunity. This is what every Chef aspires to achieve - working with amazing farmers to produce outstanding dishes. Truly a dream come true.”
Panny Laing, who farms the Logie herd said:
“We are so thrilled that John really appreciates the fantastic Longhorn Beef and are very excited to be able to work with him to produce exceptional meals at The Café.”
In celebration of the Logie Longhorns, the Cafe we will be preparing dishes such as:
- Longhorn beef steak pie with butter mash.
- Longhorn steak burger on Logie bun seasoned wedges homemade BBQ sauce.
- Longhorn beef apple red onion and fresh herbs sausage roll. With butter puff pastry.
- Longhorn steak sandwich with spicy Mayo crisp salad served on Logie cafe bun.
Why not celebrate British Beef Week by trying one of the delicious specials at the Café or popping into the Logie Steading Farm and Garden shop and pick up some to try at home.
