Where to Buy
We're delighted to report that the opportunities to buy Luing Beef are most definitely on the up. Check back regularly for our updates on where to track it down.
Roshvenhill Farm - Luing Beef
Why not treat yourself to a locally grown, free range, tender and fabulously tasty piece of the Moidart Hills?
Our cattle are reared in the foot hills of Roshven where they graze on wild grasses and herbs all year round supplemented with hay, vitamins and minerals in the Winter months.During the Summer months the cattle wander freely in the hillside surrounding Roshven.
Tebay Services Westmorland Ltd.
We're delighted to include Tebay Services Westmorland Ltd. on the M6 where hungry travellers heading north or south, can now stock up their freezer with fine Luing steak on sale from the Farm Shop or immediately enjoy tasting it at the weekly Sunday Carvery there.
Tel: 015396 24511
Peelham's organic cattle are grass-fed throughout the year to produce a beautifully slow fattened beef. They use Luings as part of their core breeding stock which add to the excellent flavour with an even distribution of intra-muscular fat. Peelham Farm, Foulden, Berwickshire, TD15 1UG,
Luing cattle tend to be finished on grass-based systems due to their ability to convert forage into meat in a very efficient manner. At our annual open day last year, we released statistics from MacIntosh Donald (Scotland's largest abattoir) that compared Luing steers processed in their plant in 2007 against their annual kill of c40,000 beef animals:
- all the Luings graded R or better (against 75% of the average kill)
- Luings deadweight was 32kg lighter at 327kg than the average at 359kg
- Luings finished 151 days quicker than the average animal
- higher daily liveweight gain from birth at 1.0kg/day (against 0.8kg/day average animal)
Our intentions are to work with the meat promotion bodies to ascertain the eating qualities of Luing beef with a move to working with a retailer to stock branded Luing beef
If you are interested in obtaining some genuine Luing beef then please contact the Society.