No, no, no!!! These ones are far too small - and we’re far too late for the Christmas plate; whilst lots would prefer to hang their beef for 21-28 days to bring out the flavour; i’m a fan of leaving it to mature for 45 days - get the enzymes properly doing their thing on the connective tissues and muscle fibres!! Om nom.
No. Quite literally taking the cows to the market!!! For sale for their new homes to bring them on! That way, we’ve not got to feed them over winter and it’ll give the pasture time to recover properly through to the Spring - when the class of 2025 will arrive!