Posted by: Mary Simpson | May 11, 2014

Pink is the New Brown

 

 

Stew hosts an “Taste the Devon” gathering featuring grass fed North Devon table cloth beef prepared by John Field.  John is an accomplished cook who knows his meat.  He is a passionate promoter of the North Devon pasture-fed beef but warns us that we will not enjoy this special beef if we insist on cooking it until it is brown.  “Pink is the new brown.”  Otherwise, this special beef gets tough.

 

Pam Killeen, explains why we need to eat grass fed beef from a nutritional point of view.

Mary Simpson

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Responses

  1. Rob Stirling, Stew’s nephew, was in the news the next day: http://www.lfpress.com/2014/05/10/london-survey-and-engineering-firm-acquires-treasure-trove-of-old-maps-tracing-the-citys-growth

  2. Great to read that the Devon cattle are doing well.
    Stew’s enthusiasm is inspiring.
    Very best wishes to Stew and the herd
    Steve Thompson


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