“The best beef I’ve ever had.”
Beef. One of the staples of the best of British Sunday lunches.
If you are a beef eater, you probably know both of these experiences of roast beef:.
- Mouth-watering, juicy, with a buttery soft mouthfeel.
- Stringy, tough and dry – having to be drenched in gravy to be brought back to life.
A big difference? Provenance.
And that’s where the story of the beef you will find in your Prepped Sunday lunch meal kit begins.
Ten years ago, Richard Vaughan – our beef farmer, was like any other beef farmer. His herd reached four figures, he found himself squeezed by tiny supermarket margins and milk quotas.
Frustrated, he flipped his business upside down. Richard took his flock from 1000 to 100, investing in Longhorn cattle – making him one of the only people in the UK to rear the breed.
Richard compares his attitude to producing wine “its a series of little steps along the way [that make a difference]”
Now with his life’s work freely roaming the hills of Hertfordshire, Richard supplies the likes of Heston Blumenthal and now… you.
