3. What's good for the bull
3. What's good for the bull (Image 3 of 6)
"As the weather gets chillier over the next few months there's a breakfast I'll be turning to again and again," muses Hugh, "porridge."
It's not just Hugh who's chomping on grains. His organic Devon Ruby Red steer, also known as 3600064, has been feasting on oats and molasses for a few weeks, to improve his meat, ready for slaughter.
While the bulk of the beef is butchered, Hugh brings home some of the more unfamiliar cuts; tongue, tail, heart and skirt.
"These are all tough and need long, slow cooing," says Hugh, popping them into a saucepan to make his version of the French pot au feu, a hale and hearty beef stew.
More from River Cottage Autumn
All Hugh's recipes
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