03 STEAK OUT

Purchase Spanish meat, if you can; their cows can live for twice as long (eight years, compared to UK cows’ four), developing more flavour. “In Spain, the animals often become pet-like parts of the farming families,” says George. “All of these factors – breed, age and diet – result in a variety of flavour profiles.” Try them for yourself with these recipes, courtesy of Richard Turner.

CUTS ABOVE

Had enough of beef? Add these three underappreciated meats to your home menu

IBERICO PORK

Pigs on the Iberian Peninsula enjoy a diet rich in fatty acorns, giving their meat a sweet, succulent taste.

DAIRY GOAT

Ex-milking goats boast nutrientrich, marbled meat. Turner and George source theirs from Cabrito in the Devon countryside.

HERB-FED POULTRY

Free-range Yorkshire turkeys and roosters feast on fresh herbs, resulting in an unexpected depth of flavour.