They will spend one winter indoors fed on silage dry grass vegetables grains plus necessary minerals

They will spend one winter indoors, fed on silage (dry grass), vegetables, grains, plus necessary minerals. Cases of BSE have been found in only 15 per cent of non-dairy herds. It sounds even better if you put it the other way round, 85 per cent of herds have never had a case of BSE.SUCKLER HERDS: Milk-fed by their mothers until they can be turned out to grass They do not leave the farm. BULLS: Uncastrated male animals, usually slaughtered at 14-20 months. (The BSE agent, a protein called a prion, has not completed its incubation period by this time, and no cases of BSE are found in animals as young as this). STEERS: Castrated males, slaughtered at 18-26 months.HEIFERS: Females, those not required for breeding, grown to 18-26 months.

Reduce heat, and cook to the required degree (medium 7-10 mins, rare just under 5 mins) Keep warm In the same pan, heat the oil for the sauce Add the shallot and sweat until translucent. Add the chopped olives and the chilli pepper and sweat for a further minute Add the white wine and stock and bring to the boil Simmer gently to reduce by half. Add the cream and simmer until the sauce has a creamy consistency Remove from the heat Whisk in mustard. Season, add parsley and chives, pour sauce over steaks, serve hot.. COW: Meat from the dairy herd, from cows killed from the age of five and upwards, after they have finished their milking lives Firm meat, not much fat. Rear quarters were mostly exported, especially to France (it made up the larger part of the 98,000 tons of beef we exported to them). Some cow has been used to make lean supermarket mince over the years It was widely used in burgers, pies, sausages.

Fifty per cent of UK dairy herds have had cases of BSE, though 25 per cent numbered one case only Trade in cow meat has now been banned. Season the steaks with salt and pepper and brown on both sides. Spread out slices on a plate.In a pestle and mortar pound the herb leaves with the salt until completely crushed Add the lemon juice Pour the oil slowly into the mixture Add a little pepper Spoon over the meat. Lightly toss the rocket leaves with the oil and lemon dressing.SIRLOIN STEAK WITH A BLACK OLIVE SAUCEAn unusual blend from Willi Elsener's A World of Flavours (Pavilion pounds 19.99).Serves 41 tablespoon vegetable oil4 boneless sirloin steakssalt and freshly ground white pepperFor the sauce:1 tablespoon vegetable oil1 shallot, peeled and finely chopped6 black olives, finely chopped14 teaspoon finely chopped fresh hot chilli (seeded)50ml/2 fl oz white wine100ml/4fl oz brown veal stock250ml/8 fl oz single cream1 tablespoon wholegrain mustard2 teaspoons finely chopped parsley1 tablespoon finely chopped fresh chivesHeat the oil in a non-stick pan. Using a large pointed cooking knife, press and spread the slices to make them thin and lacy The grilled edges will hold the pieces together.