Thistle Hill Farm – Blog

…doing what comes naturally

Category: Beef

A refresher course…

In grass finished versus grain finished beef. An increasing number of people seem to be turning away from industrialized beef and trying the grass finished version.  Farmers too are increasingly marketing their own products…not willing to accept the take-it-or-leave-it pricing of the national processors. Just a few…like Walter Jeffries in Vermont, Joel Salatin in Virgina […]

Another convert to…

…sous vide cooking.  The young son of a friend recently was given a sous vide cooker for his birthday.  His very first attempt at a ribeye steak (grass fed if not Thistle Hill) was a smashing success. Incidentally, if you’re one of those who prefer your meat more well done. Your just increase the settings […]

Proud mother…

…and son.  The bull calf is now a week old and shows promise. He certainly has the pedigree:  his grandmother was the great Tilbrook Cashtiller…who dominated English show rings for many years.  And for three years running her bull calves topped the sales! We think the sire was from another well-known line, Champson Defender.  But […]

At the heart of our herd…

TDA7, daughter of the great Tilbrook Cashtiller who is still the finest cow of any breed we’ve ever seen!  We flushed Cashtiller twice in England and nine years ago TDA7 was born here along with five sisters and two brothers. TDA7, like her mama, has aged gracefully…udders still as correct as a three-year-old. Our friend […]

The Thistle Hill Alumni Club…

…and a recent graduate…Equinox.  He’s a combination of our top English lines. Equinox is not quite two years old and at 900 pounds has a lot of growth yet to come.  But he went right to work covering the herd at Spring Pastures farm in Maryland. The Equinox pedigree includes such top names as Falcon, […]

King David reigns…

…over the American part of our herd anyway.  He is now in his third year and making stunning growth…300 pounds and 2.5 more inches scrotal growth…in recent months. King David is the result of crossing one of our pure English bulls with an American cow.  The idea was to mate the best to the best…hoping […]

There’s nothing we like better…

…almost…than seeing the final result of what we do at Thistle Hill on a customer’s table.  (Well maybe being invited over for dinner is a little better!) Thanks to Jim Houck, he orders halves and wholes to share with his family, for sending this photo of a Thistle Hill rib roast.  Jim says the flavor […]

The unappreciated steak…

…but not here at Thistle Hill. Others can have their filet or rib eye but no steak tastes better to me than the Delmonico! Church liberated a couple of Delmonicos from the freezer the other day…and started with a short marinade. He followed with his favorite cooking method which is Sous Vide and then a […]

The parade of bulls…

…this time features a young bull exactly one year old, F100. He’s a combination of English genetics. The sire is the great English champion Cutcombe Jaunty. The dam was selected by Wooz on what turned out to be her final visit to England. She choose an Ashott Barton Tulip heifer which in turn we mated […]

The nonsense about meat…

…which mostly we ignore because, like politics, it’s an argument you can’t win. Vegans who first based their belief on animal cruelty, eventually branched out to make health claims which weren’t substantiated by any evidence. Now, though, comes the results of another massive research project which cannot find any link between red meat and cancer, […]