First, the Fassona from Piedmont. This is actually a request from a friend of Provenance who owns a fitness business. These smaller animals are naturally quite lean (although, the steaks we have actually have super marbling), and have proportionally less connective tissue in the muscles than other breeds, so have an extremely tender eating profile. Naturally, we've aged them in our Himalayan rock salt ageing fridges, so there's plenty of nutty flavours alongside the light and tender grass noted beef.

From Devon we have some compact Hereford loins from farmer Graham Lethbridge. His mixed herd of cattle graze along the wildflower strewn cliffs of South Devon. Working with the RSPB and National Trust, the animals are a core part of a bigger environmental restoration process on this bit of coastland. Meadows are being restored to support abundant insects, wetland areas hum with life, and grazing on the steep maritime slopes creates a mosaic habitat loud with the sound of rare birds like grasshopper warblers and whinchats.

I had a steak of this when it arrived and had only been aged for 14 days. It was bright, grassy and already very tender. Further aging has accentuated these attributes while adding some heft to the beefy depth too.