Quality cuts from Charolais cattle.

This article focuses on the Charolais cattle operation of the Morgan family in Oxfordshire, England. The family's 1620-hectare farm is home to 800 suckler cows, half of which are pure Charolais cows and the other Continental crosses. Danny Morgan emphasized the importance of breed in carcass and meat quality. The Morgans' processing plant handles about 400 heads per week. Danny claims that they have a strong customer base ranging from the local housewife to two-star Michelin chefs in London, and that whatever the product required, their butchers will provide.