A name for Norfolk Beefing, an old variety of all-purpose apple, not readily available, that arose in Norfolk. It is a wonderful deep, maroon red over green. After storage until the spring it sweetens sufficiently to be eaten. When cooked it keeps its shape, making it good for pies and tarts. It benefits from long, slow baking and, dried, has a complex flavour. This late-season variety is harvested from mid-October in South-East England and is at is best from December to April.