A bit about our Husbandry
The welfare of our animals is at the heart of everything we do. A stressed animal can lead to tough tasteless meat. A happy and contented animal leads to flavoursome and rich meat. The care and respect we give our beef animals is vital in ensuring we give you the very best raw ingredients for your meals. Our beef animals are:
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Raised from our own herd of Aberdeen Angus and limousin cows. We own our own bull so have complete traceability of our stock.
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Raised for at least 9 months at the “foot” of their mothers, until they naturally part.
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Allowed to mature over 2-3 years.
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Fed only clover rich grass on our organic farm that has had no chemical additives or sprays added to it.
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Grazing outside from April to November.
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From November to April they live in large open sheds with plenty of ventilation and natural light, and are fed haylage, gathered from our meadows during the summer.
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Not poked, prodded or often handled, nor given injections or antibiotics.
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Taken from the farm in ones or twos as they are “ready” to a local slaughter house, thereby reducing stress.
The meat is then left on the carcass to mature for at least 21 days. It is vacuum packed and labelled in manageable sizes ready for
freezing. It is this natural sustainable cycle that gives our beef the marbling, the dark red colour and the yellowness of the fat.