Our Cattle

Our herd of Traditional Hereford cattle live outside all year round and eat a 100% grass diet. This is either lush mixed pasture during the summer, or a mix of cover crops and harvested haylage during the winter. This relatively low calorie diet along with them living outside all year means that they take much longer to reach their finished weight compared to their more commercial bred cousins. We believe this extra time leads to a far better finished product, a more ‘beefy’ flavour, and a better balance between flavour, marbling and tenderness. This also leads to far more nutrient dense meat, full of minerals and vitamins that you can only get from traditional raised animals.

They are also on the farm to do a job, and our grazing management means that they are helping to increase out soil fertility and reduce our reliance on chemical inputs, not to mention they have a longer happier life outside all year.

So better for the cow, better for the environment and better for your health!

Our Beef

Primary Steaks

Fillet - Taken from the tenderlooin the fillet has done very little work and so while not as flavourful as some of the fattier, harder working cuts is natually low in fat and very tender. Cook very rare as can dry out quickly.

Rib Eye - The king of steaks this is a highly marbled and well worked steak. Full of flavour the eye of fat in the middle bastes the steak while cooking. Best cooked medium/ medium rare, ideally over coals and rested for at least as long as you cook it.

Sirloin - Our most popular cut, due to its greater workload it has a richer, beefier taste than the fillet or ribeye so works well with a bolder sauce such as peppercorn. Cook rare through to medium, however you like.

Rump - The hardest working of all the prime steaks it also has less fat, so while absolutely bursting with flavour it will be tough if overcooked. Go no further than medium rare and enjoy!

Secondary Steaks

Denver Steak - Cut from the shoulder this well worked muscle is much more tender than the surrounding muscles in this area which go to mince or stewing steak, but is absolutely bursting with flavour. cook in a very hot pan, flipping every 30 seconds or so until done - no more than medium rare. Rest well and cut against the grain. This will result in a beautifully crusted, tender steak.

Flat Iron Steak - Taken from just under the shoulder blade this is another well marbled but naturally lean steak. It has very little sinew but like the denver above has worked hard and should be cooked medium-rare to medium for best results - delicious in a quick salad or steak sandwich.

Skirt/Bavette - This comes from lower down the flank of the animal, where it has been worked hard and has the strong beefy flavour to show for it, it should be cooked through to medium for best results and then cut across the grain after being very well rested. The loose, fibrous structure absorbes marinades well.