Our cattle are fed naturally; grass fed during the summer months and fed hay from our meadows during the winter months.
Our cattle are reared up to 30 months; a slow growth shows in the quality and marbling of the meat, the beef is then matured for over 21 days.
We may take our time
It may cost a little more
But the results are supreme
The beef produced has a high level of intramuscular fat, which helps to provide flavour and tenderness during the cooking and eating of the meat, more so with a native breed than many of the continentals.
Native and Traditional breeds also tend to convert grass and forage better than some of the more extreme, faster-growing continental cattle. The Traditional Hereford is without a doubt one of the best converters, which allows them to finish off grass alone.
Traditional Hereford cattle will lay down an even layer of fat on top of their naturally well-developed muscle which allows the finisher to select the ideal grade at which to slaughter for any particular market. A moderate level of fat cover ensures that moisture is sealed in during the cooking process, which also aids in the eating quality of the meat.