Animal Husbandry
Traditional Hereford Beef
Traditional Hereford Cattle are cattle, which have pure British bloodlines dating back to stock raised in Herefordshire over two hundred years ago. These cattle are recognised as a rare breed by the Rare Breeds Survival Trust.
Rare breed meat has become established as the highest eating quality available. It is derived from slower maturing, grass fed animals, which have total traceability with unique certification for every animal.
The Hereford is a hardy and matchless forager. It converts grass and grass products to beef, efficiently and economically. Our adult Herefords are fed on a grass-only diet. We never use GM food, growth promoters or any routine drugs. Only our weaned calves are given a small amount of dry feed to help them over the transition from milk to grass.
Stock is maintained in high welfare, non-intensive systems. Extended families are kept together; it is very obvious that dams recognise their offspring from previous seasons and will keep a watchful eye on the "grandchildren" when new mums are busy eating and sleeping! It is no coincidence that these happy, healthy cattle produce beef of exceptional quality.
Finished cattle, usually steers, are taken to a local abattoir in Leintwardine to be killed. The process is quick and stress-free and our small loads are usually put through the system first thing in the morning before any other stock arrives. Carcases are collected by refrigerated transport the next day and are then hung in our own chiller storage at Crumplebury. Our beef is hung on the bone in a closely controlled dry-chilled environment for a minimum of four weeks. This allows the natural enzymes in the meat to break down the fibres to achieve full tenderness and the drying process intensifies the flavour.
The meat is sold in boxes which contain between 12-14 kg (20-30lb) and which are roughly 18"x13"x6". The contents should fit easily into the fast freeze compartment of an average size deep freeze. The price is £8 per kilo ie: around £96-112 per box. Half boxes are available, price pro-rata.
A box will contain a selection of cuts including rolled rib, fillet, topside, silverside, sirloin and rump steaks, brisket, chuck, braising steak and mince. Joints can be cut large or small to suit. A half box will usually contain either rib or fillet. Special cuts eg: rib eye steaks can be cut to order.
Beef is available to purchase throughout the year. Please contact us with your personal requirements.
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Delicious Homebreed Pork
The Tamworth pig originated in the Midlands in and around the town that shares its name. The Tamworth is recognised as a rare breed by the Rare Breeds Survival Trust. Rare Breed meat has become established as the highest eating quality available. It is derived from slower maturing, foraging animals, which have total traceability with unique certification for every animal.
In the mid 1990's the Tamworth came top in a taste test carried out by Bristol University using both commercial and rare breed pigs in a scientifically controlled experiment.
Born outdoors, stock is maintained in high welfare, non-intensive systems. Fed on a locally produced grain diet with no artificial additives or antibiotics.
Finished porkers are taken to a local abattoir in Leintwardine to be killed. The process is quick and stress-free and our small loads are usually put through the system first thing in the morning before any other stock arrives. Carcases are collected by refrigerated transport the next day and are then hung in our own chiller storage at Crumplebury.
Pork is available to purchase throughout the year and is sold as a butchered whole pig (approx 45kgs- £3.30/kg) or half (approx 22.5kgs- £3.50/kg) carcass or a box containing a selection of cuts (approx 12kgs - £3.75/kg). This equates to approximately £150 for a whole pig, £80 for a half and £45 for a box, depending upon the weight of the pig. If you prefer anything cut in a particular way, please contact us with your personal requirements.
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The Tedstone Flock of Ryeland Sheep
The Ryeland is one of the oldest British breeds of sheep and, until recently, was classified as a rare breed. There are now sufficient numbers in Britain for it to be classified as a 'minority' traditional breed. The breed originated in Herefordshire on land that grew a great deal of rye and the earliest references date back to the twelfth century when the monks of Herefordshire were trading in Ryeland wool.
Rare breed meat has become established as the highest eating quality available. It is derived from slower maturing, grass fed animals, which have total traceability with unique certification for every animal.
The Ryeland is a hardy forager. It converts grass and grass products to lamb and mutton, efficiently and economically. Stock is maintained in high welfare, non-intensive systems. Meat is hung to achieve full flavour and tenderness.
The meat is sold in boxes which contain between 12-14 kg (20-30lb) and which are roughly 18"x13"x6". The contents will include a selection of cuts and should fit easily into the fast freeze compartment of an average size deep freeze. Whole and half lambs are available to order.
Ryeland and Suffolk cross lamb is available to purchase throughout the year. Please contact us with your personal requirements.
Visit our shop for details
