Pedigree
Hereford Cattle have been traditionally bred at Free Town in the heart
of the
fertile Frome Valley for 105 years.
The
Hereford breed with its characteristic
white face is famous worldwide for the high quality of its beef. Its
fine texture with good
marbling ensures an immensely tasty and succulent product.
Animals
from the herd have reached fame as the live mascot of Hereford United
FC, appearances in The Archers, and have also been listed by The
Hairy
Bikers as one of their top foods from their recent Food Four of Great
Britain
on BBC2. They have
also enjoyed success
in the show ring for many years, including several coveted national
‘Bull of
the Year’ awards.
All the cattle are bred on the farm and are reared naturally on their mothers until they are over 9 months of age. After weaning, all young stock are left to mature naturally on the farm, enjoying being able to graze freely on the natural Herefordshire grassland for all but the wettest midwinter months with the minimum of stress. Their grass based diet (with home produced hay and silage in the winter) is supplemented with wholesome oats, barley, lupins and fodder beet, all of which we are proud to grow on the farm.
The beef is hung to mature for 3 weeks and slaughtered & packed at a local abattoir. The meat is ready in fresh batches every 6 weeks or so, but is usually also available from the freezer. Beast sides and quarters can also be arranged.
Prices
Place
an orderAll the cattle are bred on the farm and are reared naturally on their mothers until they are over 9 months of age. After weaning, all young stock are left to mature naturally on the farm, enjoying being able to graze freely on the natural Herefordshire grassland for all but the wettest midwinter months with the minimum of stress. Their grass based diet (with home produced hay and silage in the winter) is supplemented with wholesome oats, barley, lupins and fodder beet, all of which we are proud to grow on the farm.
The beef is hung to mature for 3 weeks and slaughtered & packed at a local abattoir. The meat is ready in fresh batches every 6 weeks or so, but is usually also available from the freezer. Beast sides and quarters can also be arranged.