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The 200 acre farm changed to fully organic production in 1998
and has specialised in high quality beef production for the last
fifteen years. No artificial fertilisers, genetically modified
feedstuffs or growth promoting agents are used.
Our
90 strong herd of pure bred Hereford cattle have been bred and
reared in natural conditions on the farm. They are mainly grass
fed with an organic barley top up in the winter months and roam
freely on the land.
Renowned throughout the world as the great converter of grass
to beef, the Hereford is one of Britain’s oldest beef breeds. By concentrating on one breed we are able to produce delicious organic
beef with a consistent flavour and texture.
Unlike the majority of cattle that are slaughtered too young, our animals are naturally reared and finished at about 24 months, which in
our opinion is the optimum age for slaughter. Our organically registered abattoir is close to the Farm which ensures a minimal journey for
the cattle.
Lower Hurst Farm hangs the beef in a temperature controlled environment for a minimum of 3 weeks to maximise the flavour and tenderness.
It is then traditionally butchered at our unit on the farm into steaks, joints and other cuts.
After butchering, the cuts are individually vacuum packed, weighed and then blast frozen. By freezing our beef rapidly we are able to encapsulate
the nutritional, textural and flavoursome characteristics of meat in its prime state, so that when you defrost and cook any of our products
you will experience the same tasty, succulent eating qualities associated with fresh meat.
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