Our beef cattle are reared as part of a Charolais suckler herd. That is they suckle their mothers and graze grass until they are weaned, at around 10 months old. They are housed over winter on straw bedded yards and fed home produced oats and barley. The cattle are finished at 15 to 24 months and taken to a local butcher less than 3 miles from the farm. The combination of this low stress handling and the traditional method of hanging the meat produces beef that is extremely tender.
The Charolais originates from the Charolais region of France. It has as long and distinguished a history as the Hereford or Aberdeen Angus. White cattle were first recorded in the region as early as 878 A.D. The beef is well regarded for its superior eating quality and flavour. This is due largely to the fine strands of creamy fat known as marbling that permeate the meat. The importance of marbling is that it bastes the meat from within as it cooks and thus enhances the taste and succulence of the meat.