We have a breeding herd of 23 Aberdeen Angus cows. We finish all followers, which gives us a herd of over 60 cattle. Cattle are finished on our own hay and sugar beet pulp. The herd is free range.
Beef: Aberdeen Angus beef is beautifully marbled which prevents it drying out during cooking. It is hung for between three and four weeks for full flavour and tenderness. We use a local abattoir (4 miles) to reduce stress.
Veal: We have created a niche with this alternative to continental veal. Single suckled stirks are slaughtered between five and eight months of age, having been free range with the herd. This gives an incredibly tender meat with a milder flavour. Absolutely delicious.