Organic Beef - Rearing
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ORGANIC PRODUCT OF THE YEAR 1997 | |
Graig Farm's beef is reared as locally as possible, on registered organic farms. Organically reared animals must he fed on wholesome food (normally just home-produced grass, silage or hay), have been given no routine drugs and not been housed for indefinite periods. At least 95% of the feed must itself be organically grown.
Nigella Lawson describing some organic Welsh Black beef from Graig Farm Organics February 2006
Beef calves must he left with their mothers to he weaned naturally, and the animals must he kept outside except in extreme weather. The pasture where the animals graze must have had no artificial fertiliser, nor chemical- sprays.
"When the fire in the big grate had been going for some time, and a lot of hot tea had been made and consumed, the windows began to show signs of thawing, very small, and only one at first. Someone would lift me up, take me to this small hole and say 'Let's look at the cows being let out'. And out they came slowly one by one. White-faced Herefords, but against the deep snow almost yellow-faced, their breath in trumpets of vapour into the frosty air.
They slowly made their way to the brook at the side of our fold, a black cut between deep snowy sides, and took their morning drink. How cold it must must have been, but they didn't seem to mind".
from "Dear Pamela - Letters from a Radnorshire Farm" by Taffy Prothero
"Graig Farm beef will make an organic convert out of the most cynical foodie"
Raymond Blanc
You can eat Graig Farm organic Beef with confidence that :
No routine chemicals have been used in the rearing of the animals, which is done to the highest welfare standards. This assurance is backed by law - as is all organic food.
There has been no case of BSE in an animal born & reared on an organic farm - as all our beef animals must be.
Graig Farm organic beef tastes so different because :
We use almost exclusively British Breeds or crosses - normally Welsh Black or Hereford. This ensures a good "marbling" of the meat.
The animals grow naturally and slowly, which improves the flavour of the meat
The meat is matured (hung) on the bone in the time-honoured traditional way, to improve flavour and texture.
The sky was studded with stars.
They reached the gate in silence
And he lifted down the bars.
She neither smiled nor thanked him
Because she knew not how:
For he was just a farmer's boy
And she was a Jersey cow."
Traditional rhyme
Beef Breeds
British breeds have a natural phiological difference to Continental breeds. In order to survive in our wet climate, the traditional British breeds have developed small fat streaks within the meat - this is known as marbelling. It is this marbelling, together with a modest outer layer of fat, together with traditional hanging of the carcass for three weeks which gives British breeds a superior flavour. (for more infomation on flavour, click here.)
At Graig Farm we use breeds which are well suited to local conditions. In this part of the UK the predominant native breeds are Welsh Black and Hereford. All our meat is labelled with details of both the farm which produced the animal, as well as the breed of the naimal. (for more information on our traceability system, click here).
The Welsh Black
Welsh Black beef is currently experiencing something of a renaissance. In fact it is one of the most ancient breeds in the UK. Indeed, they are said to most closely resemble cattle existing in this country before the Roman invasion.
Classed as "dual purpose", they were used as both beef and dairy cows. Indeed, until 1904 they were recognised as two distinct breeds. Being very hardy, they were popular for use in the higher and more exposed parts of the country. With their demise for dairy purposes, the beef aspects of their many virtues have been developed in recent years.
The quality of beef is said by many to be on a par with the Aberdeen Angus.
Welsh Black Cattle, Radnorshire
The Hereford
The well-known and ancient Hereford breed, with its characteristic white face, has always been valued for its ability to mature on a diet of grass alone. Indeed, this ability to thrive where other breeds would not survive has seen the Hereford spread throughout the world.
The quality of its meat is well known and widely enjoyed.
Hereford Cows & Calf
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