Normanton Pedigree Hereford Beef Hung on the bone for a minimum of 7 weeks.

Winner of Best Tasting Beef

Winner of Best Tasting Beef
Normanton Pedigree Hereford Beef has won, for the second year running, first and second place for the best tasting Hereford Beef in the Midlands and East Anglia as judged by Aaron Patterson, Michelin Starred Chef from Hambleton Hall. Recognition of the attention to detail in all aspects of production from the breeding and feeding right through to the care and welfare of the livestock and then eventually in the post slaughter butchery all culminating in the superb eating qualities of Normanton Pedigree Hereford Beef. A fantastic accolade.
 

Hung for 12 Weeks !!!

We have recently hung some of our beef for 12 weeks - yes that's right 12 weeks. The difference between 7 weeks and 12 in terms of eating quality is about as much as it is between 4 weeks and 7 !!! Eating it is the only real way to allow your taste buds to extend beyond the boundaries of your imagination.

Normanton Pedigree Hereford Beef is produced from 100% Pedigree Hereford Cattle bred, reared and fattened on our own farm, Manor Farm, at Normanton le Heath.  A cattle's natural diet is one of grass alone and so that is just what our Pedigree Herefords get.  We don't feed them any other high energy rations to speed up the growth rate of the animal.  Consequently our cattle take much longer to reach maturity which gives the meat a much deeper flavour.

Our primary breeding trait is the eating quality of the beef.  We taste test every carcass and note the flavour, texture and overall eating experience.  Breeding lines that do not contribute to progressing our eating quality are removed from the herd.  Deep and dense marbling of our beef is critical, it is here that the flavour is at its most intense.

Because our Pedigree Hereford Beef Cattle are much slower maturing than commercial breeds we  allow our animals to reach 30 months of age before slaughter, (this is almost double the time taken to mature a commercially produced carcass). During this time they spend at least 75% of the year grazing freely accross the farm. This extra time will ensure a much deeper flavour. We hang every carcass for a minimum of 7 weeks in our own on farm butchery before we cut our joints. Click here to see why we hang our beef.

All of our Normanton Pedigree Hereford Beef is vacuum packed prior to blast freezing. We vacuum pack to prevent freezer burn during storage and we blast freeze it to ensure the ice crystals formed in the meat during freezing are kept to a minimal size.

As a result of our breeding, feeding, and butchery policies our Pedigree Hereford Beef joints and steaks are well marbled, extremely succulent and full of natural flavour.  Why not try some for yourself !!!

Our Pedigree Hereford Beef is available either as individual joints or steaks or you can buy boxes containing an 1/8th, 1/4 or even 1/2 of a carcass.  Each box contains joints, steaks, mince and stewing beef.  We make sure you get the correct proportions of each cut. Please feel free to telephone us on 01530 415862 to discuss your requirements.  you won't be disappointed !!!