CATTLE
LONGHORN CATTLE
THE STARS OF THE SHOW...
After the second world war, these majestic animals and their impressive headgear were nearly extinct, with only 50 registered females remaining. Over time they have become a success story of the Rare Breeds Survival Trust, and there are now more than 12,000 registered breeding females.
When we started to research different breeds suitable for the farm, it became apparent quickly that Longhorn cattle were going to be a perfect fit for us. We have built our herd up to be one of the largest organic herds in the county and this is something that we are very proud of.
Despite their intimidating looking horns, Longhorns are naturally a docile cow (although our ladies have a definite stubborn streak!).
They were first bred to be used as a mixed cow for both beef and dairy due to the high fat content in their milk. Longhorn milk was used to make some of the first stilton cheese – known for its creamy depth and richness of flavour. They are now regarded as a beef animals but the high fat content in their milk makes them wonderful mothers who produce very strong, healthy calves. They are perfectly suited to a 100% grass-fed diet and love nothing more than transforming a fresh meadow into milk for their calves. Their meat has won numerous awards and accolades.
ON THE FARM...
We do not rush finishing our animals. On a 100% grass-based system they are allowed to develop and grow as nature intended. This means that our animals are much older than you would buy in a supermarket or butchers. We find this gives them time to mature and develop deeper flavour, also enabling the marbling of intramuscular fat.
The beef produced from our wonderful Longhorn cattle is hung and dry aged by our master butcher in our purpose built Himalayan salt dry ageing chamber. Beef is dry aged for 21 days with the prime cuts dry aged a minimum of 50 days. It’s full of flavour and reflects the beautiful Somerset countryside on which it was raised.