Our Organic Beef

We rear traditional British breeds of cattle known for the quality of their meat with an excellent reputation for well marbled, tender beef with a rich depth of flavour. All the beef without exception is from cattle which has been home bred here at Langford Farm so you can be confident of the provenance and full traceability of the meat from our farm to you. We only use Pedigree Beef Bulls, these registered sires are the same as those required by the high quality food retailers for their own beef. Our meat is traditionally hung, dry aged on the bone for 28 days which also ensures the meat is tender and rich in flavour. We use Langford Abbatoir, our closest Soil Association licensed premises to ensure the distance travelled is kept to a minimum as there is a strong link between low stress and good meat quality. The premises are part of the Veterinary School providing excellent teaching and the undertaking of leading research in animal welfare and meat science. These animal welfare experts are recognised worldwide for their research and training ensuring best practise at all times. We also use Bakers of Nailsea, a small family run abattoir and retail butchery which is also Soil Association approved. It is of the greatest importance to us that our animals receive the highest welfare standards and that we can be assured of this.

Understanding Beef

It is important to know about the different cuts of beef because this determines how tender the meat is and therefore how best to cook it. The juiciest and most tender area is the rib and loin where steaks, rib and loin roasts are taken. The meat from here is very tender and so can be cooked by dry heat such as roasting, grilling or frying.

The front of the animal is the hardest working and therefore the meat is firmer. Cuts taken from these parts are just as delicious and tasty but to enjoy them they need moist cooking methods such as stewing, pot or slow roasting.

Click to see where your different cuts of meat come from
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