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Quality beef doesn't just happen!
The taste and eating experience of pure Hereford beef has no equal..
Judge for yourself and buy 100% Pure Hereford Beef.
The world's premier beef - Full Traceability from Pasture to Plate
We have had many families ask us where they can buy the freshest, finest-quality Hereford Beef. We don't sell direct from our headquarters, Hereford House, but there are many farmers who provide Hereford Beef to order, providing the cuts and quantities that you require. We're pleased to pass on their details, so that you can contact them direct....
We're even more pleased that you have such good taste! You've joined a rapidly increasing number of consumers, who want to eat the highest quality beef which is nutritious and full of flavour.
Hereford Beef easily passes on the two key questions that discerning consumers are asking:-
Is this beef OK to eat?
As one of the oldest British Native bred cattle, Herefords produce the finest beef from that most natural and simple of feeds - grass.
The meat on your plate is completely traceable back to an animal, whose entire life story and ancestry is known in detail.
That life story is a good one. Animal welfare is of prime importance to our farmers, their cattle enjoy the best natural living conditions.
Our farmers also comply with measures and standards set by agencies such as DEFRA, EFSIS and the EU.
Is this beef good to eat?
That's an easy one! Over the many decades that the Hereford Breed has evolved, pedigree records date back to 1846, the main concern has always been QUALITY, not quantity.
Hereford beef is 'marbled', which ensures a succulent and tender cooked meat with a delicious flavour.
Scientists at the University of Bristol have proved that grass fed beef improves; colour, prolongs shelf-life and increases levels of omega-3, an essential fatty acid.
The animals are slaughtered locally in small-scale operations, reducing food miles and minimising stress. This is important as stress directly affects meat quality by releasing chemicals which in turn raises the pH within the beef. Higher pH causes the meat to be dry, dark and firm, affecting both tenderness and flavour.
The sides of beef are hung, a traditional process that leads to improved tenderness and gives the meat its rich deep red colour prior to cooking. Finally, they are processed and jointed ready for dispatching.
Then your culinary skills come to bear! You will probably have ordered a mixture of cuts - there are marvellous recipes for joints, fillets, steaks, mince, and so on, from every celebrity chef.
Over the past two hundred years Hereford cattle have been exported to the four corners of the world, due to its reputation as a high class beef animal. From the pampas grasslands of Argentina to the vast prairies of North America Herefords have thrived, producing great tasting beef which is sold through dedicated Hereford steak houses.
To find out where to buy BRITISH Quality Hereford Beef click here. Keep visiting this page, as suppliers are being added all the time - demand far exceeds supply.
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