Why the difference? Read on ...
Aberdeen Angus cattle are renowned as being one of the very best beef breeds in the world. And pure bred Angus is the best.
Most Angus you buy in the shops, supermarkets or restaurants is 50% cross - normally an Angus bull mated with a dairy cow. They tend to be grazed on modern heavily fertilised grass, and fed concentrates or grain to get them to market earlier. Often they are stressed by long journeys to the abattoir, hung only for a week - all of which is evident in their welfare and the taste of the meat. The prospect that the industry is going to be forced into American style feed lots horrifies us.
You can really tell the difference when you use a well chosen pedigree
Angus bull that has served a pedigree Angus cow. All Fowlescombe Angus is 100% Angus - the highest quality beef animal
you can get. They are reared on flower rich pastures, no artificial fertilisers,
and when in their winter sheds are fed silage, hay or haylage made from
the same pastures, with a little crimp - a grain foodstuff made from our
own oats, barley, or wheat. We only give them a little each day so that
they can be handled easily and inspected. We keep them until they naturally
get to a sensible weight, normally around 24 months. We take them ourselves
to a nearby abattoir to ensure they rae not stressed, even if we are. They
are hung for three weeks before being butchered by our expert butcher.
Special products form the beef, such as our Angus burgers, are designed
by the wife of one of the directors who is a gourmet chef and well know
cookery book writer.
Most of our breeding herd has been raised on the farm and we will keep them
for their natural lives, which may be until they are 16 or more years old.
They spend most of their lives in the fields, but during winter, as is traditional,
they come into well ventilated large sheds. When in the sheds they are fed
on hay, silage and a small amount of crimp made from our own wheat, barley
and oats
Enjoy your well hung beef from Fowlescombe.
Please ring 01548 821034 to discuss your order and for more details
of the varieties.
Or click here to send Simon an email
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