ORGANIC & GRASS FED On our farms in the Cotswolds and Staffordshire, and like the community of British beef farmers we sometimes partner with, we choose to raise our herds organically. We believe traditional, low-impact, high-welfare organic farming produces the finest meat and benefits the animals and the land. Organic herds mature slowly, in harmony with their true nature, nourishing the soil they roam on - which keeps the British countryside diverse and thriving. DRY-AGED We built our own abattoir on the farm to ensure the highest animal welfare and reduce food miles. It's there where our butchers work patiently to dry-age the steaks in our Himalayan salt chamber. The salt draws out the moisture and the ageing creates an intense umami flavour. The 35 days we hang our meat for is the perfect length for a tender steak with an exceptional taste. OUR FARM'S RARE & NATIVE BREEDS Rare and native breeds are naturally suited to traditional farming methods and an outdoor life. We raise five breeds on our pastures and are proud to be part of Britain's living heritage: GLOUCESTER A rare, native breed that produces both meat and milk with an incredible depth of flavour. Gloucester cattle have been bred since the 14th century and were recently in danger of extinction. In 2006 we rescued a small herd and brought them to our Cotswolds farm, where they thrive. ABERDEEN ANGUS This world-renowned breed is known for its rich marbling and exceptional flavour. Originating from Scottish cattle in the 1800s, we have been breeding Aberdeen Angus at Daylesford for over 30 years. SOUTH DEVON This breed produces tender, well-marbled beef. The largest native breed in Britain today, bred since the 1700s in the West Country. HEREFORD Consistently tender and bred since the 1700s in Herefordshire, neighbouring our Cotswolds farm. RUBY RED This versatile breed also known as 'Red Poll' is noted for exceptional tenderness, good marbling and well-developed flavour. Bred in England since the latter half of the 19th century for both milk and meat.