THE FARM
As the 4th generation of farmers within the family, we have been rearing a beef herd of pedigree South Devon Cows for over 20 years. Our herd have been born and lovingly reared here on our family farm in Tytherington. We use traditional values and pride ourselves in attention to detail to produce quality stock. These methods have been passed down the generations and remain true today, while embracing the changes in technology and genetics that have evolved over the past 100 years. As a mixed farm we also produce a variety of cereal crops and grass leys, as part of a rotation to help enhance healthy rich soil to produce the lush green grass that the herd graze.
A BIT ABOUT OUR HERD
Our farm lies within the Wylye Valley, designated as an area of Outstanding Natural Beauty. The South Devon cows and their calves graze our productive pastures and water meadows, eating a grass fed diet during spring and summer. This grass is then fed to them in the form of hay, silage or haylage during the winter months. The farm is proud to be involved in farming and conservation working collectively with neighbouring farms to deliver benefits to soil, water and wildlife at a landscape scale. This provides natural corridors for wildlife and nature all around the farm.
Why South Devons ?
South Devon’s are nicknamed The Orange Elephants of the South. They are the largest of the native British cattle breeds and are recognised for their maternal instincts - making calm mothers, with fantastic milking qualities. They also have remarkable beef qualities and this combined with their quiet nature and calm handling methods that we use helps them to produce a relaxed meat. The meat has a significant proportion of marbling through it which contributes to the succulence, tenderness and flavour of the beef. South Devons are renowned for making well proportioned steaks and joints with that streak of marbling that caramelises the beef upon cooking, providing deep flavour in the process.
*Top Tip - Ensuring your beef is at room temperature prior to cooking and resting your beef once cooked is key to fulfilling the deep flavours of the beef *
“DRY AGED FOR 28 DAYS”
All good things come to those that wait!
All our beef has been dry aged for 28 days to maximise the flavour and tenderness. This allows the natural enzymes to breakdown the proteins and connective tissues in the beef, providing the highest quality texture and taste.
The journey to get that succulent steak to your plate takes nearly 3 years. It starts when we select the appropriate bull to mate with the right cow and 9 months later the calf is born. Approximately 20-24 months later the beef is ready. After the butcher has done his part and the beef is dry aged for 28 days, the steak reaches your plate for 7-8 minutes of cooking.
Here at Manor Farm Beef we are passionate about our beef. Having cared and nurtured the animal for nearly 3 years, we hope you agree that its important to give the beef its best chance to achieve maximum flavour and eating.
It’s great Beef, from a farm you know has looked after their animals and made sure everything is the best quality it can be. Thank you!
S James - Bath UK
~ Pictures from around the farm ~
ONLINE BEEF BOXES
Our South Devon’s are a traditional native breed that provide well proportioned steaks and roasting joints. Our range of Meat Boxes are perfect for feeding hungry families, BBQ’s with friends, steak nights, special occasions and large events.
With our wholesome and healthy grass-fed South Devon Beef we can supply you with a section of cuts to meet all your needs.
CUTS EXPLAINED
Our South Devon Beef is broken down into what are called primal cuts, the main areas of the animal which include the Loin, Rib, Round, Flank, Chuck, Sirloin, Brisket and more. These primal cuts are then broken down into sub-primal cuts, including specific steaks for example Fillet, Sirloin, Rump, and Rib Eye.
See our guide to learn more about the beef cuts we can offer.
OUR BUTCHER
Blackmore Vale Butchery has been providing services to the farming industry for many years. Situated half an hour from the farm we are very proud of our minimal food miles from farm to fork. With a lifetimes experience in the industry there isn’t a cut of meat that Gavin doesn’t know. His care and attention to detail are a cut above the rest!
All our meat is vacuum packed and then delivered directly back to the farm for us to box up and send out. Our beef boxes delivered by next day courier in woolcool ice packed boxes.