The majority of our beef is reared using traditional methods on meadows around Blickling Hall on the National Trust Estate and is ‘Freedom Food’ accredited. This gives you peace of mind that our beef has had a good life and has been looked after well. I believe if you start with a good product, it can only get better.
What can I say! All our steaks are hung for a minimum of two weeks before sale which ensures a tender steak full of flavour. We are happy to hang for longer, simply give us a ring.
T-Bone Steak, Sirloin Steak, Rump Steak, Fillet Steak
Minute Steaks marinated in Garlic and Olive Oil: Flash fry for 30 seconds each side. Job done.
Beef Olive Steaks: Thin slices of Beef ready for you to work your magic
Joints to Roast
Lean Topside: A very popular joint for Sunday roasts, with a little fat covering to keep the joint moist
Lean Silverside: Another lean joint, perfect for healthy eating
Salt Silverside: An old fashioned joint usually boiled and served with a carrots and cabbage
Sirloin on the Bone
Ribs of Beef: Cut from the fore quarter, we can cut to any size
Rolled Ribs of Beef: My favourite with a good surrounding of fat and a little running though it, served pink in the middle. Beautiful.
Pot-Roast Brisket and Pot-Roast Middle Rib: Both perfect for the slow cooker or slow roast
Buy it. Its Great!
Lean Fine Mince
Lean Course Mince
Minced Steak (very lean)
For Stewing or Casserole
Lean Chuck Steak – Diced or Sliced
Shin of Beef – Diced or Sliced
Our beef … a summary
Our Beef is farmed at Park Farm, Blickling, by Tony and Emily Bambridge using age old traditional methods adhering to the high Freedom Food accredited scheme. The herd are a mixture of Lincoln Reds and Aberdeen Angus crosses. The crosses are from Simmental and Lincoln Reds. This three way cross produces a hybrid with the perfect mix of vigorous growth and fat marbling, ensuring superior meat quality that is in demand by chefs and knowledgeable cooks. This marbling is essential in the later dry-ageing and cooking of meat as it ensures that the meat can hang for 4 weeks allowing it to mature and develop flavour and for meat to become more tender and then retain its moisture on cooking. The herd is naturally conceived and reared in the meadow land around the River Bure, where during the spring and summer months they are allowed to roam the pastures with Mum. Their presence supports and maintains this diverse wetland eco system that has been used for grazing for over 300 years as part of the National Trust’s Blicking Estate.
The detail … about the farmer …
Tony Bambridge, born in Whitwell, Norfolk is a 5th generation cattle farmer. He attended Norfolk college of Agriculture. Emily – who manages the husbandry of the cattle – was born in Norfolk and is a daughter of a Norfolk farmer.
The Bambridges have been farming at Park Farm for 21 years, although it has been part of the Blickling Estate since the late 17th century when it was developed by Sir John Hobbart, who owned the Hall. The herds pedigree name is “The Hobbart Herd” and pays homage to the farms creator. Cattle have probably been grazing on the marshes along the River Bure for over 300 years since the building of draining ditches to allow the nutrient rich marches to be utilised as grazing land.
The detail … about the breed …
The herd comprises of three bulls: Dennis and Alfred the pedigree Lincoln Reds, a breed typical of the Norfolk countryside and Toronto, a Simmental. Unfortunately the Aberdeen Angus Bull died in March 2011 and is waiting to be replaced. The herd are a mixture of Lincoln Reds and Aberdeen Angus crosses. The crosses are from Simmental and Lincoln Reds. This three way cross produces a hybrid with the perfect mix of vigorous growth and fat marbling, ensuring superior meat quality that is in demand by chefs and knowledgeable cooks. This marbling is essential in the later dry-ageing and cooking of meat as it ensures that the meat can hang for 4 weeks allowing it to mature and develop flavour and for meat to become more tender and then retain its moisture on cooking.
The detail … about the husbandry of the beef …
The calf’s are naturally conceived in the field. The bull remains with the cow, with the intention of producing spring calf’s, which is how nature intended, to coincide with the spring grass. The mothers calve indoors to ensure that they are monitored. The mothers return to pasture after 14 days and their maximum milk production is perfectly timed with the accelerated grass growth. They spend spring and summer roaming the pastures with their Mum, suckling until they are 8 months old. The grass meadows that flank the River Bure are part of the HLS (High Level Scheme) Conservation Scheme, which means that they are not treated with fertilisers or herbicides to ensure that the river is not polluted, bio-diversity is maintained which supports a significant entomology and mamacology life. The pastures provide a wetland corridor for conservation of which the grazing of lifestock maintains the environment, creating tussocks and varied height grasses, supporting conservation management of the River Bure. Each calf has around 2 to 3 acres to graze during the spring and summer months. At around 8 months old the cows and calves are split, with the calves split by male and female.
They come into spacious barns during winter and are fed home grown straw (from the stems of barley and wheat), silage and potatoes, all of which are grown on the farm. This is supplemented with 2kg rolled barley and 2kg of sugar beat pulp per day per head. The rolled barley provides lysine to allow growth, an age old method. The sugar barley beet pulp aids digestion and valuable sugars.
Between 18 and 20 months old the cows are taken for slaughter. They are taken by the farmer, in his own trailer to the slaughter house at Felthorpe (7 miles away). They are the first in. This ensures no stress, no markets. The slaughter house is also Freedom Food Accredited which means that it adheres to the highest animal welfare standards.
The farm is Freedom Food Accredited, which is recognised as one the most challenging welfare schemes. In fact the farm is one of only two farms in Norfolk accredited for Beef production. This scheme run by the RSPCA.
Here is just a sample of what we do, if you want something that you can’t see give us a call and we can discuss your requirements…. meat hung longer….a continental cut…. Apple and Pork Sausages for a kiddies party…. ready cooked meat for a luncheon party…. Wild Game Roulade…. half a lamb for the freezer….
you name it, and given some warning we’ll prepare it for you
= Recommended by your friendly family butcher as the healthy option
= Gluten Free
= Available Gluten Free. Please request when ordering