Lee House Farm - Beef Herd
What makes Lee House Farm Beef so special?
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- Our Beef herd is made up of 2 breeds: Pedigree Lincoln Reds and Sussex X Stabilisers.
- We’ve had the Sussex herd for years - they are loved for their docile & friendly nature, they even come when called! Our bull (Rocky) is a Stabiliser breed.
- The Lincoln Red herd is a fairly recent addition. They are a pedigree herd who are registered with The Lincoln Red Society. They are also very friendly and we hope to grow the herd too.
- All our cows and bulls are organically certified and out grazing our organic grass most of the year.
- During both the wet winter months and calving, we bring them into the barn, where they are fed organic silage from our own fields, made by us in the summer.
- They are grass-fed
- The calves stay with their mums until around 1 year when we wean them. We make weaning a gradual and stress-free process for both the cow and calf. At around 1 year the calves will wean more naturally and aren’t dependent on their mums anymore.
- We keep our female calves to eventually join the breeding herd when they are old enough; the male calves (when old enough), we put through our on-site butchery.
- We use a local, family-run abattoir and butcher in our on-site butchery.
- The beef is dry-aged for a minimum of 28 days - this provides a better flavour and texture.
- We produce all the classic cuts, such as Sirloin, Rump, Mince and Topside.
- We also like to be more adventurous and try different cuts, such as Denver Steaks, Flanken Short Ribs and Heel Pave. Our butcher Tom loves a challenge, so do get in touch with your requests!
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