Simon and Rachel Loadman’s Bazadaise cows have certainly lived up to their reputation for easy calving.  Out of all the births they have experienced during their seven years with the breed, only one has proved difficult.
 
Now their Bazadaise, which come from Bazas in South-West France, are also winning a reputation for tender meat, full of flavour due to natural marbling.  The beef is proving popular with customers who shop via their website at www.unthankfarm.com

Mr and Mrs Loadman are based at West Layton Farm, near Richmond, where they are tenants of the Zetland Estates, and farm in partnership with Mr Loadman’s father, Keith, whose Unthank Farm, Constable Burton, near Leyburn, has been in the family since 1939.
 
The two farms are run as one 600-acre unit and are under going organic conversion.  They should receive full accreditation in September next year.
 
The couple originally kept multiple sucklers, but decided to switch to single sucklers for better quality.  It was during a visit to Carlisle mart that Mrs Loadman and her father-in-law got talking to a farmer with Bazadaise cattle and were immediately taken with the breed.
 
Mrs Loadman said: “They are noted for being easy calving and good mothers, and they cross really well with Belgian Blue and most other breeds.”  Today they have six pedigree cows and six heifers and about 50 half-breeds, which all go to a Bazadaise bull.
 
The farm has four breed bulls, ranging from eight months to eight years.
This year, three will be used on five groups spread across the two farms, so that none of the groups will graze the same piece of land two years running.
 
The calves are fed on their mother’s milk for six to nine months, then have a diet of grass and silage.  They are reared for 24-30 months and are then taken to Horner’s organic abattoir at Kilburn, near Sutton Bank.  The butchery is done by CCM/Stanforths Butchers at Skipton auction mart, which is also organically registered.
 
Simon Loadman said: “The butchers are the ones who gave us the confidence to go ahead and sell directly to the public; they have been tremendous.  The meat is naturally marbled, which improves the flavour and the beef is hung for a minimum of three weeks, so we can guarantee tenderness.  We are selling only what we produce and are definitely working on quality rather than quantity.  If we do not have an animal ready, we will not hurry it on, people just have to be patient.”
 
The farm also has North of England Mule sheep, which lamb at the end of March and beginning April.  The lambs go onto red clover grass leys and never go indoors.  The couple also run a B&B for a local farmer’s pigs.  Under the arrangement, they select a number for their own purposes which are reared outdoors in the woodland by the farm house.  The pigs spend their time rooting naturally and sleep in pig arcs.
 
WKD Consulting of Richmond helped the couple develop their business plan and a successful application for Rural Enterprise Scheme Funding.
 
With two successful farm shops close by, Mr and Mrs Loadman decided to sell their meat via the internet and local doorstep delivery, rather than open a shop themselves.
 
Various packs of beef, lamb and pork are available and customers can also make their own selection.  The packs are delivered on a next day guarantee by TNT.  So far, they have attracted repeat orders from as far afield as Glasgow and Shefield, Reading. Aberdeen and North Wales.
 
Telephone orders can be made on 01325 718661.