|
"We chose pedigree Bazadaise because they are renowned for their marbled meat which is very tasty", Simon said. "Organic farming precludes the use of any GM foods, so our calves are fed on their mothers' milk for six to nine months and then have a diet of grass and silage, a much more natural upbringing than usual."
The Loadmans really care for their animals: a painting of Baz, their ten-year-old pet cow, has pride of place in their hall, and Rachel has names for a fair few of the other fifty-two in the herd.
"There are some great characters amongst them," she says, "and one of them is now a granny!"
The calves are reared for 24-30 months before being sent to an organic abattoir. The meat is then hung for a minimum of three weeks before being butchered and packed.
The natural diet and careful butchery produce a succulent meat with a distinctive taste which is proving very popular with customers as far afield as Reading, Aberdeen and North Wales. Orders are taken over the Internet from the farm's website - www.unthankfarm.com with next day delivery arranged through TNT.
Telephone orders are dealt with equally speedily: just call 01325 718661. Lamb and pork are also available. The lambs are born on the farm and are reared outside on grass and homegrown feedstuffs. The pigs although not born on the farm, do have a happy time rooting around in woodland behind the farmhouse.
It takes several years to change to a fully organic system, but the farm will have full organic status by 2008. If you live locally and would like to sample the delights of Unthank Farm Meats, Simon and Rachel are happy to deliver free of charge in the immediate area, in their van which is specially insulated for delivery purposes. |
