A happy, growing herd

The Hereford cow is one of the most recognisable of the British cattle breeds – a brown and white body, white face and big, brown eyes. They are also one of the oldest native beef breeds, dating back to the 1700s.  At Crouchlands Farm, we don’t need stats to tell us that Hereford’s are special. We know from experience that these cattle come with character… and lots of calves!

Adaptable and adventurous

Naturally docile creatures, Herefords forage for their food in grass pastures, vegetation and shrubs. This self-sufficiency means they are adaptable and adventurous, yet sure-footed and hardy. Crouchlands Farm, with its mix of woodland and pastures, provides the perfect environment for a healthy breed. We have loved watching them explore their new habitat this year and it’s clear that it suits them because they are growing quickly in numbers!

A growing herd

When the cattle herd was brought onto the Farm earlier this year, there were 48 suckler cows for breeding, plus 6 bull calves and 6 heifers (a young cow that has never had calves). In no time at all, those numbers increased with the arrival of ‘Tabitha’, a healthy calf born to one of our new mums, named by competition-winner Oenone Turner-Hearn, a 10-year-old local resident.

Tabitha was followed by several new calves, with the most recent arrivals in November taking the total born this year up to 18! Our Crouchland Farm Pedigree Herefords’ herd now numbers 78 and continues to grow.

John Scott, Crouchlands Farm Manager, comments: “We are very pleased with our first year of cattle breeding and, like the others, the new bull calves are doing well. Hopefully 24 of our cows are now in calf, due in the Spring, so that will bring the Pedigree herd to over 100.”

Best British Beef

The Hereford’s tender meat is renowned for the muscle and fine marbling which give it a rich and unique flavour. You only achieve this with a breeding programme based on quality over quantity. At Crouchlands, we put caring for our cattle at front and centre of our operation. Their fantastic natural diet means they are slow-growing and much healthier and happier as a result. It will undoubtedly contribute significantly towards the meat’s incredible flavour.