We always treat our animals with respect.
At Daylesford our animals roam freely on our farm’s organic pastures, and are mostly fed on organic crops we grow ourselves. We rotate our fields between crops and our animals, which allows the soil to build up nutrients naturally. All this means we are farming sustainably, and soon we hope, completely self-sufficiently.
All our animals are raised to Soil Association Organic Standards – all of which we exceed.
We have five breeds of sheep roaming the organic pastures at Daylesford including shaggy rare breed Cotswolds and Kerry Hills with their distinctive face markings. The various cycles of these breeds ensures that our butchers have organic lamb all year round.
Our lamb achieved a 2 Star Gold in the Great Taste Awards 2012
OUR ABERDEEN ANGUS BEEF
Our beef predominantly comes from our pedigree herd of Aberdeen Angus cattle. Aberdeen Angus is well known for its superior quality beef. Ours tastes great as it grazes on our organic pastures and is hung in our abattoir to mature for 21 days. Many supermarkets only require their beef to be hung for 7-10 days
Our beef achieved a 2 Star Gold Award in the Great Taste Awards 2011 and won many best of breeds titles at county shows.
OUR GLOUCESTER BEEF
We have a passion for preserving heritage breeds and rescued a herd of Gloucester cattle which was virtually extinct. This is a dual purpose animal which produces both a full flavoured beef and a milk which we use to make our award-winning Gloucester cheeses. Their meat is full of flavour and the cheaper cuts are perfect for slow-cooked beef casseroles, curries and chilli.
Our outstanding herd of farmed venison is very rare indeed, it is one of a handful of herds to be certified organic by the Soil Association and is the largest herd in the country. They live a virtually wild existence, with minimal human contact. Our venison is at its best from September to February, and has won awards for its quality and taste.
Our chickens live significantly longer lives than even free-range chickens. As they forage, they make the most of our organic pastures, being an animal that naturally enjoys exploring. This all means their meat has time to develop its unique flavour.
Our Daylesford Blue Legbar hens are a rare Gloucestershire breed that produces our award-winning blue eggs with yolks of a rich yellow colour and high in omega 3. They are delicious scrambled or poached and are great for baking.
Our Legbar eggs achieved a 2 Star Gold at the Great Taste Awards 2011.
OUR TURKEYS & GEESE
We raise our traditional bronze turkeys and white geese on our own farm. Our turkeys have a natural ability to roam around outdoors and ours are free to forage and we finish them on our own organic oats. This gives them their distinctive, exceptional flavour with a moist texture. If you’d like to reserve a bird for Christmas or Thanksgiving, you can do so at any of our farmshops from November onwards.
OUR PORK, BACON & SAUSAGES
As we don’t raise our own pigs at Daylesford, we work with two organic pig farmers we know and trust just 20 miles from our Gloucestershire farm. They keep happy pigs who spend their entire lives out in open pastures with straw beds.