The farm has been farmed organically for nearly 20 years. Charlie and Teresa pride themselves on rearing traditional native breeds of pedigree sired cattle such as Aberdeen Angus, Devon and Hereford. They have both dairy and beef herds.
These slow maturing British breeds are grassfed on their natural clover rich, carbon sequestering pastures and hay meadows to produce beautifully marbled tender beef with a delicious flavour. All the cattle without exception are homebred and reared at Langford Farm to the highest health and welfare standards inspected by the Soil Association and Red Tractor Farm Assurance.
The beef is well hung, dry aged on the bone for at least 28 days.
The meat currently on offer is crossbred pedigree Wagyu beef sire and an Aberdeen Angus cow. Wagyu is a Japanese breed of cattle; ‘Wa’ means Japanese and ‘gyu’ means cow. In 2008, a herd of Wagyu cattle was imported to North Yorkshire with the first produce being available in 2011. Since 2011, there have also been Wagyu herds in Scotland and in 2014 The Wagyu Breeders Association was established.
Wagyu cattle were originally draft animals used in agriculture, and were selected for their physical endurance. This favoured animals with more intra-muscular fat cells -‘marbling’.
“We have reared the Wagyu beef mixed in with our beef herd. They have been completely grassfed and finished slowly, grazing on the pastures. It will be very interesting to see what this beef is like, especially as our beef is usually heavily marbled anyway.”