What’s good about Quenby Hall organic longhorn beef

What makes organic beef better?

We think it tastes better - and for you it's a healthy 'known quantity'! And the environment benefits because the land is less intensively farmed, providing a haven for wildlife, flora and fauna. Our natural grassland is managed under the Countryside Stewardship scheme and has remained unploughed for over 500 years.

It's a matter of offering you the choice of knowing exactly what has gone into the raising of the animal so you don't have to worry about chemical residues.

The Soil Association certification means that we meet stringent controls limiting use of antibiotics and other drugs, ensuring we use only organic, natural feeds and do not use chemical growth enhancers.

We think it tastes better - and for you it's a healthy "known quantity" too!

Why English Longhorn beef?

This breed is the one that first made English beef famous thanks to Robert Bakewell the great farming reformer in the 18th century.

Now with a return to less intensive approaches to farming the English Longhorn is perfectly suited to organic methods, being hardy enough to thrive outside on our ancient pasture, and providing delicious depth of flavour along with great texture.

They are docile and make excellent mothers, calving easily in the fields. And what is more they were originally developed here in the East Midlands.