Halliloo Longthorn cattle graze peacefully in the North Downs around Church Farm in the sleepy Surrey village of Woldingham, near Oxted.
Entirely grass fed, they roam an area of outstanding natural beauty, encouraged to wander and forage and act just as cows should. In winter, hay from the farm's pastures sustains them until spring, which sees the return of the sweet grasses and wildflowers that they love so much. Contented cows, free to mature at their own pace, produce meat which is second to none. Indeed, tests on grass fed beef reveal it is up to four times higher in heart healthy Omega 3, Vitamins A and E and "good" unsaturated fats while being lower in "bad" saturated fats.
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Order your precious Halliloo Longhorn beef box
Due to the restrictions of a small herd and the time taken to produce beef of such superb quality, there is a limited supply, although we usually have beef dry maturing. If you would like to place an order, please take a look at our website (see button top right) for more details and prices. We have various suggested meat selection boxes available or would be delighted to make a bespoke pack for you with any special cuts you require – do not hesitate to contact us for further details. Call us on 01883 650244 to reserve your box now, as it is perfect for home freezing, or send us an email (using the button above, right) telling us what you need and we'll get back to you.
You can also order and pay online via Paypal.
What is special about Longhorn beef? Longhorn beef is prized by top chefs for its superior eating qualities - indeed, the world-famous, Michelin starred chef, Heston Blumenthal, uses Longhorn beef! This rare breed beef tastes just like it should and can't be compared with mass-produced meat. Its taste is pleasingly intense, long and lingering. It is the beef of connoisseurs.
Marvellously marbled beef for tenderness and succulence The meat is marbled with fat, important for succulence, tenderness and flavour; the hallmark of beef with superior eating quality. However, there is no excessive laying down of fat. Today’s Longhorns are clean, modern cattle; well capable of producing lean beef with superior eating qualities. We aim to hang our beef for a full 28 days therefore maximising the best possible flavour and reducing moisture in the meat. Properly hung beef is superb for freezing and will emerge from a spell in the freezer with greater creed than immature, wet meat.
Longhorn beef won a tasting competition conducted by Country Life magazine to find 'Britain’s Best Steak'. Judges found Longhorn steak to be ‘delicious’ and ‘very sweet and melts in the mouth’. One judge said the Longhorn was ‘the perfect steak’. What more can we add?
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