Reydon Farm

Hereford Beef is different! Over the past two hundred years Hereford cattle have been exported to the four corners of the world, due to its reputation as a high class beef animal. From the pampas grasslands of Argentina to the vast prairies of North America Herefords have thrived, producing great tasting beef which is sold throughout the world. Hereford Cattle are one of the oldest British Native breds, and produce the finest beef when feed on the most natural and simple of foods - grass. As we only have Pedegree Herefords our meat is completely traceable back to an animal, whose entire life story and ancestry is known in detail. We at John Little Farmers only keep Pedegree Hereford Cattle on our farm in Essex, they are all kept outside and feed on natural grass other than during the winter months when they they are kept inside and feed on hay grown on our own land. So our beef is as good as nature intended. Animal welfare is of prime importance to us, and our animals enjoy the best natural living conditions being out door reared on natural grass for the majority of the year. We are fully compliant the standards laid down by agencies such as DEFRA, BCMS and the EU.
What are the main attributes of Hereford Beef? The Beef is naturally 'marbled', which ensures a succulent and tender cooked meat with a delicious flavour. Scientists have proved that grass fed beef improves; colour, prolongs shelf-life and increases levels of omega-3, an essential fatty acid. How do John Little Farmers deliver the best Beef? The animals are slaughtered locally in small-scale operations, reducing food miles and minimising stress. This is important, as stress directly affects meat quality by releasing chemicals within the meat. The sides of beef are hung, a traditional process that leads to improved tenderness and gives the meat its rich deep red colour prior to cooking. Finally, it is processed, jointed and packed ready for dispatching. Then it is down to your own culinary skills! You will have a mixture of cuts in one of our boxs- there are marvellous recipes for joints, fillets, steaks, mince, and so on, from every celebrity chef seen on television to choice from or just cook the way your Mum did before supermaket meat was the norm! Our beef is available periodically through the year and therefore if you would like to place an adavcned order please phone Matt on 07709354203 to place your order. Updated 20-Jul-2008
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Hereford Beef is different!

Over the past two hundred years Hereford cattle have been exported to the four corners of the world, due to its reputation as a high class beef animal. From the pampas grasslands of Argentina to the vast prairies of North America Herefords have thrived, producing great tasting beef which is sold throughout the world.

Hereford Cattle are one of the oldest British Native breds, and produce the finest beef when feed on the most natural and simple of foods - grass. As we only have Pedegree Herefords our meat is completely traceable back to an animal, whose entire life story and ancestry is known in detail.

We at John Little Farmers only keep Pedegree Hereford Cattle on our farm in Essex, they are all kept outside and feed on natural grass other than during the winter months when they they are kept inside and feed on hay grown on our own land. So our beef is as good as nature intended.

Animal welfare is of prime importance to us, and our animals enjoy the best natural living conditions being out door reared on natural grass for the majority of the year.

We are fully compliant the standards laid down by agencies such as DEFRA, BCMS and the EU.

What are the main attributes of Hereford Beef?

The Beef is naturally 'marbled', which ensures a succulent and tender cooked meat with a delicious flavour.

Scientists have proved that grass fed beef improves; colour, prolongs shelf-life and increases levels of omega-3, an essential fatty acid.

How do John Little Farmers deliver the best Beef?

The animals are slaughtered locally in small-scale operations, reducing food miles and minimising stress. This is important, as stress directly affects meat quality by releasing chemicals within the meat.

The sides of beef are hung, a traditional process that leads to improved tenderness and gives the meat its rich deep red colour prior to cooking.

Finally, it is processed, jointed and packed ready for dispatching.

Then it is down to your own culinary skills! You will have a mixture of cuts in one of our boxs meat - there are marvellous recipes for joints, fillets, steaks, mince, and so on, from every celebrity chef seen on television to choice from or just cook the way your Mum did before supermaket meat was the norm!

Our beef is available periodically through the year and therefore if you would like to place an adavcned order please phone Matt on 07709354203 to place your order.

Updated 20-Jul-2008

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The Little Rettendon Place Farm Hereford House Main Road Rettendon Common Chelmsford Essex CM3 8DR 01268 767175