Grown Slowly, Grown Naturally, Grown Carefully

What makes the difference?



Here at Everes’s farm we believe in authentic, flavourful meat. To achieve this, we start at the beginning with the right stock, for example Gloucester cattle.
Over many centuries different breeds of cattle developed in different parts of the country gaining different traits depending on climate, vegetation and needs of the area. For Instance, in the highlands of Scotland the Highland cattle thrive with their thick coats and hardy disposition, whereas Jersey cattle originating in a mild climate with lush grassland, would not survive, suffering hyperthermia, malnutrition or both. Everes’s farm is in Gloucestershire, so we keep local breeds of cattle and sheep.



All our cattle are grass fed

Cattle were meant to graze the land; but somewhere along the way, cattle raisers figured out that they could fatten more cattle for less money – and in less time – if they took them off the pasture and fed them grain and other fillers. Not only does this add unnecessary fats, but it mutes the authentic flavour of the beef, leaving the bland taste of grains and fillers – great news if you are the manufacturer of cook in sauces!

We make sure our cattle have plenty of space to graze with ample grass to grow. Turned out to grass during the summer months, our stock grazes permanent pasture and old lay fields with a variety of naturally occurring herbs. Cattle are housed by November; adlib grass silage or hay is then used to promote a natural course of feeding. Once the cattle are housed pasture can rest, preventing it from becoming poached during the wet winter months to ensure that it is productive through the next spring, summer, and autumn. So every cut of our meat has the natural taste of real beef – a taste that many people may have never experienced.

Beef and lamb extensively fed on grass (and pigs with linseed in their diet) carry significant levels of Omega-3 fatty acids in their meat and fat meaning that oily fish, which itself is endangered around our coasts, is not the only natural product with these health-boosting benefits built in.

All our cattle are matured slowly



All our beef comes from steers raised to around 36 months fed on good quality grass and silage/hay. This slow maturing process gives a distinct flavour and marbling, also meaning the carcase has better connective tissue and fat coverage, allowing us to “hang” the meat on the bone for up to 40 days, giving us tender, great tasting meat. The animals grow at a natural pace. For these reasons and more, grass-fed animals live low-stress lives and produce meat with less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids.

All our cattle are reared as stress free as possible



Most of our cattle are now born on the farm. Remaining in their own family group reduces stress and makes the cattle easier to handle. When we do buy any new stock in, it is only from farmers that are known to us, so we can guarantee health and welfare has not been compromised. We have built up a strong understanding of our cattle and knowing family traits has helped us better keep them and prevent bullying from more dominant animals.