Farncombe farm is a family run business from the 1900s.

Seventeen years ago they  took the decision to turn the whole farm into a conservation farm, this is something that they are both passionate about.

Their fields were turned into pastures, where they planted grasses of the old fashioned varieties and since then it has been farmed without the use of chemical fertilisers and pesticides.

They have a breeding herd of Traditional Hereford cattle grazing on their pastures.

As a conservation farm they are working hard to maintain their bloodlines and increase the numbers of the breed, at present they have in the region of 100 cattle.

Their cattle and flock of Badger Face Welsh Mountain sheep are raised naturally and graze on their farm all year round.

These native breeds are ideal for their herb rich pastures.

During the winter months they are supplemented with the best home produced hay, resulting in the best meat you will ever taste.

Because traditional breeds grow more slowly than modern breeds, so the meat develops a better, more distinct taste, a characteristic recognized by many leading chefs.

Nor do they need growth promoters, hormones and routinely fed antibiotics that give so much cause for concern.

Not only does the meat taste so much better, but this way of farming makes for happier more contented animals.

Through their  membership of the Pasture for Life Association, their beef is completely traceable.

Using QR codes you can see all the information you need, from age to how many days it has been hung.

They have a breeding herd of Traditional Hereford cattle grazing on their pastures.

As a conservation farm they are working hard to maintain their bloodlines and increase the numbers of the breed, at present they have in the region of 100 cattle.

Their cattle and flock of Badger Face Welsh Mountain sheep are raised naturally and graze on the farm all year round.

These native breeds are ideal for their herb rich pastures.

During the winter months they are supplemented with the best home produced hay, resulting in the best meat you will ever taste.

Because traditional breeds grow more slowly than modern breeds, so the meat develops a better, more distinct taste, a characteristic recognized by many leading chefs.

Nor do they need growth promoters, hormones and routinely fed antibiotics that give so much cause for concern.

Not only does the meat taste so much better, but this way of farming makes for happier more contented animals.

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