Fairfax Meadow hosts production day
Published:  14 August, 2013

Guests at a recent farm visit were treated to a “field to fork” experience, where they learnt about animal production methods.

The visit, hailed a success by the organisers, took place at the Fairfax Meadow Barlet Park Farm in Oxfordshire and showcased the farm’s Quality Standard Mark (QSM) Casterbridge beef and lamb.

Chef Brian Turner CBE attended the day and guests enjoyed tours of the farm, as well as butchery demonstrations and lessons in lamb carcase classification and conformation, before eating a barbecue lunch of Casterbridge sirloin steaks, lamb cutlets and pulled shoulder of lamb.

Turner said: “Casterbridge beef and lamb is a great-quality product and it has been wonderful to come down to the farm today to see first-hand just how much care and attention goes into rearing the animals to Fairfax’s exacting specifications. I believe it’s imperative for chefs, butchers and farmers to work closely together and this is a great example of that happening in practice.”

Meanwhile, farmers James and Fiona Hook, who run the mixed 3,000-acre beef, sheep, poultry and arable farm with their family, said: “We put a lot of care and effort into rearing our cattle and sheep. Each month we take in batches of 40 three-month-old Aberdeen Angus heifer calves from the dairy herd and keep them until they are 19 months. We believe these animals produce exceptionally good beef and we try to keep them as relaxed as possible to achieve this.”

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