EVERES'S MEAT

Grown Slowly
Grown Naturally
Grown Carefully








No pesticides. No antibiotics.
No genetically modified feed.


Just pure, tender, delicious beef that’s been pasture raised and finished slowly with care on natural green grass, sunshine and fresh water.

Gloucester Beef logos Loucester Born Beef happerly




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 Scottish Highland cattle are thick coated and hardy, whereas Jersey cattle originating in a mild climate with lush grassland, wouldn’t survive, in the highlands, suffering hyperthermia, malnutrition or both. Everes’s farm is in Gloucestershire so we keep local breeds of cattle sheep and pigs!

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!

Every cut of our meat has the natural taste of real beef - a taste that some people may have never experienced. 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 silage is then used to promote a natural course of feeding. Grassland as it becomes wet in winter remains unpoached.

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 thirty months fed mainly on good quality grass and silage/hay this slow maturing process gives a distinct flavour and marbling process also meaning the carcass has better connective tissue and fat coverage allowing us to “hang” the meat on the bone for up to 32 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

Most of our cattle are 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 iit 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 knowing family traits has helped us better keep them and prevent bullying from more dominant animals.

Slaughter and traceability

Local abattoirs ensure no journey time is longer than thirty minutes, dramatically reducing stress on the animal which in turn improves the eating quality of the meat. The carcase is delivered whole to a local cutting facility which ensures that the meat is fully traceable.

Dry ageing

The old method of aging meat is known as dry aging. Dry aging results from hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 4 degrees C and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. A humidity of about 85 reduces water loss, with a constant flow of air all around the meat, prevents bacteria. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.

There are many reasons why butchers don't typically age meat these days. Firstly the cost of aged beef can be very high. Also with the weight loss of aged beef, the price per pound can be pretty outrageous. If you add in the time, storage space, refrigeration, labour that price keeps moving up. For aging to properly improve the quality of a cut of meat, it should contain substantial marbling. This means that there is fat evenly distributed throughout the meat. Only the highest grades have this kind of marbling and make aging worthwhile.

Because of the high price and the space necessary to age meat, dry aging has become very rare. Actually only a few of the finest restaurants buy aged beef Aging takes about 11 days before you see much improvement in the flavour of the meat. After that the flavour continues to intensify, but so does the loss of weight and the risk of spoilage. Eventually the meat will be worthless - our limit is 32 days

What the chef says

According to Phil Fallows, chef at St Mary's Hall Hotel, the quality of the meat from Everes's farm has inspired a new menu!

"When you are working with ingredients that are this good you really don't want to be too complicated or mask their natural flavour – you want to let the quality really speak for itself – so the menu by nature doesn't involve complicated dishes, but ones that are built on the quality of the raw materials."

"The flavours and textures of the meat we get from Everes's are absolutely stunning, the lamb for example is slightly more fatty but the flavour it delivers is wonderful and undoubtedly a reflection of the way it was reared," said Phil.

Dishes on the new menu include roasted shoulder of Ryland Lamb, served with braised savoy cabbage, bacon and a redcurrant jus, slow roasted belly of Gloucester Old Spot pork, stuffed with sage and apple, served with braised red cabbage and new potatoes, Gloucester fillet steak, and roasted fore rib of Gloucestershire beef.

The rare breed meat also makes its mark on the hotel's bar menu with Ryeland lamb burgers with Cornish wild garlic, served with crispy battered onion rings and a yoghurt and paprika oil dip and a classic cottage pie.

"From day one, food provenance has been vitally important to us at St Mary's Hall Hotel and the fact that the lamb, beef and pork come from Everes's herds is something we are extremely pleased about."

For more information on Spirit Bar and Restaurant and St Mary's Hall Hotel
>> stmaryshallhotel.co.uk

What the Agri-expert says

Extracts from
The Carbon Fields - How our countryside can save Britain by Graham Harvey

Today, ruminant animals get a lot of flack from environmentalists because microbial action in the rumen, the animals fermentation chamber, produces large amounts of methane. Dairy foods and the meat of cattle are said to be harmful to the planet (however) a number of plants found in species-rich, natural grassland are known to reduce methane emissions. Ruminants raised by traditional, pasture-based systems are part of a system that locks up vast amounts of carbon in the soil. It’s the feeding of grain to animals that’s damaging the planet, not the production of healthy foods on traditional pastoral systems.

The difference between grain/concentrate fed animals and purely grass fed animals is dramatic

Grass-fed beef contains just a quarter of the fat of grain-fed beef. Cattle grazing pastures incorporate up to ten times more beta-carotene and up to five times more vitamin E into their muscle tissues than grain-fed animals. Beta-carotene, which is converted into vitamin A in the liver, and vitamin E are fat soluble vitamins. Both are essential nutrients vital for health.

It has been long known that fat-soluble vitamins protect against heart disease, cancer and infections. Pasture (feeding) also boosts the level of health-protecting fats, particularly those known as omega-3s. These vital fats play a key role in human metabolism. New research shows that the elimination of pasture-fed meat and milk from our diets may have been a factor in the rise of most degenerative diseases, including cancer, obesity Type-2 diabetes, heart disease, autism, depression, schizophrenia and Alzheimer’s.