Farmed by vet Angelika von Heimendahl, husband and wife Chris, and Jen Myers, the Camcattle herd has flourished from five to one hundred glossy, chestnut-coloured Red Poll cattle – one of the oldest breeds in East Anglia.
Unlike supermarket beef, the Camcattle herd are matured slowly and the beef is hung for a minimum of three weeks to bring out the best possible flavour without the aid of antibiotics or growth promoters. This approach results in a dark, well-marbled, flavoursome beef that is a popular choice for butchers and diners alike.
Our customer base has steadily grown and we are always heartened by our customers who return with appreciative comments. For us, this is what it is all about. It makes the early mornings in all weathers worthwhile!