Cliffe Bank Beef - A Calm and Natural Life.

Our suckler herd roam freely over 130 acres of beautiful meadow pasture; grazing on a mixture of grasses and herbs, untouched by modern farming methods.  They are fed only our hay and silage during the winter months.  This diet is completely natural, grain free and means our cattle grow slowly to reach full maturity between 28-36 months.  Our beef is  expertly slaughtered and butchered by Mr Callum Edge on the Wirral.  The meat is hung for four weeks to enhance the quality and flavour with a 'dry-aging' process.  This care and dedication ensures that our product is incredibly tender and succulent with a delicious full flavour.