Our farm

We selected the Hereford breed right from the start 10 years ago. This choice was determined by several factors, but the main thing was that the Hereford is the most popular breed in the world, thanks to the unique quality and characteristic taste of the meat. Hereford beef has more fat lines, reminiscent of marble, and this makes the meet unbelievably delicious.

The animals are born and spend their whole lives in a natural and clean environment in the Lubāna district of Vidzeme.
Unlike the cattle on conventional farms, these animals live in a natural, stress-free environment. We believe that meat from happy animals definitely tastes better.

We prepare all the feed required by our cattle – grass, hay, and grain. We do this to control the quality of the feed and to be sure that our animals receive 100% natural feed. We buy ONLY certified organic minerals that are produced in Latvia.

The pastures where our cattle graze and grasslands from where we obtain grass, hay and silage are full of various wild plants, grasses, and flowers. Such a diversity of plant feed also provides the unique taste of the meat.

Do not be surprised if you find the meat you have bought from us seems more aromatic and with a more pronounced taste compared to what you usually buy. This is simply the tastiest way from the heart of Vidzeme to you.

Mature meat

Traditionally, fresh veal is the most popular in Latvia, although its characteristic taste, texture, and aroma fall significantly behind that of mature or fermented meat. Meat fermentation can be compared to the wine maturation process: the variety of meet, the process of slaughter and processing of the carcass, as well as circumstances and technique of fermentation are all important. By observing  the highest requirements we obtain the highest quality product – mature meat with the colour, aroma and taste that can be enjoyed like a glass of mature wine.

During the fermentation process, when the meat has been kept in conditions of reduced moisture and reduced temperature, chemical and physical processes take place.

The process of decomposition begins after the slaughter, which occurs in the muscle tissue in a specific way due to the enzymes located there. At first the glycogen is broken down, resulting in the creation of acid in the tissue – lactic acid, orthophosphoric acid, and others.

These acids act as a natural “marinade” to the meat as they coagulate proteins giving the meat a pleasant aroma and taste, increasing its succulence and some inorganic salt.

In addition, the acid preserves the meat, preventing bacterial growth – only of course in the correct fermentation conditions.

Beef, especially marble beef is the best suited for fermentation and the period of cold fermentation, depending on the size of the piece, may take 5 to 42 days. So, day after day, normal meat is turning into a real delicacy.