The current herd of pedigree, conservation grade Aberdeen Angus cattle was established in 1993, from pedigree stock which can be traced back over a century.

This free-range herd is grass-fed in rich meadow during spring, summer and autumn. Even during the winter thanks to Hill House Farm's innovative method of harvesting meadowland grass, the cattle enjoy nourishing and wholesome grass-feed during the winter. This method of harvesting meadowland grass encompasses leaving grassland meadow to mature, without cattle grazing on it, to allow the grass to absorb all Mother Nature's bounty of nutrients and vitamins and then harvesting it for the winter. When the grass is ready to cut, it is not fully dried. It is brought in moist and rich and stored ready for the cold winter months when Mother Nature's bounty is sleeping. This moist grass is sweet smelling and luscious, giving the cattle just what they need. The only way to produce the very best, succulent and delicious tasting premium
steak for the Absolute Angus Steak Slice.

Grass fed cattle produce better quality meat. After all, it is just as Mother Nature intended. Yet this method of rearing cattle is not as commonplace as you would expect. Many herds are kept solely in barns and fed industrially-produced mixed meal.

Some research supports the need for naturally fed beef. See www.mercola.com/beef/cla.htm This says a lot about the health benefits of keeping things natural and feeding cattle on grass. Have a look and make up your own mind.

The result of this degree of care in beef production, this slow matured, finest Aberdeen Angus beef steak, is a delicious flavour and succulent texture and this is a prime ingredient in the delectable Absolute Angus Steak Slice - a mouth-watering, slow matured, slow-cooked, taste sensation, wrapped in perfect pastry - Sunday lunch for every day of the week.

Bringing you the Absolute Angus Steak Slice Range is the result of a traditional country partnership:

• We produce the premium beef steak on our own Hill House Farm in Norfolk
• Our local family Master Butcher skilfully prepares the succulent steak ready for the farmhouse recipe
• Our Artisan Baker and Chef in Suffolk crafts and bakes the slices until they are golden brown and irresistible