We began exporting South Australian Hereford beef to Europe in 2006, suppling A Hereford Beefstouw restaurants across Scandinavia.
Excited at being able to offer our Hereford grass fed beef direct from paddock to plate, we opened the first Australian A Hereford Beefstouw restaurant in Adelaide in 2011. It was also an opportunity to bring back the centuries old technique of dry ageging. Our customers were immediately drawn to the intense flavour and incredible tenderness of our dry aged beef.
We wanted everyone, not just patrons of our restaurants, to experience the exceptional difference that our dry aged beef offers. And so our brand, A HEREFORD BEEF, was born.
Back when the world moved a little slower, butchers followed a centuries old technique called DRY AGEING. Meat was hung on the bone and allowed to age where two processes occur.
Firstly, some moisture is lost creating a greater concentration of flavour and taste.
Secondly, natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Can you tell the difference between a steak that hasn’t been dry aged? Yes, absolutely! Experience the distinct improvement in flavour, intensity and texture that results from dry ageing our meat for a minimum of 30 days.
A Hereford Beef is sourced from our own farm at Lucindale, and from other Hereford breeders in the south-east of South Australia. This is an area of high rainfall, rich soils and clean air – all of which combine to grow lush green grass.
Our Hereford cattle spend their lives grazing on these grass pastures, as nature intended. Grass fed beef is better for you – it is lower in saturated fats, and higher in omega-3 compared to grain fed beef. No hormones are used to artificially boost growth, and our beef is also antibiotic free.
You can buy A Hereford Beef from these Locations:
Foodland Henley Beach
Foodland North Adelaide
Haydon’s Fine Meats Burnside Village