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• All the beef animals are born either on coastal plain farms or within the local area. They are reared on their mothers milk and grass for the first six months and, after weaning, their diet is predominantly flower and herbal rich salt tinted grass which contributes greatly to the taste and quality of the meat. 
• Cattle are reared naturally on marshes and pasture where they are allowed to mature slowly, enjoy two summers at grass and are kept until around two to two and a half years old - long by modern standards.
• The cattle are dispatched and prepared in East Hampshire and West Sussex so little transportation is involved. This benefits the welfare of the animals, keeps food miles to a minimum, helps support local businesses and the local economy and minimises greenhouse gas emissions from vehicles.
• As well as taking two years to produce, the meat is hung traditionally to enhance its tenderness and flavour before being prepared. There can be few products which take so long to prepare, yet offer so much value for money.
•Three Harbours Beef is available fresh and direct via a home delivery box scheme from March 2011, and also from your local Co-ops at Hayling Island, Denmead, Emsworth, Westbourne, Bosham, East Wittering, Selsey and Yapton. You may also try Three Harbours Beef at Hornet Provisions, Chichester, Cloisters Restaurant, Chichester, Botleigh Grange Hotel and Spa, Southampton and the Richmond Arms, West Ashling, Chichester. Please see Our Locations for further contact details. Please see 'Products' for further information about our box scheme.
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