angus cattle
angus cattle

Hartford’s Angus Cattle

(Photo : Summerhill Stud)


For more than a decade now, diners at Hartford House’s legendary restaurant, where celebrity chef, Jackie Cameron, “wows” them with the best beef fillet on the planet, have proclaimed the virtues of our Angus beef.

But besides “Woolies”, who’s fussy customers only buy Angus, South Africa seems to have overlooked one of the world’s best kept secrets, in much the same way as we bypassed the “Danehill” phenomenon in the stallion business.

Fast forward nine hours to Melbourne, Australia, where Channel Nine was banging on this morning about their “big” discovery, almost as though they’ve struck oil. Angus beef has been proclaimed the best by a country mile, and there’s hardly a food outlet not offering it on their speciality menus.

It’s well known back home, that our Agriculture Manager, Barry Watson, presides over one of South Africa’s finest Angus commercial herds and they’ve won countless awards. Just a few years back, the President of the largest commercial beef farmers union in the world (Argentina) was a house guest at Hartford House. He left us after a week, conceding that the Hartford beef was up there with the very best he’d ever eaten.

But ours is no ordinary herd. They don’t just taste so good. They eat so good, as complementary grazers for the horses. They like the pastures long, while the horses like it short.

They pick up the horse parasites (it’s a symbiotic relationship, much like zebra and wildebeest in the wilds) they control the ticks (and facilitate the export status of our thoroughbreds in the process), and in general, they provide the variety so essential to the delight of the eyes on any proper farm property.