The Breed: Red Ruby Cattle

Red Ruby cattle are among the oldest and most treasured native breeds in the British Isles.

Originating in the West Country, they have long been prized for their unique ability to lay down small amounts of fat within the muscle as they graze and grow. Known as intramuscular fat, or “marbling,” this natural characteristic is the key to exceptional eating quality. As the beef cooks, the marbling gently dissolves, basting the meat from within and creating a flavour and tenderness that chefs and butchers consistently value.

What sets Red Rubies apart is not only their eating quality but also their resilience. They are slow‑maturing, hardy animals that thrive in the varied conditions of the British countryside. Their maternal instincts are equally renowned, making them fantastic mothers who rear strong, healthy calves. This combination of hardiness and natural ability ensures the breed continues to be a cornerstone of sustainable beef production.

Perhaps the most defining trait of the Red Ruby is its ability to fatten from grass alone. Unlike many mainstream breeds that require highly concentrated cereal‑based feed to reach finishing weights, Red Rubies achieve this naturally on pasture. This grass‑fed system not only supports animal welfare and environmental sustainability but also produces beef with a depth of flavour and nutritional profile that modern consumers increasingly demand.

At Oakford Farm, we are proud to continue this tradition, raising our Red Ruby herd in harmony with nature. By focusing on grass‑fed nutrition, careful breeding, and responsible management, we deliver beef that embodies the heritage and quality of one of Britain’s oldest native breeds — beef that chefs, butchers, and retailers can trust to delight their customers.