About our farm
We are a fourth‑generation, family‑run farm, and I’m James Rangeley, the current custodian of the land we’re proud to call home.
Our story begins in the 1940s, when my grandfather Ernest Rangeley became the first generation to run the farm. In those early days, he kept pigs and a small dairy herd.
As times changed, so did the farm. In the 1970s, my father Melvin shifted our focus to beef cattle and opened a farm shop. The shop, run by my mother Christine, became a much‑loved part of the local community, selling home‑grown and local produce.
Eventually, with the rise of supermarkets, the shop was no longer viable, and the difficult decision was made to close it. The old farm shop is now my home, where I live with my wife Suzanne and our son Jack, who proudly represents the fourth generation of Rangeleys on the farm.
As the economic landscape continues to change, we’ve looked for new ways to diversify while staying true to our roots. Rather than selling our grass‑fed cattle on, we now choose to sell locally. Our animals are taken to a local abattoir and butcher, keeping food miles and carbon footprint low while supporting local businesses.
About our grass fed cattle
Our cows tend to calve around Christmas and again in March, before they head out to grass for the summer. Calving indoors means we can keep a close eye on them in the sheds and give a helping hand if needed. Most of our cows are home‑bred, and any heifer calves born here may stay on the farm to join the herd in the future.
The breed of cows we use for our beef production are Herefords and our stock bull, Wesley, is a pedigree Hereford
Hereford cattle are one of the most popular and dependable beef breeds in the world. They offer a brilliant combination of temperament, efficiency and meat quality, making them a great fit for our farm and our sustainable system.
They are.......
🌱 Excellent Grazers
Herefords thrive on grass‑based systems.
They make the most of pasture, maintain condition well, and are known for converting forage into high‑quality beef efficiently.
🐮 Calm, Docile Temperament
They’re famously quiet and easy to handle, which makes day‑to‑day management safer and less stressful for both cattle and farmers.
🌾 Hardy and Adaptable
Herefords cope well with a wide range of climates and conditions.
They’re tough, resilient animals that do well outdoors and suit low‑input systems.
🥩 High‑Quality Beef
Hereford beef is well‑marbled, tender and full of flavour.
It’s consistently rated highly by butchers, chefs and customers.
👶 Strong Maternal Traits
Hereford cows are known for:
- easy calving
- good milk production
- strong mothering instincts
- This makes them reliable breeding cows with fewer interventions needed.
🌍 Sustainable & Efficient
Their ability to thrive on grass, maintain condition, and calve easily makes them a great choice for farms aiming for lower carbon footprints and more sustainable production.
Every April, the cows and calves head out into the fields for the grazing season. You’ll spot them in the fields on Moor Lane in Highburton and up on Riley Lane in Kirkburton.
Their diet is simple:
grass. During winter, they’re fed
silage — grass cut in summer, baled into large round bales, and wrapped to preserve it for the colder months.
