Organic Cows

Mary Mead

When we moved to Holt Farm back in 1961, we had just 35 cows. These British Friesians thrived on the Valley’s rich, green pastures and looking after them has been my life’s work ever since. I’m really proud of what a strong, healthy and, most importantly, happy herd they are.

Our Pedigree Herd

Some of the cows grazing in Autumn

Our Pedigree Herd

On our family farm in Somerset, for more than 50 years, we’ve bred all our cows ourselves. They’re a real part of the family, with their own names and very detailed family trees.

Since day one, we’ve only ever had British Friesians at Holt Farm because they’re really well-suited to the grazing we have on our farms. We’ve worked incredibly hard to build up our pedigree herd – and long may it continue!

Looking after our organic cows

Looking after our organic cows

It goes without saying that organic cows need organic food. They’re designed to eat grass, and we’re firm believers that free-ranging, pasture-fed cows produce the very best milk.

When it’s too wet or cold for them to be outside, we bring them into our warm, dry barns and feed them conserved grass, cereal crops and hay – all organic and entirely produced on the farms. Once the spring comes, they all go back to the fields to graze on the fresh grass in the clover-rich fields.

The family farm

The family farm

And of course, there wouldn’t be cows without a farm…Yeo Valley all started from the family farm down in Somerset over 60 years ago.

Now our founders, the Mead family have 2,000 acres, including 600 acres of woodland. We farm in a simple, rotational system. As well as dairy cows to produce our grass fed milk, we rear beef cattle and have a flock of 600 sheep – which ensures the meat in our Canteen at HQ is truly home-grown.


Want to know more?

If you’ve got a specific question about our cows that we haven’t answered here, try our FAQs.

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