The farm complex was built in 1951 and came into our ownership through a purchase agreement in 2005. Between 2015–2020, both stables underwent complete reconstruction; today they are operated as free-stall barns with ad libitum (i.e., continuous) access to feed. In 2012, we brought the first three Hereford heifers from the Bartůněk brothers from Lety, which formed the basis of our current herd. Hereford is an exceptionally hardy breed with excellent maternal qualities – it will never have such gains as, for example, Charolais or Limousin, but it will always be the most robust and resistant. This suits us well, Buč farm is 580 meters above sea level, extreme weather prevails here, when it's windy in the surroundings, we have a hurricane here, once a gale pushed a fully loaded wagon here... Herefords don't mind, wind, rain, sleet, from May to November they are on pastures, in winter in the stable, free-range. 90% of pregnancies are handled by breeding bulls through natural breeding, artificial insemination is minimal, our effort is to have as natural rearing as possible. Ecology excludes any use of antibiotics, no medicines, no premixes, no feed mixes, only hay, silage from our meadows, and our organic grain. We slaughter in Blovice, where they have organic slaughter, but the meat – whole beef quarters – we process in our own butchery and packaging facility. Meat processing is subject to strict SVS (Veterinary Administration) control. The meat matures in a cold room hanging for about 1 week at a temperature of 0–2 °C. We typically make mixed meat packages – 10, 15, 20 kg, but it is not a problem to adapt to the wishes of a specific customer and offer them a specific type of meat (muscle).
