​​Each week we cut Beef, Lamb, Pork and Chicken. Our system works as a weekly carcass breakdown meaning we only have a select amount of each cut. This allows us to sell nose to tail with minimal wastage. 
The Beef and Lamb is reared at our farm with the Pork and Chicken being supplied by like-minded local farms ensuring we keep the same level of quality throughout our products all while keeping road miles low. 

How our livestock is reared and managed

Our approach to management minimises stress for our animals. This ensures high animal welfare and improves the quality of the meat. Stressed animals produce dry, bland meat because of chemical processes within the muscles. So keeping our animals content is important in every way. They are reared outdoors and live an active life with freedom to move. Both calves and lambs are born indoors for ease of management and welfare, then raised outside by their mothers. We keep mixed-age groups to replicate a natural herd environment. Transportation is kept to a minimum, and when ready to go they are taken to an abattoir chosen specifically for its high welfare standards.

How our livestock is fed

 All our cattle and sheep are pasture fed for the majority of their life time.
During periods of nutritional stress eg. weaning, triplet bearing ewes or harsh  summers where we are short on grazing due to drought or flooding we will supplement with concentrate feeds for the necessary period of time.
By doing this we are ensuring we maintain the highest level of welfare and health standards for all our livestock.