Our Products
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.
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.
