Our livestock are free to roam on ancient flower meadows during the Summer months, where they graze naturally. During the Winter months they are housed and fed home grown meadow hay supplemented with rolled wheat or barley grown on the farm. They are loose housed and bedded down on wheat straw.

They have a quality stress-free life, where welfare standards are high and this is reflected in their eating quality. The meadows they graze are unimproved (i.e. we do not use artificial fertilizers) so wild flowers are able to thrive. The beef produced is of premium quality and flavour; is locally produced and has travelled very few food miles.

Because cattle rearing is a natural process, we are not able to predict exactly when our animals will have achieved optimum growth. We select animals when they have matured sufficiently to produce prime joints and steaks, but before they become too fat. They have a slight marbling of fat which produces the fine flavour of beef which has been reared slowly.

We use a local abattoir so that the animals do not have to travel any distance. The meat is allowed to hang in a cold store for a full three weeks to allow the flavour and succulence to develop. All the joints, steaks and different cuts are then bagged, sealed and labelled for us to collect.

We started out only selling our beef through a box scheme and this is still the best way to reserve your meat. Now that the Farm Shop is open we try to stock as much as can as regularly as we can but cannot guarantee every cut is always available in the Shop.