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Our butchery
Led by Tom our Head Butcher, the butchery team work hard to produce some of the best quality meat available. All of our meat is butchered from whole carcasses, and we can provide full nose to tail meat products.
We have our own onsite maturing and dry aging chillers where we hang and mature the carcasses to improve the meat texture and flavour. Our beef is matured for a minimum of 28 days and often dry aged for 35 days plus. The dry aging process tenderises the meat and intensifies the flavour. This dry aging coupled with having some of the best pasture fed livestock produces some of the best eating meat you will find. We often get told “its how meat used to taste” by our customers.
Our butchery team produce all of our products from whole carcasses onsite. The sausages are all hand linked, the beef is boned out once matured from carcasses and we even dry cure our own bacon and gammon. Ben’s personal favourite is the home made sausage rolls fresh out of the oven.
The Aberdeen Angus Cattle and Gloucester Old Spot Pigs are slow growing heritage breeds which allow flavour to develop in the meat with time. These breeds thrive in our farming system and produce amazing meat.
We transport all of our own animals to the abattoir ourselves in our own purpose built livestock trailer. It is important to us that we are in full control of the welfare and care of our animals. We take great pride tending to our livestock and ensure that this is respected by everyone involved in handling our livestock.
As you can probably tell we take great pride in our produce, and we have the flexibility to produce bespoke orders and can generally fulfil most customer requests.
If you have any questions or queries for our team, feel free to drop us an email or drop in if you are local and we will try our best to help. If you would like to request a certain cut of meat or have a certain way you'd like a cut then let us know. There is a customer comment section before checking out of any order. Notes can be left such as "fattier steaks if possible" or "lean joint if possible" and our butchers will see these and try to 'meat' these demands where we are able!
