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James' Journal
Welcome to a new segment for our online shop which will feature plenty of information, facts, tips and tricks, all from James! Relating to everything Fordhall of course! That may cover the butchery, farm shop or life on the farm.
Why Gloucetser Old Spots are so well loved
15th October 2026We absolutely love our Gloucester Old Spot pigs, and so do the British public. I walk past them every day at work and they always make me smile. But why are they so popular? We'd like to tell you more about them here.
Why some cuts are better slow cooked
15th September 2026You’ve probably heard and seen that some cuts of meat are better cooked low-and-slow, such as beef brisket or lamb shank. A semingly tough cut of meat cooked on a low heat for several hours transforms into something incredibly juicy and tender. But why is this?
Why aren't all cuts of steak the same?
18th August 2026A common request at the butchery counter on a busy weekend is “I’ll have a steak please”. But which cut and why? Before choosing your desired steak, you’ve got to consider three aspects; fat, tenderness and texture. So here is your quick ‘ish’ rundown on what to ask for, where it comes from and how to cook it!
Pasture For Life
15th July 2026Here at Fordhall Farm we are incredibly proud to be certified by the Pasture For Life movement and have been since 2009. Established as a way for farmers wanting to promote their sustainable farming practices, we champion the benefits for all involved in pure pasture fed cattle and would to tell you more about what it means.
Butcher's block to everyday talk
16th June 2026Have you ever wondered where a few popular sayings or terms come from? Quite a few have deep roots in butchery and farming, without even knowing. My journal this month talks you through the origins of a few you might be familiar with.
Lamb, Hogget, Mutton
15th May 2026This month James explains the difference between lamb, hogget and mutton. The historical differences between the three, the different stages across their lives in the fields. James also explains when our lambing season is and why.
Nose-to-Tail
15th April 2026You may have heard us mention our focus on nose-to-tail butchery, which means using as much of the animal as possible. It’s a traditional approach that reduces waste, respects the animal, and gives customers access to a wider range of flavourful and often better-value cuts.