Although we are not organic, the animals are extensively reared, grazing outdoors for most of the year. The cows only come in when the ground is too wet to support them. They are fed only on grass, or haylage (preserved grass), we do not bulk them up with any commercial feed. They therefore grow at their own pace and we believe taste much better for it.  Generally, the cattle go for meat between 24 and 30 months old. Our beef is hung for a minimum of 21 days, which gives it an incredible flavour and texture.

We use a local abattoir that is fairly small, so the animals are not distressed, the carcass is then butchered to our specification and everything is then packed and frozen.

The pigs are kept outside except in exceptionally wet conditions and have a large area to root around in. Pigs are fed commercial rations and generally go for slaughter at 6 months of age. The carcass is hung for a few days, then cut to our specification, into joints and chops, with some going off to be cured for ham and bacon.

More info about ordering meat is available here.