GRASS FED

Our beef and lamb is farmed in a way that respects the ancient forest environment in which the farm finds itself.

The Sussex cattle and Romney sheep are raised traditionally and non-intensively on the permanent pastures, making them ideally suited to slow maturity.

These hardy, local breeds require minimal intervention and are perfectly suited to a , and farming practice. The cattle feed on grass when they are outside, and during the winter months they live off hay produced on the farm.

Each farm manages their pasture carefully to ensure that there are a rich variety of grasses, using only the animals’ manure to promote its growth

THE BUTCHERY

All our meat beef and lamb is butchered on the farm meaning we have complete transparency over this process too. We are proud to promote traditional butchery which uses whole carcasses. This reduces waste whilst inspiring customers to use the whole animal including less popular cuts like beef shin, flank, and brisket.

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WHY DOES IT TASTE SO GOOD?

  • Time. We hang our meat longer than the supermarkets which makes it more flavoursome due to the natural tenderisation. Reducing moisture content concentrates the flavours making our meat taste richer and more intense.
  • Animal Welfare. The animals on the farm have a natural and diverse diet of grass, herbs, and forage which imparts a more complex, earthy, and slightly buttery flavour.
  • High quality. The livestock are raised following a biodynamic farming practice, meaning the meat has a healthier fat profile with more omega 3 fatty acids, higher CLA (Conjugated Linoleic Acid), and less saturated fat.
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Come to our markets to learn more, get to know us, and the local farms that grow your food.