We have developed a small herd over the past couple of years and have great success in selling the meat direct to our customers. 

 

We use traditional methods in rearing and allow the cows to roam free in fields at our home farm in Eastington and paddocks in the nearby hamlet of Nupend. This mix of permanent pasture and fresh herbal lays creates an unbelievable tasting meat.  

 

Allowing the animals to mature slowly creates a well marbled meat. We hang our animals for 28 days to allow the flavours to set and create a tender meat. The difference with our meat is that it is not available every week of the year.  

 

We only send an animal to slaughter when we know we have the demand for the meat. This avoids waste and allows us time to produce the best quality animals. We currently have meat available every 6 to 8 weeks. 

 

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