Beef We run a pedigree herd of Herefords, one of the oldest beef breeds in the world, renowned for its flavour. Cattle live in family groups, mothers suckling their calves on pasture. We have never had a case of B.S.E. and having known each animal sinc birth, we are ensuring that we will not. As correct hanging is more important for beef than any other meat, we follow the traditional method of hanging for about 2 weeks, thus allowing the meat to mature, achieving tenderness and flavour without the use of artificial tenderisers. Lamb Romney Marsh sheep graze outside, rearing their lambs naturally, shelter is provided for the lambing season.
Meat is tender and delicious.
We have a variety of pig breeds, including Tamworth, Gloucester Old Spot and Saddleback. All are kept in family units, sows farrow untethered, allowing them to make nests for their young and become good mothers with little interference. They have complete access to range, enabling them to indulge their enthusiasm for rooting and digging. They are provided with mobile arks which give ample shelter from sun, wind and rain. The saturated fat content of our pork is significantly low, due to a natural diet, a free range family environment and a longer lifespan,which also makes for fuller flavour.