From our farm to your table!
We are a family run Leicestershire farm with food at its heart producing high quality grass fed 21 day matured beef and lamb.
We run a quarterly Pop Up Butcher’s shop as a community event showcasing our wonderful meat and other local produce. Our artisan butcher encourages nose to tail use of the total animal and can offer bespoke cuts. There is also a Tuesday morning Pop In shop at our farm where you can buy our meat, chat and get advice and top tips from Jill on cooking it.
Our flavoursome beef is produced from our suckler herd of 120 cows. Using newer breeds such as Limousin and Simmental, provides an excellent combination of meat to fat ratio coupled with incredible flavour. Our Pedigree Limousin breeding bulls , Stanley and Jim, were sourced from one of the leading breeding herds in the country near Melton Mowbray. When bred with one of our lovely Simmental cross cows, we find this provides us with excellent quality meat.
We feed all of our cattle on natural foods, mainly grass and grain from the farm itself. In the Summer months the cattle live outside grazing on the green grass which grows here in the Debdale valley. During the Winter months they are housed in our barns eating home produced silage, hay and barley.
The soil on the farm has a “sticky” clay quality giving rise to the local nick name of “The Treacle mines”. We like to think this is what gives our meat its sweet taste.
The farm prides itself on adhering to the highest welfare and farming standards. All of our cows are treated with the upmost due care and respect. The cattle’s well being, care and comfort is first and foremost.
When it comes to the butchery, we aim for the shortest possible journey as possible to minimize cow stress levels as this is humane and can also have an impact on the meat’s flavour and tenderness. We use Joseph Morris, a local family run butcher established in 1930 in South Kilworth, just 10 miles from the farm. From here they are taken to Jason Quittenton butchers shop at Cotesbach, where they are hung for 21 days to allow the meat to rest, relax and tenderise. Jason then expertly cuts the meat into its various cuts and joints for your kitchen.
We pack each cut personally ready for you to create your culinary masterpieces : good wholesome delicious meals!