Our Beef

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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!

Our Lambs

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We have a flock of 400 mainly Masham sheep, crossed with either a Suffolk or Charolais ram.

Every September we visit the town of Bentham in Yorkshire and buy approximately 100 young replacement sheep called breeding ewe lambs.  They graze on the grass in our fields for the next 12 months growing and maturing, in preparation for  pregnancy and then lambing the following March.

During lambing time, we convert one of our barns into the ‘maternity ward’ with 50 individual sheep pens.  Each sheep is looked after with its lambs, making sure that they are in  good health, the lambs are up and sucking well and that everyone is happy.  From here they are taken to the holding pen where the lambs grow stronger. A few days later they are ready to go outside and they are let out into the fields. We lamb in late March which means that the lambs grow outside during Spring with the warm sun on their backs.  We hold an annual Lambing and Calving Open Day at the end of March which is well attended and enjoyed by all .  Please keep an eye out for the details you won’t regret it.

When it comes to feeding, welfare and slaughtering, our flock of sheep are treated in a similar manner to the cattle above.  We try to make sure that they lead a happy and healthy life, as all animals deserve.

The lamb are slaughtered locally at our butchers and then hung for 7 days, allowing the meat to relax and tenderise.  Joseph Morris Butchers then cut and joint the meat up and we package it for our customers ready to take home, cook or drop into the freezer.

Buy our Beef & Lamb Online