Our Beef

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From happy, grass fed, free range and locally butchered cattle.

Our wonderful beef is produced from our suckler herd of 120 cows.  Using modern breeds such as Limousin and Simmental, we find this provides an excellent combination of meat to fat ratio coupled with an excellent flavour.  Our Pedigree Limousin breeding bulls are 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 an excellent quality product.

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 lush green grass we grow here in the Debdale valley.  Whilst in the Winter months they are housed eating home produced silage, hay and barley.

The farm prides itself in practising the highest welfare and farming standards.  All of the cows are treated with the upmost due care and respect.  The cattle’s wellbeing, care and comfort is first and foremost.

When it comes to the slaughter house, we want the shortest possible journey as possible as this can have an impact on the meat’s flavour and tenderness.  We use Joseph Morris, a local butcher 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 carcass to rest, relax and tenderise.  Jason then expertly handles the carcass to cut the meat into its cuts and joints, we then pack the cuts with our very own hands.

Our Lambs

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

In September we visit the town of Bentham in Yorkshire and buy in around 100 young replacement sheep called breeding ewe lambs.  They graze grass extensively for the next 12 months, growing and maturing, preparing themselves in body condition to become pregnant to lamb the following March.

When it comes to 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 the ewe is 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. We lamb in late March, which means that the lambs grow through the Spring, outside with the warm sun on their backs.  We hold an annual Lambing and Calving Open Day at the end of March which everyone is welcome to attend.  Please keep an eye out for more details.

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

For the lamb, it is slaughtered and hung for 7 days, allowing it to relax and tenderise.  Joseph Morris butchers then cut and joint the meat up and we then pack it for our customers ready to drop in the freezer.

Buy our Beef & Lamb Online