We select the best cattle, to graze our old rich biodiverse diverse pastures, and only ever eat gras, clover oats and barley we produce on our farm. We treat them with care and respect, they have a dignified end with a local butcher. The beef is dry aged for at least 21 days, so you get tender meat, more flavour and less moisture than in supermarket meat. The are then expertly cut in Rutland to give you a great eating experience of some more unusual cuts, as well as the roasts, steaks, slow cooking meat and burgers you would expect. We hope you will love our local beef as much as we do.

Venison