Our pedigree beef shorthorn are grass fed and reared outside all year round. The welfare of our animals is of the upmost importance to us and our cattle have plenty of room and lush grass to graze on.
We are incredibly proud of the quality of our beef.
Meat comes in two batches - the fore quarters include cuts such as braising and stewing steak, shin, brisket joints, Jacob's Ladder (the traditional term for short rib), burgers, flash fry steaks and mince.
We hang our hind quarters for 28 days to produce high quality, premium cuts such as fillet, sirloin, ribeye and rump steaks. Topside and rib joints are also cut from here and make the most delicious roasts.