The art of butchering is to retrieve every available cut from the animal when it is hung and aged to achieve an optimum taste and texture.

The Beef we receive from the farm is limousin X which are a cross breed from a limousin bull and mainly Belgium blue limousin heifers, however sometimes this can be an angus. The Limousin are renowned for their low fat and high muscle content which produces a more lean and flavourful meat. The animals being traditionally hand reared and grass fed coupled with the hanging of the meat to maturity in our hanging room produces an exceptional quality meat.

The lambs we receive from the farm are a breed called Texel. They're a hardy and durable breed which can be left out to graze for a far longer period of time than other breeds. Their adaptability to different conditions and environments offers a lean and defined meat.