100% Grass Fed Meat & Cuts

Please contact us to be informed when our next batch of meat will be available to buy

All our meat comes from our own farm so that we can ensure a consistent high quality of meat, with specific raising standards. No fertilisers, chemicals or pharmaceuticals* have been used on our land that produces the feed for our animals, or on our animals.

Due to our Holistic Management of the farm, our animals live in a nourishing environment with a nourishing pasture based diet, eliminating the need for routine pharmaceuticals.

Our grass fed meat is naturally high in a wide range of nutrients that are beneficial to our health. Modern diets often contain high levels of Omega-6 fatty acids due to the Government and the food agencies telling the public that seed oils are healthy. Unfortunately, Omega-6 in the body inhibits the conversion of the truly healthy Omega-3 fats into the much needed EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) fatty acids. We have had years of programming telling us that the only way to get these needed fats in our bodies is to get it from food such as oily fish in our diets. This is not true. Our body can manufacture EPA and DHA from Omega-3, but, only if the receptors in our bodies are free to make these conversions, Omega-6 fats bind to these receptors and block the conversion.

It has been discovered that EPA and DHA bring a wealth of health benefits. 

They can:

  • Prevent blood from clotting too quickly
  • Improve circulation
  • Help lower blood sugar levels
  • Help with insulin resistance
  • Help maintain  a healthy heart rhythm
  • Regulate total cholesterol
  • Lowers inflammatory markers that contribute to certain medical conditions.

Medical studies have also found that DHA plays an important role in maintaining a healthy brain function. 

Studies have shown that it can:

  • Improve ADHD
  • Reduce the risk of pre-term births.
  • Fight inflammation
  • Support muscle recovery after exercise
  • Improve certain eye conditions, such as Macular Degeneration
  • Fight and protect against cancers
  • Help prevent and slow dementia
  • Aid brain development in babies
  • Support men’s reproductive health

Another fantastic fatty acid that is found solely in 100% grass fed animals that is 300%-500% higher than grain fed animals is CLA (conjugated linoleic acid). CLA has been studied for it’s weight loss potential. When people get CLA from whole food based diets, it works with EPA and DHA to lower the risk of various diseases, including;

  • Type 2 Diabetes
  • Cancer
  • Heart disease.

However, studies have also shown that when people get large does of CLA from manufactured supplements, it has an opposite effect on the body compared to whole food CLA.

All these health benefits come from eating meat that has been raised on it’s natural God-given diet, living in it’s natural environment, just how we farm.

*If in extreme cases any pharmaceuticals have been used, we keep the animal out of the food chain for a minimum of one year.

Our Cuts

Please note that due to the natural life of our animals spending their lives outside and wandering across fields and up and down hills, with space to play and run around with each other, the meat is not as tender as the meat that comes from a supermarket. 

Supermarket, more affordable meat comes from farms where the animal has had very little (in comparison to ours) access to the natural outdoors and space. The lack of exercise can clearly be seen in the difference in colour. 

If time is taken to tenderise and cook the meat lower and slower than you would expect, you will not be disappointed, and I know the flavour packs a punch, that makes the extra care in cooking all worth it.

Belted Galloway Beef

Sirloin Steaks

The chief knight of steaks, from the flat of the back of the animal. They are a great choice, covered in a tasty fat layer, with lean marbled meat.

(Approx £55/kg)

Rib-eye Steaks

The most flavoursome and popular steak. The marbling in the steak is where the juiciness of the steak and it’s amazing taste come from. There is limited availability of these steaks due to not much per animal.

(Approx £55/kg)

Fillet Steaks

This is the least used muscle in the animal making fillet the most tender of all steaks.

(Approx £74/kg)

Rump Steaks

The rump is one of the more harder working muscles, it is taken from the hind quarter of the animal. It’s an underrated cut that’s great for marinading and grilling, that packs a punch.

(Approx £40/kg)

Picanha Steaks

A Brazilian cut, with a perfect cover of fat, it’s full of flavour. Use as a steak or change up your Sunday dinner.

(Approx £42/kg)

Minute Steaks

A great choice for a quick meal, full of flavour and tender when cooked quickly in a pan. Use with your choice of marinade, or cook into a stir-fry or BBQ

(Approx £24/kg)

Bavette Steak

Much more popular in France than the UK. With its long fibres, it’s great for marinades, barbecues and makes a great steak sandwich.

(Approx £31/kg)

Flat Iron Steak

Similar to the bavette but with a finer texture. Cut from the shoulder, it cooks well quickly but doesn’t skimp on flavour.

(Approx £45/kg)

Oyster Steak

Delicious but rare!  With only two on each animal, these are a real treat. Perfect for cooking hot and fast.

(Approx £60/kg)

Silverside

A great value, lean pot roasting cut for an exceptional Sunday dinner.

(Approx £20/kg)

Rolled Brisket

The ultimate in American barbecuing.  The lovely fat covering and long meat fibres makes brisket one of the easiest to cook. Cook really low and really slow for your meat to fall apart with the touch of a fork.

(Approx £16/kg)

Topside

Another great value roast.

(Approx £20/kg)

Sirloin Roast

An ultimate roast for a spectacular Sunday dinner. Combining the qualities of flavour, succulent tender texture and easy carving, this roast is a winner. Best served pink.

(Approx £50/kg)

Beef Cheek

A forgotten gem. As expected of cows eating grass and chewing cud all day, this muscle has spent its life working hard.  To bring out the best, cook low and slow to allow the fibres to easily fall apart, the meat literally melts in your mouth. Another rare cut as only two per animal.

(Approx £25/kg)

Beef Short Rib

These ribs are the ultimate for stewing. Couple with the marrow from the bone, the flavour is exceptional. Great for pies too.

(Approx £20/kg)

Osso Buco

A classic Italian cut of the shin. Sliced through the leg the bone and the marrow are surrounded by meat. During cooking the bone marrow melts to give a luxuriously rich health gravy.

(Approx £20/kg)

Beef (Ox) Tail

Originally from oxen but now it comes from both male and female animals. It is a hard working muscle of the tail, rich in collagen, gelatin and other nutrients. It makes the ultimate stew or soup. Cook long and slow to allow the collagen and gelatin to break down so the meat falls off the bone. Just one per animal!

(Approx £22/kg)

Beef Shin

Full of collagen, with a deep rich flavour. Shin needs to be cooked very slowly to break down the collagen fibres and to bring out its superb flavour.

(Approx £21/kg)

Diced Beef

From specially selected cuts of our beef, all trimmed of the tough sinew.  It makes amazing stews, pies and curries with its deep rich flavour. Cook low and slow to give the collagen to break down and release all its goodness and flavour.

(Approx £21/kg)

Beef Mince

An all time winner for families, batch cooking and pure versatility. Our mince comes from a combination of cuts which gives it its full flavour, with a tasty and healthy amount of fat.

(Approx £17/kg)

Steak Mince

For those that like the versatility of mince, but with a lower fat content. Cut from selected cuts of steak, primarily rump.

(Approx £20/kg)

Fortified Mince

Perfect for those who enjoy mince but don’t really like eating liver on its own. By adding 15% of our beef liver to our mince you are able to take advantage of all the health benefits of liver, whilst retaining the amazing flavour of the mince.

(Approx £23/kg)

Beef Liver

Grass fed beef liver is wonderfully nutrient dense with a significant amount of iron, riboflaving, vitamin B12, vitamin A and copper. It can lower the risk of anemai, improves bone health and improves energy, brain function and mood.

(Approx 15/kg)

Beef Kidney

Another organ bursting with nutrients and flavour, providing many of the missing nutrients from our modern diets. Traditionally used in steak and kidney puddings, the kidneys add a wonderful depth of flavour. Our kidneys come ready diced in portion to go into your delicious pies.

(Approx £20/kg)

Beef Heart

The final organ full of key nutrients for a healthy diet. An exceptionally underrated cut, the heart stands above all the offal. Full of flavour and more like steak.

(Approx £12/kg)

Marrow Bone

Grass fed bone marrow is one of the most nutrient dense parts of the animal.  Full of collagen and glucosamine, it’s almost essential for our health, helping to keep our joints supple and our skin looking young.  Roast to release the juices and put in stocks, stews, drinks, or smother on toast

(Approx £14/kg)

Marrow Rings

A great accompaniment for any steak. Roast in the oven and then let the juices soak into the steak.

(Approx £12/kg)

Stock Bones

Take your gravy and your health to the next level with our stock bones that are jam packed full of nutrients and minerals. Cook slow to allow the collagen to release it’s flavour. Can be cooked on it’s own or add some onions, garlic, root veg and create a power-packed stock.

(Approx £6/kg)

Manx Loaghtan Hogget & Mutton

Manx Loaghtan is a rare primitive sheep from the Isle of Man. It is known for its sought after fleece and rich flavour. It is higher in unsaturated fats than commercial breeds and is a rich source of Omega-3 fatty acids and CLA (conjugated linoleic acid). 

The slow rate of maturing of the animals produces meat with a real depth of flavour that is lacking from standard lamb. The breed is hardy and naturally resistant to many common parasites and diseases. Their small size, naturally docked tails and hardiness mean that they grow and mature well with very little input from ourselves.

Hogget is a wonderful halfway between mutton and lamb, ours is around 2 years of age. Good quality mutton is hard to come by as it is often taken from old ewes at the end of their productive life and is intensively farmed on grains and cereal so that it can ‘make the grade’. 

Our mutton comes from our lambs that needed a little longer to reach their desired size, and of course lived on a natural diet of 100% grass. The meat is dry aged for up to three weeks to optimise its wonderful flavour and to tenderise the meat

Leg of Hogget/Mutton

This makes a fabulous choice for a roast and is deliciously and succulently tender when served pink.

(Approx £21/kg)

Boneless Hogget / Mutton Leg

By removing the bone, cooking and carving is easier.

(Approx £24/kg)

Shoulder of Mutton / Hogget

An exceptional slow roast full of flavour that’s missing from lamb.

(Approx £18/kg)

Mutton / Hogget Rump

The rump is full of flavour with the fat surrounding it. It’s succulent and tasty when served pink.

(Approx £25/kg)

Mutton / Hogget Loin

This is the same cut as Sirloin of beef.  Surrounded by fat that adds a special flavour, this will really set your mid week meal apart.

(Approx £39/kg)

Mutton / Hogget Chops

With the bone and fat comes extra flavour. Perfect for juicy meat and crispy fat, our chops are finger licking good.

(Approx £25/kg)

Mutton / Hogget Cutlets

These come from the rib end of the loin. The meat is amazingly tender and the crispy fat full of extra flavour is a winner. The cutlets join the chops as finger licking good.  Soak up some of the pan juices with a nice chunk of fresh bread.

(Approx £23/kg)

Diced Mutton / Hogget

Our Manx Loaghtan have a rich, almost gamey flavour that together works perfect for curries and stews.

(Approx £22/kg)

Mutton / Hogget Mince

Manx Loaghtan with its unique and desirable flavour is brought out in its mince. Cook slow to release the deep flavours and take your meals to the next level.

(Approx £15/kg)