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Meat

Our British rare breed meat is seasonal with the animals being born in the spring and going to the abattoir in the following autumn. 

Our rare breeds of poultry usually take 5 months to reach a good size not the 8 weeks for today’s modern meat birds. Grown slowly they develop a good flavour and are fed on quality British feed which is non GM and has no soya.

The sheep are grown slowly on for hogget which is a sheep between 1 and 2 years of age. It has more flavour and nutrients than lamb. We sometimes have mutton available which has a great taste when cooked slowly, the same way we grow the meat, naturally rather than forced with grain.

 The sheep and cattle graze on our Welsh hills, only coming into the barns if the fields get to wet so as to avoid poaching the ground. They also come in to calve and lamb so we can keep a close eye on them and are there ready to help if necessary.

When they come in they have access to our home grown meadow hay. They are  given grass pellets twice a day which helps with checking them as they usually come running to us when they see the bucket of food!

Our Shorthorn beef is available occasionally and has had great reviews!

Our hogget and mutton is usually available from September to October. Our breeds are slow grown and 100% pasture fed which provides you with healthy meat with a great flavour.

We sell the meat as half or whole hogget/mutton and if any spare it is sold at the local markets. Price will depend on weight and current market values.

The beef is sold in 10kg boxes.

Orders can be taken any time of the year.

Being100%  pasture-fed, the meat develops a healthier balance of Omega-3 and Omega-6 fats than occurs with concentrate-fed animals. The high-quality protein in hogget and mutton satisfies the appetite and repairs and maintains our bodies. This meat has every essential amino acid we need, along with high levels of valuable micronutrients, including easily absorbed iron to energize us, zinc to support the immune system, and B vitamins to help us think straight. Since sheep graze on green pastures, the fat in their meat is an excellent source of conjugated linoleic acid, which is heart-healthy and helps protect us against cancer.