Based here on our organic farm, our butchery is looked after by our long-standing Head Butcher, Russell, who is joined by his strapping team of traditionally trained butchers. Russell and the team work tirelessly to ensure our organic meat is treated with care, respect and passion.
Expect cuts hand-trimmed to the highest standard.
Our organic meat arrives at the farm from small, family-run abattoirs. We ensure these abbatoirs are located close to the farm on which the animals were raised in order to minimise the stress of live travel time.
All meat that enters our premises is certified organic by the Soil Association. This means that rigorous organic standards are upheld in regard to living conditions, feed, use of medication, transportation and slaughter.
Our butchers carefully prepare the organic beef for dry aging while organic lamb, pork and poultry head straight into our butchery for trimming.
We only ever butcher to order – our meat never sits in plastic packaging as we only cut a product from its primal once it has been ordered by a customer.
Our freshly cut organic steaks, roasting joints, mince, sausages and more are all butchered, prepared and packed within 48 hours of delivery to your home. Way fresher and finer than any supermarket meat.
Our creative butchery brains are always working on new ways to make our organic meat easier to cook for you at home, developing delicious new sausage flavours, options for children and easy carving joints
Russell and the team operate according to what is known as nose-to-tail butchery. This process involves utilising all parts of the animal, rather than just the traditional cuts.
This practice has a number of fantastic benefits. For instance, you are provided with access to different tastes and textures that you would struggle to find on conventional supermarket shelves.
Waste reduction is another key motivation for this ethos. Food shortages can have devastating consequences so making use of the entire animal is a process we feel should be normalised.
Embedding a nose-to-tail ethos also contributes to our closed-loop sustainability mission. We are helping to lessen the environmental impact of meat production and convincing people to move away from wasteful factory farming sources in favour of slower, more sustainable processes.