Our herd consists of traditional breeds of Aberdeen Angus and North Devon cows. These animals mainly graze near Worth Matravers, where they can be found at the bottom of Seacombe Valley or on East Man. These slow maturing breeds, which suit our low input, non intensive farming ethos, ensure that our meat has a distinctive flavour.
We also hang our carcasses for a minimum of 3 weeks prior to cutting, to ensure that our beef joints reach you in perfect condition.
Our flock consists of 1000 Dorset Horn and Dorset Horn cross sheep. The land we rent runs from Wilkswood Farm right to the coastline at Worth Matravers.
We lamb once a year in March in order that we can supply you with lamb throughout the year, to include spring lamb, hoggets and mutton.
We do not keep pigs on our farm, so in order to supply pork for our shop we buy meat from Andrew Hawkins, who runs a free range pig unit near Blandford. He can supply us with the tastiest pork to be found! We use his pork to make our own gammon joints and bacon.
We source venison from the National Trust which has been shot around the Purbeck estate. The sika deer carcasses come to us whole in order that we can butcher them to your requirements.
In 2009 we entered one of our venison products in the National Trusts' Fine Farm Produce Awards. We were really pleased when our smoked haunch of venison won! Judges praised the venison for its clean and well balanced flavour, as well as for its presentation. This is now sold in our shop.