Different cut to Rump, when aged for 28 days produces a a great steak with real Flavour.

12 Butchers sausages, 4 English Chicken breasts, 500g minced Beef, 4 x 4 oz Steak burgers, 500g dry cured bacon

Our own grass fed, dry aged Shorthorn Beef.

Topside from our own grass fed cattle, dry aged for 30 days.

A world away from supermarket Topside

Sirloin from our  cattle provides an outstanding roasting joint or cut for prime Sirloin steaks.

Feather Blade, a tender cut of Beef from the Chuck.

Also called Rump Skirt.

Great Flavoured steak with a different texture.

From the Chuck (shoulder), cook medium/rare.

Has great marbling.

Outdoor reared at West End Farm, Bishops Cannings, provides a good covering of fat, we only used female pigs (Gilts) because the meat is softer and has better flavour.

Outdoor reared at West End Farm, Bishops Cannings. The Loin has a good covering of fat making a great  quick roasting joint, or traditional butchers Pork chops,

Whole backs of bacon soaked in black treacle for two weeks for a molasses flavour.

French trimmed for a great center piece when presented as a guard of honour.

Dorset Red

Oxford Blue

Greens Cheddar – Glastonbury

Rosary Goats – Salisbury

Devon Blue

Old Winchester

2 x 230g Rump

2 x 230g Sirloin

2 x 230g Rib eye