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

Great marbling

Lots of flavour

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.

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