The breeds of cattle we have are mostly Simmental and Limosin (continental breeds which are famed for their lean tender meat) crossed with native breeds such as Hereford, Shorthorn and Aberdeen Angus which are known for their marbled texture.

The Cattle are free to graze in large fields at a ratio of at least one acre per animal. Once the animals have reached maturity – usually 20-24 months – they are then fattened on a higher calorie finishing ration to give them a better flavour.

To further improve the flavour and tenderness we hang the carcasses in our specific cold store for between 21-28 days prior to butchering.