Availability page
Here you'll see what's available and when, we'll also keep a running record of who's having what.
If you see anything that you would like please send us a mail and we'll include you to the list, we can be contacted by e-mail if you Click Me
PLEASE SEE BEEF BELOW FOR AN OUTSTANDING DEAL
Pork:-
We will have pork available in the September of 2011...keep watching this space.
Large Black / Duroc's ready February.
Us = 1
Chris Rogers = 1/2
Mark Meumann = 1/2
Mike Heinrich = 1
Lamb:-
Lamb will be available late
summer 2011, if interested mail me and I'll add you to the list below.
Us = 3
Mike Heinrich = 4
David Rayner = 1
Craig Steer = 1
Mike Swift = 1
Ben Haynes = 2
Mark
Meumann = 2
James & Diana =
Dave Taylor = 1
Mutton:-
Watch this space.
Beef:-
SORRY ALL GONE...COME BACK NEXT YEAR
We are able to supply some delicious Dexter
beef, The Dexter steers come from a 500 acre Organic farm, which operates as a
very successful business place for some earthy type courses (hippy chick classes
to you and me), this means that the clientele from the course are mostly
vegetarians, so no outlet for the meat, this is where I come in, Kate the farm
manager, has asked me (as a Dexter breeder and smallholder) if we can find some
of her meat steers new homes? as smallholders we fit in with their business
ethos…i.e. we are not a commercial enterprise, and we also care for the animals
welfare during the butchering process…those that have had meat from us before
will know we use a small family run abattoir that caters for only a small number
of beasts at any one time.
All this means is that you are able to grab hold of some superb tasting rare
breed Dexter beef (all the rage at the mo) at a very low price!
The only negative is that you will need to find enough freezer space…but I may
have even solved that one for you as well…I am just too good to you lot!
The preferred way of selling is buy the half steer, don’t worry you don’t need
to rush out and take up butchery courses, all of that is taken care of by the
butcher, as he will butcher, bag and label all joints ready for the freezer and
you will get something like the following:
- Silverside cut into joints.
- Topside cut into joints
- Rump into steaks in 2's
- Sirloin into steaks in 2's
- Fillet into steaks in 2's
- Rib of beef into joints on bone or steaks
- Chuck Rolled Into joints
- Blade Rolled into joints
- Brisket Rolled into joints
- Short Rib for braising steak
- Mince into 1lb's
- Stew into 1lb's
You’ll get
about 70kg per halve. “What about those of us with smaller freezers” I hear you
shout! Well we have done a couple of test runs for folk who want ¼ (about 33kg)
and this seems to work out OK, you get all of the above but less! Simples (that
was my best Meerkat impression).
So to summarise…Bloody good beef and very low prices! If you would like some,
please give me a shout and I’ll organise dates for collection etc.
If you have any questions please get in touch
here
and I’ll clarify.
Turkey:-
Really sorry but no Turkeys this year.