We started breeding our herd of South Devon Cattle in 1985 and can trace each animal in the herd. They are suckled on their mothers milk and then grass fed with any extra feed needed to give the 'finish' for that great marbling and tenderness being grown on the farm too. Tim selects each animal when it is ready and transports it to the small local abattoir in Hatherleigh. We collect the meat in our refrigerated van and bring it back to our farm butchery where it is hung for three weeks on the bone.

Keith, our skilled butcher then produces the full range of quality cuts below. If you have a particular cut not listed, please contact us or talk to Keith, who will know exactly what that 'old fashioned joint your grandmother used to roast' is!

When you taste our beef you will understand why we take so much care and effort to produce it and why it has won so many awards.