Our free-range grass fed beef is farmed using sustainable and natural methods. This type of farming is best for the animal, the local ecology and the farmer, providing you with exceptional, ethically reared grass-fed beef. All our beef comes from our own grass-fed cattle. This means that the beef has a distinctive taste and is of the highest quality with a good distribution of marbled fat to add to the taste and prevent drying out during cooking.
All our cattle are completely free range, living out for 9 months of the year. They live entirely on grass and the herbs and berries from grazing the hedgerows during this time. Supplemented in winter with hay and haylage cut from the very fields that they graze. Thus, maintaining a sustainable eco-friendly farm.
It is this natural diet that gives the meat its distinctive taste and texture and makes it rich in Omega -3 and low in saturated fats.
Grass fed beef is rich in taste and well marbled with a yellow creamy fat that keeps the meat moist during cooking and ensures a tender result. You will taste the difference in every bite and your body will thank you.
Because grass fed cattle are slower growing than intensive fed housed animals, the process is much better for both the animal, quality of meat and is carbon neutral and better for the environment.
As the individual animals grow at different rates it is not always possible to have a batch of beef ready for when you want it. We hope to eventually build up a herd of differing sizes to enable supplies all year round; please bear with us.
Do let us know if you have specific requirements in size of joint or cuts of beef and we will process some to your specific requirements.
Like our beef, our pork is completely free range our pigs are raised on the farm and live outdoors in their paddock all year round with freedom to roam in the orchard in the autumn to eat the fallen fruit.
Our breeding sow is a pedigree Gloucester Old Spot, the pigs are slow growing resulting in pork with a traditional taste and layer of fat that gives great crackling.
"Net zero greenhouse gas emissions"
Our Northamptonshire British beef and pork is produced to the highest welfare and we pride ourselves on our environmentally sustainable standards. With our grass-based, grazing systems we produce meat that is both sustainable and we are actively aiming to achieve zero net greenhouse gas emissions.
The UK climate is ideal for growing grass for our animals to eat. Around 65% of the farmland in the UK is best-suited to growing grass rather than other crops. If we did not graze livestock on it, we could not use it to produce food. Grazing livestock on land allows us to turn inedible grass into high quality, nutrient-rich beef. This land also provides a valuable habitat for many native wildlife species that need open grassland to forage, such as hedgehogs and lapwings. Livestock plays an important role in maintaining and enhancing the soil. In the UK, 81% of total greenhouse gas emissions are carbon dioxide (CO2), 11% are methane, and 4% are nitrous oxide. The production of GHGs is a significant issue for the livestock sector and livestock farmers in this country are striving to reduce these emissions. Emissions from UK livestock are estimated to be around 5% of the country’s total GHG emissions, significantly lower than the estimated EU wide figure for livestock of around 9.1% of all emissions.
Methane is classed as a short-lived gas because it lasts in our atmosphere for around ten years until it gets broken down to water and CO2. The concentration of this CO2 ‘breakdown’ is insignificant in terms of climate warming impact, measuring in parts per billion and happening at a scale that grassland and vegetation can readily re-absorb. In contrast, CO2 is a long-lived gas which is released directly into the atmosphere by energy suppliers and transport sectors, among others, and stays there for hundreds of years, continuing to contribute to global warming.
The conventional interpretation of methane emissions suggests that falling methane emissions would continue to lead to global warming. But recent research results from Oxford University show this is wrong. Falling methane emissions would, in fact, lead to stable or lower global temperatures. This research is important as improvements in the productivity of grazed livestock should significantly decrease the climate heating impact of current levels of red meat and dairy production.
British farming is ambitious to reach net zero GHG emissions by 2040 and work to achieve further production efficiencies is a key part of this. Measures like using natural feed additives and further improving cattle and sheep health will help reduce methane emissions from livestock. These steps, along with the British herd size remaining steady, mean the impact of methane from livestock will decrease gradually, provided the number of animals does not increase. To stop further global warming, the priority must be reducing the levels of long-lived gases like CO2, while progressively reducing methane levels will cool the climate.
Actively managed pastures that are grazed by livestock are a good carbon sink, capturing CO2 in the vegetation and storing carbon in the soil which could otherwise be released into the atmosphere, as are hedgerows that separate fields. If this land was put to other uses, and the soil was disturbed, there is a risk that much of that carbon stored within it would be lost to the atmosphere as carbon dioxide.