Our Organic Cattle

We have a herd of 12 beef cows, all guaranteed BSE free. They are served with a Charolais bull and after calving the calves are suckled for eight months before being weaned onto silage. They spend a second summer out at grass before being fattened on silage.

When they are fat enough they go to a local abattoir at Nunnington which is only 10 miles away and is also approved. Click here to visit the Soil Association website. The beef is hung for two weeks to ensure it is tender and it is then cut into joints. We sell some fresh in our meat department. We vacuum pack and freeze the remainder.

We pass on this information because we believe that if we are to eat meat, it should not only be carefully reared to a high organic standard but also slaughtered near to where the animal has been reared so as to minimise the stress on the animal.

Our organic meat isn't much more expensive than ordinary meat and the flavour…. Well, you try it!

We also get organic lamb from a farm in the North York Moors National Park, organic pork (reared outdoors) from Gloucester and organic poultry from a Nottinghamshire farm who dress it themselves.

For information on when we will have different fresh meat available, go to the "Products and Pricelists" page by clicking on the link on the navigation bar.