Fresh beef will be available on Sat March 5th 2022

Our cattle are born and reared on the farm, grazing our pastures in summer and in the winter the hay and silage made from the grass that grows in our meadows. The cattle mature at their own pace and are generally approaching 3 years old before they are slaughtered at a small abattoir in Cumbria. The carcass is hung for at least three weeks and is then cut and packed by a local artisan butcher. We are keen to supply our pasture-fed beef to local people and visitors, to people who appreciate both the role that cattle play in sustainable management of the habitats and iconic landscape associated with Hadrian's Wall, and the quality of the meat.

We aim to develop a local network of customers with an efficient delivery round rather than rely on internet marketing and national delivery via courier services. Do get in touch if you are interested in being a drop off or distribution point, or have any ideas regarding novel ways of marketing to locals or tourists. Enquiries from cooks and caterers also welcome.

The Covid-19 pandemic on top of our exit from the EU has made this a very uncertain time for farming in 'marginal areas' like ours. Developing direct, local sales helps us to build resilience and futureproof our business. We thank you for buying from us and trust that we will retain your custom once this trying time is over and things settle into a 'new' normal.

Out wintered cattle grazing on cotton grass

  • Mini box with steak - £25.00
    Typical contents:
    • 1 pack of 2 steaks, sirloin, rib eye, or rump
    • 2 x 500g packs mince

  • Mini box with joint - £25.00
    Typical contents:
    • 1 roasting joint, about 1kg
    • 2 x 500g packs mince

  • Regular Beef Box - £60
    Typical contents:
    • 1 roasting joint, about 1kg
    • 1 slow roasting joint, about 1kg
    • 1 pack of 2 sirloin, rib eye, or rump steaks
    • 1 x 500g pack braising or stewing steak
    • 4 x 500g packs mince
  • Large Beef Box - £100
    Typical contents:
    • 1 or 2 roasting joints*
    • 1 or 2 slow roasting joints*
    • 2 packs of 2 rump, rib eye or sirloin steaks
    • 2 x 500g packs of braising or stewing steak
    • 6 x 500g packs of mince
      *Please state choice of more small joints, about 1kg each, or fewer larger ones, about 1.5kg each.

A turkey for Easter?
We have a handful of small, 3.5 to 4kg, turkeys in the freezer.
In general the birds finished slightly smaller than in previous years. We're unsure as to whether this was a result of the change in diet, we chose to purchase a soy-free feed for them, or something to do with the breeding. We noticed too, that they were a well behaved biddable lot, filing into their house as it got dark every evening. Some years we've had to herd them in from distant field corners. The quality and taste is every bit as good, and maybe even better judging by the accolades we've received. Anyhow these frozen birds are available, on a first come basis, for delivery anytime between now and Easter at £10/kg.

If you would like to order some beef or find out more please call or use the form on our contact page
If you would like to sign up to our beef newsletter and receive notification of impending deliveries - click here

A simple burger recipe for 4 large burgers (125 gm, Quarter pounder)

Homemade burgers are so much better than those you buy with added rusk, preservatives and flavourings.
Here's a tried and tested method - great for a barbeque as well as cooking on a stove.

Put the mince in the fridge for a few hours before starting as chilled mince is more easily worked.
1 pack (approx 500g) mince, sprinkle liberally with salt and pepper. Add half a finely chopped onion, an egg, and flavourings of your choice. Mine is a clove of garlic but chives, rosemary and oregano also work well.

Work the mix well, squeezing the egg, herbs/spices and onion into the meat. Divide the mix into 4 evenly sized pieces. Take each piece and gently squeeze it into a compressed ball that stays together, rolling it around in the cupped palms of your hands until you have a reasonably spherical shape. Put the ball on a tray and gently press down on it with one hand while protecting the edges from crumbling with the other until you have a flat, circular burger.
Put the tray with the 4 burgers into the fridge for at least half an hour.

Prepare a marinade of olive oil (no need to use top quality), a clove of garlic, salt and lemon juice. You will need enough to paint both sides of the burgers 3 to 4 times. I use an espresso coffee cup as a measure with two generous pinches of salt, three quarters of the cup of olive oil, two/three teaspoons of lemon juice and the clove of crushed garlic. You want to end up with a mixture that makes your tongue tingle slightly and has a light aftertaste of lemon. Heat a frying pan or griddle until hot but not to hot (not smoking!)
Paint one side of each burger with the marinade and put it on the griddle/pan marinade side down and then paint the top side with marinade while the underside is cooking. Adjust the heat so the burger cooks gently without burning. When the sides of the burger start to change colour repaint the top with marinade and turn over and allow to finish cooking. When cooked paint the top side with a small amount of marinade and serve up.

I very rarely cut a recipe out of a newspaper but this Bobotie recipe caught my eye. The instructions are easy to follow and the result - using Moss Peteral mince beef of course - was delicious!