The beef herd consists
of traditional breeds of Herefords, Angus, British White and Highlands.
Slower maturing breeds and less intensive farming methods ensure that
the meat has a distinct marbled appearance
and,
together
with
hanging
the
carcasses
for 3 to
4 weeks
prior
to cutting, makes the flavour wonderfully succulent.
The pig herd consists of old fashioned breeds – British
Saddleback and Large White crosses and are all kept on a traditional
outdoor and
straw-based system.
The sheep flock consists
of all 4 native Dorset breeds – Poll Dorset, Dorset
Horn and Portland ewes, crossed with our own Dorset Down ram, Adam.
The types of breed and stress-free life
style gives all the meat its “old
fashioned” flavour.
The pig herd consists of old fashioned breeds – British
Saddleback and Large White crosses and are all kept on a traditional
outdoor and
straw-based system.
