Our own beef, lamb and pork is used to supply the butchery. The livestock is reared to the highest welfare standards at Streetfields Farm, near Lutterworth and travels less than 8 miles to a local abattoir. The carcasses are delivered to the shop and butchered on the premises.
The butchers counter offers a high level of customer service, a butcher is always on hand to prepare cuts and joints to your requirements. Our butchery manager Hugh Sloan has years of experience and can advise what type of joint will suit your needs (ideal for special occasions and dinner parties) and on the cooking times. If possible call ahead for large orders and speciality cuts, especially at the weekends on 01788 832966
Hugh and the team are regularly coming up with new and innovative ideas to tempt you. We make all our own sausages, burgers and faggots at the shop. Fresh free range and barn reared poultry is available all week, along with a selection of local dry cured bacon, Cheshire oak gammon, black pudding and pies. Frozen game is on sale throughout the year.
This is a fairly new venture to the farm, currently we buy in weaned piglets and rear them in straw bedded yards in the barn. The piglets are bought from various outdoor rare breed pig farmers in the area. We decided to rear traditional breeds because of their superior flavour and eating qualitiy over modern commercial breeds. Many of are customers have commented how the pork tastes like it use
Our sheep are housed during the lambing season of March. The ewes and lambs are then turned out to graze the spring flush of grass. The spring and summer lambs are reared on their mothers milk and grass alone. When the seasons change the sheep and weaned lambs are fed home produced hay, oats and barley. As members of the Assured Beef and Lamb Scheme our livestock receive the highest
Our beef cattle are reared as part of a Charolais suckler herd. That is they suckle their mothers and graze grass until they are weaned, at around 10 months old. They are housed over winter on straw bedded yards and fed home produced oats and barley. The cattle are finished at 15 to 24 months and taken to a local butcher less than 3 miles from the farm. The combination