Our animals live outdoors, on grass, for as much of the year as the weather allows, grazing diverse pastures in herds and flocks small enough that every animal is known to the farmer who keeps it. That's not a slogan; it's just the scale of farm we choose to work with.
A good life means no shortcuts. No routine antibiotics, no pushing animals to weight in a fraction of the time nature intended, and short, calm journeys at the end; our farmers work with small, traditional abattoirs close to home.
We hold to a simple rule: how an animal lives is the first ingredient in the meat. Respect it through its life and you can taste the difference on the plate: in tenderness, in depth, in fat that's done its slow work.
“How an animal lives is the first ingredient in the meat.”