OUR BEEF
Grass-fed beef is naturally more nutrient-rich, offering more vitamins like A, E, K2 and B12, plus higher levels of omega-3s and CLA – fats that support heart and immune health.
Animals raised on pasture deliver a fuller flavour while supporting animal welfare and healthier soils.
Our cattle are slow-grown for a natural finish, grazed outdoors all year around on wild and natural pasture here on the farm.
During the winter they shelter in a naturally covered area on the farm. Their feed is supplemented by our silage, made at home on the farm using no artificial fertilisers or additives.
With nature in mind, we choose not to vaccinate our animals and avoid any medication unless as a necessity.
Our animals are traditionally hung by our butcher for a minimum of 28 days to give them time develop a wonderful depth of flavour.
We only natural casings on our sausages and use no artificial bulk preservatives, flavour enhancing chemicals, food colouring or unnecessary fillers.
Our beef is the way it was intended - wholesome, characterful and full of taste.
OUR PORK
Pork raised on straw is a powerhouse of essential vitamins. It’s especially high in B vitamins – including B1 (thiamine), B6 and B12 – which support energy metabolism, brain and nerve function, and healthy red blood cells. It also provides niacin and riboflavin for skin, eye and digestive health. In addition, pork contains fat-soluble vitamins A, D and E, which play vital roles in immunity, bone strength and protecting cells from damage.
We are proud to be the only dedicated Red Tractor Approved straw based pig unit in Northern Ireland,
We are a disease free, high welfare unit. Our pigs have the freedom to forage and nest naturally in their deep straw bed, and they love munching on it too.
They receive no routine vaccinations or antibiotics on the farm unless absolutely necessary.
In addition to their intake from foraging, our pigs are fed a traditional feed mix from a local mill just a few miles away. The mix was developed two generations ago by the owners father and the pigs just love it.
As with our beef we hang our pigs traditionally for around a week to allow the meat to develop taste and condition.
We have chosen only to process our gilts (female pigs) for our farm meat as the boar pigs (male) can sometimes develop a unwelcome taste in their meat due to maturity.
All of our gammon and bacon is hand cured and we only natural casings on our sausages, no artificial bulk preservatives, flavour enhancing chemicals, food colouring or unnecessary fillers.
Our pork is truly different to standard commercial pork.
You won't regret giving it a try.
OUR LAMB
Lamb raised on pasture is rich in vital nutrients, particularly B vitamins such as B12, niacin and riboflavin, which help convert food into energy, keep nerves healthy and maintain red blood cells. It also provides vitamins A, D and E, supporting immunity, bone strength and protecting the body’s cells.
People will say that all lambs are grass-fed but many are supplemented heavily with grain and are regularly dosed and dipped with various medicines and solutions.
A few years ago we kept a lamb completely natural just for our own use. It was delicious. The meat was much deeper in colour and the flavour incredibly rich.
This year we have decided to keep a very small flock raised just the same way.
They are almost ready and will be available in our Christmas Hampers.
Want to know when our lamb is available?
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