Traditional Butchers and Graziers since 1800
We are Butchers & Graziers which means not only do we age the meat and cut the meat we also farm the livestock to produce the meat.
We farm and sell indigenous breeds of British cattle and we pride ourselves on our knowledge and expertise, specialising in suckled native beef breeds.
We also work with many other small farmers who make our ‘partner farm network’ and who manage land from the margins of Bodmin moor and Dartmoor to the North Cornish coast and throughout the verdant grasslands of the Tamar Valley that lie in between.
It is here that you will find us, in the historic old market town of Launceston, the ancient capital of Cornwall, where we act as a true route to market for our farming community.
As well as having our own progressive and vibrant retail business, we are also fortunate enough to have built strong relationships with a great network of chefs throughout the country, many with Michelin stars to their name.
The one common theme between all of our customers, from Mrs Griffin at Wheatley Farm, North Petherwin to Brett Graham from the World renowned two Michelin star restaurant ‘The Ledbury’ in Notting Hill, London, is the desire for a unique product, at a down to earth price and with a commitment to deliver consistency.
To this day, we ‘dry age’ and mature our meat in the traditional way on the bone, before cutting for todays modern consumer. This is not new to us, it is simply the way it has always been done./
Working with breeds such as Red Devons, South Devons, Galloways, Welsh Blacks, true Aberdeen Angus, Red Herefords plus any other breed we can find on these small hillside farms, these cows are grass fed for 12 months of the year, suckling their new born to eventually provide some of the best meat that you will ever eat.
We have spent a long time to find farms that suit the outdoor rearing of pigs, farmers who may only keep one or two breeding sows from breeds such as Saddleback, Tamworth and Berkshire.
Our lamb are selected and aged specifically to deliver the very best flavour and texture possible, making the most of the choice by many farmers to lamb later in the year, which means great lamb throughout the cold winter months.