Cattle bred for the moor
We specialise in suckled native beef breeds, indigenous British cattle built to survive on moorland rather than in a feedlot. Slow grown, weather wise, and full of flavour. Beyond our own land we give a home to the animals the supermarkets turn away.
A holding by the river Tamar
The family farms a holding of its own by the river Tamar, on the softer valley grassland where the cattle graze the pasture between the moors.
It sets the standard we ask of everyone we buy from: native breeds, slow grown, reared with the weather rather than against it.
The farms supermarkets reject
Supermarkets want animals of a uniform shape and size, lean and predictable. Native breeds are none of those things. They are different sizes, they take longer, and they carry more fat.
To the multiples that is a problem. To us it is the whole point. We are a true route to market for around a hundred small independent farmers, from the high moor down to the north Cornish coast, and we pay a fair price for exactly the animals the multiples will not buy.
The breeds we work with
Indigenous British breeds that graze the margins of Bodmin Moor and Dartmoor and the grasslands of the Tamar Valley between them. Suckled, slow grown, and native to this ground.
- Native BreedRed Devon
- Native BreedSouth Devon
- Native BreedGalloway
- Native BreedDexter
- Native BreedWelsh Black
- Native BreedAberdeen Angus
- Native BreedRed Hereford
- PlaceTamar Valley
Why the fat matters
These are not feedlot animals. They are reared the slow way, on rough keep, which is what gives the meat its character and the fat its depth.
Because native breeds carry more fat, they age better and eat better. The breed makes the fat, the fat makes the age, the age makes the flavour. If it is not native, slow grown and traceable, it does not reach our counter.
Where it comes from
Every animal is traceable to a farm and a family. Here is the country it comes from.
Bodmin Moor
High, rough grazing where hardy native breeds thrive on ground that would not suit commercial cattle.
The Tamar Valley
The long grasslands running between the moors. Softer keep for finishing native breeds well.
The north coast
Coastal farms whose small, independent producers form the wider hundred we buy from.
From the field to the block.
The breed makes the fat, the fat makes the age, the age makes the flavour. See how we age and cut it.