Highland beef. One of Britain’s oldest breeds, Highlanders thrive on poor upland grazing and will happily eat rough grasses and herbage which in turn enables the less competitive grasses and flowers to flourish. All cattle on our farm are pedigree and are registered with the Highland Cattle Society offering ‘Elite Traceability’. All the carcasses are hung for between two and three weeks in the traditional way.

Fallow & Roe venison , hung on the bone for a minimum of 10 days to ensure maximum tenderness. Although not able to be labeled organic, being wild and free to roam means that in practice it can only be totally natural.

Bleasdale lamb, grazed on upland pastures along side our highland cattle and can therefore take advantage of the better sweeter grasses made available by the cattle grazing. Killed in a small local abattoir. They are hung for 7-10 days.

Poultry & game. All the game comes from local estates directly, not through game dealers. You can be assured of getting only the finest freshest game available. All game is seasonal and subject to availability so a phone call before ordering is probably prudent.

Farmers Markets.....
Great Eccleston, High Street
Fleetwood, Outdoor Market
Uppermill, Saddleworth Museum,
Knutsford, Silk Mill Street
Manchester , Old Smithfield Market,
Liverpool , Victoria Street Car Park
St Helens, Chalon Way
Halifax, Piece Hall
Heckmondwike, Market Hall,
Holmfirth, Market,
Harrogate, Market Place

Online: http://www.farmhousedirect.com/