Only a really skilled butcher can do proper justice to quality meat. This means selecting the animals at exactly the right stage for slaughter, by allowing them to mature to their peak condition. Meat that is hastily or ineptly cut has a habit of falling apart when cooked, and the precise cuts "to exact specifications" which our head butcher and his team of nine qualified butchers achieve are enough to gladden any chef's heart. The job of a master butcher is to bring out the full potential of the meat in every cut. We have been involved in the development of the farm from conventional production to fully organic, and our pork sausages are national prize-winners.