Our dedicated butchery counter, cutting room and cold store now gives the Farm Shop the ability to provide the full range of meat and game, as well as source from local farms.  All of our meat comes in as whole carcass, which means that we can tell you exactly where it was reared, and can provide you with every joint you can imagine.

Our butcher, Lee, can prepare every cut to your requirements, so if you want a beautifully prepped rack of lamb for a dinner party, or simply diced or minced beef for your mid-week meal, all you need to do is ask.

This week we have fresh calves & venison liver, osso bucco (veal shin) and some outstanding ribeye steak.  We have two Uppark fallow deer hanging, as well as lamb (at it’s best at this time of year) and rare breed pork.  With half a beef carcass hanging, you can choose your cut – with my favourite being a slow cooked shin of beef.

All our sausages are made by hand on site and the butchery supplies all the meat to the Stansted Kitchen.

You can email through any butchery requests or come along and see the full counter.