Locally sourced dry aged beef, rare breed pork, free range poultry, South Downs lamb and not forgetting Stansted Estate wild venison and game. Buy in store today or online for home delivery

Showing 1–12 of 39 results

  • 2 Lamb Chops

    Our South Downs lamb chops are the perfect combination of outstanding taste and melt-in-the-mouth texture, wrapped in a basting layer of fat that makes for a simple but delicious meal.  Different farms lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly.  Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

    All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows.  We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.

    Two lamb chops per pack – approx 300g

    £4.99
  • 2 Rare-breed Pork Chops

    Our Rare-breed pork chops taste superb.  There is nothing like a decent pork chop to keep you happy – succulent, tender meat getting a deep flavour from the bone and wrapped in a layer of fat that keeps the meat juicy and adds a rich level of taste.  Our favourite way is on the BBQ, with the intense heat caramalizing the fat.

    Ideal with apple sauce or a honey and mustard marinade, this is the perfect meal.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £5.95
  • 2 Venison Haunch Steaks

    In my opinion, Venison haunch steaks are better than sirloin steak – with a superior flavour and equally as tender.  Venison is very lean, so I would avoid cooking it well done.

    All our venison comes from the Stansted Estate – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!)  They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas.  They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.

    approx 300g

    £5.25
  • Beef Box

    Our beef box is ideal for tasting our beef – with a range of cuts that is perfect for 2.  All the beef is fresh and can be eaten immediately, or put in the freezer for later.

    Our beef box contains the following:

    • 4 short rib burgers
    • 500g diced (or minced) chuck steak
    • 750g Top side roasting joint
    • 2 rump steaks (450g)

    Each beef box contains enough for 12 meals – or just under £3 per portion.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    £35.00
  • Beef Burgers (4 pack)

    Our beef burgers are handmade with cuts from the Chuck, Short Rib and Shin – and salt and pepper.  The simple seasoning allows for the flavour of the beef to shine, with a certain amount of fat to ensure that your burger is juicy, moist and delicious.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

     

    £10.00
  • Beef Shin (per kg)

    Beef shin makes the finest stew – as the connective tissue between the meat breaks down into an intensely flavoured pot of deliciousness. The beef shin is one of the hardest working muscle groups, so slow cooking is the only way to go.  However, it’s the connective tissue of beef shin that adds a richness and velvety texture that can’t be beaten by any other cut of beef.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    £5.99£23.50
  • Diced Beef

    Diced Beef

    Our diced beef comes from the aged forequarter and is ideal for stews, curries and casseroles. With slow gentle cooking, the fantastic flavour of the beef comes through to make a delcious and very tasty dish.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    £5.99£23.50
  • Diced Pork

    Diced Pork

    Our diced pork comes from the shoulder, with plenty of meat and a bit of fat to ensure flavour and succulence. Ideal for casseroles and stews, and can also be used for pulled pork.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £6.75£22.50
  • Diced Venison

    Diced Venison (1kg)

    Diced Venison can be used as a healthy alternative to beef – with a slightly gamey flavour.  It is delicious in stews, casseroles and pies and is low in fat and cholesterol.  It works well with herbs and wine, offset with redcurrant jelly.

    All our venison comes from the Stansted Estate – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!)  They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas.  They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.

    £13.50
  • Fillet Steak (pack of 2 x 160g)

    Our fillet steak comes from slow-maturing grass fed beef animals that are reared on farms in Sussex and Hampshire.  The fillet is matured on the bone for a minimum of 28 days to ensure full flavour and tenderness. It is cut from the centre of the muscle, to make for easy cooking.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    £12.85
  • Free Range Chicken 1.5kg

    Free Range Chicken with giblets from Creedy Carver – an 82 acre farm in Devon.

    £12.00
  • Lamb Box

    Lamb Box

    A lamb box is the finest way to experience our grass fed lamb at the best value.  We have 2 boxes available:

    Quarter Box – £50

    • Half bone-in shoulder
    • Half boned and rolled leg
    • 4 chops
    • 2 chump steaks
    • 500g mince

    Half Box – £85

    • 2 half leg joints (or a whole joint)
    • 2 half shoulder joints (or a whole joint)
    • 2 chump steaks
    • 6 chops
    • 1 rack of lamb (or split into cutlets)
    • 500g mince (or 1 rolled breast joint)
    • fillet of neck

    Full Box – £155 (2 x above)

    Each joint will be vacuum packed for freezing and can be sent out via overnight courier.

    Different farms lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly.  Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

    All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows.  We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.

    £50.00£155.00