Frequesntly Asked Questions

Farm Shop in Shropshire

Is your meat organic? No, but due to the breed of the animals we rear they do not require intensive farming and are also fairly robust in health terms. They are given vaccines when small against the most common diseases and anything that needs a lot of treatment is not sold through the shop even though it will have completed its legally required retention time.

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What breeds are the animals? The cattle are Herefords - red with white faces. The pigs are Gloucester old spot and the lambs are crossbred but will eventually all be Shropshire or Shropshire-cross. The chickens are warrens-all breeds that are traditional and particularly well suited to extensive outdoor rearing.

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How far away are they slaughtered? They are taken by our own transport to a small family slaughterhouse between Oswestry and Wrexham. It takes about 30 minutes.

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Are your jams homemade? Yes. Almost all our produce is homemade or produced at present but we are presently applying for permission to stock goods from other producers like us in and around Shropshire.

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What cut should I buy for a Sunday roast? It depends what you like. If you like your meat reasonably rare you may be better with topside or a rib, but if you like it well done a silverside or best forequarter may suit you better. The best thing to do is try different cuts and see for yourself. They all have slightly different flavours and slightly different grain and texture.

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How should I carve the meat? You should always cut across the grain for the most tender meat. If you are cutting the wrong way you can see long strands of meat running across the surface cut. If you are not sure try both ways and it will soon become obvious. Don't be frightened to try things out or ask when you buy.

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