Beef,Rose Veal and Lamb - Direct from the FarmOur pure bred Limousin cattle and ewes and lambs graze on lush, chemical-free pastures, supplemented only by a natural mix of oats, barley and sugar beet. All stages of preparing the meat are carried out locally. Beef is allowed to hang for 21 days to ensure maximum tenderness and flavour, and lamb and beef is expertly hand cut by a butcher with over 30 years’ experience. The result of this careful attention every step of the way from farm to fork means that you can be sure that meat from Honesberie is the best that you can buy. Our Limousin beef, Rose veal and lamb meat is available frozen direct from the farm by appointment or from the Shooting School on the farm which has a freezer full of different cuts of meat. The Farm telephone 01327 260302 or 07974430650. The Shooting School 01327 262922. Open Monday- Saturday 9am-5.30pm. At certain times in the year we have fresh meat. Our Vac Packed, freezer ready Beef boxes weigh approx 15Kg's @ £11kg ( 2018 prices) 1. Topside, 1.Silverside, 1.Brisket and 1.other joint. 4 Sirloin Steaks, 4 Rump steaks, Braising steak and Mince. Our Vac Packed, freezer ready Rose Veal boxes weigh approx 7.8 Kg's @ £14 Kg @ approx £110. (£2017 Prices) Veal Escallops, Rump Steaks, Veal Braising, Diced Veal for Brochettes etc, Veal Mince, small Shoulder joint (ideal for pot roasting) small Silverside Joint and Osso Buco for making a tasty stew. Our Vac Packed freezer ready Lamb boxes approx 22 Kg's (carcass weight) (2017 price) £6.50 Kg) 2 legs whole or in halves, 2 Shoulders whole or in halves, cutlets, loin chops, neck fillets, boned and rolled breast, and kidneys. Lamb is sold in whole or half boxes. It is possible to have the lamb cut differently at an extra cost.
Larger joints of Beef and Lamb are available in freezer at the farm on request.
Ask at desk for Insulated Freezer bags £2 each or plastic bags. |
