Our Production
From Pasture to Table
What an animal eats, where it grows and how it is handled determine the quality of the meat.
Meat is the outcome of an animal’s life. What it eats, how many hours a day it moves, at what age it is slaughtered and how much stress it goes through at the end all show up on the plate. An animal fattened quickly on feed in a closed barn and one raised on pasture do not produce the same meat, in texture or in taste.
We raise our herd on our own pastures. We use no growth hormones and no routine antibiotics; a sick animal is treated under veterinary supervision and kept apart from the herd for the duration of the treatment.
Below are the five steps we follow from pasture to delivery. For sacrificial animal sales, slaughter by proxy and delivery options, see the last step.
Our Pastures
Our flock spends most of the year on open pasture. Grazing on sloping land directly affects the animal's muscle structure and the texture of the meat. We do not practise confined feeding.
Herd Management
Every animal is tagged and recorded. Births, vaccinations, weighings and pasture movements are entered into our herd management system. We can look back and see which animal came from which mother and what it ate.
Organic Feed
When pasture grass runs short we use feed grown on our own land. We use no growth promoters and no routine antibiotics; medication is given only to a sick animal, on a vet's diagnosis.
Veterinary Care
The flock is checked regularly by a vet. The vaccination schedule and parasite control are documented. A healthy animal is the precondition for a healthy product.
Delivery
For livestock sales you may take delivery of the animal alive, use our slaughter-by-proxy service, or have it delivered to your address already processed. Slaughter is carried out in line with the applicable regulations and hygiene rules.