We are different from most other “direct from farm” meat suppliers as we are professional butchers who farm. The business has been farming and butchering since 1880 and to this day we still “dry age” and mature our meat the traditional way on the bone before cutting for today’s modern consumer.

As well as farming ourselves we work with many other small farmers who farm the margins of Dartmoor and Bodmin Moor and throughout the grasslands of the Tamar Valley in-between. It is here that you will find us in the historic town of Launceston, the ancient capital of Cornwall.

As well as a progressive and vibrant retail business we have been fortunate enough to build up great relationships with many Michelin star chefs throughout England.

The one common theme between all our customers from housewife to chef is the desire for a unique product at a down to earth price and a commitment to deliver consistency.

We specialise in suckled native breeds, from Red Devon’s, South Devons, Galloways from the moors, Welsh blacks, true Aberdeen Angus, Red Herefords. The unique Dexter’s and any other old breed we can find on these many small hillside farms.

We have many rare breed pig farmers who keep only one or two breading sows producing pigs from saddlebacks to Tamworths to Berkshires.

Our bacon we dry cure from Cornish pork using salts and natural sweeteners and molasses and coriander and we make all our sausage’s with Cornish pork and fresh ground spices filled into natural casings from mild farmhouse to the Old Cornish Variety made with bread the old way.