Beef available for pre-order now and collection on Saturday 30th January

Park Farm, where Lydiard Turkeys are based, has had cattle for generations. In the past we had a dairy herd, but now we have beef cattle and specialise in 100% Pasture Fed beef.

We have our own on farm butchery and focus on producing easy to cook, great tasting beef - and keeping control of as much of the process as we can all the way from pasture to plate. We want you to be certain that our beef is fully traceable and that you can talk to the people involved in all parts of the process.

We also believe we have a great story to tell - from the species rich meadows which our cows are fed from to the award winning cattle.

The breeding cattle are kept at Waterhay Farm, just down the road near Cricklade. This is on the banks of the river Thames and has a large area of wetlands very rich in wildlife. The breeding cattle are cross bred and we use a Hereford or cross bred bull. We calve in the early spring and mid summer. Upon weaning, the year old animals move the short distance to Park Farm where Chris grazes them in a rotational grazing system. This means they get a new paddock every day so the best nutrition possible and stay healthy.

Both farms use no artificial fertiliser, and a lot of organic farming principles, but we are not currently organically certified.

We use a local small abattoir near Stroud, and always take the cattle ourselves with our own trailer. The quarters of beef are then delivered back to us and aged in our chillers before butchering and packing in our own butchery. If you have any questions do get in touch. For a wider selection of cuts see https://www.andyrummingsbeef.co.uk/online-store

We produce many other things here at Park Farm.

We will list anything we have for sale here over the coming months, this will include:

• Honey from our beehives
• Raw Oxford Down fleeces for spinning and needle felting
• Belts made by Andy Rumming with leather from our own cattle
• Lambskin rugs
• Point of lay chickens

SOLD OUT

The Oxford Down is on the Rare Breeds Survival Trust's list as a minority breed, meaning there are only in the region of 1500 breeding females in the country. Although it sounds counterintuitive, the best way to prevent a breed from becoming extinct is to eat it. This gives value to the breed and finances the running of the commercial flocks that are vital to their survival.

Our lambs are born in January and are out on fresh grass as soon as the weather allows. We run a grazing system that means the sheep get a fresh section of pasture every day. The lambs eat no grain based feed (with the exception of what they steal from their mum's feed troughs in the first week or two). Feeding the lambs just grass is better for the environment and produces healthier meat.

Last year, the shoulder of lamb won a Great Taste award and was described by the judging panel as "Delicate but with true flavour. Very tender with natural herbaceous notes" Only the top entries are awarded a prize, either 1, 2 or 3 gold stars so we were delighted to get 2 gold stars.

Our lamb is available as whole or half boxes

SOLD OUT FOR 2020

Mutton is produced from a sheep that is more than two years old (Ours are 6 years plus). In reality that means a sheep that is no longer suitable for breeding from. Most sheep at this age would go to a livestock market and then off in a huge lorry to an abattoir anywhere in the country.

The idea of doing this after a ewe has been born on the farm and given many years of good service doesn’t sit well with us at all. Instead we would rather know exactly what happens. For this reason all our old ewes are taken ourselves to the abattoir we use in Stroud and the mutton is much sought after by may of our customers.

Mutton has a much earthier flavour and benefits from longer slower cooking and is sold mainly as joints, diced or mince. The mince makes the most incredible burgers ever!