Beef is locally sourced from a small group of local farmers who are experienced stockmen, renowned for the quality of their livestock and their farming systems.  Stock purchased are mainly from a Welsh Black or Native breed, pure bred or cross bred herd and  and are hand selected to suit our own requirements.  Cattle are slaughtered locally at the Tregaron (14 miles away), and butchered at the purpose-built Butchery Unit on our own farm. Hind quarters are hung on the bone, in a temperature controlled environment for at least 21 days to mature; during this process the enzymes break down the muscle fibre, which concentrates the flavour and makes the meat increasingly tender. Our beef has a good cover of fat, which is essential to prevent the meat from drying out during the hanging and to maintain succulency during cooking.

  • Rolled Sirloin Joint
  • Rib Joints
  • Topside Joints
  • Rump Joints
  • Rib on the Bone
  • Silverside Joints Brisket
  • Joints of Shin Beef
  • Brisket Joints
  • Fillet Steak
  • T-Bone Steak
  • Tomohawk Steaks
  • Sirloin Steak
  • Rump steak
  • Rib Eye Steak
  • Braising Steak
  • Frying Steak
  • Diced Steak
  • Steak Mince
  • Minced Beef
  • 4oz Steak Burgers
  • 6oz Steak Burgers
  • Beef Grill sticks with garlic butter
  • Beef Grillsticks with pepper
  • and a wide range of other beef products