All our beef is born on the farm where it is reared by us. The heifers are turned out to grass in the Summer months and spend the Winter in our modern well equipped farm buildings, compared to our bulls which are generally kept inside until they are 12 to 14 months old.

When the time comes our animals are driven to the abbatoir by Peter - a journey of around 35 minutes (compared to most Supermarket beef which can spend a whole day in transit). From there it is taken to a local cutting and packing plant where it is hung and left to mature for 3 weeks which further enhances the flavour and tenderness in the most natural way. Once matured, it is cut, vacuum packed and frozen in convenient pack sizes.

We are members of FABBL (Farm Assured British Beef and Lamb). This means our entire livestock operations have been approved by them - including the rearing, standard of farm buildings, and transport of the animals. The approval process sees a FABBL inspector visiting the farm every 12-18 months, and at other random times, to check the condition of our animals and the farm records. Needless to say, we have always been "passed" by FABBL.

We stock a wide variety of cuts, from single steaks, to large roasts. See the table below for more details.Prices range from  £5/kg to £21/kg.

Anne and Peter Bell, great British Beef straight from the Farm in Pilling, Lancashire