Out in the green fields of the ancient Sussex Weald we use traditional farming methods to rear one of Britainâs oldest native breeds. We tend the pasture, nurture our herds and let nature do the rest.
How it all works
We raise slow-grown Sussex Cattle
Our beef dry hangs for a minimum of 28 days
Itâs cut to order by our own master butcher
You enjoy delicious grass-fed beef