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Click
on the map above for a general map of the Perthshire
area
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Click
here for a detailed map of our organic farm
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We
are a family owned organic farm, situated in the beautiful Strathearn
valley in Perthshire.
The location of our organic farm is pinpointed on the map above.
Please place your order for organic meat on the form below or
email us - we can provide organic beef and lamb in whatever quantities or cuts you'd like. If you want to add other organic meat to your order
then press here to look at the full range of our organic meat.
We offer free home delivery to local addresses and if you collect your organic meat from our
farm then you get an additional 5% discount. We deliver organic meat throughout the UK by overnight courier -
orders over £109 are free of delivery charges. Our order are despatched on Thursday for delivery on Friday. If you have other requirements then
just let us know. You will receive an invoice with your order. Please send us a cheque for payment once you have received your organic meat order.Cheques are made payable to Hugh Grierson
Aberdeen
Angus Beef
This has been the premier quality meat breed for generations.
If left to mature it produces a lovely fine meat with marbling
running through it. This marbling is a honeycomb of fats
and oils that run through the meat providing flavour
and keeping the meat moist through cooking.
Grass
fed Beef
Beef doesn't taste as good if it isn't grass fed
and it isn't as good for you. Research has shown
that grass fed beef is packed with healthy
monounsaturated oils (like olive oil) but cereal
fed beef contains more saturated fats.
Organic
farming
We are actively involved in local conservation initiatives
and all our livestock are organic. As well
as making animal welfare a priority, this
improves the flavour of the meat. Nitrogen fertiliser leaves
a bitter taste whereas the clover meadows our
animals graze on give a lovely sweet flavour to the organic meat.
Traditional
Maturing for 3 weeks
You don't get the true flavour unless you hang the carcase
in the traditional way. Supermarket meat is usually matured
for just a few days. A good butcher will hang
his steaks for 2 or 3 weeks but only a farmer will hang
the whole carcass for 3 weeks.
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