Shin of beef
Goose Skirt steak
Steak and kidney
South Weald Organic Beef
Our herd started with just 5 cows and one bull, it has grown over the years into a successful suckler herd. Using English cows for their quality and ability to graze on natural feed ie: grass which other more commercial breeds fail to do. As a result whilst our beef is longer to grow and mature it has a better taste, flavour and tenderness that you cannot obtain from other fast grow commercial breeds. Because we believe in cattle spending 9/10 of their life in the open as they should do they will build a natural immune system born through there hardiness and ability to survive in adverse conditions, we do supply shelter for them open fronted sheds on the pasture to allow them some reprieve from the elements when extreme. We hardly ever have to use medication we have never experienced CJD (mad cow disease) and indeed when foot and mouth struck some years ago our herd seemed to shrug it off and I believe that this is a result of our environmental farming methods.
Beef – Aged Minimum of 28 Days
Grass and organically fed beef,
Topside of beef – a succulent roasting joint
Rolled Rib of Beef – Marbled to perfection for that fuller flavour
Sirloin steaks – tender and juicy full of flavour
Rump Steak – as only grass fed beef will taste
Filet steak – lean and tender, fully matured
Rib Eye – Matured to perfection and bursting with flavour
Best Quality lean mince with no added water or additives
Braising steak – will melt in your mouth
Ox Tails – for that special casserole or stew
French's Farm Chicken
All of our poultry is free range, fed on an organic diet of corn, and lives a natural free range life, they do not need to be kept alive on antibiotics which most intensive raised poultry needs as the infections and overcrowding in small sheds breeds disease. Our poultry is wholesome, pure, tasty and has a happy life, this is reflected in the quality of the product.
Spatchcock or diced
French trimmed Chicken Supreme
We support West Mersea in shore fisherman and only buy from this source. All of the fish we supply is from sustainable stocks mainly line caught, as this is our passion for sustainable fishing.
South Weald Turkey
Our seasonal produce of turkeys, ducks and geese are also sourced from the same farms that we have used continuously these are small husband and wife run establishments who are inspected by myself and comply with our high standards and requirements for our Christmas fare.
For a change from the traditional turkey dinner or for ideas for entertaining, we’ve also got a range of other meats such as succulent pork and beef, large chickens and legs of lamb as well as geese which are always popular at any time of year
West Mersea Salt Marsh Lamb
This lamb grazes on the salt marshes of West Mersea running down to Tollsebury in Essex, as a natural grazing area that has never had any chemicals or been ploughed to grow anything other than salt marsh grass it is ideal for sheep as they are light at foot and do not damage the infrastructure of the marsh. As a result of a lack of intensive farming the ground produces a natural herbal based feed with the minerals and trace elements that are in the salt marsh, which gives no1 the lamb a superb flavour, no2 the natural feeding and habitation allows the lambs to mature naturally with no compound feeds being fed as other producers will do to speed the growth of their flocks.
Boneless Leg Joint
Breast of Lamb
Neck of lamb for stews
Stuffed breast of lamb
Racks of lamb
Dunmow Bred Pork
From Great Dunmow famed for its pigs and bacon for many years our pig man has a traditional breed of pig crossed with a more commercial boar producing a high quality, tender pork that is fed on natural feeds – root crop eg parsnips , suede etc.
The sows are allowed to range freely they are allowed to furrow naturally and the piglets are kept on the mother until weaned allowing the natural feed from the mother to enhance the growth of the piglets naturally.
Our Bacon is dry cured using salt and nothing else, it is matured and cured by using a traditional salt method that has been used for many years we cure it for up to 3 weeks where it is then washed in fresh water to remove any excess salt and then hung in a temperature controlled environment to dry. For the smoking we use a traditional oak and beech wood for our bacon and we smoke it for 24 hrs in our own smokery, thus producing green or smoked bacon which is honest and pure with no injected water or artificial preservatives resulting in a tasty, succulent bacon that does not give off the white scum and excessive water found in other bacons, we also supply smoked knuckles of bacon, beautiful!
Boned & Rolled Leg
Boned & Rolled Shoulder
Boned & Rolled Loin
Chop with/without kidney
Spare Rib Chops
Hand and spring of pork on the bone
Thick end belly of pork
Pork spare rib chops
Pork Sausage *
* Gluten Free
Our venison that we supply is shot on the farm it is only taken out of the herd for culling purposes to keep
the herd strong and healthy, hence we only have venison as a limited supply.