Really great meat is the result of a perfect marriage between producerd and butcher. Really good meat is often ruined by poor butchering which is why we have taken considerable time and effort in choosing our butcher. After all we spend up to two years raising some of our animals we are not about to let just anyone finish them off.

Hanging meat is a forgotten art in our instant world but vitally important to produce premium tender meat. Beef and mutton or hogget benefit greatly from hanging. Our beef is dry aged depending on each individual carcass for a number of days and the mutton or hogget for around 14 days ensuring our meat is always tender and easy to cook.

We specialise in rare breeds which we keep until they are older than you may be used to as we firmly believe mature animals produce a superior taste. We have collected numerous recipes over the years which we are delighted to share with you.

We are happy to share your experiences of cooking with SBF meat and welcome recipes and cooking suggestions from you.  To share your thoughts with the Spencers Brook Farm community please go to our guestbook/forum to post your contibutions.