Meat and Poultry
From Farm to Plate:
Part 1 The Cattle
Greendale Farm Shop's 'From Farm to Plate’ film series tells the story of Greendale beef. Starting with the cattle grazing above the Jurassic coast, it moves on to visit the double award-winning butchers at Greendale Farm Shop, and ends with Chef Tom Williams-Hawkes cooking a finished beef dish at the Salutation Inn. The first film, Part 1, features Sam, our Farm Manager, as he checks the Greendale herd.
Greendale Butchers
Award-Winning Butchers
Recent winners of the 'Best South West Butchers' by the Taste of the West, Greendale’s butchers prepare all our meat on-site at the farm shop using meat from our own farm. With years of experience, they are always on hand to help customers with expert advice about choosing the right cut of meat and the best way to cook or prepare it. If you’re buying online, rest assured that this same expertise has been put to good use to ensure your purchase is exactly right; you’ll find all of our meat is available in a wide range of cuts and portions, ready-packed for fast delivery.
Be inspired…
Beef Sirloin with Sun-Dried Tomato Stuffing
Stuffing is not just for Turkeys! In this recipe, lean, tender Beef Sirloin is stuffed with a mixture of sun-dried tomatoes and pine nuts – packed with flavour, it’s perfect for a special celebratory dinner. Serves 6-8.
Rack of Lamb Rosemary, Dijon Mustard
Rack of Lamb always makes a great centrepiece – this recipe uses simple ingredients that really let complement the rich flavour of the meat.
Pork & Lemon Casserole
Made with fresh lemon zest and simmered ‘low and slow’, this simple but delicious recipe produces a mouth-wateringly tender finished dish.
Why Greendale Beef is best
We raise our own beef herd - a mixture of Aberdeen Angus and Charolais - at our family farm in East Devon, pasturing the animals in fields close to the Jurassic coast. We place great importance on animal welfare, such as the guidelines set out by the Red Tractor Food Assurance Scheme. Good herd management and a grass-based diet ensure our animals lead healthy, stress-free lives, and in turn produce superb quality meat. Our beef is hung on the bone for a minimum of three weeks, giving it time to develop wonderful tenderness and flavour, then the skilled butchers at Greendale Farm Shop finish the process, preparing the delicious, high-quality beef products we’re renowned for.
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Mon-Sat 8am-8pm Sunday 9am-6pm
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- 01395 232836
- info@greendalefarmshop.co.uk