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
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…
Spatchcock Chicken & Lemon Garlic Butter
Spatchcocked chickens have a flattened shape, produced by removing the spine and opening out the bird. It’s still a whole chicken, with juicy, tender meat on-the-bone – and the flatter shape means it’s brilliant on the BBQ, too.
One-Pot Pork Chops with Vibrant Veg
With maximum flavour (and minimal washing up), this unfussy recipe is packed with colourful veg – it’s easy to adapt, so you can ring the changes with other root vegetables, greens or woody herbs according to the contents of your fridge.
Mediterranean Sausage Plait
Delicious hot or cold, we think this Plait would be great as part of a picnic – slice and wrap before you go, or take a board and knife and serve it up in situ.
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.
Greendale Restaurant
The Greendale Kitchen is now open in the evenings offering delicious local sourced meals. The extensive menu is created around many of the items sold in our shop; we offer a range of delicious dishes that showcase fresh local produce from our butcher’s department.
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Opening hours
Mon-Sat 8am-11pm | Sun 9am-7pm
Contact
- 01395 232836
- info@greendale.com