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 Lamb

Fresh and local

Greendale lamb comes from breeding ewes, which are predominantly traditional breeds such as Suffolk and Blackface. After enjoying rich pasture our lambs are carefully selected when they reach the correct weight - they travel just eight miles to a local abattoir, the short journey helping to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes flavoursome and tender. Our master butchers then prepare it on-site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

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…

Pork & Lemon Casserole

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.

Lamb and Potato Pie Recipe

Lamb and Potato Pie Recipe

This hearty pie recipe takes a little longer to make, but it’s worth the time and effort when you taste the rich, savoury lamb, leek and potato filling and the crisp pastry topping.

Shin of Beef in a Rich Mushroom Stew Recipe

Shin of Beef in a Rich Mushroom Stew Recipe

Shin of beef is simmered until meltingly tender in this rich, savoury stew. Served with creamy mashed potatoes, this is a hearty, warming meal that’s perfect for chilly evenings. Serves 6.

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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Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

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