Meat and Poultry
Be inspired…
Creamy Lemon Chicken Bake
Fabulous free-range chicken thighs are the star turn in this delicious but simple dish. Serve with rice for a warm and welcoming meal any night of the week.
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.
Roast Duck Breast with Red Wine Gravy Recipe
Rich, succulent duck breast is complemented perfectly by a red wine gravy in this deliciously indulgent meal for two.
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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.
Why Greendale Beef is best
Pastured at our family farm on East Devon’s Jurassic coast, the Greendale beef herd comprises a mix of Limousin, Charolais, Red Devon Cross, Belgian Blue and Blonde d'Aquitaine cattle. 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- and maize-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.
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 in Exeter, 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.
Be inspired…
Bacon & Sausage Meatloaf
Moist and flavourful, thanks to its streaky-bacon wrapping, this little meatloaf is ideal for brunches, buffets and in-between meals. Great served hot or cold with pickles and chutneys, it will keep well in the fridge once cooked, and makes a particularly fine sandwich! Serves 4 as part of a spread.
Beat-The-Blues Chicken Traybake Recipe
This time of year can seem a little bleak, especially when it seems like the sun hasn’t shone for days. Sadly we can’t control the weather, but we can offer this vibrant, tasty recipe - full of Mediterranean flavours, it’s a little bit of sunshine for your plate.
Moussaka Recipe
Based on a classic Greek dish, this delicious recipe is so much more than just a good way to use up leftover lamb.
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Mon-Sat 8am-10pm | Sun 8am-9pm
Contact
- 01395 232836
- info@greendale.com