All the meat that we cut has been raised naturally, and lived the best possible life here at Holt Lodge Farm. Food miles to our local Dorset abattoir are kept to a minimum to reduce animal stress. We hang (naturally dry age) all of our grass fed beef for a minimum of 30 days, ensuring we respect the animal by maximising product quality.

We believe in using every available part of the animal, the tenderest cuts for frying and grilling and others that reward slow cooking by braising or in stews. We urge you to be adventurous and take advantage of some of the cheaper cuts as many of these deliver the richest and deepest flavours.

Where possible, our meat is sold fresh, however to manage our stock control and keep the integrity of our product, in some cases it is necessary to freeze our beef.  Freezing does not compromise the taste and will lock in the goodness it also allows us to distribute all year round.