I won’t promise to write every month but Jane has asked me to put down some rambling about what’s happening on the farm. So here goes…
Weather aside, farmers will never be satisfied with that aspect of Britain, it’s been a very rewarding time for us, as towards the end of last winter we finished building our new beef shed. This has enabled us to finish our own cattle for the butchers. We only rear Angus and Hereford cattle for the shop as we feel these traditional British breeds give a much better quality of carcass, and they respond well to the lush grass of the Blackmore vale. The first few cattle started coming through the shop in June and July and we now have enough in the system to keep you supplied in quality beef well into the new year. We rear all the beef from calves which we purchase from local farms.At the moment most of the Angus are coming from Roy & Ruby Collis in the village whereas the Herefords are from Guy and Julie Chandler next door to the shop.
Most of you will by now be aware of the quality of the pork at the butchers counter, the pork steaks are some of the best I’ve had, and for those of you who didn’t know, Roy and Ruby Collis supply most of the pork from their eight sows. However, they will be up against some stiff competition in the future as the first of our own herd of two Gloucester old spots farrowed last week, having 13 little piglets’, mother and babies are doing well.
