The Butchery was set up in 2016 to make use of the natural cycle of keeping livestock on a farm. In order to produce milk, we have calves. In order to manage land, we keep sheep, which means lambs. In order to make use of surplus whey from the dairy, we have pigs. The central ethos of a biodynamic farm organism is biodiversity, the ebb and flow of life, and making sure nothing goes to waste. We raise our native and rare-breed livestock to the highest welfare standards, far surpassing the standards set by Demeter to maintain our Biodynamic status. Ensuring the welfare of our animals is the most important part of their lives here at Plaw Hatch, where they live in spacious, warm accommodation during winter months, and open, biodiverse pastures during summer. Our animals are regularly rotated to ensure mental and physical health, vitality, and to allow them to exhibit their natural behaviours. Better for them, better for the environment, and most certainly better for you.
Our butchers start work at 5am in order to make sure the shop is stocked with the freshest cuts of meat every Tuesday, Wednesday and Thursday. As well as the staples of cuts, joints, steaks and mince, our butchers use traditional family recipes, along with local and farm grown produce, to make a range of marinades, bacon (cured without nitrates), sausages, burgers and koftas.
To learn more about the whole farm as an ecosystem, visit our Learn About Biodynamics page. If you have any questions, read our FAQs or get in touch.
We get deliveries of freshly butchered meat from our butchers throughout the week. If you are looking for specific cuts, get in touch so we can advise you of when they are available. You are also welcome to order your meat in advance: please give us a week’s notice. As we do whole carcass butchery, we are able to accommodate unusual cuts. Please contact us if you are after something interesting!