The Butchery
All the animals reared at Foxbury Farm are supplied directly into Foxbury Farm Butchery. These animals live a stress-free, natural life travelling less than 5 miles to the abattoir before returning to Foxbury.
The butchery is an open theatre where every process from cutting a carcass down into joints to making the sausages is performed in front of your eyes.
Our beef is hung for a minimum of three weeks to allow the flavour to develop and the tenderness.
Because our butchers are traditional craftsmen who see the whole carcass, any cut is possible, enabling us to offer cuts such as scrag of lamb and shin of beef. If you have a special requirement please don’t hesitate to ask as they will do their best to meet your needs.
All the sausages and burgers found in the butchery are made at Foxbury with a minimum of 80% meat.
Other than lamb, beef and pork we also offer chicken, duck, cooked meats and when in season game including venison, rabbit, pigeon, partridge and pheasant. We also offer turkeys and geese at Christmas and Easter.
As a result of the methods we use on the farm and in the butchery we are proud to have received a number of awards that confirm what we do at Foxbury is working. See our awards page for a full list.
For information about the farmers markets we attend click on the subsection (located top right, above the news bullets)
