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Renhurst Farm |
< Renhurst Farm
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Menu
Renhurst Farm |
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All our Sussex and Aberdeen Angus cattle and Suffolk and Romney sheep are grass fed. Our Beef is hung for 3 weeks and Annabelle cooks delicious pies and quiches (meat and vegetarian)
Our family run business is run by the fourth generation of Padfields. We farm native breeds of cattle and sheep i.e Sussex and Aberdeen Angus cattle and Suffolk and Romney sheep. The cattle and lambs are either finished off on grass or are fed home grown cereals if needed. Medicines are not used routinely, only if required for the stocks welfare.
Pigs are bought in as weaners from free range rare breed sows and finished off in large straw yards.
To ensure their stock are not fed GM foods we grow and mill our own cereals for the cattle and pigs.
Not only do we ensure the quality of our stock by feeding them wholesome food we allow our animals to range freely on their meadows. We take special care of the meat once the stock is slaughtered as hanging the meat properly maximises flavour and tenderness. Lamb and pork are hung for at least 7 days and beef over 21 days.
All our meats are prepared and cut and, given notice, we can prepare cuts to your specific choice. Sausages are another speciality. Not only do we make well known varieties such as Olde English and Cumberland but we have developed our own specialities such as Leek, Apple and Sage.
Annabelle’s cooking expertise is also used to the full by making all sorts of mouth watering pies and quiches. Our pies include:-traditional steak and kidney, beef steak in red wine or ale, lamb and apricot,lamb and mint pies. We also make tasty vegetarian quiches.
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