Ever wondered why an animal that is killed by a home kill is better tasting than the stuff you buy at the supermarket - well the short answer is no-stress.

Imagine the trauma that steak has gone through to get into the chiller at the supermarket:
1. Rounded up and stuck in a set of yards
2. Put on a truck and travelled for miles.
3. Unloaded and killed immediately
4. Vacum packed before its aged
5. In the chiller at the supermrket within 5 days
6. On the shelf within 6.

With home kills your cow is happily grazing in the paddock - a truck pulls up - boom dead. no stress no tension :-)

The slaughterman will then shock(electro stimulate) your meat to guarantee tenderness whilst taking a list from you on how you want your beast packaged.

Then that happy carcus is hung in a temperature controlled chiller for 7 days to maximise flavour and tenderness.

Day 7 sees your meat being cut and packaged to your specific requirements and delivered back to you on day 8.

No fuss - no hassel - no stress - just the best tasting meat in town and 100% guaranteed to be the one from your farm no Joe Bloggs one from down the road.

How we help:

• Beef, Sheep & Pigs killed on site.
  
• Cut and packed to your requirements.
  
• Fast and efficient service
  
• Electrical stimulation for tenderness