The class of 2024 are weaned

The class of 2024 are weaned

Last week it was time to ‘wean’ the calves which of course means moving them away from their mothers. Traditionally this would simply be done by splitting cows into one group and calves in the other. Then putting each group into separate sheds. This is a very abrupt change for the calves and causes them…

It’s Event season!!

It’s Event season!!

The last few weeks have been rather hectic to say the least as we are in the midst of ‘event season’. Will and I were invited to speak at the NFU Turkey meeting in Exeter where we shared our farming story and how we have been able to grow the business from producing a few…

One Man and a turkey

One Man and a turkey

Will and I are both first generation farmers and from a small boy Will always wanted to be a farmer but I’m sure he never imagined he would be a turkey farmer! Our turkey enterprise started as a hobby with a friend, rearing 20 turkeys for friends and family. Little did we know where that…

The summer holiday juggle

The summer holiday juggle

We have just returned to the farm from a wonderful family holiday in Germany. A trip we make each year to see our very special family friend Margaret who will turn 96 next week. Our german holidays are always filled with plenty of cycling, sausages, swimming and sunshine – except this year there was less…

great taste awards 2024

great taste awards 2024

We are absolutely thrilled to once again have been awarded some much coveted ‘Great Taste’ stars from the Guild of Fine Food. Often dubbed ‘The Oscars’ of the food and drink world! This year 3,500 companies entered the awards this year and between them offered 13,672 products for review. Each entry is blind tasted by…

Making hay

it’s go go go on hay!

The sun is finally shining for more than 24 hrs which means it is time to make our hay. Hay is dried grass which is then baled, we use this to feed our cattle over the winter months. To make hay you firstly have to mow the grass – think huge lawn mower on the…

Why do we hang beef

Why do we hang our beef?!

We ‘hang’ our beef carcasses for 5 weeks but what does that mean and why do we do it? Hanging is the process of ageing or maturing meat by hanging the carcass. This must be conducted in a temperature controlled room with a good air flow to avoid spoilage. Our carcasses are cut into quarters…

Turkeys – three weeks old

Turkeys – three weeks old

On Thursday we will have had our turkey flock of 2024 for three weeks……Oh how they have changed in that time! We keep the turkeys in hoop shaped pens initially which means that the heat generated by the gas brooders is evenly distributed across each pen and due to the curved walls no birds can…

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