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Welcome to The Fine Meat Company; farmers, graziers and butchers.

Farmers.

As a family we have run a small beef herd since the 1970’s, they are totally free range and fed on grass, oats and hay. We never use hormones or unnecessary antibiotics and allow the calves to stay with their mothers to be fed naturally for at least half their lives. Our pastures have never been sprayed with anything, ever, other than rainwater and the occasional bit of sunshine. At first, we supplied only friends and family, the response was so amazingly positive, we wondered whether we could turn it into something more.

The Fine Beef Company

Polly, third daughter and proper country lass, decided to see if she could take the small holding and make it a working farm. She looked into why our beef tasted a million times better than from a supermarket or from many other butchers. Over many years it became clear that a combination of free range, stress free animals along with traditional butchery and longer hanging times were making The Fine Beef Company products stand out so much. We also seem to have been part of the little revolution that has gone on in Britain over the past few years, people now question where their food is from and how it was made. The public demand full traceability and at the Fine Beef Company, we could easily provide this.

Provenance

We, as consumers wanted to know what the animals had eaten, whether they had been free to roam and that they had been treated well for their lives. Polly developed an interest in the lesser known old English breeds; there had been very specific reasons that certain breeds in this country were so popular. The post war years led to a massive push towards producing leaner meat, and lots of it, so the Limousin or Charolais breeds were favoured. But tastes have changed and interest in the old English breeds became piqued. Polly couldn’t resist and soon we had a mixed herd of Dexters, English Longhorn, White Park, Aberdeen Angus as well as Limousin and Charolais. Click on The Breeds page and that explains more about the type of animal and resulting meat.

Graziers.

The herd we run now is well established and we more than double the numbers every spring/summer with all the new arrivals. The problem, if you could call it that was now we could not keep up with demand from locals, restaurants and pubs that we supplied in the Chilterns. Our solution was simple, we started to source more meat from other local farms who shared our ethos. The cold store down at the barn was getting slightly too small as well, so when the butcher retired in the next door village, the solution seemed obvious.

Butchers.

We opened the butchers shop in 2008, this has given us the opportunity to not only butcher and hang our own beef but that from other, known sources. We also saw no reason to limit ourselves to just beef; so our drove of pigs now roams in a secret wooded location nearby. They are English Saddleback and if you have a quick look at the testimonials section, you will see just how well the pork is regarded. We also supply lamb and chicken put have worked hard to make sure the farms we use all share our ethical, free range and natural livestock rearing techniques. As you can see, our business have evolved slowly and organically, over a number of years. We are learning all the time and making new discoveries on every aspect of animal husbandry as well as the cooking and eating of the products.

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Contact Information

Tel: 01494 863662
Mobile:
Fax: 01494 868813
Skype:
E-Mail: polly@thefinebeefcompany.co.uk
Website: www.thefinebeefcompany.co.uk
Address:
9 Wycombe Road
Prestwood
Buckinghamshire
HP16 0NZ

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