BEEF AT CASTLE FARM
Reared to high welfare standards and air-dried for 3 weeks, ensuring superb quality and taste.
Read our Christmas Meat information Leaflet and Price List.
Castle Farm has a herd of about 240 cattle made up of native European breeds including Aberdeen Angus, Devon, Sussex, Limousin, Charolais and Simmental. The calves are from small herds born near the Kent and Sussex marshes. Then, from the age of six months, they are reared on the lush meadows or steep grasslands of our beautiful Darenth Valley. In
winter they enjoy the comfort of our purpose-built ‘Roundhouse’ – the ultimate in cattle luxury, designed to the highest standards of animal welfare.
Our livestock manager, David, knows each animal individually and ensures that the cattle are always healthy and content. Each animal is selected when in its prime and the meat is hung for three weeks to mature and develop its full flavour.
Sometimes customers ask us if our beef is organic – our response is to point through the windows of our shop to the cattle contentedly grazing in the meadows and explain that our management system is very low-key but not strictly organic. Welfare is our priority for the cattle and taste is our priority for the customers!
The fresh beef, conveniently vacuum-packed as roasting joints, steaks, braising or mince, is delivered to the shop every Thursday and there is always a stock of frozen packs and delicious meat pies.
Special cuts such as ribs of beef, rolled sirloins, t-bone steaks or whole fillets can be pre-ordered by phone – please give at least a week’s notice.
Because the beef is hung, air-dried for three weeks and then vacuum packed, there is no deterioration in quality from freezing.
For Christmas orders, please give at least 3 – 4 weeks notice to ensure we can set aside exactly what you want.