Our Philosophy

The business started in the 1700s where the Edge family used to walk cattle from the farm in the Village of Edge, near Broxton in Cheshire to the ferry for transportation of livestock to the Isle of Man. In 1844 Callum’s great great grandfather decided to build a shop near where the ferry sailed in ‘New Ferry’, Wirral. The same shop is the heart of the business today.

Our philosophy is to retain the ‘traditional’ methods of farming from when we began. Rare and Native breeds are at the centre of all we do; and our farmers work with traditional techniques of rotational grazing, re-wilding, regenerative farming and an holistic approach to the environment. The quality of the soil directly affects the quality of the grass and forage grown on the land which directly affects the health and well being of the animals which in turn affects the taste and the health of us, the consumer. Great soils are at the heart of everything we do. Reduction of chemical inputs is critical to the future of our landscapes and ecosystems.

Native Breeds

Native breeds are critical to our success and to environmental sustainability. It is only these native breeds that cope well with our climate and total grass and forage feeding.

The modern hybrids that have been developed to ‘finish’ on grain and grow quickly in an intensive farming environment, don’t develop in a natural environment. As a result they don’t taste as good and don’t contribute positively to the environment like native breeds do.

We fundamentally believe that we, as a world population, should be eating less meat, but better meat; meat that has grown in an environment that contributes to the ecology of the local habitats, the health of the animals, the soils and the consumer.

Health Food

Unprocessed meat is amongst the most highly nutritious foods you can eat; in fact liver is ‘one of the most nutritionally dense foods on the planet’. Meat is full of essential vitamins and minerals some of which cannot be found outside of animal sources.

During the last few generations, we have become so process driven in our meat production. Our fast food/ convenience based culture has edged us into a world that has forgotten the balance on our plate and disregarded the essential need for fruit and vegetables. That however, should not take away the importance of the fresh meat element to our plate which is equally as important as any other health food we can buy.

Sustainable Farming

Our aim is to ensure that we source the very best free range, grass fed, naturally bred and kept livestock we can, to ensure the nutrient densities of our meat remain as they should be.

Our Philosophy

The business started in the 1700s where the Edge family used to walk cattle from the farm in the Village of Edge, near Broxton in Cheshire to the ferry for transportation of livestock to the Isle of Man. In 1844 Callum’s great great grandfather decided to build a shop near where the ferry sailed in ‘New Ferry’, Wirral. The same shop is the heart of the business today.

Our philosophy is to retain the ‘traditional’ methods of farming from when we began. Rare and Native breeds are at the centre of all we do; and our farmers work with traditional techniques of rotational grazing, re-wilding, regenerative farming and an holistic approach to the environment. The quality of the soil directly affects the quality of the grass and forage grown on the land which directly affects the health and well being of the animals which in turn affects the taste and the health of us, the consumer. Great soils are at the heart of everything we do. Reduction of chemical inputs is critical to the future of our landscapes and ecosystems.

Native Breeds

Native breeds are critical to our success and to environmental sustainability. It is only these native breeds that cope well with our climate and total grass and forage feeding.

The modern hybrids that have been developed to ‘finish’ on grain and grow quickly in an intensive farming environment, don’t develop in a natural environment. As a result they don’t taste as good and don’t contribute positively to the environment like native breeds do.

We fundamentally believe that we, as a world population, should be eating less meat, but better meat; meat that has grown in an environment that contributes to the ecology of the local habitats, the health of the animals, the soils and the consumer.

Health Food

Unprocessed meat is amongst the most highly nutritious foods you can eat; in fact liver is ‘one of the most nutritionally dense foods on the planet’. Meat is full of essential vitamins and minerals some of which cannot be found outside of animal sources.

During the last few generations, we have become so process driven in our meat production. Our fast food/ convenience based culture has edged us into a world that has forgotten the balance on our plate and disregarded the essential need for fruit and vegetables. That however, should not take away the importance of the fresh meat element to our plate which is equally as important as any other health food we can buy.

Sustainable Farming

Our aim is to ensure that we source the very best free range, grass fed, naturally bred and kept livestock we can, to ensure the nutrient densities of our meat remain as they should be.

Our Philosophy

The business started in the 1700s where the Edge family used to walk cattle from the farm in the Village of Edge, near Broxton in Cheshire to the ferry for transportation of livestock to the Isle of Man. In 1844 Callum’s great great grandfather decided to build a shop near where the ferry sailed in ‘New Ferry’, Wirral. The same shop is the heart of the business today.

Our philosophy is to retain the ‘traditional’ methods of farming from when we began. Rare and Native breeds are at the centre of all we do; and our farmers work with traditional techniques of rotational grazing, re-wilding, regenerative farming and an holistic approach to the environment. The quality of the soil directly affects the quality of the grass and forage grown on the land which directly affects the health and well being of the animals which in turn affects the taste and the health of us, the consumer. Great soils are at the heart of everything we do. Reduction of chemical inputs is critical to the future of our landscapes and ecosystems.

Native Breeds

Native breeds are critical to our success and to environmental sustainability. It is only these native breeds that cope well with our climate and total grass and forage feeding.

The modern hybrids that have been developed to ‘finish’ on grain and grow quickly in an intensive farming environment, don’t develop in a natural environment. As a result they don’t taste as good and don’t contribute positively to the environment like native breeds do.

We fundamentally believe that we, as a world population, should be eating less meat, but better meat; meat that has grown in an environment that contributes to the ecology of the local habitats, the health of the animals, the soils and the consumer.

Health Food

Unprocessed meat is amongst the most highly nutritious foods you can eat; in fact liver is ‘one of the most nutritionally dense foods on the planet’. Meat is full of essential vitamins and minerals some of which cannot be found outside of animal sources.

During the last few generations, we have become so process driven in our meat production. Our fast food/ convenience based culture has edged us into a world that has forgotten the balance on our plate and disregarded the essential need for fruit and vegetables. That however, should not take away the importance of the fresh meat element to our plate which is equally as important as any other health food we can buy.

Sustainable Farming

Our aim is to ensure that we source the very best free range, grass fed, naturally bred and kept livestock we can, to ensure the nutrient densities of our meat remain as they should be.

Our Philosophy

The business started in the 1700s where the Edge family used to walk cattle from the farm in the Village of Edge, near Broxton in Cheshire to the ferry for transportation of livestock to the Isle of Man. In 1844 Callum’s great great grandfather decided to build a shop near where the ferry sailed in ‘New Ferry’, Wirral. The same shop is the heart of the business today.

Our philosophy is to retain the ‘traditional’ methods of farming from when we began. Rare and Native breeds are at the centre of all we do; and our farmers work with traditional techniques of rotational grazing, re-wilding, regenerative farming and an holistic approach to the environment. The quality of the soil directly affects the quality of the grass and forage grown on the land which directly affects the health and well being of the animals which in turn affects the taste and the health of us, the consumer. Great soils are at the heart of everything we do. Reduction of chemical inputs is critical to the future of our landscapes and ecosystems.

Native Breeds

Native breeds are critical to our success and to environmental sustainability. It is only these native breeds that cope well with our climate and total grass and forage feeding.

The modern hybrids that have been developed to ‘finish’ on grain and grow quickly in an intensive farming environment, don’t develop in a natural environment. As a result they don’t taste as good and don’t contribute positively to the environment like native breeds do.

We fundamentally believe that we, as a world population, should be eating less meat, but better meat; meat that has grown in an environment that contributes to the ecology of the local habitats, the health of the animals, the soils and the consumer.

Health Food

Unprocessed meat is amongst the most highly nutritious foods you can eat; in fact liver is ‘one of the most nutritionally dense foods on the planet’. Meat is full of essential vitamins and minerals some of which cannot be found outside of animal sources.

During the last few generations, we have become so process driven in our meat production. Our fast food/ convenience based culture has edged us into a world that has forgotten the balance on our plate and disregarded the essential need for fruit and vegetables. That however, should not take away the importance of the fresh meat element to our plate which is equally as important as any other health food we can buy.

Sustainable Farming

Our aim is to ensure that we source the very best free range, grass fed, naturally bred and kept livestock we can, to ensure the nutrient densities of our meat remain as they should be.