Aberdeen Angus Beef

Windshiel beef is produced from Aberdeen Angus sired calves. The herd is outdoors all year round, grazing clover-rich pastures from Spring through until Autumn. During the winter they graze on a kale/turnip mix, supplemented by hay or wholecrop silage which has been produced on the farm.

All the cattle are spring calvers and start calving at the beginning of March. The Aberdeen Angus herd are renowned for being easy calvers and good mothers, which is perfect for an outdoor calving system. Replacement heifers are selected according to their calm nature and good mothering traits, which helps us to maintain an easy-going and easy-calving herd.

The beef is hung for at least three weeks to produce a tender, succulent, marbled meat packed with flavour.e looking for quickly and easily.

Lamb & Mutton

Windshiel lamb and mutton comes from our flock of Lleyn sheep. We have approximately 800 breeding ewes, all lambing outdoors (unless they need special treatment) at the end of March through April. The Lleyn breed is known for its good mothering ability, easy lambing and prolificacy.

Reared outdoors on our farm in the Lammermuir hills, the sheep graze on clover rich pastures throughout the year, supplemented in winter with arable silage (peas, barley, oats and red clover) and fodder crops (turnips and kale) all grown on the farm. Lambs are finished on mainly grass-based diets with the occasional supplement of kale/turnips which allows for better confirmation as they mature slowly.

The meat is hung for 7-10 days before being butchered and this combined with its natural, organic rearing produces tender lamb and mutton full of flavour.

Pork & Bacon

Our pigs are from traditional, slow growing breeds and are reared outdoors on the farm, where they are able to forage and express natural behaviour. Arcs and straw are provided so they can make nests and keep warm during the colder weather. Pigs are highly intelligent and really do have a mind of their own, which means fun and games when it’s time to move them! Thankfully they can usually be persuaded to co-operate with a few treats!

Piglets are weaned in their own time and are grown on slowly to produce flavoursome pork and bacon. The meat is butchered locally. Sausages are made with organic seasonings and rusk (or minus rusk for the gluten free option) and the bacon is made using an organic dry cure.