All the meat you buy at Whitmuir is butchered in our on-farm organic butchery. Robert and Philippa offer a bespoke butchery service - everything from a rack of pork to mixed offal and bones for the dog. The beef is hung for 3 weeks and every cut of meat is 100% organic and completely traceable. We make all our own bacon, cured ham, sausages, pancetta, steak pies, cottage pies, cooked meats, pate and pork terrine.

On the farm we rear traditional breeds - Shorthorn and Galloway cattle, Tamworth pigs to a Duroc Boar, Cheviot and Black Face lamb and mutton and traditional Heritage breed turkeys for Christmas. All the beef is grass reared and finished ensuring the best possible taste and the lower possible carbon emissions. Our organic certification guarantees the highest possible standards of welfare.