• 100% Organic Grass Fed British Longhorn beef



Happy New Year! Thank you so much to everyone who supported us throughout 2020.  Your enthusiam and compliments about how we farm and the beef we produce has kept us motivated and positive during these uncertain times. 2021 is continuing to present challenges for us all, but please be assured that we'll be doing our very best to prepare website orders and telephone orders as quickly as possible. We'll let you know as soon as your parcel is ready to dispatch via courier (DPD) or collect from us here at the Farm.

JANUARY SALE - 15% OFF ALL FROZEN STOCK (includes Topside, Top Rump, Silverside, Flat Irons, Bavette, Short Ribs, Mince and Diced Casserole). Please place order in usual way and we'll deduct 15% when we process payment

Our Farm Shop Butchery is still open Monday to Friday from 9am - 5pm for you to call in to buy beef over the counter. We respectively ask you to please wear a mask and use the hand sanitiser before you come in. Which ever which way you choose to shop with us we very much look forward to hearing/seeing you.


Three easy ways to order our organic Longhorn Beef

  1. Buy our Organic Longhorn Beef ONLINE by clicking on the BUY OUR BEEF button and completing the ORDER FORM
  2. Buy our Organic Longhorn Beef by visiting our Butchery on the outskirts of Shrewsbury, Shropshire. We are open Mon - Fri between 10am and 5pm
  3. Buy our Organic Longhorn Beef over the phone on 01743 351939

Whether you are looking for rare breed beef, grass fed beef, well hung beef, guaranteed provenance or organic beef online we supply all of this and more.

At Great Berwick we specialise in rearing English Longhorn cattle and producing the finest, most flavoursome and tender organic, 5 week dry aged Longhorn beef possible.

Reared on the meadows next to the River Severn, just upstream from the market town of Shrewsbury, Shropshire, the herd has a purely organic grass fed diet. They enjoy a relaxed, stress free environment and they are allowed to mature slowly under our care.

Using our own cold room facilities the whole carcass is hung on the bone, to dry age, for 35 days to allow the meat to develop a rich dark flavour. The wonderful marbling through the meat occurs through slow growth and is a reliable indicator of quality. These simple, but essential factors ensure great taste and tenderness.

We strive to produce the very best Beef and we want to share it with you.

We look forward to hearing from you

Sam and Claire 

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