• 100% Organic Grass Fed British Longhorn beef


Shrewsbury Farmers Markets

We'll next be in Shrewsbury's Market Square on Friday 2nd February for the Shrewsbury Farmers Market.

We always try and stock the counter with a really good cross section of our produce, but if there's something specific you'd like, do please let us know in advance. 

Five easy ways to buy 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. Click & Collect by clicking on the BUY OUR BEEF button, completing the ORDER FORM and then opt to COLLECT at the checkout
  3. Buy our Organic Longhorn Beef by visiting our Butchery Shop (SY4 3HS), 2 miles north of Shrewsbury, Shropshire. We're open Mon - Fri between 9am and 5pm. 
  4. Buy our Organic Longhorn Beef over the phone on 01743 351939 (office) or 01743 362979 (butchery)
  5. Visit our Stall at the Monthly Shrewsbury Farmers Market (1st Friday of the month) 

At Great Berwick we specialise in rearing English Longhorn cattle and producing some of the finest beef possible.  So whether you're looking for Longhorn Beef, Beef which has been raised purely on a grass diet (Pasture for Life Association), Organic Beef (certified by Organic Farmers & Growers), dry aged Beef (on the hook for 35 days) Beef with a guaranteed provenance, Local Beef or Beef online .... we supply all of this and more.

Reared on the fields next to the River Severn, just upstream from the market town of Shrewsbury, Shropshire, our herd of Longhorns, with their majestic horns, live a relaxed, stress free existence. The calves stay with their mums until they're ready to be weaned at 9 months old and we then allow them to mature slowly and naturally under our care.

The welfare of all our livestock is and will always be, our highest priority. The soil and the natural biodiversity above and below ground are our greatest assets and we farm in the most environmentally and sustainable way in order to protect these precious and fragile resources.  

Using our own on farm cold room facilities the whole carcass is hung on the bone, to dry age, for up to 35 days to allow the meat to further tenderise and develop a rich dark flavour. The intermuscular marbling throughout the meat occurs as a result of slow growth and it's a reliable indicator of quality. These simple, back to basic, factors yield beef which is tender and full of flavour.

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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