The butchers at darts farm

quality, provenance & skilL

IT'S THE HOW NOT THE COW

The way in which livestock is managed can have resounding impacts on the environment, animal welfare and ultimately the quality of the meat. The negative ramifications of intensive industrial livestock farming are well documented, and very real. However, when farmed responsibly the activities of ruminant livestock are actually fundamental to the health and vitality of the British countryside. Here at Darts Farm, the low-density of indigenous Ruby Red cattle that graze our wetlands are integral to establishing and maintaining a dynamic ecosystem and thriving biodiversity. Through eating, dunging and seed dispersal they transfer nutrients across our pasture, creating unique mosaics of habitat and directly enhancing the structure & fertility of our soil and grass. The resulting permeant pasture on the banks of the River Clyst is one of the most effective forms of carbon sequestration on the planet.

WHY RUBY RED

NATIVE TO DEVON

Meat has become a commodity in an ever-industrialised farming system, where fast growing, high yielding continental breeds that generate maximum output are favoured to lighter, slow maturing indigenous native breeds. Our objective is to produce meat of uncompromising quality, in harmony with nature. As a low impact, more rugged breed, our Ruby Red Devon’s are perfectly suited to grazing the conservational wetlands here on our farm. They play a vital role in driving habitat creation until they reach their full natural maturity, at which point each animal is hand selected by Master Butchers Alistair and Phillip. This process of slow-rearing on a natural diet allows our Ruby Reds to develop deep and complex intramuscular fat known as marbling, which gives our beef its iconic taste & texture.

our community

For generations we have worked to establish a vibrant community of trusted family farms. These relationships have been built on a shared understanding of how good food is produced, with exceptional animal husbandry and environmental stewardship as fundamental principles. We visit each farm regularly to hand select animals, offer feedback and share knowledge.

Small family farms play an integral role in rural communities, providing local jobs, sustaining traditions and nurturing our countryside. By eating meat from quality local farms, you are directly supporting a more economically and environmentally sustainable food system.

MASTER BUTCHERS

Alastair and Phillip believe that to achieve truly special meat, the animal must be selected live; analysing movement, feeling meat depth, fat cover and chatting with the farmer. Once an animal is selected, it is transported with minimal stress to a trusted local abattoir, within 30 miles from our Butchery. We then receive the whole carcass, which we hang on the bone in our dry ageing rooms, for beef we aim to mature for 40 days. Then begins the delicate balancing act of carcass management. Our nose to tail ethos means we use traditional butchery techniques to meticulously break down each carcass, wasting nothing. For every fast selling steak theres a kidney or cheek that is packed with nutrients and flavour. Luckily, this means the less fashionable cuts are incredibly affordable, so ask our expert team for advice next time you’re in!

sharing expertise

happy to help

Our team are always happy to share their expertise, so please don't hesitate to speak to any one of our butchers if you need any help or advice.

The Butchers at Darts Farm
Topsham, Exeter, EX3 0QH
Tel 01392 878322

Darts Butchers, Fermoys, Ipplepen
Newton Abbot, Devon, TQ12 5TN
Tel 01803 813747

Email: thebutchers@dartsfarm.co.uk

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SHOP ONLINE

Phone

01392 878322
9am - 5pm, Monday - Friday

Email

thebutchers@dartsfarm.co.uk

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Join us outside by The Shack with minces pies, mulled apple juice and the Lympstone Band.

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'Cooking & The Crown' with Tom Parker Bowles | 21.11.24

Join us in The Farm Table for an evening with Tom Parker Bowles; food writer, restaurant critic and son of Her Royal Highness Queen Camilla. Recipes from Cooking & the Crown will be brought to life by iconic father and son duo, Mitch and Ben Tonks alongside our Head Chef, Tom Chivers and The Farm Table Team.

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