Northfield Farm has been accredited as a butcher by the Rare Breeds Survival Trust since 1997 as a tribute to the quality of our produce and the principles according to which our stock is bred and reared.
        Since opening the Northfield Farm Shop in 1997 when we supplied most of the meat from our own fields, the business has grown considerably. It has always been our aim to encourage others to breed, rear & finish rare and traditional breeds. We now have what is best described as an 'informal co-operative' of around 50 such suppliers. This ensures that greater care & attention have been lavished upon the animals than is possible when sourcing from very large farming businesses.  We believe passionately that if farming & specialist food production are to survive, the producer & consumer must strive together to ensure traceability and excellence.

We make all our own burgers and sausages here on the farm and should you wish for a flavour that we don't currently make we will be happy to make up a batch especially for YOU as long as its 5Kg or more, so why not come up with a recipe for your next family BBQ or party? How creative can YOU get?
         We suppy game, much of which has been shot on and around Northfield Farm, and supply truly free range Geese and Turkeys for Thanksgiving and Christmas. These birds are reared for us locally by family businesses we have known well for years but please get your orders in as early as possible as supply is strictly limited and they are incredibly popular!

As with so many other things these days our supermarkets value quantity over quality.  When applied to meat this means that the animals are bred to be intensively reared to come to weight quickly and cheaply resulting in a bland and tasteless product.  The animals are fed a diet pumped full of all kinds of nasty additives that increase their weight at an unnatural rate and often they are kept indoors and away from their natural environment.  Here at Northfield Farm we have chosen traditional breeds that are reared slowly and naturally outdoors where they graze on land untouched by pesticides or other man made toxins.  Slow reared animals taste better because their flavour has had time to develop at its natural rate. Yes, it is more expensive to farm this way but once you have tasted meat as it is intended to be you will see why we are so passionate about it. These breeds are a valuable part of our heritage and we are incredibly proud of them.