These breeds are a valuable part of our heritage and we are incredibly proud of them. When we are not able to source specific breeds and animals as outlined above, we purchase the best quality British, Scotch & Irish Beef we can find and hang it on the bone before butchering it.

As with so many other things these days, British supermarkets value quantity over quality. When applied to meat this means that the animals are generally bred to be intensively reared, to come to weight quickly and cheaply, resulting in a bland and tasteless product. The animals are often fed a diet that increases their weight at an extreme rate and may be kept indoors away from their natural environment.

Of our many goals is the main one is to produce and source the very best of British meat. We make many products right here on the farm including proper dry-cured bacons, our award winning sausages, black puddings & authentic salamis. Have a browse through our online shop.

Our products are often viewed as ‘luxury’ purchases but the fact is traditional farming is a long process and the costs involved are a lot higher, we do things properly here, no added water to products, no mass production to lower costs, in fact its quite the opposite, we want to take our time to produce the very best! Long and slow dry aging to enhance the flavour & texture.  The proof is in the pudding as they say, you are what you eat.

Here at Northfield Farm we will continue to farm, produce & source the very best meats from around the UK. We hope with your continued support to grow our pedigree herds & supply you & your family with superb meats. 

Dry aged meat is a type of meat that has been allowed to age in a controlled environment for several weeks to several months. This process allows the natural enzymes in the meat to break down the muscle fibers and connective tissue, resulting in meat that is more tender and flavourful.

Dry aging also allows for moisture to evaporate from the meat, which concentrates the flavour and gives it a rich, nutty taste. As a result, dry aged meat is considered a delicacy and is typically more expensive than regular meat.

Dry aged meat can be made from various types of meat, but it is most commonly associated with beef. The most popular cuts for dry aging are typically larger, thicker cuts such as ribeye, sirloin, or T-bone.

When shopping for dry aged meat, look for cuts that have been aged for at least 28 days or more, as this is the minimum amount of time needed for the flavours to fully develop. The meat should have a firm texture and a deep red colour once cut open. It is also important to purchase dry aged meat from a reputable source to ensure its quality and safety.

To prepare dry aged meat, it is recommended to season it with salt and pepper and cook it on a hot grill or in a cast-iron skillet until it is browned on the outside and cooked to your desired level of doneness. Since dry aged meat has a more concentrated flavour, it is best to serve it in smaller portions than you would with regular meat.

In summary, dry aged meat is meat that has been aged in a controlled environment for several weeks to several months. This process results in a more tender and flavourful meat with a rich, nutty taste.