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PFLA – Pasture for Life
We want to encourage honesty and transparency within this industry and to do so we have teamed up with the Pasture Fed Livestock Association who have beyond doubt the most comprehensive traceability system of any of the ‘standards’ likely to be found on sheep meat and beef products. All our grass fed lamb, grass fed hogget, grass fed mutton and grass fed beef comes with the ‘pasture for life’ label.

Each pack of meat comes complete with a QR code that will take you to details of the animal, farm of origin and place of slaughter.

Again by default and by conformity, the animals produced under the ‘pasture fed for life’ label will be reared in exceptionally high welfare conditions doing what nature designed them to do; walk around in fields eating grass!

Due to the carbon sequestration benefits of pasture, animal rearing systems based on pasture that do not include the use of grains or in-organic fertilisers will be very environmentally sustainable.




We feel the pasture fed for life standards are the most comprehensive and meaningful because they dictate that an animal has had to have eaten a diet entirely based on pasture – NO grains. By default – and by compliance – producing meat from a pasture based system requires the farmers to have a deep understanding of their land and natural systems.


Take a look at the Pasture for life website for loads of extra information about this wonderful organisation.


The farmers we source from, rear to organic standards however some chose not to go down the certification route. They will however be committed to the principles of farming without the use of pesticides, artificial fertilisers and drugs.

Here are a couple of examples of why this may happen.
1) Some farms chose to use local feed sources that are more sustainable that the organic alternative – locally grown none organically certified potatoes and carrots are used to feed the pigs instead of organic cereal grains. Feeding cereals negatively effects the nutrient and fat profile of the meat so we feel this is a better alternative.
2) Certain abattoirs have chosen not to pay the extra expense of becoming organic certified. In some cases we have chosen to use a small scale family abattoir which is nearer the farm of origin in order to reduce the potential stress to the animal. This may mean (in the case of the beef) that the animals are organically reared and certified to the point of slaughter but cannot officially carry the organic certification label.
We are happy to answer ANY questions about the individual circumstances and standards of all the meat we sell.

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