Service Description

Our Beef course is run as a full day course due to the size of the animal. We believe that the hindquarter is the best part of the animal to butcher as this provides popular cuts of meat such as topside, silverside, rump, sirloin and fillet steaks, shin, skirt and lots of mince meat. At the abattoir a beef carcass is cut into two fore quarters and two hind quarters. We focus our course onto the hindquarter of the carcass so that we can fit as much as we can into one day. As with the majority of our other courses, the day begins at 8.30am with a home cooked full english breakfast that includes meat from Green Farm. You will stop for a mid-morning coffee and a two course home cooked meal at lunchtime. Make sure you have space in the car for the meat that we will give you to take home! We normally finish about 4.30pm to 5pm.

Cancellation Policy

If for any reason you need to cancel a course that you are booked for, please try to give us at least 2 weeks notice. This gives us time to fill your place. You may book onto a different date. Please refer to the website www.greenfarmbutchery.net for our course dates and let us know.

Contact Details

• The Pike, Washington, England RH20 4AA, GBR

  greenfarmbutchery@gmail.com