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Another Farm Walk and BBQ

Yesterday we played host to around 30 guests from the hotel, catering and meat wholesale trade, to let them have the chance to get up close and personal with cattle, and learn a bit about farming. The event was organised by the fantastic team at AHDB Beef and Lamb, so after the farm walk a cattle handling class took place along with a technical talk on meat, and then a fantastic butchery demo. For this I provide a 27kg single piece of grass fed Hereford beef which inclued all the best bits, Rib to Rump including the fillet and sirloin. The butcher took us all throught the different cuts and options and produced Rib eye steaks, Cote du Beouf, Bistro Rump steaks, Picania steaks, Sirloin stea

Farm Walk and Open Day a success!

Looking at the weather forecast for a few days before, Sunday did not look good. We decided to move the BBQ from the lawn to the tractor shed just to make sure. In the end we had a light drizzle to start with but no proper rain. No real sun though. The walk in the end took a good hour with highlighs including a flock of calling curlews in our field by the river, orchids and lots of flowers in the Chancel graveyard and some great food at the end. Many thanks to all that came, and for all the help from the family in making it happen, lets do it again next year! Meadowsweet, Oxeye daisys and more in the Chancel graveyard 100% grass fed 100% beef burgers all round. A 5 spot burnet moth clos

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The Rumming family have been farming cattle on the banks of the Thames at Waterhay near Cirencester, and at Lydiard near Swindon for over 60 years.  We provide the highest possible animal welfare which together with the grass fed diet produce superior beef.

 

Our beef is hung on the bone for 3-4 weeks to give the best flavour and texture, and then expertly butchered and packed in our own on farm butchery.  You can collect the beef fresh or frozen directly from the farms. 

Contact Details

 

Chancel View, Waterhay, Leigh, Swindon, WIltshire, SN6 6QY

T: 01285 869557
e: andrewrumming@me.com

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© 2016 by Andy Rummings Beef