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Brisket Argentinian style

Smoking beef Argentinian and southern US style is all the rage. I have a few customers who do this at home, they love large pieces of brisket and also beef ribs. They use smoker style BBQs, which have a lid, and the heat is indirect and go for a "low and slow" cook. However a couple of friends in our local village of Ashton Keynes fancied a real challenge and want to go all out by cooking a whole brisket over a fire pit in the open. I provide a 7.2kg brisket and they had all the equipment which consisted of a fire pit lined with fire bricks roughly 3ft x 2ft, and 18" deep, and a rather amazing piece of metal work which the meat was attached to. This had been built by one of their broth

Summer calves

We have two separated groups of cows here on the farm, one that calves in Jan-March and the other the calves in July-September. Our summer calving group (unimagitively referred to as Herd 2) consists of 40 females. 34 of these are cows - these have all had calves before and 6 are heifers. For the heifers this will be their first calf. All of the heifers are "home bred" so are the female offspring of our better cows. This means within the herd there are a number of related mothers and daughters and even the odd grandmother, mother, and daughter. The heifers have their first calf from 2 years old, our oldest cow is 14. With the right care and genetics our cows can live to a ripe old ag

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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. 

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

T: 01285 869557
e: andrewrumming@me.com

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