Daccombe Angus
As you may already be aware, we started off from very humble beginnings 30 years ago with just a couple of cows and now have quite a few more! Our herd of Aberdeen Angus are grass-reared across the valley into the neighbouring hamlet of Haccombe.
For many years, you would have enjoyed our own home-grown beef throughout the menu, whether it be prime chargrilled steaks or wholesome beef & ale pies. With increasing demand from our valued guests, we are now in a position to offer our prime beef to the local community and further afield.
Our pedigree Aberdeen Angus herd are naturally pasture fed and ethically reared using traditional regenerative farming methods, which result in beef with an exceptional taste and the distinctive marbling of slow grown cattle. This process allows for a diverse ecosystem that regenerates a healthy soil, promoting wild flowers, birds, and insects. Our dry aged beef is hung for a minimum of 28 days, resulting in a depth of flavour which is beautifully tender.
We believe everyone deserves access to great quality beef, and this begins on the pastures they graze. The farm is not just a business, but a way of life, and we are dedicated to our cattle and ethical farming. We can’t pretend it isn’t hard work, especially through the cold winter months, but the spring brings an abundance of new life as we begin to calve.
The generous eye of meat taken from the boned out forerib. Its generous intermuscular marbling makes for a good eating - after all, fat means flavour. A neat roast with all the delicious flavour of the rib but without the fiddly carving. Dry-aged to a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.
The T-Bone allows you to enjoy the best of both worlds, with the succulent, flavoursome sirloin on one side, and the meltingly tender fillet on the other. Dry aged for a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.
From the middle back, sirloin is good in size with a tasty layer of fat, as well as a good marbling on the inside making it tender and succulent. Dry aged for a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.
Dry aged for a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.
Taken from the shoulder and carefully trimmed, a flat sheet of beef, well-marbled, with a soft, loose texture.
Hand-cut using the finest traditions of west-country artisan butchery.
Osso buco means ‘bone with a hole’ in Italian and is a classic cut in Milanese cookery, often served with a vivid yellow saffron risotto. Revered for the rich, full flavoured bone marrow found within, osso buco is delicious slow braised with white wine, vegetables and stock and cooked until meltingly tender.
Hand-cut using the finest traditions of west-country artisan butchery.
This classic roasting joint is perfect for slow cooking. Dry aged for 35 days, this technique tenderises the meat and brings a much more rich, succulent flavour.
Hand-cut using the finest traditions of west-country artisan butchery.
Hand-tied topside of beef prepared by our expert team of butchers and dry-aged for 35-days to ensure a delicious depth of richness, flavour and perfect texture. The topside joint is an easy carving and traditional British favourite.
Hand-cut using the finest traditions of west-country artisan butchery.
The perfect roasting joint for those looking for something a little bit more on the lean side.
Hand-cut using the finest traditions of west-country artisan butchery.
An all-time classic pot-roasting joint, our beef brisket is brilliant for cooking a crowd-pleasing, full flavoured hit of a dish, without the stress. Our brisket is cut and tied by our expert butchers and dry aged for up to 35 days in our Himalayan salt room for delicious depth of flavour.
Hand-cut using the finest traditions of west-country artisan butchery.
5kg will include a minimum; 2x Prime Steaks, Grass Fed Mince, 1x Roasting Joint, Sausages, Hand-pressed Burgers
10kg will include a minimum; 4x Prime Steaks, 2x Traditional Steaks, Grass Fed Mince, 2x Roasting Joints, Sausages, Hand-pressed Burgers
Hand-cut using the finest traditions of west-country artisan butchery.
Prime Steaks; Fillet, Ribeye, Sirlion, Rump
Traditional Steaks; Flat Iron, Bavette, Flank, Skirt
Roasting Joints; Topside, Silverside, Brisket, Osso Bucco
Chuck steak comes from the fore end of the animal, this cut has good marbling and is packed with flavour.
With a good fat and sinew content, our chuck steak comes from the shoulder of the animal and needs to be cooked low and slow to give it that soft, silky texture.
Hand-cut using the finest traditions of west-country artisan butchery.
Our beef mince is a succulent, flavour-packed combination of forequarter cuts, with just the right amount of fat.
Hand-cut using the finest traditions of west-country artisan butchery.
Our beef shin is dry aged for up to 42 days before being meticulously trimmed and diced by our expert team of butchers. The perfect cut for hearty stews and casseroles, shin is best cooked low and slow to achieve meltingly tender, wonderfully rich and full flavoured results.
Hand-cut using the finest traditions of west-country artisan butchery.
Dry-aged minced chuck steak, mixed with just the right amount of aged rib cap fat for incredible flavour and juiciness.
Hand-pressed using the finest traditions of west-country artisan butchery.
Dry-aged minced chuck steak, mixed with just the right amount of aged rib cap fat for incredible flavour and juiciness.
Hand-pressed using the finest traditions of west-country artisan butchery.
Taken from the least used muscle cut on the animal, the fillet is soft, juicy and cuts like butter. What it lacks for in marbling, it makes up for in dry-aged flavour and tremendous tenderness.
Hand-cut using the finest traditions of west-country artisan butchery.