Produce: From Field to Fork

All our meat is reared on the croft in Strathnairn (Inverness-shire) with the main produce being beef. Our Shetland herd are grass and hay fed with occasional treats from a bucket to ensure good handling and to minimise their stress when we need to work with them.

Shetland cattle are a rare, native breed that are slower growing than some other breeds but they are lighter under foot and are good at making use of our land that would have minimal use otherwise. We usually send them off around the 30 month mark which can take patience but well worth the wait for the flavour.

As they are from our fields to your fork, feel free to ask any questions about our livestock, the meat itself, or if you would like any inspiration for cooking, it’s a great conversation topic.

We are a member of the Quality Meat Scotland Assurance Scheme (https://www.qmscotland.co.uk/cattle-sheep-standards) to ensure high welfare standards for our livestock and which gives our customers quality meat on their table. We are also an official Scottish Crofting Producer (https://www.crofting.org/product-category/crofting-produce/)

Beef

Our latest steer is now back! He was born on the croft and was nearly 30 months when he departed from here, was hung for six weeks before being hand crafted by Kevin the Butcher at MacBeth’s, Forres. All cuts are frozen, most are vacuum packed.

Roasts:

Topside (£18/kg) Two available: 1.49kg and 1.625kg

Silverside (£17/kg) Various sizes available: 850g-1.23kg (This really does benefit from a long and low approach, perfect for this time of year).

Brisket (14/kg) Two remaining: 1.045 and 1.055

Sirloin Roast Sold out

Forerib Roast Sold out

Steaks: Two steaks per pack **Only Rump steaks remaining**

Rump (£20/kg)

Fillet (£40/kg) Sold out

Ribeye (£35/kg) Sold out

Sirloin (£30/kg) Sold out

Fillet tails (£25/kg) Sold out

Other cuts:

Short Rib (£8/kg) 370g and 280g packs remaining

Beef Shin (£12/kg) Average 400-500g per pack

Beef Sausages £6/pack

Gluten Free Beef Sausages £6/pk

Burgers £6/pack of four

Diced (£13/kg) Sold out

Mince £6/packet Sold out

(Apologies to all customers who normally order G/F Burgers, the butcher was unable to fulfil this due to an issue with the seasoning. We will try again with the next steer (Late Spring 2021).

Pork

Our last three Tamworth pigs are now available as pork! They were outdoor reared to allow natural foraging and digging. This helps give them so much more flavour than supermarket pork. They were butchered at Cairngorm Butchers in Grantown by Barry and his team.

Rolled Leg Roasts £10/kg (1.326kg, 1.474kg, 1.968kg, and 2.926kg)

Leg Roasts (with bone) £10/kg (2.83kg and 2.9kg)

Rolled Shoulder/Pulled Pork Roasts £10/kg (sizes average 1.65kg)

Rolled shoulder Roasts £10/kg (Two available: 1.776 and 1.942kg)

Trotters £1 each

Loin Roasts £12/kg Sold out

Pork cheeks Sold out

Pork Belly Sold out

Boneless chops Sold out

Pork Fillet Sold out

Diced pork Sold out

Pork and Apple Burgers Sold out

Spare ribs Sold out

Sausages (Plain, Honey & Mustard, or Red Onion & Sage) Sold out

If you see something you like but not sure on exact pricing, just let me know either what size you are after or for how many people and we can calculate it for you.

Hogget    (18 -24 month old sheep)  

We have no hogget or lamb available at the moment. There are other providers near by that we can direct you to if you are looking for some. For sheep we do not do the lambing but usually buy in lambs and keep them on until they are usually around two years of age to ensure a much better flavour then lamb.

**Anyone with 2020 lambs for sale? Or who will have lambs for sale 2021? Please feel free to get in touch if you do/may and are QMS approved as I am seeking new sources.

Preserves:

£3.50/jar, 2 jars for £6 or gift boxed option of 3 for £10.

Onion Marmalade It’s finally back!

Crofter’s Chutney (add a dollop to some oatcakes and cheese)

The Merry Chutney (made with stout). Great with sourdough bread and Connage chedder.

Drover’s Relish (perfect with the beef burgers on a roll).

Redcurrant Jelly (try with roasts, added to sauces in stews, or to certain cheeses from a cheese board).

If interested and would like to purchase any meat please get in touch via the contact page, Facebook or mobile.

If you would like any recommendations or ideas, feel free to drop me a line. I am no expert but having dealt with all the different cuts there are a few tips I have learnt along the way (such as don’t just grey your mince!).

Payment:

Payment can be cash or bank transfer. If making a bank transfer please make payable to:

E. Rose

Sort Code 83-19-19

Account No. 10036820

7 thoughts on “Produce: From Field to Fork

  1. Just got the sausages. Tried the plain pork ones today. Best ever. I had stopped buying them. Will definitely order again. Thank you.

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  2. I dont have facebook or any other form of communication save email and mobile phone but I am interested in buying your produce – I walked by your croft the other day when your Dad came out for a blether and let me know about the food you produce and the name of your Croft – hence this communication. I cannot find any other way of communicating with you from your website.

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    1. Hello Susan, thanks for getting in touch, my number is 07791981844 if that helps for calling or texting. Or if you fill in the form on the contact page, you can enter your name, email or phone number if you rather I called you (or emailed). Or, pop by, we’re usually in 😊

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  3. Had a bone-in Beef Rib Roast – absolutely FABULOUS – plenty of meat, super tasty and absolutely demolished by everyone not a scrap left. Would highly recommend.

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  4. Hi Beth
    It’s Lai at Brin. We would be interested in getting half a pig (which we can butcher)??
    Would this be possible (if not now, but in the future)?
    Thanks

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    1. Hi Lao, lovely to hear from you. Our latest pigs have all been butchered so are all individually priced. We are looking at getting weaners again in the spring but will need to go look up the practicality of this and get back to you. My number is on Birchwood Croft Facebook page if you want to get in touch and chat more about it. Thanks 😊

      Like

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