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 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.


Our beef is back! The cuts have all been hand crafted at MacBeth’s Butchers, Forres. All cuts are frozen, most are vacuum packed.


Fillet (£40/kg)

Ribeye Sold out

Sirloin (£30/kg)

Fillet Tails (£25/kg) One packet available: 280g/£7

Rump Sold out

We have sold out of all our individually packed steaks. All steaks remaining are sold in packs of two.


Topside (£18/kg) 935g, 1.175kg, and 1.585kg

Brisket (£14/kg) One remaining 1.435kg (£20.09)

Other cuts:

Diced Sold out

Mince £6/pack (approx 500g per pack)

Burgers (6oz) Sold out

Beef Sausages £6/pack (averages 520g per pack)

Also available:

Silverside (£17/kg) These roasts are from our November 2020 beast which was hung for 6 weeks. There are only a couple of sizes remaining. This cut really does benefit from a long and low approach (say covered for several hours at 120-150 degrees), it is from a working muscle and really does appreciate the slow cooked approach; perfect for this time of year. Or, it can be cut into chunks before cooking for dishes such as steak and ale pie.


2021: £3/jar or £2.50/jar if you purchase 2 or more jars. Gift box option of 3 for £8.

Onion Marmalade

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

The Merry Chutney (made with stout so contains gluten). 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).

The Stalker’s Jelly (A redcurrant type jelly with thyme, perfect with venison or goose).


We currently have three ginger pigs doing some impressive digging for us. They will have that luxury until the summer. Watch this space for more details.


Seen something you want but not sure on the exact pricing or what size you need? Let me know either what size you are after or for how many people and we can calculate it for you so that you can then decide.

Looking for any recommendations, ideas, or unsure about cooking particular cuts? There are a couple of faux pas that are good to know about when cooking meat. It can be very easy to judge a cut because of how it has been cooked. Regarding beef; it is often good to take the hot and fast approach or the slow and low option.

For any of the above questions, something else you are unsure of, or if you would like to purchase any produce, please get in touch via Facebook, mobile or the contact page (please enter either your email address or phone number so I can respond to your lovely comments).


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.


  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.


    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 😊


  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.


  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)?


    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 😊


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