Best Butchery And Charcuterie Courses Plymouth Near Me

4worldlovers: The way in which livestock is managed can have resounding impacts on the environment, animal welfare and ultimately the quality of the meat. The negative ramifications of intensive industrial livestock farming are well documented, and very real. However, when farmed responsibly the activities of ruminant livestock are actually fundamental to the health and vitality of the British countryside. Here at Darts Farm, the low-density of indigenous Ruby Red cattle that graze our wetlands are integral to establishing and maintaining a dynamic ecosystem and thriving biodiversity. Through eating, dunging and seed dispersal they transfer nutrients across our pasture, creating unique mosaics of habitat and directly enhancing the structure & fertility of our soil and grass. The resulting permeant pasture on the banks of the River Clyst is one of the most effective forms of carbon sequestration on the planet.

Meat has become a commodity in an ever-industrialised farming system, where fast growing, high yielding continental breeds that generate maximum output are favoured to lighter, slow maturing indigenous native breeds. Our objective is to produce meat of uncompromising quality, in harmony with nature. As a low impact, more rugged breed, our Ruby Red Devon’s are perfectly suited to grazing the conservational wetlands here on our farm. They play a vital role in driving habitat creation until they reach their full natural maturity, at which point each animal is hand selected by Master Butchers Alistair and Phillip. This process of slow-rearing on a natural diet allows our Ruby Reds to develop deep and complex intramuscular fat known as marbling, which gives our beef its iconic taste & texture.

For generations we have worked to establish a vibrant community of trusted family farms. These relationships have been built on a shared understanding of how good food is produced, with exceptional animal husbandry and environmental stewardship as fundamental principles. We visit each farm regularly to hand select animals, offer feedback and share knowledge.

Small family farms play an integral role in rural communities, providing local jobs, sustaining traditions and nurturing our countryside. By eating meat from quality local farms, you are directly supporting a more economically and environmentally sustainable food system.

Alastair and Phillip believe that to achieve truly special meat, the animal must be selected live; analysing movement, feeling meat depth, fat cover and chatting with the farmer. Once an animal is selected, it is transported with minimal stress to a trusted local abattoir, within 30 miles from our Butchery. We then receive the whole carcass, which we hang on the bone in our dry ageing rooms, for beef we aim to mature for 40 days. Then begins the delicate balancing act of carcass management. Our nose to tail ethos means we use traditional butchery techniques to meticulously break down each carcass, wasting nothing. For every fast selling steak theres a kidney or cheek that is packed with nutrients and flavour. Luckily, this means the less fashionable cuts are incredibly affordable, so ask our expert team for advice next time you’re in!

Our team are always happy to share their expertise, so please don't hesitate to speak to any one of our butchers if you need any help or advice.