Higher Hall Farm produces clean foods through care, good stewardship and a passion for organic.
The Beef and Lamb at Higher Hall Farm are all given GMO feeds, their fields & feeds are never treated with chemical fertilisers or pesticides, this is better for you, the farm animals and better for the surrounding wildlife.
Their traditional, grass fed, low intensity farming of a native, pedigree flock is, without doubt, the best way forward for local agriculture, If you consider yourself both conscientious and a lover of flavour and quality then our healthier and tastier meats are for you.
Aside from flavour there are multiple health benefits attributed to meats raised on a grass diet.
All of the beef from the Higher Hall Farm has been born, bred, raised and fed on their Devon farm. You’ll find the benefit of provenance in the amazing texture, succulence and rich flavour.
The Red Ruby breed is famed for its marbled beef, which many consider unrivalled for flavour and succulence.
Their low-intensity farming ensure the animals suffer no stress throughout their life, which is especially important at slaughter, as stress has been proven to have a negative effect on the flavour and texture of the meat.
Unlike mass-produced beef, Higher Hall Farm air-dry theirs for at least three weeks, allowing the grain and muscle to loosen, the meat to darken and excess moisture to slowly evaporate.
It is common for supermarket steaks, stewing steak and minced beef to ‘boil’ in a pan rather than fry (typically due to injecting or vacuum tumbling of water, brine or a chemical concoction); ruining the texture and flavour; that never happens with their meats.
Grass feeding and raising to a mature age contributes to the superior flavour, tenderness and sweetness of their lamb joints, cutlets and chops.
As with their Red Ruby cattle, their sheep are a native slow-growing breed; the Devon Closewool. This breed originated on Exmoor and is well renowned for its thick fleece and succulence of its meat.
They farm the sheep in a traditional, non-intensive manner and they thrive on a grass-based diet. Anyone who’s been to Devon knows of the frequency of the rain, this gives them the richest grass which, with careful husbandry, gives the farm the sweetest, flavourful meats.
All aspects of the lamb’s life have been low-stress, from handling with care, to low noise environments to staying in the same herd and familiar fields. Low stress is maintained all the way to the abattoir where they are moved a short distance in small numbers, as few as two at a time. After, the lamb is hung on the bone for a minimum of five days prior to butchery.
Try one of their boxes of prime lamb cuts which includes leg, shoulder, mince, chops and steaks, and taste for yourself the difference in their efforts.