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Our meat

Meat that tastes the way it should

Turner & George take great care in sourcing all our beasts and birds from small, independent farms that reflect our own meticulous attitude to provenance and taste.

Every piece of meat we offer has been raised naturally, lived the best of lives and is completely hormone, antibiotic and cruelty-free. After all, only animals that have been well bred and cared for can result in something that tastes truly amazing. 

Our meat

Something really special

Being perfectionists, we choose the finest, naturally reared meat from British native, traditional breeds and dry-age on the bone. The result is a melting succulence and deep, distinct flavour. The breeds we use are listed below, and each box contains information on which breeds your meat has been cut from, and from which farm the animals came.

In celebration of the whole animal, we welcome the nose to tail revolution. All our meat is cut and wrapped to order, so whether it’s a feasting centrepiece, or some lesser-known offal, we’re always happy to deal with individual customer requests.

Please note: weights can vary plus or minus 5%. 

Our breeds

We’ve chosen some very special cattle breeds for the unique taste and quality of their beef. All come from small, family-owned farms and have entirely natural diets.

  • Dexter

    A beautiful rare breed that matures early, and gives really outstanding beef, with good marbling. The Dexter is the smallest breed of cattle in the UK and can reach a fine level of fat on a grass diet without supplementary feeding. It’s deep, rich flavour, small joints and minimum waste make it extremely popular.

  • Galloway

    Galloways are rugged and hardy traditional cattle – natural foragers who yield juicy, tender and well-flavoured beef. Their meat has been shown in studies to be exceptionally low in total fat and so is especially suitable for those looking to enjoy steak while maintaining a healthy lifestyle.

  • Longhorn

    This old-fashioned breed goes back some 200 years and is the same breed that made England so famous for fine roast beef. Longhorn are now classed as rare breed cattle and, although not such a big name today, the beef is still perfection. The meat is fine-grained, well-marbled, and simply makes for excellent eating.

  • Shorthorn

    The traditional Shorthorn breed is one of the oldest in the world. Originally a dual-purpose breed, the cattle have been specially bred into two strains for dairy and for beef. The Beef Shorthorn thrives on a simple, natural diet and the delicious meat is loved for its even, well-marbled tenderness. 

  • Angus

    Well-loved for consistently fine beef, this hefty, distinctive breed was developed in the 19th century. An even fat coverage and perfect marbling makes the taste and texture rich, moist and succulent. Many herald it as the best beef in the world. It’s widely recognised, with several countries having their own specific Angus breeds.

  • Highland

    Highland cattle, with their long horns and flowing coats, originated from the west of Scotland and are the oldest pedigree breed of cattle in the world. Highland Cattle produce an excellent beef carcass with the lean, well-marbled, flesh that ensures tenderness and succulence, and with a very distinctive flavour.
  • Hereford

    Hereford Cattle have stood the test of time for well over 200 years. Herefords will lay down an even layer of fat on top of their naturally well developed muscle which allows the finisher to select the ideal grade at which to slaughter. Can be successfully finished on grass alone.

  • White Park

    One of the most ancient breeds, a type of cattle similar to the White Park breed being recorded in the British Isles as far back as 2000 years ago. In 1940 Winston Churchill sent 2 breeding pairs to the USA to preserve a ‘British National Treasure’ from Nazi invasion. They produce a high quality well textured beef with excellent marbling and low cholesterol.

  • Red Poll

    Originally a cross between now extinct Norfolk Red beef-type cattle and Suffolk Dun dairy cattle, Red Poll is the native breed of South Norfolk & Suffolk. Very popular in Victorian times, the breed is now off the Rare Breeds endangered list and becoming popular again due to it’s fine marbling and full flavour. Smaller in stature, cuts from these animals will often be smaller but thicker.

To complement our beef, we’ve chosen our Lamb breeds for the quality and flavour of their meat. As with our beef, all our lamb is raised outside on a natural diet and comes from small independent farms.

  • Jacob

    A small rare breed, Jacob were very common during the middle ages but declined in later times in favour of more modern breeds. A hardy breed, Jacobs are easily wintered outdoors and provide an exceptionally full flavoured and lean meat even up to Hogget.

  • Sweladale

    Named after the Yorkshire valley, the Swaledale are noted for their off-white wool and curled horns. The exact origin of the breed is unknown, but the Swaledale is related to the Scottish Blackface and Rough Fell sheep. It’s Mutton in particular is known for it’s flavour and tenderness.

  • Herdwick

    Native to the central and western Lake District, Herdwick sheep roam free on England's highest mountains. Recorded as far back as the 12th century, they mature slowly feeding on heather and fell grass and are renowned for their distinct flavour, tight grained texture and slight marbling.

  • Masham

    Masham sheep have been bred for over a century on the hill farms in the Northern Counties of England. The Masham is medium sized hardy and hornless and produces flavoursome lamb with a good fat to meat ratio.

  • Blackface

    Reared by extensive grazing on species rich moorlands throughout the UK, Blackface sheep are horned, with black or black and white face and legs. Blackface Lambs naturally mature later in the season and, therefore, retain their flavour and succulence well into the New Year.

  • Texel

    Originally from the island of Texel in the Netherlands, Texel is a heavily muscled animal producing a relatively lean well textured meat . Unlike most sheep breeds, the Texel grows no wool on it’s face or legs.

  • Suffolk

    The Suffolk is one of our oldest, native British breeds and has been in existence since the late 1700’s. Ideal for producing Salt Marsh lamb as they can go onto marshes or stubble straight from weaning, they were originally renowned as a producer of fine mutton.

As with our Beef and Lamb, all our Rare Breed Pork comes from small UK farms. We then dry age the carcasses for a minimum of 10 days and hand-cut to order.

  • Oldspot

    The breed originated around the Berkeley Vale in SW England. Traditionally foraging windfall fruit from local orchards, folklore says the spots on their backs are bruises from the falling fruit. Good husbandry produces quality carcasses without excessive fat coverage.

  • Saddleback

    The British Saddleback is a striking animal being black with a white unbroken band. The body is both deep and long reflecting its advantages both as an excellent breeding animal and as a producer of high quality meat.

  • Tamworth

    The Tamworth is one of the most distinctive of British breeds, with its richly-coloured coat which can range from pale ginger to the deepest auburn. Originating from Tamworth in Staffordshire it produces succulent pork as well as excellent bacon.

  • Sandyandblack

    The Oxford Sandy & Black Pig, sometimes referred to as the 'Plum Pudding' or 'Oxford Forest Pig', is one of the oldest British pig breeds. It has existed for 200-300 years. Producer’s of fine quality white skinned pork and bacon with superb flavour.

  • Middlewhite

    The Middle White is a rare but distinctive breed. This "beautifully ugly" pig more than deserves its fame as a British pork pig of the early 1900s. Boasting a much appreciated taste, almost forgotten in these days of modern commercial production.

  • Mangalitza

    Originally a Hungarian domestic pig, developed in the 19th century by crossing Bakonyi and Szalontai breeds with imported Sumadia pigs from Serbia. With a thick, hairy coat like a sheep, the Mangalitza has a high fat ratio with darker, boar-like meat and can be eaten cooked to medium.