Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Our Ruby Red Cattle

Native to Devon

Dry Aged & Hung

extra flavour & tenderness

The ultimate roasting joints

For family feasting

Sirloin, tomahawk, rump...

Try something different on the steak front

Tasting Experiences

Regular Opening Times

Monday to Saturday
8am - 7pm
Sunday
9.30am - 4.30pm

beautiful beef

exceptional provenance

We are proud that the beef on our butchery counter comes from animals we've reared ourselves.  We also source from father and son farmers, David and Tom Lockwood of Cullompton, who share our passion for rearing great beef. 

We hang the beef in our dry-aging chamber which is filled with Himalayan rock salt bricks to draw the moisture out of the meat as it ages. It's then traditionally butchered by our team. This labour of love results in exceptional eating.

What's the difference?

Many people don’t know the difference between what's on offer at the supermarket and what they’d get from traditional artisan butchers like Philip and Alastair who are involved in every stage of production.


master-butcher-cattle-darts-farm-exeter_600x700Six of the best...

reasons to choose our beef

1-Exacting Standards

We know everything there is to know about the beef that ends up in the butchery, as we go to market to hand select young stock (8-12 months old) ourselves. We buy from farmers we’ve built relationships with for over 30 years and favour those on Exmoor as they rear hardier breeds such as the Devons which make for great eating. 

Being able to champion native Ruby Red Devon Cattle in our butchery is truly amazing. This is an indigenous Devon breed which produces amazingly good beef with a perfect balance of fat to lean.  We bring the animals back to Darts and turn them out to graze on the banks of the River Clyst, where they slowly reach their natural maturity.


beef-alastair-darts-farm-600-700

2 - Exceptional Animal Welfare

The fact that the cattle spend most of their lives grazing outdoors and are not forced but are allowed to grow slowly shows in the eating.  It’s all about keeping the stress levels of the animals low and that also comes as a result of buying them from local farms so they don’t have to travel far.

3 - Low Food Miles

Everything about the production of our beef is local: even the food that the animals are finished on is grown on the farm, including hay, corn, maize and silage. Sustainability is incredibly important to us.


master-butcher-alastair-farm-shop-darts-farm-exeter_1540x7004 - Supporting Devon Farmers

We’re passionate about putting back into the local community and that’s why we buy from local farms and use services in the local area.  We work with farmers such as David and Tom Lockwood at Venn Farm in Cullompton, who pride themselves on the same high standards that we adhere to.

5 - Extraordinary Dedication

We have been in butchering since we were kids and we’ve got a real passion for it. That starts at the farm and making sure the animals are looked after and fed well. That level of input makes us unusual; hardly anyone else does what we do but it results in the finest beef we can create.


rib-roast-darts-farm-devon-600-7006 - Matured for Taste

We pay a huge amount of attention to maturing the beef as it results in the best flavour and tenderness.  We hang the beef in quarters – the biggest pieces possible – in the maturing fridge for four weeks. It’s a system we’ve developed so that we can control the humidity carefully and therefore mature the beef for longer.

We also use Himalayan rock salt in there as it purifies the air and removes moisture. Hanging the meat for a substantial time gives all the cuts extra flavour and tenderness.


BUTCHERS PAGES

Butchers-Homepage    Butchers-Online-Shop    Family-Butchers    Our-Butchers-Shops    Beef    Pork    Lamb    Poultry   Butchery-Masterclasses 

SHOP ONLINE

shop by telephone

01392 878322  9am - 5pm Monday-Friday

shop by email

Email order: thebutchers@dartsfarm.co.uk


Related blog posts

The Next Generation...

The Next Generation...

In this month's blog, Michael Dart talks about the next generation of Darts Farm.

Read article

Sirloin Steak Noodle Broth

Sirloin Steak Noodle Broth

This recipe, by our amazing chef Paul Mac, is a must try! Full of rich Asian inspired flavours, along with a real taste of Devon from our Master Butchers' Ruby Red sirloin steak.

Read article


Related events

AGA Cooker Demonstrations - 17th November 2020

AGA Cooker Demonstrations - 17th November 2020

Have you recently purchased a new AGA or inherited one in your new home? If so, these demonstrations are for you!

Event details

AGA Cooker Demonstrations - 20th October 2020

AGA Cooker Demonstrations - 20th October 2020

Have you recently purchased a new AGA or inherited one in your new home? If so, these demonstrations are for you!

Event details


Related products

Belly Pork

Belly Pork

Over the past few decades, belly pork has become a rather fashionable cut; it's crisp and crunching skin complements the beautiful, tender meat that sit below it. Extremely versatile it's delicious roasted, braised or fried.

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BBQ Spatchcock Chicken

BBQ Spatchcock Chicken

Peter and James of Creedy Carver at Merrifield Farm in Crediton have supplied us with free-range chicken and duck for over 15 years. They share our passion and commitment to rearing birds to the highest standards of quality and animal welfare. To create a spatchcock chicken, our Master Butchers remove the backbone and cut so it will lay flat, making it perfect to cook on a BBQ.

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