Beef

We raise Aberdeen Angus cattle. We started off buying them as calves from Annabel's sister in Taunton, as Dairy Aberdeen cross, weaning them and raising them through one winter, two summers. As the kayak business has grown barn space is at a premium so we now buy in early Spring from Will Webber, all of 2 miles away, in Lower Washfield. These pure Aberdeen Angus spend their first summer on the floodplain of the Exe and the second summer on our Moorhayes hillside. 

We use Angus for their good nature, efficient grazing, and fantastically tender and tasty meat, full of vitamins and minerals and high in Omega 3. After hanging for 4 weeks the meat is tenderised, lean, with just the right amount of marbling and fat to stay moist and juicy when cooked.