Cowdray Farm Shop Butchery and Local Venison
AN AWARD WINNING BUTCHER
The Cowdray Farm Shop Butchery stocks award winning, Estate-stalked venison in season. Our lamb and beef is reared on Cowdray land whilst much of the other meat comes from local suppliers. Talk through your requirements with Head Butcher, Steve Page and his team.
Our lamb is sourced from Andy Hodgkins who farms the South Downs on Cowdray Land. His Romney crosses are grass fed for their entire lives.
We source traditionally reared free-range pork from local piggery, Plantation Pigs who farm on the South Downs near Brighton.
We source our delicious succulent chickens and duck from Creedy Carver in Devon. Also available are Guinea Fowl, Quail and Poussin.
Cowdray Home Farms
Hereford and Sussex Beef are reared at Cowdray Home Farms for 30 months & matured for a minimum of four weeks to ensure exceptional tenderness and flavour, the butchers will hang for longer if customers request. We also source beef from Hampshire.
Our award-winning sausages are handmade on-site in small batches. We use traditional methods, natural skins and selected cuts of the finest free-range pork, beef, lamb and venison, blended with gluten free rusk and herbs and spices.
Seasonal & Local
We regularly stock local pheasants, partridge and rabbits and with a little notice we are able to source whatever else is in season.
Delicious, succulent, free range Bronze Turkeys from Great Garnetts in Essex will be available to order for Christmas. Also available are Geese and our in-house produced Three Bird Roasts are made in house.Order for Christmas 2021
At The Cowdray Farm Shop Butchery all of our bacon and gammon is dry cured and in-house smoked bacon and gammons are smoked over apple wood chips for fantastic results.
Top-class deer management, butchery and cookery go hand in hand at Cowdray. Caring for its land and concern for animal welfare are central to the Estate’s pursuance of a sustainable and environmentally responsible farming policy.
Jason Griffin has been our Deer Manager for the past seven years, overseeing the daily management and control of the Estate’s herds of genuinely wild Fallow and Roe deer. The delicate control of deer numbers is crucial in maintaining a healthy population with the delicious, healthy meat a welcome addition to the butchers counter.