Hello My name is Kate Sankey and I have been farming organically at West Moss-side since 1999. The cattle are rare breed Shetlands. They are kept as a family grouping with just 10 breeding cows so the amount of beef (from the bullocks) is very limited. The beef is hung for 28 days and butchered by a specialist butcher. Keith at Downfield Farm remarked that the beef was of the highest quality he had ever seen... he said it was a joy to butcher such fine beef. It is frozen down by Downfield and is then sold direct from the farm freezer. All cuts are available and the beef burgers, sausages and flat sausage are all gluten free. As you will appreciate I am a very small producer and the beef is only available in limited quantities.