The Devon Meat Company was set up by local farmers keen to bring their products to the market in a style that reflected the expertise and sheer hard work that went into their creation.

The farmers in our consortium produce excellence: top quality, traditional lamb from Ley Farm - winner of the FWAG Bronze Otter award for conservation in farming; pedigree Aberdeen Angus cattle and pedigree Manx Loghtan and Hebridean rare breed sheep from Fowlescombe – as recommended in the Times (Saturday 29thApril 2006), and free ranging rare breed pork from Frost Farm, organically managed on the edge of Dartmoor.

None use hormones or any other additive aimed at promoting fast growth. All our stock enjoy natural lives and reach maturity before humane slaughter a few miles away at Langs of Ashburton. Our meat is properly hung under the watchful eye of our butcher Wayne Grice at our premises in Diptford. He decides, from many year’s experience, when a carcass is ready, usually 3 weeks for beef 10 days for mature lamb and 5 days for pork.

Our meat is a bit more expensive, reflecting the honesty of our butchery. We call it Ultimate Trim. We take the utmost care to remove any sinew, gristle or inedible fat to leave you only with meat you can eat and enjoy. Diced meats, mince, sausages, cobbles and burgers all undergo the same rigorous treatment. You will seldom, if ever, find a bit you can’t chew.

The reward for this was a Gold Award for our Fowlescombe Aberdeen Angus Sirloin Steak in our first ever submission for judgement by the Taste of the West Food and Drink Awards panel in 2004; in the 2005 awards we gained Gold for our “Beef Olives”, Gold for our Rare Breed Pork and Silver for our Angus fillet steak. This year we were awarded Gold for our Farmhouse Pork Terrine, Gold for Pork & Chestnut Pie and Silver for our Oak-smoked Back Bacon. We hope that you’ll enjoy our meat as much as the judges!

There are some things that we strongly believe in.

No 1 is the quality of the meat. This is shown by the selection of breeds that we raise, and the manner in which they are reared. All the meat comes from animals of our own farms. The animals are raised traditionally on flower rich pastures, run on the fields at low density and are taken to a local abattoir to minimise any stress on the animals.

No 2 is well hung meat. Meat these days is often not hung for very long before it is butchered, This loses not only flavour but texture. Our beef is hung for a minimum of three weeks, while lamb for example is best after a week or so.

No 3 is expert butchery. Great meat can be ruined by poor butchery. We employ an expert butcher who ensure that the the meat is presented to high standards. No added preservatives, no colour, no E numbers. Click here to find out more about our butcher.

No 4 is Cordon Bleu cookery . Our pies and other prepared foods are made under the guidance of a renowned chef to assure that they live up to the standard set by our meat .

No 5 is high quality packing. We use vacuum packing and different materials and labels to suit the produce. We believe that the meat should arrive at your premises in great condition and will still be good after you have frozen it and kept if for a few weeks. (We do recommend that you thaw the meat slowly)

No 6 is prompt accurate delivery. Your meat must get to you in time. We are happy for locals to pick up the meat by arrangement. We will also deliver locally in our own van. Further a field we use a national courier. We tried one or two different ones and now use Amtrak who have delivered on time with out fail expertly butchered, packed and delivered to you home. No added preservatives, no colour, no E numbers.

No 7 is continuous improvement. As time goes on we will strive to improve the quality of our produce, all aspects of the process, and to bring complimentary new products

No 8 the quality of our people. The directors, their spouse and our staff are all dedicated to the beliefs outlined above, whether that be in animal welfare or expert production of high quality meat. Any one that joins us must also satisfy these ideals.

Company details and how to contact us

The Devon Meat Company Ltd, Lupridge, Diptford, Totnes, Devon, TQ9 7NW
Tel / fax phone number 01548 821034
Web site www.thedevonmeatcompany.com

We also trade as Hamper (Devon) Ltd, bringing gourmet foods from Devon