Organised lists 3 farms in Stroud, including 3 butchers, 2 honey farms and 1 egg farm. 3 deliver to your door.
Ruscombe Farm PartnershipMeat · Stroud5 (7 reviews)Ruscombe Farm keeps a pedigree herd of Red Poll cattle a couple of miles outside Stroud in the Ruscombe Valley, Gloucestershire. The herd grazes exclusively on grassland around Ruscombe, on pasture rich in herbs, wildflowers and clovers, and the cattle fatten on grass alone with no additional grain feed. If needed they come in for a couple of months in winter and are fed hay made in the valley.
The beef is sold direct through a box scheme, hung for over four weeks and vacuum packed, with boxes collected from the farm or sent by courier. The herd has won the Red Poll Cattle Society's southern region small herd title several times, plus the national small herd title in 2015, and the beef took National Trust Fine Farm Produce Awards in 2015 and 2016. Richard and Rebecca take orders by phone or email, first come first served.Hayloft FarmRaw milk, meat & eggs · StroudHayloft Farm is a calf at foot micro dairy in Horsley near Stroud, run by Nell and Ed. They began their smallholding with help from a neighbour and a wish to know exactly where their food came from, and their aim is to supply themselves and the local community with free range, low mileage, high welfare produce.
The farm sells raw A2A2 Jersey milk along with home reared pork straight from the farm, lamb, grass finished beef from their Shetland cattle, duck eggs and raw honey. Collection is daily in the early evening.The DillayMeat · StroudThe Dillay is a farm folded into two interlocking valleys near Stroud in Gloucestershire, raising one of Britain's oldest native breeds, Dexter cattle, as a Pasture for Life certified herd. The Dexters are 100% pasture fed from birth, grazing the hidden valleys, wildflower meadows and pesticide free woodland edges for much of the year and wintering outdoors on the high pastures on hay from the Dillay's own and neighbouring meadows. Stock animals stay at least four years, over twice the UK average, before specialist butchers dry age the beef for 28 to 35 days.
Alongside the beef, wild fallow, roe and muntjac venison comes from the valley's woodlands, bees distil the valley into creamy honey, and small batch tallow and blackberry preserve round out the boxes. Orders are bespoke, delivered across the UK, and special edition boxes include Valley Objects, pieces hand made by local artists from the valley's own clay and wood.Rebuilding the food system, from the farm up
