Welcome to
Broad Nook Farm Shop.
Home to quality matured beef
from your local friendly farmer.

Broad Nook Farm is a small venture run by Neil and Jill Haslam and family. Tesco, Sainsbury’s and Waitrose and the other ‘big boys’ have nothing to fear from us, we are not looking to put anyone else out of business. We want to rear animals whilst keeping levels manageable without losing the personal touch and growing too big. Old traditional methods are trusted to allow our animals to grow at a natural mature rate up to 30 months maximum (DEFRA Limitations) without adding growth hormones or force feeding. We are increasing the number of cattle gradually on our holding to meet the current requirements and the expected growth.

Our aim and main focus is to sustain the quality of beef we currently supply and maintain high standards of animal welfare coupled with a friendly personal service.

We are actively working towards achieving Farm Assurance status (Little Red Tractor/EBLEX) to confirm our commitment to all areas of animal and environmental stewardship.

Animal travel is minimal (food miles), as the local abattoir is only 20 miles away. The animals are transported by us to avoid any upset to them with the changes in surroundings and handlers.The carcasses are then sent directly to the local meat processing plant Mainstream International Foods (an EC licensed cutting plant) where they are hung for up to 21 days to add further taste to the mature beef.

The butchers (Paul, Daran and Mark) are highly skilled and have also worked and managed in the butchering retail trade, with their help and guidance we can meet our customers’ requirements.After preparation they vacuum pack and label all of the meat for us and all that is left is for Jill to make up the pre-orders for the customers to collect.

The farm shop is open for the sale of beef and collection of orders on given dates each month. It is open presently from 2pm to 6pm on Fridays and 10am – 6pm on Saturdays, 10am – 2pm Sundays (see products page for further details. The current arrangements are for the 1st and 3rd weekend in each month but this could become more frequent in the future.

We have a variety of cuts available and have three different types of sausage (made by Lawrence at Mainstream) for the connoisseur, Beef and Ale, Beef, Red Wine and Garlic and Beef and Tomato. New to the product range are Steak Pies that come in two different sizes for your convenience.